Follow the Magic
Follow the Magic
One of ten pillars of soul work, plus the ultimate zucchini bread
Hello sweet souls,
Last week’s new moon was wild. How are you feeling from it?
I felt a tremendous energy powering me through the release of my new Soul Mentorship Program and then the dark moon phase (the 2ish days just before the new moon) left me drained by week’s end.
I refilled my cup over a long weekend. That looked like:
A trip to the farmers market to stock up on summer’s final delights;
Lots of extra sleep (and so many messages from the ancestors);
Gallons of homemade chamomile-ginger tea with honey;
Beach time—a new friend calls it “toes up time”;
Gym time;
Multiple bowls of this White Chicken Chili;
A big closet clean out—and about twenty garments going up for sale here soon;
A life-expanding two hours with Lex Friedman and Walter Isaacson in this podcast (while making that chili recipe);
Two listens to this fantastic podcast on how the sacred feminine was erased from history;
A nearly three-hour catch up with my best friend (I love you!); and
A fantastic zucchini bread recipe which I’ll share at the end of this post (because it deserves its own little vignette).
Now that I feel refreshed, I want to share a story with you (down below) on how I follow the magic. I share more stories on following (and believing) the magic on this week’s We Are Magic Podcast episode and in a piece of video art I created.
Podcast: Listen here.
Video: Watch here. I’ll send you the full video later in the week. :)
Years ago, I was guided to heal my relationship with food.
As I rooted into the nourishment of my lineage, I discovered ceremonial cacao, a 100% pure paste that contains beneficial, restorative, and mood-elevating compounds.
Ceremonial cacao is minimally processed through Mayan methods and fosters a loving sensation in the body.
Ceremonial cacao was my companion as I experienced the death of my parents, the end of a 20 year relationship, and the metamorphosis of my entire life.
The drink infused me with softness, compassion, and love, for myself and others.
As my connection to Mayan spirituality deepened, I sat with cacao regularly. It guided me to create cups to hold its magic.
As of now, when my pottery teacher asks me what I’ll make next, I still hear from within, from my soul, “More cacao cups, please.”
Through a recent period of tightness, I heard a call to sit with cacao daily. Its medicine dissolved the tension and reminded me to trust my soul.
During one sitting, I heard that I was ready to offer cacao in ceremony. My ancestors even shared the ceremony program. And now, I will host cacao ceremonies very, very soon, with my first one occurring on November 12 in Essex, Massachusetts. (I’ll share the link soon.)
This is an example of following the magic. The more I followed my natural instincts, the more magic guided me.
When you are your most intuitive self, magic meets you as a series of synchronicities that may inspire your next steps to embody your wildest dreams.
Join my Soul Mentorship to follow your soul’s guidance to embody your wildest dreams. Book a free call to discuss securing one of my remaining spots in 2023.
At this point, after running a food business for thirteen years and writing two cookbooks, I shouldn’t be surprised that refilling my energetic cup involves cooking or baking of some sort.
My farmers market haul was large and included three perfect specimens of zucchini, small, shiny, and taut in stature. I decided that a future version of me—who may once again feel energetically drained, who may once again feel exhausted after creating a new offering—well, she would be so grateful if present me made and froze a loaf of zucchini bread.
As I searched for recipes, I decided to go with a legendary version made by Deb Perelman. Her recipe makes a loaf that’s extra tall with a sugary, crisp top, reminding me of the types that I enjoyed at Paris’ Rose Bakery back in the day.
Deb’s Ultimate Zucchini Bread has one big step that gave me pause: she tells you to wait overnight or up to 24 hours before slicing and eating. WTF?
Still, after blogging alongside Deb for more than a decade, I trust her. I also read and trust the hundreds of comments on the recipe.
So I followed the one-bowl recipe, using two small zucchini, olive oil, and organic cane sugar for the sprinkle at the end. I also added in about one cup of semi-sweet chocolate chips.
Since I baked my bread in a glass pyrex vessel, the cook time took a lot longer than anticipated. A toothpick didn’t come out clean of batter until one hour and fifteen minutes into baking. I let it cool at room temperature for an hour, tossed a towel over it, and then went to sleep.
When it was time for breakfast the next day, I made a hot pot of coffee and dug into the Ultimate Zucchini Bread. It was simultaneously crisp on top and moist in the middle, and the chocolate was just the right amount of sweetness. Next time, I’ll increase the chocolate chips to one and a half cups and coat them in flour before stirring into the batter so they are well dispersed throughout the bread.
I’ll slice it up into 8 to 10 slices and freeze each individually. Wrapped in plastic wrap and foil, these little parcels of magic will help me refill my cup down the line.
Some comments on the recipe say it will stay well in the back of the freezer for up to seven months. I don’t believe it will last the season.
Sending you so much love and magic,
Maggie xo