BON APPETAROT, Recipes, Uncategorized




The Knight of Pentacles has patience and precision, and loves routine and shaping the mundane around them into something exquisite. Enter this recipe for scalloped potatoes, that while takes time (and patience), is worth every minute. It also looks beauteous and tastes maximous.



-5-6 round white potatoes (choose potatoes that when sliced thinly are as close to a circle in shape as possible.

-1 cup cashews (soaked overnight or for at least 4 hours)

-2 cups cashew milk (or other nondairy milk, unsweetened and not flavored)

-2 rather large shallots, sliced

-4 plump cloves garlic, minced

-3 tablespoons dairy free butter or margarine 

-5 sm pinches of dried thyme and rosemary

-Salt and pepper to taste

-2 tbs non-beef bouillon powder

-Fresh parsley and truffle oil (if you’re feeling fancy)

Equipment: high speed blender, mandolin, small ramekins, oven.

Soak cashews overnight, or at least 4 hours before cooking. 

When you are ready to start… In a nonstick pan, heat the butter/margarine on low. Add in the sliced shallots when it has melted. Sprinkle with some salt, cover the pan,  and get ready to caramelize these shallots. This takes a little over an hour to get the shallots nice and brown and “caramelized”. Stir every 10 minutes or so to loosen things up. Add a little water if shallots are sticking to pan or burning. About 1/2 way through, add 4 minced garlic cloves and most of the dried herbs (save some for topping later). Continue to stir and cook down the shallots. Really, the longer the better you cook these. I know it’s done when the apartment smells like French onion soup. Science!

Preheat oven to 350.

When the shallots are like buttah, add them to a high speed blender. Drop in the soaked cashews (after draining and rinsing), cashew milk, bouillon powder, and salt and pepper to taste. Blend until smooth. Taste test for flavor. You might want more herbs, or garlic (use powdered at this stage) or salt. Do as you please. Let the sauce sit for a few minutes.


Grab your potatoes and slice them as thin as possible. A mandolin is best for this. Slice them on the wider side so you get circles (pentacles) and not narrow ovals.

Now for the fun, Knight-of-Pentacles-Perfectionist, part:

*Pour about 1/2 cup of the cashew cream into each ramekin. Snake layers of potato slices around in a circle (like a traditional veggie tian) on top of sauce. Pour about 1/4 cup of the sauce on top of each potato filled ramekin and brush the sauce to cover the potatoes with the cream. Top with any extra herbs. 

This recipe yields enough for 3 small ramekins (depending on size of potatoes). 

*I didn’t do this, but you could also mix the sauce in with all of the potato slices and then arrange the tian but, unlike the Knight of Pentacles, I did not have the patience for that kind of mess with my hands – although I’m sure it would taste great all saucy like that. This way is just as good though! Trust.

Bake ramekins on top of a sheet pan incase anything bubbles over. The baking process will be close to an hour. You want the top to be crispy and the sauce to be bubbling through. You can turn the oven off and leave the ramekins in there as it cools. This will ensure cooked through potatoes. 

When ready to eat, top with fresh parsley and truffle oil if you are feeling fancy.



BON APPETAROT, Recipes, Uncategorized

BON APPETAROT : The Queen of Pentacle’s Eggplant ‘Parmesan’



The Queen of Pentacles is an Earth Mother. Regardless of “motherhood” status, they’re nurturing and generous to everyone around her, especially making sure that everyone is well fed and content. I imagine them cooking up a storm on Sundays, making a plate for anyone who comes to the door, and sending everyone home with leftovers. They also don’t fuss over perfection, they’re practical, like this dish. 🍝

This eggplant recipe is a bit lighter than the traditional one, but still incredibly comforting. Serve over pasta or with super crusty bread.


1 large eggplant, sliced into thin circles with a mandolin slicer.
2 cups marinara sauce (store bought or yours!)
8 oz shredded mozzarella cheese (use @followyourheart if dairy free)
2 tbs garlic powder
2 tbs Italian seasoning
1/4 cup shredded Parmesan (use @followyourheart if dairy free)
1/4 cup bread crumbs
1 tbs olive oil
1/2 cup chopped basil and parsley (combined)
Salt and pepper to taste

Preheat oven to 350.

Slice your eggplant as thinly as possible.
Spray a meatloaf tin with oil.
Layer as follows in the tin:
Mozzarella cheese

When you get to your final eggplant layer, top with sauce… then mix all remaining mozzarella cheese with the bread crumbs, garlic, Italian seasoning, and Parmesan. Spread evenly as the top layer and season with salt and pepper, and top with the olive oil. Bake until the sauce bubbles and the topping is crisp. Serve over pasta/bread with fresh herbs.




Kristen’s Tarot “Code of Ethics”

Hey everyone!

I would like to take the time to explain the tarot work that I do in a little (ok, a lot) more detail. Between getting a few questions, and through my own tarot certification process, I felt called in to explain.

First and foremost, I am NOT a psychic.
I do not tell fortunes or predict future outcomes for people. I also won’t “curse your ex” for 500 dollars extra. That is a common myth about the tarot. Yes, some real psychics use tarot as their guide for visioning, but it’s merely their tool, or it’s just for show.

Through my readings, sure, the cards might HINT at possibilities, and I might even get it “right” at times.  However, my readings include support, suggested possible outcomes and/or intuitive guidance to help get you where you want to be. It is very much up to the client/seeker to take it or leave it.

Second, and extremely important, I will decline a reading if I feel it is unethical for me to do.
Meaning, if what you are asking is beyond my qualifications (suicidal thoughts, self-harm, abuse, addiction, medical advice, legal advice, etc) I will suggest some hotlines/licensed professionals who are fully equipped and educated to work with you on issues like that. I am simply not qualified to work with anyone who is at risk. I am not a therapist. I will not spiritually bypass your situation. I will use my best judgment in determining if we are a good fit to work together with tarot. Please don’t take it personally if I decline a reading.

Third, I am not a party trick.
Yes, tarot is super fun in a lot of cases, but even though this is not my day job, I still take it very seriously in terms of how I conduct my readings. They take time and a lot of thought on my part. Please respect that.

So now you might be asking, “what kind of readings do you do, then?”
At the moment, I work solely in the PERSONAL DEVELOPMENT space. I consider myself to be an “Intuitive Tarot Reader,” which means I base my findings on any gut reactions/feelings I get from the cards and my own knowledge of the cards, and then I relate those things back to the question for the reading in a practical and actionable manner for the client.  If a client/seeker is looking for career advice/mentoring, goal setting, motivation, relationship advice, how to combat mundane stressors in life, help/inspiration on a creative project, or anything routine that is just blocking them from moving forward, I am here to offer help and support with tarot as my guide.

My goal is to empower others to make their own decisions.

In terms of how it works:
You can purchase a reading at  It helps to either email or contact me via direct message, saying that you purchased a reading. My email is on the services page, and there is a contact button right here on the sidebar of this site. I’ll then reply back, asking you what you’d like the reading to be about. You can also email me before purchasing if you are confused as to what reading is the best fit for you. I will also work within any budget restrictions that you may have.

I may ask you follow up questions to your initial queries after purchasing. If you ask a super vague question for the reading, you might not get an in-depth reading from me. I am very good at interpreting cards, but if I do not have a whole lot to go on, I might not give you the most helpful reading and support that I am capable of.

Remember, I am not a psychic! I have nothing to prove in terms of predicting the exact outcome, or saying things where there was no way of me knowing unless you told me.  If you want a psychic reading, please go find a psychic. I also take the privileges (or lack thereof) of the client into consideration when reading. But it all depends on how much I know about you.

The readings themselves are done within 7 days of purchasing, and you will get a PDF of the written reading from me. I do not do in person or video/phone chat readings. I welcome any follow up questions in terms of clarifications on card meanings, or clarifications on my suggestions. However, if the reading brings up more intense questions that go beyond the scope of your initial ask, you will have to purchase another reading.

Again, my work is all about empowering you to make your own decisions, based on the cards drawn. You have your own free will. It is my goal that we both have fun while getting to know each other, and that the reading leaves you feeling ready to take on your challenges so that you can achieve your goals. You’ve got this!

If you have any further questions, please to do not hesitate to ask.


Lughnasadh/Lammas: The First Harvest Sabbat

On August 1st, Pagans will celebrate the first, of three, harvest sabbats. Different cultures have different names and traditions for this time, Celtic/Saxon faiths celebrate this sabbat as Lughnasah/Lammas.

You might be thinking, but wait, wtf is a sabbat?
A sabbat is a seasonal festival, generally celebrated by Pagans. All seasonal festivals take place in the “Wheel of the Year“, which is basically the Pagan calendar. The Pagan faith is generally rooted in celebrating the earth, the seasons, and nature’s offerings. There’s a lot more to it than that, but those are the bare minimum basics for anyone just learning about this.

Back to Lughnasah/Lammas.
If you are in the Northern Hemisphere, I’m sure you’ve noticed that fruits and vegetables are flowing into farmer’s markets, or your own garden is starting to flourish. This is the whole point of this sabbat. It’s the beginning of the harvest season.

When it comes to deities, many Celtic Pagans honor the God, Lugh, the great skilled craftsman.

There are plenty of crafts that you can look up, but honestly, I am more interested in the food and making fresh dishes. Take a quick stroll through the Union Square Farmer’s Market with me:


I ended up making a pesto with the fresh basil I bought, and I added a few big handfuls of carrot greens. Yes, you can eat the fresh greens from your carrots. Here’s why it’s a great idea.

The recipe is simple, and the version I make is Vegan (no dairy).

In a food processor add the following and blend:
2-3 cups carrot greens (or however many greens you have from a bunch of carrots)
2-3 cups fresh basil leaves
1 tablespoon garlic powder (or 1 clove fresh garlic)
1/2 tablespoon onion powder
Generous pinch of sea salt (optional)
Juice of 2 lemons (mine were not juicy, so 1 might be enough)
1/4 cup pine nuts
2 tablespoons olive oil (optional, and I used garlic infused)

You could honestly eat this with anything. If your mixture is not binding, just add some more lemon juice, oil, or nuts (aka liquid or fat to bind). Taste test as you go. It’s important that you make food to YOUR liking.


Look out for a tarot reading for celebrating Lughnasah/Lammas on August 1st!