Once upon an ancient time ...... our sense of inner knowing or ‘women's intuition’ supported our survival. We relied on our primal instincts to guide us, however, time and technology have nudged and navigated us away from trusting in those intuitive instincts. Women are very familiar with the term "female intuition" but we are rarely encouraged to learn about the art of accessing this secretive and veiled treasure. Those that have spent time evolving and sourcing their intu

If you want a beautiful treat in the shape of creepy mummies for the upcoming Halloween, then these Mummy Pumpkin Cookies will be as much about fun as about taste. INGREDIENTS For the Crust : 1 cup (2 sticks) unsalted butter cut into cubes-chilled 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/4 cup ice water (or you can use 1 package Refrigerated Pie Crust (2 crusts)) For filling and topping; 3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on severa

Classic Sangria is a beautiful blend of seasonal fruits and wine that tempts your taste buds to embrace those amazing days of harvest. The blood-red color of the wine inspired the name Sangria, which is derived from the Spanish word for blood. Sangria is typically made with red wine mixed with sliced fresh fruit, fruit juices, soda water as well as a splash of orange liqueur and brandy. Here's a new variation on the classic Sangria for you to conjure up for your blood thirs

“I want you to believe... to believe in things that you cannot.” - Bram Stoker, Dracula - It’s October. A chill is creeping into the autumn air. Scarlet leaves the colour of blood blow from skeletal boughs in one final, desperate flight. Beautiful, but already dead! Ghoulish foreshadowing acknowledged, but after all, this is the fall issue of Okanagan Woman and Halloween is fast approaching. The streets will soon be filled with witches, goblins, zombies and (my personal fav

If there's one soup that's a staple during the colder months, it's butternut squash. Leah Campbell from Davison Farm Orchards shares her go-to recipe with us! Prep Time: 15 minutes Cook Time: 4-8 hours in a crock pot Servings: 20-25 cups of soup Ingredients: 1 medium butternut squash 1 large onion 3 large carrots 1 TSPB butter 4 cups of chicken broth 1 TSP salt 2 TSP dried thyme milk or cream to thin fresh parmesan to garnish Instructions: Peel and chop the squash into approx

Thanksgiving is almost here and we wanted to share this "Vegetarian Turkey" to Celebrate a Vegan Thanksgiving. This recipe is for a simple but delicious. You don’t have to be vegan or vegetarian to enjoy this dish and it is also delicious year around. Serves 4 to 6 people Ingredients: 1 large cauliflower 1 large carrot, thick cut diagonally 2 cup small red potatoes, halved 1 red onion, cut into a large dice 3 sprigs of rosemary, snipped into 1 inch pieces. 1/2 tsp sea salt 1/