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This August, as a powerful Solar Eclipse lights up the Leo-Aquarius axis, we're reminded of a truth that guides us every day: women help each other become bolder, more authentic versions of ourselves. Whether we're navigating the tension between personal creativity and community connection, or learning to trust our instincts in the kitchen, growth happens when we share what we know. This month, we're exploring how the celestial invitation to lead with our hearts connects to a very earthly skill—one that teaches us to taste, adjust, and trust ourselves with every single step.
Now, let's talk about something that might seem simple but carries profound wisdom: making salad dressing. You don't need a recipe—you need a formula, a method, and most importantly, your senses. When you master salad dressing, you master a principle that transforms all your cooking—and maybe even how you move through the world. Because both require the same thing: trust in yourself, willingness to adjust, and the confidence to know when something is exactly right.
HEATHER READS THE STARS
On the Leo-Aquarius axis we explore our creative expression, authenticity, and relationship to community.
A full Solar eclipse, with the path of totality in northern Spain occurs on August 12. A solar eclipse has the power of 6 new moons, so opens a major new beginning in the Leo part of your personal chart. In Leo, ruled by the sun, there is a beautiful focus on the heart, as Leo rules the heart. Leo brings boldness, optimism, leadership, and a profound playful creativity. The eclipse will bring into sharper relief where authority or leadership feels performative rather than genuine, and allow more substantialness in, to support true confidence to develop.
WISDOM FROM THE COLLECTIVE
Green Bean & Pickled Pepper Salad with Traci Prendergast Functional Nutritionist
Like so many original recipes, this recipe started with a need to use what I already had on hand. A beautiful bag of green beans I’d received in my farm box, and a bag of miniature bell peppers.
Writing recipes is tricky business, because so much comes down to technique. In this case, cooking the green beans well (not too much or too little), and balancing the flavors of the dressing.
It’s hard to convey those techniques with words. Pay close attention to not overcook the green beans, keeping in mind they’ll continue cooking a bit in the vinegary dressing.
And don’t be afraid to adjust the seasonings—it usually takes me 3 or 4 iterations to get it right. This one should have a good hit of vinegar, balanced with honey. If it’s too tart, add more honey, if it’s too sweet, add a tiny splash more of vinegar.
Green Bean & Pickled Pepper Salad
1 pound green beans, ends trimmed
1 bag mini bell peppers, core removed, thinly sliced into little rings
1 large red onion, thinly sliced
1 tablespoon red wine vinegar
1 teaspoon sea salt
1 tablespoon honey
2 tablespoon balsamic vinegar
1/2 cup olive oil
In a large pot, bring water to a boil, add salt. Blanche green beans until al dente. Pull from the boiling water, strain and put the beans in a bowl of ice water to stop the cooking process. Drain again.
In the meantime, macerate the onions and peppers with the salt, vinegars & honey. Let sit for 10 minutes.
Add the olive oil and green beans. Toss everything together, taste and adjust, adding more salt, oil, honey or vinegar as needed.
FAVORITES WE ARE LOVING RIGHT NOW
Years ago, I sadly stopped cooking with olive oil. There's a wide range of smoke points in olive oils. If it's too low, the oil oxidizes with heat. I've recently started cooking with it again, thanks to Amphora, where the smoke points are listed on each varietal. I've been choosing whichever of their current variety has the highest polyphenols + a smoke point over 375.
I'm not a gadget girl, but more of a kitchen minimalist. Hand blender has earnest a top spot in my kitchen for making salad dressing or blending soups and sauces. I've used Cuisinart for years, but I don't like their newest design. Once the one I have breaks, this is the one that's on my wishlist.
PURPLE VEGETABLES
Purple foods = cell regeneration. Summer is the best time for purple. Purple cauliflower, purple green beans, and eggplant. I bake a purple sweet potato every couple of weeks & use it in different meals.
Wherever this season finds you, may you feel the warmth of women who understand. Reach for your creativity, your instincts, and trust that the right support, like the right ingredient, arrives exactly when it's meant to. Until next time, pursue bold tastes and be well.
