The Witchery Dinner Series

So the story goes like this. I was just finishing up my Professional Intuitive Level 1 course with Dr.Divi. We were on the last day. Instead of going for lunch with the group, I decided to trust my internal guidance and went for a walk to the neighbourhood park in Kitsilano (after I grabbed a Yogi’s Treat wrap from East is East, of course). As I sat down to enjoy my wrap in the sunshine, I received some guidance to quickly check my email. So I did. After doing a quick “emergency” call with a client (one of the benefits of being one of my Living True Mentorship clients), I took a moment to breath and eat a few bites of my wrap. Suddenly, I received another piece of guidance- to check my email again. Strange, seeing as I literally just checked it. And so I did. And I found an email:

“Hi Chloe!

I hope you’re well.

I’ve been meaning to reach out for a while, as you keep popping up in messages from Spirit as someone I should connect with. I’m a psychic medium originally from the UK and now living in Vancouver…”

The email went on to describe a few details about herself and to mention a divine guidance for us collaborating. The reason why this moment really stands out for me, is that just a few moments before, in class (before lunch), I had been meditating on what I was calling into my life. One of the biggest desires and visualisations was around more spiritual connections, events and retreats that are rooted in the divine. Not only that, but I also saw a new partner coming in to join forces with me in this big purpose to share the divine with more people.

I immediately scrolled down the email, clicked on her number and called her.

“Hello”, Natalie said in a very proper British accent. Without sounding too ‘woo woo’, I have to say that in that moment, when I heard her pick up the other line, I knew we would be working together very soon. There was not only an immediate warmth and connection in our energies, but she also had a very similar accent to my Mum and my Mum’s family- and it felt like a sisterhood was on the near horizon. The rest, you might say, is history. It was only a few days later that we were at coffee (at Elysian in Mount Pleasant), planning The Witchery 1.0 (the first of many). We were pretty much finishing each other’s sentences and communicating without words. It truly was that easy.

So, why The Witchery?

There’s a lot of reasons why The Witchery came into our space. I think one of the biggest reasons is because Natalie and I both feel so connected and passionate about this space of living. After what feels like a lifetime of ignoring and pushing it away, we both decided to take big leaps and jump into this work. This leap meant leaving corporate jobs, leaving comfortable salaries and in a larger sense, leaving fear behind. It meant stepping into the unknown and facing all of the doubt and fear stories that would find their way in. What ended up happening is actually pretty incredible. I suppose you can call it divine timing- but I speak for us both when I say that we both feel so much more supported than we ever might have dreamt possible. That is The Witchery. It is about stepping in and holding space for a larger community to believe. It is about saying “yes” to your feelings and gently pushing you into trusting yourself and your guidance. It is about trusting our internal guidance and in turn providing space for you to trust yours. It is about magic. It is about truth. It is about spirit.

Meet Natalie & Chloe

Natalie is an experienced Psychic Medium offering Psychic Readings, Mediumship to reconnect with loved ones who have passed, Past Life Regressions & Intuitive Life Coaching. Natalie is passionate about helping others- illuminating the light on people’s true life paths and finding their soul’s purpose.

It’s her mission to bring psychic work into the 21st century and break down the stereotypes that it’s not all crystal balls, beaded curtains and bad smelling incense! She has grown up with a connection to spirit and as a young child was taught to listen to her intuition and inner voice. Originally from England, working with spirit has helped Natalie develop her natural abilities to read emotions and situations of those around her. She works with a combination of clairvoyance, clairaudience, clairsentience, mediumship and past life knowledge during her readings. She uses her gifts from spirit to help give guidance, clarity, knowledge and to empower others on a deep intuitive level.

Chances are that you know me (Chloe) if you are here, but I thought I would take a moment to share something important for me. So, since the beginning of Chloe’s Countertop I have always felt very drawn to helping others. My story is rooted in what started as a struggle and overtime transformed into a divine gift. I grew up with quite severe eating disorders and depression which really impacted who I was and how I was showing up in the world. It took me many years to realise that it was my intuition that was my strength, rather than my weakness. I had to move through the chaos and contrast though, in order to reach the other side. And here I am, diving in and really embracing the power of intuition and how important it is to share it with the world. Head here if you would like to read more about Chloe.

Why are we calling it ‘The Witchery’?

This one is easy.

We came up with the concept very quickly, one which Natalie was guided to me to create (and I to her). As soon as we began talking about it, I was reminded of a place I had visited last christmas in Edinburgh. The Witchery by the castle. This place of course was very different to what we wanted to create- it is actually the location that is said to be a burning site of hundreds of witches who were burnt there across the 17th and 18th centuries. Edinburgh is quite a location of dark and light- and The Witchery itself is a space of dark gothic design and a lot of references to what one might call ‘black magic’.

That’s the thing about The Witchery for us. Since I was a young girl, I have found myself very curious about witchery. For many years I have heard people refer to others as ‘witches’ in a derogatory way, and having grown up with witches being a standard halloween costume- you can imagine why we feel this way. There is a deep societal depiction of witches being evil and manipulative.

And this is perhaps our subconscious attempt to shift the connotation of witchery and magic. To turn the tables. To provide space for others to feel safe to ‘come out of the closet’ and rediscover their power within. Because it is here.

What is The Witchery?

From meditation, to readings, to tarot, to edible herbs and flowers, to messages from spirit, to music, to connection… we cover it all- and it’s absolutely amazing. It is an evening of conscious connection, diving deep, learning to trust internal messages and vibing with a community of beautiful, powerful and inspiring women (all with the guidance of our spirits).

Want to learn more about this amazing and slightly mysterious event? Email us to reserve your spot in the next dinner coming in September (details announced soon)!

Want to attend The Witchery 3.0?

Email us at to reserve your spot in the next Witchery 3.0 on September 29th 2017

Let’s talk about the food…(and share the recipes)

As soon as Natalie and I got together- I knew that we were going to host a dinner that would be very reminiscent of my wedding dinner. Aka, long table, plant-based, community style and oh-so-delicious. I immediately knew that I had to get in touch with one of my favourite vegan foodies/friends/chefs Emily Davies, also known as @wholesomeslice on instagram.

Emily and I connect deeply in our love for food and for self-love and have spent a lot of time (even in Costa Rica) dreaming about doing events like this. So I was so excited to bring her on board. What an amazing choice that was, Emily is an amazing chef and such a joy to work with. I highly recommend her. We were also so lucky to have come on board as a sponsor for the event and supply us with all of the most amazing local groceries/produce for the event. To give back for these amazing gifts- we have decided to share all of the delicious recipes from the event. See below!

Meet Emily of Wholesome Slice

Emily is an alumna from the Institute of Holistic Nutrition in Vancouver, Canada. She is the founder of Wholesome Slice Nutritious Catering & Foods – a small event catering company, focusing on plant-based ingredients. She incorporates her nutrition background into her recipes to create delicious balanced and nutrient-dense menus that align with the healing properties of foods. After struggling with an eating disorder for many years, she’s passionate about helping others truly enjoy the food they eat and showing that recovery is 100% possible and well worth it. Emily is currently a Chef de Partie at TurF and working towards her Red Seal Certification.

And now, the Recipes sponsored by SPUD.Ca and co-created by Emily Davies of @thewholesomeslice and @chloescountertop

Rainbow Carrots with Lemony Dill Pesto:
Recipe type: Vegan
Serves: serves 4
  • 8 large Rainbow carrots
  • 1 tbsp Coconut oil
  • ½ tsp Sea salt
  • Lemon Dill Pesto:
  • ⅓ c fresh lemon juice
  • 1 c Fresh dill
  • 2 Garlic cloves, finely chopped
  • ⅓ c raw pumpkin seeds
  • 1 c Olive oil
  • Sea salt & black pepper to taste
  1. Preheat oven to 375 and place coconut oil on the tray in the oven to melt (about 5 minutes). Coat carrots in coconut oil & 1 tsp sea salt. Feel free to cut carrots into matchsticks or leave whole for a more rustic look. Bake for about 45 minutes or until fork-tender.
  2. In a blender combine all dressing ingredients except olive oil. Once combined, slowly drizzle in olive oil on low speed to emulsify.
  3. Pour dressing over carrots and serve immediately.

Lentil Gritz
Recipe type: Vegan
Cuisine: Vegan, Main Course
Serves: serves 4
  • 1 tbsp Coconut oil
  • ½ c Onion, diced
  • 1 Garlic cloves, minced
  • 1 c Buckwheat
  • 1 c red lentils, rinsed
  • 4 c water
  • 1 tbsp Tamari
  • ½ tbsp Cumin
  • 1 tsp Sea salt
  • ¼ tsp Black pepper
  • Tahini Sauce:
  • 1 c Tahini
  • ¼ c EVOO
  • 1 tbsp maple syrup
  • Sea salt to taste
  1. In a large pot, warm coconut oil over high heat. Once hot add onions and garlic, reduce heat to medium and saute for 2 minutes.
  2. Add in remaining ingredients and bring to a boil. Once boiling reduce heat to low and simmer for 15-20 minutes until liquid is evaporated and lentils are cooked. If you’d like it to be more liquidity , simply add a dash or two of more water.
  3. To make the sauce, combine all ingredients into a blender and blend until smooth. Drizzle over grits and serve warm.

Wild Rice Pilaf Salad w/ Candied Pecans
Recipe type: Vegan
Serves: serves 4
  • 1 large Sweet potato, diced
  • 2 c Wild rice, cooked
  • 4 c Arugula
  • 1 Apples, diced
  • ½ c Dried cranberries
  • ½ a large red onion, thinly sliced
  • Candied pecans:
  • 1 tbsp coconut oil
  • 1 c pecans
  • 2 tbsp coconut sugar
  • ½ tsp sea salt
  • Dressing:
  • ½ c olive oil
  • 2 tbsp lemon juice
  • 1 tsp sea salt
  1. Steam sweet potatoes until fork-tender (about 15 minutes), allow to cool.
  2. In a frying pan, warm coconut oil over high heat. Once hot, add pecans and reduce heat to medium. Saute pecans for 5-8 minutes until nuts become fragrant. Fold in sugar and sea salt and coat pecans. Remove from heat and allow to cool.
  3. Whisk together dressing and set aside.
  4. Put all ingredients in a large bowl and pour over dressing. Lightly mix salad together and serve.
  5. Optional:
  6. Drizzle over Nona’s kitchen balsamic reduction once salad is assembled.
  7. Top with avocado slices.

Lentil No-meat Balls w/ creamy garlic mushroom sauce
Recipe type: Vegan
Serves: serves 4
  • 1 c buckwheat
  • 3 c green lentils, cooked
  • ½ a medium-size yellow onion, diced
  • 1 Garlic cloves, minced
  • ½ c Sundried tomatoes in oil, squeeze out oil
  • 1 c Tahini
  • 2 tbsp tamari
  • 2 tsp Cumin
  • Salt and pepper to taste
  • Sauce
  • ½ c Foursigmatic dried mushrooms
  • ½ c Cashews
  • 1 c mix of wild mushrooms, shiitake, crimini, etc. sliced
  • ½ tbsp coconut oil
  • ½ tsp sea salt
  • 1 tsp dried thyme
  • 2 garlic cloves, minced
  • 1 c olive oil
  • Sea salt & pepper to taste
  1. Preheat oven to 375
  2. In a food processor, blend buckwheat into a flour.
  3. Add the remaining no-meat ball ingredients into the food processor and pulse until well combined. The texture should be moldable and not overly wet. Form into balls and place on a baking tray lined with parchment. Bake in the oven for 40 minutes, turning over halfway (at 20 minute mark).
  4. Place dried mushrooms and cashews in two separate bowls. Pour boiling water over each and allow to soak for 30 minutes.
  5. On another baking tray warm coconut oil in the oven for 2 minutes. Then add mixed mushrooms to the pan along with garlic, 1 tsp sea salt and thyme. Coat well and bake in the oven for 20 minutes.
  6. Drain water from cashews and mushrooms. Put into a blender along with remaining sauce ingredients except HALF of the cooked mixed mushrooms. Blend until smooth and creamy. Then pulse in the remaining mixed mushrooms a few times to add some texture to the sauce.
  7. Pour sauce over no-meat balls and serve warm.

Rice Wraps
Recipe type: Vegan
Serves: serves 4
  • 12 Rice papers
  • 1 c Radishes, mandolined
  • 1 c Beets, shredded
  • 1 c Carrots, shredded
  • ¼ c Naked coconuts teriyaki
  • 1 c Basil leaves, lightly packed
  • 2 Avocados, thinly sliced
  • ½ a long Cucumber, cut into thin sticks
  • Spicy Peanut butter sauce:
  • 2 tbsp Tamari
  • ½ tbsp Lime juice
  • ½ tsp Cayenne pepper
  • 1 c peanut butter
  • 2 tbsp maple syrup
  1. Blend all sauce ingredients together until smooth. Set aside.
  2. Pour teriyaki sauce over shredded carrots and mix well. Set aside.
  3. For easiest assembly, make sure all veggies are prepped and in bowls in front of a slightly wet wooden cutting board.
  4. Fill a baking tray with ¼-½ c of water, enough to slightly fill the tray and immerse the rice paper. Spin 1 rice paper in the water for 5 seconds, flip and spin for another 5 seconds. Place onto the somewhat wet wooden cutting board.
  5. To assemble, place 2 basil leaves slightly in the middle of the rice paper, closest to you. Then put the carrots on top of the basil leaves. Follow with beets, cucumber, avocado, and radishes. Fold the rice paper away from you, tucking everything in tightly. Lap the sides in and then roll once more to create a tight rice roll. Set aside on a plate and repeat this process with remaining rice papers. Cut in half before serving alongside dipping sauce.

Head to fellow Spud Ambassador, Erin Ireland’s website to find the recipe for our Witchery 1.0 dessert- the Peanut Butter Fudge Puffed Rice Bars

Major love to our event sponsors:

As with any event, what goes on behind-the-scenes is not always known (or appreciated) by the collective group, so we wanted to take a moment to send some MAJOR GRATITUDE to our local event sponsors who helped us to make this event happen and show up in such a beautiful way. As with any partnerships, all of our sponsors are incredibly supportive, mindful, conscious and align with the values and visions of Chloe’s Countertop. Thank you to each of you SO much for supporting us and being so generous. We love you!

The Juicery co

Culver City Salads

Pranin Organic

Daisy Flowers

Laura Darcy for the Photography

Have you used before? Use the code ‘ELGCHL’ to get $20 off your first home-delivery and basically never look back!

and our Goodie Bag Sponsors

Le Meadow’s Pantry

Wild Witch BC

Be Fresh Market

ps. Love to My Edible Advice aka our event space partner as well as team Witchery for helping to make this amazing event happen!

Want to attend The Witchery 3.0?

Email us at to reserve your spot in the next Witchery 3.0 on September 29th 2017

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