Letting go is a constant in life. We let go each new season, we let go when friendships or relationships don't last, we let go when a pet passes on, we let go when something didn't turn out the way we wanted, and we let go each moment of each day.
I haven't always been so easy to let go. Many times I have grasped so hard to relationships, parts of life, who I was, what I wanted to be, and so much more. My hands were perpetually in a grasped state; tired and hurting. I didn't want to let anything go. I thought that meant I was a caring person but then I realized it was hindering me from enjoying my life. I obsessed about why people didn't like me anymore and why my life wasn't moving the way I wanted. Only to find that holding so tight to so many things in my life kept me in blinders and I couldn't see beyond the desire to have certain people in my life, things, be a certain way or attain a goal.
I slowly learned to let go. It has helped me learn to enjoy my life more. I have goals and dreams but I hold them lightly not with a death grip knowing that they will unfold beautifully if I let go. I can love the people that left my life, I can release the need to be liked by everyone, I can release judgement about what I have or who I am and maybe learn to love each moment because it only happens for a second.
Fall is a beautiful time of year! I love enjoying the crisp air, the orange, brown, and red leaves dancing around the sky, and the opportunity for introspection. It helps me remember I am not in control and that I can let go knowing that there is beauty in opening my hands to the opportunities that surround me.
Fall BAked Potatoes
Servings Size : 2 (you can always double the recipe)
2 red potatoes
4-6 Tablespoons of Herb Cashew Cheese (The cashew cheese is pictured above and really lovely to use or you can use sour cream.)
1 Cup of Mushrooms
2-3 Cups of Chard
1 bunch of chives
Zest of one lemon
2 teaspoons of Lemon Juice
2 Tablespoons of Olive oil
2 Garlic Cloves
1.Preheat oven to 400°. Have two pieces of tin foil that will cover the potatoes. Spear the potatoes all over so they don't explode then rub with a little olive oil and a little dash of salt on each potato. Then wrap up and bake in the oven for 45 mins to a hour. Till soft and tender.
2. While potatoes are baking chop chives, chard, slice mushrooms (if not already sliced), and zest the lemon. Set everything aside.
3. Put a Tablespoon of olive oil in a saute pan once warm add mushrooms. Cook for a few minutes then at one minced garlic clove and a dash of salt. Cook until they are brown on the outside. Remove from the pan then set aside and sprinkle with a little chives.
4. I just use the pan the mushrooms were in and add a little drizzle of olive oil. Add chard, add lemon juice, one minced garlic clove, and a couple pinches of the lemon zest. Cook for 1-2 minutes.
5. Once potatoes are tender place them in a bowl, slice down the middle and open them up. Sprinkle potatoes with some chives, add 1-2 Tablespoons of cashew cheese, then add chard, mushrooms, and top with more cashew cheese and lemon zest.