This week has been what has felt like a rollercoaster. It’s been full of such enjoyable highs and extreme lows. And I’m not alone, there’s so much anxiety in the air right now, collectively among many of us about the current state and future of the world and particularly America. It’s enough sometimes to think about our own lives, then the lives of people we love, on top of an entire nation. That’s a lot to carry, I tell ya.
Nearly everyone in my close circle has had a rough week, from the loss of loved ones, extreme lack of sleep, past experiences resurfacing (personal experiences!) to being violently ill. And I’ve felt it all on a deeply emotional level this week. I couldn’t make it through Wednesday without bursting into tears every few minutes. Thank God for snuggles with my cat, close friends and knowing that I wasn’t the only one riding this wave. With the full moon approaching this weekend and the massive Typhoon storm coming in in the PNW I get that the Universe and Mother Nature are all really feeling it too, and it comes as no surprise. And yet still, makes it no less hard to deal with.
I share this because I know it can be really hard to pull ourselves out of moments like this. Especially those that have particularly sensitive souls, the empaths who feel deeply on every level it can be hard when it comes pouring down like this not to feel consumed by the weight of it all. I am not immune to this and while it sometimes may seem like life is really beautiful (it is by the way!!) it is also painful and hard and tragic and confusing. So don’t get me wrong when I post and share about how to move through things, to feel your emotions and to embrace the hard moments, they’re as much of a reminder for myself as they may be for you.
So I made this sautéed apple and it made me feel a lot better. Mostly because it’s just a big bowl of comfort. So I thought, let’s spread the love. OF course I want to share it with all of you. At first I thought it’s so simple, what’s the point? And then I concluded that everyone needs a little bit of the simple joys in their life. I keep constantly realigning with so much that I am grateful for right now, even the things that may be seemingly small to most people.
To add to that, truly what has gotten me through the rockiness of this week has been tuning into how I am feeling and breathing through it. Teaching yoga has helped me SO much with this. If there’s one thing that all of this ICK (I have no better word for it) has reinforced to me is that now is the time to let my joy shine brighter and exude my energy as much as possible. Guiding others into sensing their body and breathing through it does this for me like no other thing. It’s a state of euphoria. AND makes me super stoked about this workshop I’m hosting at the end of the month!!
So because I’ve had a hard week, and literally everyone I know has had a hard week, I am giving you a simple joy, these sautéed apples. This apple in particular was from my birthday extravaganza I got while in Eastern Washington and it was utter perfection in every way. That brought me a TON of joy. So since I can’t bottle that joy up and send it to you, instead I give you a simple recipe. And a GIGANTIC hug from me to all of you, let your light and joy shine even brighter right now, we all need it.
VANILLA SPICED SAUTÉED APPLES
2 tablespoons grass-fed butter, ghee or (coconut oil for AIP!)
1 teaspoon alcohol free vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg (use mace for AIP!)
1/4 teaspoon ground ginger
1 apple sliced thinly (I use the Cascade Sweet from Washington which are in between a green and red apple)
Almond or full fat coconut milk for serving
- Slice the apple into thin slices. Heat the oil in a non-stick pan on low-medium.
- Add the vanilla to the oil, stir. Next add the spices and incorporate.
- Allow the spices to cook into the oil for about a minute. Then add in the apple slices.
- Coat all the apples in the oil/spice mix and turn to the temperature to medium. Cook the apples until fragrant and tender.
- Serve in a bowl with almond or coconut milk (your choice!)