I recently attended a three-day Awakening Seminar aimed at finding enlightenment and peace and all the fabulous transcending buzzwords that come along with said enlightenment. But it didn’t exactly start that way. Instead, I spent the morning of the first day pacing outside of a house all alone and freaking out that I was about to be murdered. Not good. When I found out that I was more than an hour away from where I was supposed to be, my panic attack quickly escalated into an uncontrollable, whole body sobbing. Really not good, but in a way perfect.
It was perfect because that is how I react to most things in my life. I panic. I freak out. I beat myself up over every little thing and constantly tell myself I’m not good enough…or at least that is what I used to do. I am a new person. What I learned in three days of silence, meditation and work on eradicating the ego was that I needed to love myself.
It’s the kind of weekend that I really can’t put into words but it was the most incredible thing I have ever done for myself. I let go of the old story of who I thought I was in exchange for me: happy, full of love and light Chassie.
I also found this sweet potato hash. Or maybe it found me. All of our meals were prepared for us and we were required to eat them in silence – a great way to appreciate what we put into our bodies. I vowed to try everything and was so glad I did because the tropical sweet potato hash was a truly pleasant surprise, one that I have enjoyed several times since, in silence and in love.
Tropical Sweet Potato Hash
Serves 4, Prep time: 15 minutes, Cook time: 10 minutes
2 shredded sweet potatoes, any kind will work I used Purple Japanese
¾ cup sliced pineapple
¼ cup pure maple syrup
¼ shredded coconut
2 tablespoons coconut oil
Heat coconut oil in a non-stick skillet over medium heat. Add shredded sweet potato in one layer and then the slice pineapple. Mix it up just a bit so that some of the pineapple can caramelize while the sweet potato browns. Cook for about ten minutes until everything is nice and crispy and the pineapple is slightly charred.
Remove from pan, drizzle the maple syrup and sprinkle the coconut over the hash.