Roasted Delicata Squash with Dried Cranberries and Pecans

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Ingredients:

  • 2 small delicata squash, cut in half lengthwise, seeds removed
  • 1 Tbsp. olive oil
  • ¼ cup minced shallots
  • 2 Tbsp. unsalted butter
  • 4 Tbsp. pecans
  • 4 Tbsp. walnuts
  • 4 Tbsp. pumpkin seeds
  • 4 Tbsp. dried cranberries
  • 4 Tbsp. golden raisins
  • 1 tsp. crystallized ginger, finely chopped
  • 1 tsp. sugar
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground coriander
  • pinch of ground cardamom
  • salt

Delicata squash are small and oblong with pretty stripes and firm orange flesh. When roasted, they’re amazingly smooth, rich and sweet. This recipe is easy and tastes luxurious! Additionally, the dish can be made a day prior and finished in a few minutes, which is helpful if you want to serve it as a centerpiece to an autumn feast.

The ingredients can be found in the bulk section of most grocery or health food stores for a cost-effective, healthy and tasty meal!

Makes 4 servings

Method
Preheat oven to 350 degrees F

  1. In a small roasting pan, rub the olive oil all over the squash to coat. Arrange the squash cut side up in the pan, sprinkle on some salt, and place it on the middle rack of the oven. Bake until the squash is fully tender and the top surface begins to turn golden brown, up to 30 minutes. (Time will vary depending on the moisture content of the squash.) If the squash begins to brown before it is soft, reduce heat to 325 degrees F.
  2. Meanwhile, in an ovenproof pan, roast separately the pecans, walnuts and pumpkin seeds until each is golden and has a toasty fragrance. Roughly chop the pecans and walnuts and set them aside.
  3. In a small skillet, melt 1 tsp. of butter and add the shallots. Cook on med-low heat, stirring frequently, until they are a deep golden brown and fragrant. Remove the shallots from the pan and set them aside.
  4. In the same small skillet, melt the remaining butter on med heat and, when foaming subsides, add the seeds and nuts, cranberries and raisins, crystallized ginger and the sugar. Cook, stirring for a few minutes until the dried fruit is plump and tender, the sugar dissolves and the nuts begin to toast in the butter. Add the caramelized shallots and cook 1 min. more. Add the cinnamon, nutmeg, coriander, and cardamom and cook for a few seconds until fragrant. Season with salt to taste. Remove the mixture from the pan and reserve.
  5. When the squash are done roasting, divide the fruit/nut mixture between the squash halves, gently pressing the mixture into the hollowed centers until mounded.


At this point, the squash can be cooled and reserved for the next day, or served right away. To serve, cover with foil and return the pan to the oven to heat the squash. Serve hot with a grain salad, braised greens or just about anything else!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

workshops coming up

Is Faculty Content Empty:

Is Related Articles Empty:

No items found.
Join
for:
No items found.
No items found.
No items found.

< Back to all Journal posts

Darnell Lamont Walker leading Rituals Writing Workshop
Roasted Delicata Squash with Dried Cranberries and Pecans
Category:
Food

Ingredients:

  • 2 small delicata squash, cut in half lengthwise, seeds removed
  • 1 Tbsp. olive oil
  • ¼ cup minced shallots
  • 2 Tbsp. unsalted butter
  • 4 Tbsp. pecans
  • 4 Tbsp. walnuts
  • 4 Tbsp. pumpkin seeds
  • 4 Tbsp. dried cranberries
  • 4 Tbsp. golden raisins
  • 1 tsp. crystallized ginger, finely chopped
  • 1 tsp. sugar
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground coriander
  • pinch of ground cardamom
  • salt

Delicata squash are small and oblong with pretty stripes and firm orange flesh. When roasted, they’re amazingly smooth, rich and sweet. This recipe is easy and tastes luxurious! Additionally, the dish can be made a day prior and finished in a few minutes, which is helpful if you want to serve it as a centerpiece to an autumn feast.

The ingredients can be found in the bulk section of most grocery or health food stores for a cost-effective, healthy and tasty meal!

Makes 4 servings

Method
Preheat oven to 350 degrees F

  1. In a small roasting pan, rub the olive oil all over the squash to coat. Arrange the squash cut side up in the pan, sprinkle on some salt, and place it on the middle rack of the oven. Bake until the squash is fully tender and the top surface begins to turn golden brown, up to 30 minutes. (Time will vary depending on the moisture content of the squash.) If the squash begins to brown before it is soft, reduce heat to 325 degrees F.
  2. Meanwhile, in an ovenproof pan, roast separately the pecans, walnuts and pumpkin seeds until each is golden and has a toasty fragrance. Roughly chop the pecans and walnuts and set them aside.
  3. In a small skillet, melt 1 tsp. of butter and add the shallots. Cook on med-low heat, stirring frequently, until they are a deep golden brown and fragrant. Remove the shallots from the pan and set them aside.
  4. In the same small skillet, melt the remaining butter on med heat and, when foaming subsides, add the seeds and nuts, cranberries and raisins, crystallized ginger and the sugar. Cook, stirring for a few minutes until the dried fruit is plump and tender, the sugar dissolves and the nuts begin to toast in the butter. Add the caramelized shallots and cook 1 min. more. Add the cinnamon, nutmeg, coriander, and cardamom and cook for a few seconds until fragrant. Season with salt to taste. Remove the mixture from the pan and reserve.
  5. When the squash are done roasting, divide the fruit/nut mixture between the squash halves, gently pressing the mixture into the hollowed centers until mounded.


At this point, the squash can be cooled and reserved for the next day, or served right away. To serve, cover with foil and return the pan to the oven to heat the squash. Serve hot with a grain salad, braised greens or just about anything else!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Roasted Delicata Squash with Dried Cranberries and Pecans

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Ingredients:

  • 2 small delicata squash, cut in half lengthwise, seeds removed
  • 1 Tbsp. olive oil
  • ¼ cup minced shallots
  • 2 Tbsp. unsalted butter
  • 4 Tbsp. pecans
  • 4 Tbsp. walnuts
  • 4 Tbsp. pumpkin seeds
  • 4 Tbsp. dried cranberries
  • 4 Tbsp. golden raisins
  • 1 tsp. crystallized ginger, finely chopped
  • 1 tsp. sugar
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground coriander
  • pinch of ground cardamom
  • salt

Delicata squash are small and oblong with pretty stripes and firm orange flesh. When roasted, they’re amazingly smooth, rich and sweet. This recipe is easy and tastes luxurious! Additionally, the dish can be made a day prior and finished in a few minutes, which is helpful if you want to serve it as a centerpiece to an autumn feast.

The ingredients can be found in the bulk section of most grocery or health food stores for a cost-effective, healthy and tasty meal!

Makes 4 servings

Method
Preheat oven to 350 degrees F

  1. In a small roasting pan, rub the olive oil all over the squash to coat. Arrange the squash cut side up in the pan, sprinkle on some salt, and place it on the middle rack of the oven. Bake until the squash is fully tender and the top surface begins to turn golden brown, up to 30 minutes. (Time will vary depending on the moisture content of the squash.) If the squash begins to brown before it is soft, reduce heat to 325 degrees F.
  2. Meanwhile, in an ovenproof pan, roast separately the pecans, walnuts and pumpkin seeds until each is golden and has a toasty fragrance. Roughly chop the pecans and walnuts and set them aside.
  3. In a small skillet, melt 1 tsp. of butter and add the shallots. Cook on med-low heat, stirring frequently, until they are a deep golden brown and fragrant. Remove the shallots from the pan and set them aside.
  4. In the same small skillet, melt the remaining butter on med heat and, when foaming subsides, add the seeds and nuts, cranberries and raisins, crystallized ginger and the sugar. Cook, stirring for a few minutes until the dried fruit is plump and tender, the sugar dissolves and the nuts begin to toast in the butter. Add the caramelized shallots and cook 1 min. more. Add the cinnamon, nutmeg, coriander, and cardamom and cook for a few seconds until fragrant. Season with salt to taste. Remove the mixture from the pan and reserve.
  5. When the squash are done roasting, divide the fruit/nut mixture between the squash halves, gently pressing the mixture into the hollowed centers until mounded.


At this point, the squash can be cooled and reserved for the next day, or served right away. To serve, cover with foil and return the pan to the oven to heat the squash. Serve hot with a grain salad, braised greens or just about anything else!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

< Back to all Journal posts

Darnell Lamont Walker leading Rituals Writing Workshop
Roasted Delicata Squash with Dried Cranberries and Pecans
Category:
Food

Ingredients:

  • 2 small delicata squash, cut in half lengthwise, seeds removed
  • 1 Tbsp. olive oil
  • ¼ cup minced shallots
  • 2 Tbsp. unsalted butter
  • 4 Tbsp. pecans
  • 4 Tbsp. walnuts
  • 4 Tbsp. pumpkin seeds
  • 4 Tbsp. dried cranberries
  • 4 Tbsp. golden raisins
  • 1 tsp. crystallized ginger, finely chopped
  • 1 tsp. sugar
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground coriander
  • pinch of ground cardamom
  • salt

Delicata squash are small and oblong with pretty stripes and firm orange flesh. When roasted, they’re amazingly smooth, rich and sweet. This recipe is easy and tastes luxurious! Additionally, the dish can be made a day prior and finished in a few minutes, which is helpful if you want to serve it as a centerpiece to an autumn feast.

The ingredients can be found in the bulk section of most grocery or health food stores for a cost-effective, healthy and tasty meal!

Makes 4 servings

Method
Preheat oven to 350 degrees F

  1. In a small roasting pan, rub the olive oil all over the squash to coat. Arrange the squash cut side up in the pan, sprinkle on some salt, and place it on the middle rack of the oven. Bake until the squash is fully tender and the top surface begins to turn golden brown, up to 30 minutes. (Time will vary depending on the moisture content of the squash.) If the squash begins to brown before it is soft, reduce heat to 325 degrees F.
  2. Meanwhile, in an ovenproof pan, roast separately the pecans, walnuts and pumpkin seeds until each is golden and has a toasty fragrance. Roughly chop the pecans and walnuts and set them aside.
  3. In a small skillet, melt 1 tsp. of butter and add the shallots. Cook on med-low heat, stirring frequently, until they are a deep golden brown and fragrant. Remove the shallots from the pan and set them aside.
  4. In the same small skillet, melt the remaining butter on med heat and, when foaming subsides, add the seeds and nuts, cranberries and raisins, crystallized ginger and the sugar. Cook, stirring for a few minutes until the dried fruit is plump and tender, the sugar dissolves and the nuts begin to toast in the butter. Add the caramelized shallots and cook 1 min. more. Add the cinnamon, nutmeg, coriander, and cardamom and cook for a few seconds until fragrant. Season with salt to taste. Remove the mixture from the pan and reserve.
  5. When the squash are done roasting, divide the fruit/nut mixture between the squash halves, gently pressing the mixture into the hollowed centers until mounded.


At this point, the squash can be cooled and reserved for the next day, or served right away. To serve, cover with foil and return the pan to the oven to heat the squash. Serve hot with a grain salad, braised greens or just about anything else!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Roasted Delicata Squash with Dried Cranberries and Pecans

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Ingredients:

  • 2 small delicata squash, cut in half lengthwise, seeds removed
  • 1 Tbsp. olive oil
  • ¼ cup minced shallots
  • 2 Tbsp. unsalted butter
  • 4 Tbsp. pecans
  • 4 Tbsp. walnuts
  • 4 Tbsp. pumpkin seeds
  • 4 Tbsp. dried cranberries
  • 4 Tbsp. golden raisins
  • 1 tsp. crystallized ginger, finely chopped
  • 1 tsp. sugar
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground coriander
  • pinch of ground cardamom
  • salt

Delicata squash are small and oblong with pretty stripes and firm orange flesh. When roasted, they’re amazingly smooth, rich and sweet. This recipe is easy and tastes luxurious! Additionally, the dish can be made a day prior and finished in a few minutes, which is helpful if you want to serve it as a centerpiece to an autumn feast.

The ingredients can be found in the bulk section of most grocery or health food stores for a cost-effective, healthy and tasty meal!

Makes 4 servings

Method
Preheat oven to 350 degrees F

  1. In a small roasting pan, rub the olive oil all over the squash to coat. Arrange the squash cut side up in the pan, sprinkle on some salt, and place it on the middle rack of the oven. Bake until the squash is fully tender and the top surface begins to turn golden brown, up to 30 minutes. (Time will vary depending on the moisture content of the squash.) If the squash begins to brown before it is soft, reduce heat to 325 degrees F.
  2. Meanwhile, in an ovenproof pan, roast separately the pecans, walnuts and pumpkin seeds until each is golden and has a toasty fragrance. Roughly chop the pecans and walnuts and set them aside.
  3. In a small skillet, melt 1 tsp. of butter and add the shallots. Cook on med-low heat, stirring frequently, until they are a deep golden brown and fragrant. Remove the shallots from the pan and set them aside.
  4. In the same small skillet, melt the remaining butter on med heat and, when foaming subsides, add the seeds and nuts, cranberries and raisins, crystallized ginger and the sugar. Cook, stirring for a few minutes until the dried fruit is plump and tender, the sugar dissolves and the nuts begin to toast in the butter. Add the caramelized shallots and cook 1 min. more. Add the cinnamon, nutmeg, coriander, and cardamom and cook for a few seconds until fragrant. Season with salt to taste. Remove the mixture from the pan and reserve.
  5. When the squash are done roasting, divide the fruit/nut mixture between the squash halves, gently pressing the mixture into the hollowed centers until mounded.


At this point, the squash can be cooled and reserved for the next day, or served right away. To serve, cover with foil and return the pan to the oven to heat the squash. Serve hot with a grain salad, braised greens or just about anything else!

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team