Orange & Pistachio Endive Boats

"When you love and laugh abundantly you live a beautiful life"

Today’s post is coming to you from 34 000 feet on my way home from a great weekend away visiting amazing friends. 

The weather was absolutely fabulous and we ate almost every meal outside soaking up the gorgeous sun and fresh, early summer air. It always amazes me what sharing a meal really means - it is not only nourishment for your body it is time to laugh, talk, share, try new things and learn more about the people you love.

Today's recipe is perfect for sharing...And perfect for the hot summer weather!  The orange adds a hint of sweetness against the lightly bitter taste of the endive and is a great source of fibre and vitamin C. The pistachios are a good source of protein and iron and the cinnamon and olive oil both provide heart healthy antioxidants. 

This is a great appetizer or shared plate - try it out next time you are sharing a meal and some laughs with friends or family.

Enjoy.

Ingredients
2 navel oranges, peeled and cut in small pieces
2 tsp olive oil
2 heads endive, bottom cut off and leaves separated
1/2 cup roasted pistachios
1/2 cup hummus
1/2 tsp cinnamon
Fresh ground sea salt to taste

Instructions
In a medium mixing bowl, toss the orange pieces and pistachios with olive oil, cinnamon and sea salt. Set aside.

On a platter, arrange the endive leaves and then spread a little hummus on each one.  Top each one with some of the orange pistachio mixture from the first step.  Serve promptly.

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Roasted Asparagus with Garlic and Lemon

Eating local produce is so good for you.

Your body is acclimated with its surroundings and climate and when your food is grown in the same climates and surroundings it contains the nutrients and vitamins your body needs for that season. Obviously local produce isn't always available to us all the time so we should take advantage when we can.

Other great reasons to eat local:

• supports the local economy
• food is fresher
• produce ripens naturally
• less pesticides and toxins
• better for the environment/air quality

Right now my fav local veggie is asparagus. I like it roasted with a hint of garlic and lemon as per the recipe below. Test it out - I'm sure you are going to love it!

Enjoy!

Roasted Asparagus with Garlic and Lemon

Ingredients

1 bunch of asparagus, trimmed*

2 Tbsp olive oil

1 Tbsp nutritional yeast (optional)

1 clove garlic, minced

juice from 1/2 a lemon or 1 Tbsp of lemon juice

Fresh ground sea salt and pepper to taste

Instructions

Preheat the oven to 425 and line a baking sheet with parchment paper. 

In a large mixing bowl , toss to coat the asparagus spears with the olive oil. Sprinkle in the garlic, nutritional yeast (optional) and sea salt and pepper. 

Arrange the asparagus on the baking sheet in a single layer and bake until lightly tender - anywhere between 10 and 15 minutes depending on the thickness of the spears. 

Top with lemon juice before serving. 

*To remove the ends of the asparagus, hold each end of the asparagus piece and bend it until it snaps - it will naturally break off in the correct place

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Arugula Lemon Salad

"Summertime is always the best of what might be..."
~Charles Bowden

Happy Summer Solstice.

Today has the most amount of sunshine and the least amount of darkness and is the start to Summer.

It is the perfect time to soak up the sun and honour all the beauty nature gives us in these amazing warm, gorgeous months. The beginning of summer marks days ahead filled with hot, sunny mornings, lazy afternoons, dinner al fresco and endless effortless joy.

Solstice brings with it energy shifts and turning points. And just like the solar system is making a turning point so can you. It is a perfect time to set new goals or habits for yourself and release what isn't serving you. Maybe it is eating healthier, cooking more meals at home, drinking more water, exercising more or spending quality time with those you love. Take a small peek inside and see what you can do better for you in these upcoming summer months.

As the days get warmer, your body naturally wants lighter, cooler food to maintain balance. Today's recipe is a light, arugula salad with wonderful flavours of dill, fennel and paprika. Quick and easy to make - but it looks and tastes like you spent hours on it ;-)

Enjoy!

Arugula Lemon Salad

Ingredients
6 cups arugula
1 cup cucumber, thickly sliced
1 cup fennel, finely sliced
1/4 cup fresh dill, chopped
3 Tbsp olive oil
2 Tbsp lemon juice
1 tsp garlic powder
1/2 tsp paprika
fresh ground sea salt

Instructions
Combine the olive oil, lemon juice, garlic powder and paprika in a bowl and whisk to combine or in a jar with a lid and shake to combine.

On a large, shallow bowl or dish, arrange the arugula and top with cucumber and fennel. Sprinkle with dill. Dress the salad lightly with the dressing you made in the first step and grind some fresh sea salt to taste on top.

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What's in your salad dressing?

Store bought salad dressings are made with cheap, unhealthy oils, contain lots of sugar and are full of preservatives. This is counterproductive when you make yourself a gorgeous fresh salad loaded with healthy vitamins and antioxidants.

Instead of buying salad dressing, you can whip up this delicious vinaigrette in no time and then you know exactly what you are getting - heart healthy olive oil and inflammation fighting apple cider vinegar.

It is quick to make using dried herbs. If you have a little more time you can chop up fresh herbs and garlic making it even more delicious.

Enjoy!

Basic Healthy Vinaigrette

Ingredients
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tsp pure maple syrup
1 Tbsp balsamic vinegar
1 tsp dijon mustard
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp garlic powder or 1 garlic clove, minced
fresh ground sea salt

Whisk everything together in a bowl or shake it all up in a mason jar with a lid.
You can store this in an airtight container for up to 5 days in the fridge.

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