Green with Envy

Green is the colour of life, renewal, nature and energy, associated with growth, harmony, freshness and environment. Aaahhhh....

Salad

1/2 head of Romaine, washed, leaves separated

6 stalks Celery with leaves, sliced into 1/4 inch pieces

4 inch chunk English Cucumber, halved, sliced thin

6 spears Asparagus, trimmed, sliced 1 inch pieces

Handful Green Beans, lightly steamed, cut into 1 inch pieces

1/4 cup Basil, roughly torn

1/2 cup Brussel Sprouts, sliced thin

1/4 cup Pumpkin Seeds

Dressing

1/4 Green Pepper, chopped

1 Green Onion, chopped

2 tbsp Parsley, chopped

3 tbsp EVOO

1 tbsp Lemon Juice

Himalayan Pink Sea Salt to taste

Fresh Ground Black Pepper to taste

In a pretty bowl, or platter, arrange salad ingredients. Whiz together all the dressing ingredients in a blender, food processor, or with immersion blender. Taste for seasoning and adjust accordingly. Dribble generously over salad. 

*EVOO is Extra Virgin Olive Oil

Recipe...

Radical Roasted Roots

Rich, roasted veggies are naturally sweet and flavourful with a silky, sumptuous vegan sauce.

Roasted Vegetables

1 medium Rutabaga, peeled, diced into 1 1/2 inch pieces

3 large Potatoes, scrubbed and cubed 1 1/2 inch pieces

2 medium Onions, peeled and quartered

1 bunch of Parsnips, peeled or scrubbed, topped and tailed

1 bunch of Carrots, peeled or scrubbed, topped and tailed

1 handful of Green Beans, topped and tailed

Himalayan Pink Sea Salt to taste

Fresh Ground Black Pepper to taste

1 Garlic clove, minced

1/4 tsp cayenne

3 tbsp EVOO or Coconut Oil, melted

Sauce

1 Brown Gravy Mix package

1/2 cup Red Wine if desired (of course it's desired)

In a large bowl mix together oil and spices - gently massage mixture onto root vegetables (Rutabaga, Potatoes, Onions, Parsnips, Carrots). Divide vegetables onto two large baking sheets. Roast @425 degrees F until tender and golden, approximately 45 mins. In a frying pan steam green beans in a quarter...

Dear Friends,

Who’s Coming to Mexico????    

You won’t ever regret doing this for yourself!  We have a few spots still available for April 1 – 8th, 2019 retreat.  Put your deposit down to join us in this incredibly beautiful, safe and luxurious environment with a small, intimate group of women.

Take this week to do something fabulous for yourself!!!

Watch this weeks full card reading from Mexico on Sticking To It with special guest Janet, in the video below!

Card Reading at a Glance

For more details watch this weeks video)

Focus-  Sticking To It
BODY:  Bliss – Trust . Synchronicity
Trusting in yourself, your guides and that you are taking the right step.

MIND:  Seated Staff Pose– Individuality . Character
Staying true to your character.  Character of integrity.

SPIRIT:  Triangle– Mystery . Magic
Spirit has a plan for us, so stay open to the magic. Anything is...

Plump and perfect, paired with piquant tomato!!

Pistou Portabello

Ingredients:
4 portobello mushrooms – cleaned with stumps and gills removed
8 tablespoons pistou
4 thick slices of tomato

Clean portobello mushrooms and remove the stumps and gills. I use a teaspoon to scrape the gills out. Spoon 2 tablespoons of pistou into each mushroom, top with one thick slice of tomato. Salt and pepper to taste. Grill on the barbecue or roast in the oven. Mushrooms will fill with a delicious liquor so careful not to spill!  

Pistou
1/2 cup extra virgin olive oil
1/2 cup basil (packed)
2 cloves garlic
Himalayan pink sea salt to taste

Whaz everything together in a blender until puréed. Can also be made with parsley or cilantro!  

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

Fennel meets apple and it’s love at first sight.  This is a simple to make tasty recipe based on the herb called fennel which has health benefits including reduction of free radicals and inflammation.

Fennel Salad Recipe

1 Granny Smith Apple shaved thin on mandolin
1 Fennel Bulb shaved thin on mandolin
2 Celery Stalks shaved thin on mandolin
3 tbsp Olive Oil
3 tbsp Fresh Squeezed Lemon Juice
1 tbsp Honey

Himalayan Pink Sea Salt to taste
Fennel fronds to garnish
Combine apple, fennel and celery in large bowl. Dress with olive oil, lemon juice and honey. Sprinkle salt and fronds overtop and enjoy! (Optional: Add chopped walnuts for a nutty flavour and an extra crunch)

*Salad may be made in advance, but do not add salt until just before serving.

Why Fennel?
Fennel is an herb with a mild but distinctive licorice flavor and fragrance.   It is full of vitamin C plus minerals including potassium, an electrolyte that fights high blood pressure, and folate, which helps convert...

How has your energy been lately?  I’ve been hearing from many clients that they’ve had low energy, they aren’t sure what to focus on and have been struggling to stay with what they know they “should” do.  Don’t “should” on yourself!!! haha

Sometimes it’s best to relax your personal expectation and just do what you can! I start with drinking more water. I know, I know, you hear and read ALL the time that you are suppose to drink more water, my kids joke that drinking water has always been my fix all.

BUT…. when you think about it, increasing your water intake is super EASY to do.  Way easier than going for a run, doing Facebook live videos or writing a new book. Drinking more water is a start to bring you back into awareness, it will start to change your vibration and you’ll be doing at least 1 good thing for yourself!

Check out some crazy things that have been happening in my life and how to get back on...

Eat the chakra rainbow for a flavour showstopper!

Roast the Chakra

Ingredients:
Cherry tomatoes
Butternut Squash
Yellow Pepper
Asparagus
Spiralized beets
Purple Potatoes
Purple cabbage
Olive oil
Himalayan pink sea salt and ground pepper to taste
Lemon
2 cloves garlic, minced
Red wine vinegar
1/2 cup yogurt
2 Tablespoons fresh dill or 1/4 tsp dried

Cooking Instructions:
Heat oven to 425 degrees.
Lightly oil tomatoes, generously salt and roast 14-20 minutes.
Peel, cube and oil butternut squash, sprinkle with 2 cloves minced garlic and salt. Roast 30 minutes.
Wash, seed and slice yellow peppers into strips. Drizzle with olive oil,lemon and roast 20 minutes.
Trim the bottom 2-3 inches off the asparagus. Anoint with olive oil, salt and pepper and roast 12-15 minutes, and spritz with lemon.
Spiralize or thinly slice beets. Roast 25 minutes with olive oil, red wine vinegar, salt and pepper. Toss with yogurt and dill.
Scrub potatoes, cut into 1 inch pieces, and roast 45 minutes until crispy.
Thinly...

Plump, refreshing iceberg is stimulated by spicy, unctuous ranch dressing, The bright acidity of tomato is balanced by olives’  salty umami.

Iceberg Wedge Salad

Ingredients:
Cherry tomatoes
Butternut Squash
Yellow Pepper
Asparagus
Spiralized beets
Purple Potatoes
Purple cabbage
Olive oil
Himalayan pink sea salt and ground pepper to taste
Lemon
2 cloves garlic, minced
Red wine vinegar
1/2 cup yogurt
2 Tablespoons fresh dill or 1/4 tsp dried

Cooking Instructions:
Heat oven to 425 degrees.
Lightly oil tomatoes, generously salt and roast 14-20 minutes.
Peel, cube and oil butternut squash, sprinkle with 2 cloves minced garlic and salt. Roast 30 minutes.
Wash, seed and slice yellow peppers into strips. Drizzle with olive oil,lemon and roast 20 minutes.
Trim the bottom 2-3 inches off the asparagus. Anoint with olive oil, salt and pepper and roast 12-15 minutes, and spritz with lemon.
Spiralize or thinly slice beets. Roast 25 minutes with olive oil, red wine vinegar, salt and pepper. Toss...

Pedestrianly sweet, zucchini noodles are imbued with vinegar permeated, cranberry chutney and chik’n.

Zucchini Noodles with Chutney and Chik’n

Ingredients:
3 medium zucchini spiralized or mandolined or vegetable peeled into thin noodles
Chik’n shredded
Chutney recipe
1 c water
3/4 c sugar
Small onion chopped
Apple peeled and chopped
1 orange zested, juiced, pulp chopped
4 c cranberries 1-12 oz package fresh or frozen
1/2 c cider vinegar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon himalayan pink sea salt
1/4 teaspoon cayenne

Directions:
In a medium sauce pan bring sugar and water to a boil. Add everything else and simmer 10 minutes, stirring gently. Cool slightly, taste and adjust seasoning.

Mound zucchini in centre of plate and add chik’n.  Top with warm chutney and enjoy!!

XOXO Vicky