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...

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...

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...

Here’s your card reading for the week with a focus on Crossroads and Change:

BODY: Mountain Pose– Balance . Stabilized
This card is telling you to find the balance in your life this fall between work, play, scheduling and relaxation.  When you have the balance then you will be able to put more energy into what you want in your life.  What will bring you joy and happiness

MIND: Third Chakra, Solar Plexus Chakra– Power . Courage . Visible
Here you are being asked to find the courage to be seen, allowing your unique individuality to be visible and powerful.  Mentally know that you are here for a purpose and courageously keep moving towards it.

SPIRIT: Mudra– Energy . Symbolic
There are signs reminding you ALL the time that you are on your right path.  Perhaps you find a dime, feather, see various animals or notice lights flickering telling that you that you are not alone and are fully supported.

Love and Namaste,
Candace xoxox

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

Crisply sweet, starchy goodness.  Tacos get juiced with a blast of citrus and a sear of peppery heat.

Jicama Tacos

 Ingredients:
1 large jicama peeled and sliced into thin sheets (use a mandolin or veg peeler)
3 Tablespoons olive oil
1 small tomato diced
1 bunch green onion sliced
1/2 cup corn kernels
1 red chili minced more or less to taste
1/3 cup olives
1 cup shredded chik’n
1 tin mild green chilies
1 cup green salsa
1 clove garlic minced
1/2 tsp cumin
Himalayan pink sea salt
Cilantro bunch to garnish
1 avocado diced
1 lime spritzed over tacos

Directions:
Slice jicama into thin sheets to use as taco shells.
Heat oil in a skillet and add all other ingredients, (except cilantro and lime) and esrm thru to blend flavours. Taste and adjust seasonings.  Spoon into jicama “shells” and top with cilantro, avocado and spritz of lime.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

Ethereal ribbons of sweetness lie across the tongue, relieved by the spicy explosion of jalapeño. Unctuous whipped coconut cream soothes the palate.

Fruit Carpaccio

Using a mandolin or your finest knife skills, slice paper thin slices of your favourite fruits.  

1 dragon fruit peeled
1 red plum
1 blood orange peeled
1 large globe grape per plate
2 x 3/4” cubes of watermelon per plate
2 – 3 slices jalapeño per plate
Scant sprinkle Maldon salt
Basil chiffonade
Dollop whip coconut cream
Dollop dairy free sorbetto

Using a plain white plate, artistically arrange fruit, starting with the largest. With a very light hand stud the fruit with salt and basil. Top with the cream and sorbetto.  I love the blueberry/basil, or strawberry/rhubarb from Fiasco Gelato, but whatever your preference!

Whipped coconut cream

1 tin coconut milk refrigerated overnight
1-2 Tablespoons icing sugar
1 teaspoon vanilla

Chill coconut milk at least 8 hours. Open carefully and put solids in a...

Here is your video card reading and demonstration of this pose.

You are loved,

Candace McKim

Nutty and sweet, tender umami.


Cabbage Wedges

1 cabbage
Olive oil
1 bunch green onion, chopped fine
Garlic salt
Fresh ground pepper
Balsamic vinegar

Cut cabbage into eight wedges and place on a double thickness of heavy-duty foil. Brush cut sides with olive oil. Sprinkle with onion, garlic salt and pepper. Drizzle with balsamic vinegar. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse