Charred Asparagus gets all hot and bothered by the briny embrace of feta. Lemons’ astringent bite completes this ménage a trois.  
 

Warm Asparagus Salad

 
Large bunch asparagus
2 tablespoon Olive Oil
2 lemons (halved)
½ teaspoon fresh ground pepper
½ teaspoon Himalayan sea salt
½ cup feta cheese
Pita
 
In a large bowl lovingly toss asparagus with oil, salt, pepper and lemon halves. Grill on the barbecue until asparagus is tender, crisp, and lemons are charred. Divide evenly onto plates. Top with feta and squeeze scorched lemons all over.
 
Extra yummy with roasted potatoes!
 
Roast Potatoes
 
3 cups little baby potatoes 
¼ cup Olive Oil
Pink Himalayan sea salt to taste
Fresh cracked pepper to taste
½ cup sour cream
3 spring onions (finely sliced)
Charred lemon
 
Heat oven to 425 degrees. In a shallow baking dish, topple in the scrubbed baby potatoes. Smother with olive oil, salt and pepper. Roast until...

Beat Box Lunch Rap- I like big wraps with some beans refried, avocado lovers can’t deny, when the corn walks in with that chunky funky taste and leaves salsa on your face you say, yum!!
 

Mexican Wrap

 
1 cup assorted bell peppers (sliced thin)
½ cup red onion (sliced thin)
2 tablespoons Olive Oil
4 whole-wheat tortillas
1 cup refried beans
½ cup pepper jack cheese (shredded)
1 avocado (sliced thin)-{squeeze lemon overtop to stay fresh}
½ cup corn kernels
Cilantro
1 cup salsa
 
Sauté onion and peppers in olive oil until tender. Spread ¼ cup bean dip on each tortilla. Sprinkle sparingly with cheese. Lovingly strew the avocado and corn over and top with the onion and pepper mix. Boldly blanket the chopped cilantro if you love it- or leave it off if you don’t! Roll tightly and serve with salsa.
 
XOXO Vicky

Recipe by Vicky Gosse
Photo by Georgia Gosse

Terribly hearty rice made vibrant with veggies and the ubiquitous egg. Fiery chili romances bok choy on the side.
 

Veggie Fried Rice 

 
3 tablespoons Olive Oil
½ cup onion
½ cup mushrooms (finely diced)
2 inch chunk ginger (micro planed)
¼ cup broccoli (bite sized)
¼ cup carrot (finely diced)
¼ cup celery (finely diced)
¼ cup bell pepper (finely diced)
1 splash of soy sauce 
1 splash of rice wine vinegar
1 tablespoon butter
6 whole eggs
Salt and pepper to taste
4 cups cooked brown rice
½ cup cilantro (chopped)-optional
 
Sauté onion in 1 tablespoon of olive oil until softened. Cook off ginger, soy sauce and vinegar. Add rest of vegetables and cook until tender. Set all aside on a plate. Using the same skillet, melt butter and scramble eggs until barely set. Season and add to plate of veggies. Heat 2 tablespoons of olive oil to medium-high and spread rice over bottom of pan. Cook until crust forms. Flip rice over and...

Hello!

Is your 2019 as wild for you as it is for us? 
What a year we are having at the McKim household!!!
AND…. It’s still only February!  We have had so much happen for us already. 

We have officially SOLD our home and acreage!!!  We had listed our place last Aug for three months, but it didn't sell, so we thought we would try again in the Spring - April or May.
Well wouldn’t you know it, we got a call from our realtor and someone wanted to show it.  Badda Boom… Our place SOLD!

We’ve  moved our belongings into storage and are heading out on a cruise through the Panama.

Please don’t ask us what we are doing or where we are going because honestly we don’t know!!!!!!  
I will keep you informed as it comes to us.

Love you and I am thrilled to share this with you.
 
Candace 

Happy Valentines Day week!

What do you love in your life?  What “Sparks Joy”?

I personally love what I do - I love talking to you and doing readings for you.  I love talking at events or facilitating a workshop or retreat.  Of course I love my family so, so much and I'm excited that Jenkins will be coming home for reading week and then the 3 of us are going skiing to Powder King.  I will admit I haven’t skied for a while and am a bit nervous, but i'll stretch myself and get up on those skis while praying for warm weather!  

Here is your card reading for the next couple weeks all about Love, love, love - compassion, empathy and unconditional love.

I love YOU!   
Candace 

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