The Yoga Starts Now…
May 1, 2012
Quinoa Nori Rolls with Wasabi Sauce and spicy Miso Dip
June 1, 2012

Ensalata Fresca


  • 2 heads Belgian Endive, cleaned and leaves separated (left whole)
  • 2 Tbsp Lime juice
  • 1 Tbsp Creamed Honey
  • 1⁄4 tsp fresh thyme, and basil finely chopped 1⁄4 tsp fresh minced garlic
  • Fresh Ground Pepper to taste
  • 1⁄2 of 1 crisp tart apple like Honeycrisp or Pink Lady, diced
  • 1 Carrot, diced
  • 2 Radishes, diced
  • 2-3 Tbsp of Poblano Pepper or Jalapeno Pepper (depending on your spice factor), diced
  • 1 Tbsp Red Onion, diced


  1. Clean and Separate the leaves of the endive, keep the leaves which are big enough to serve as ‘cups’, then place endive leaves on a clean dry plate
  2. In a medium sized bowl, mix together the lime juice, honey, thyme, basil, and pepper
  3. Mix dressing onto diced veggies and spoon into ‘cups’, serve and enjoy bite size
  4. Any extra veggies taste great on top of spinach for tomorrow’s lunch!