Life Changing Tips

Roasted Beet, Ruby Red Grapefruit, and Warm Honey Salad Recipe:
Ingredients
2 Ruby Red grapefruits
3 medium red beets
2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
2 tablespoons honey
1 (1-inch) rosemary sprig
Flaky sea salt, for garnish

Directions
Using a sharp knife, cut the skin and bitter white pith from grapefruits. Working over a medium bowl, cut in between the membranes to release sections, and cut sections in half. Squeeze juice from membranes into bowl.

Preheat oven to 375°. On a large sheet of heavy-duty aluminum foil, rub beets with olive oil and season with salt. Wrap beets in aluminum foil and place on a baking sheet. Roast until tender, about 50 minutes. Unwrap beets and let cool slightly, then rub skins off with paper towels. Cut beets into 1/4-inch wedges. Add to bowl with grapefruit. Season with salt and pepper and toss well. Transfer to platter.

In a small saucepan, warm honey and rosemary sprig over moderately low heat. Remove sprig, and drizzle rosemary honey over salad. Garnish with flaky sea salt.

Vegetable Buddha Bowl Recipe:
Recipe
ROASTED VEGETABLES
4-6 cups chopped seasonal vegetables
1/ 2 head cauliflower cut into florets
medium diced zucchini
carrots
halved Brussel sprouts
butternut squash
radishes
asparagus
beets
2 cloves garlic, minced
3 tablespoons olive oil
2 teaspoons Fresh herbs: thyme, oregano, chopped (optional) or 1 tsp. dried Italian seasonings
1/ 2 teaspoon Celtic sea salt, truffle salt, or other favorite flavored sea salt
Fresh ground pepper to taste
METHOD
STEP 1
Pre-heat oven to 400 degrees. Toss cut vegetables in a bowl and mix with olive oil, garlic, fresh herbs and salt.

STEP 2
Line a large cookie sheet with parchment paper (not waxed paper). Spread vegetables evenly in a single layer. Use a second pan if necessary.

STEP 3
Place sheet in oven and turn down to 350 degrees. -Bake for 45 minutes to 1 hour or until fork tender and browned. Watch softer veggies and pull them out as they get done sooner.

FERMENTED UMIBOSHI RADISH AND RED ONIONS
1 bunch radishes
1/ 2 small red onion
1 small bottle Ume Plum vinegar
METHOD
STEP 1
Wash and slice the radishes. Thinly slice red onion. Pour contents of small bottle of Ume vinegar and let marinate over night or a few hours. Keep refrigerated for 2-4 weeks. Fermented vegetables are a garnish with meals for a natural probiotic.

GREEN GODDESS DF/GF
1 cup Garlic Aioli or Veganese original
1-2 tbs flax seed oil or 2 anchovy fillets
1/ 4 cup Heaping rough chopped parsley leaves and some stems
1/ 4 cup chives, chopped
1/ 4 cup spring green onions
1 heaping tablespoon tarragon leaves, rough chopped
1/ 2 teaspoon sea salt
2 tablespoons fresh lemon juice