Here’s how you can make a better salad to boost energy and help with weight loss

Salads are what you make them, and if you are eating to boost energy and shed a few pounds, you may want to be more conscious of how you are making that ‘healthy salad”. Most people think to throw some lettuce in a bowl with a few tomatoes, carrots, cucumbers and some type of dressing and you got yourself a healthy salad. Think again my friend. Don’t get me wrong, everything in that salad for the most part is good, but let’s look at it closer.

So, you are making a salad, most people go for just regular iceberg lettuce. Iceberg lettuce has no real nutritional value, just good ruffage.  When picking lettuce the best rule of thumb, the darker the greens the more fiber, flavor and nutrients they will possess.

Now let’s talk about ingredients. If you are eating a salad as your main meal, which is a good idea, because you can incorporate, good protein, lots of fiber, good carbohydrates and good essential fatty acids all on one plate, if we are conscious of what ingredients you are choosing. A salad that will keep you energized and help you drop a few pounds, if eaten daily, with exercise and other healthy accompany meals would look something like this:

Greens:

Choose 2 to 3 greens:

romaine lettuce

arugula

spinach

kale

Mixed green Medley ( easier way to get several leafy green choices)

You can also add:

Cabbage or Radicchio

Fresh herbs:

Choose 1 or 2 herbs:

basil

parsley

mint

dill

Grains ( optional, but loaded with vegan protein and lots of fiber, just use a little, they are high in carbohydrates.)

Choose 1 grain:

Quinoa

Wild Rice

Farro

Bulgar Wheat

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Protein 

Choose 1 to 2 proteins:

Organic Chicken ( grilled )

Salmon, steamed or grilled, high in protein and essential fatty acids

Chickpeas, vegan protein and fiber

Eggs

Beans, such as lentils

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Vegetables:

LET THESE BE THE MOST IN YOUR SALAD, LOAD UP!

Beets

Carrots

Onions

Cucumbers

Yellow Squash

Bell Peppers

Zucchini

Mushrooms

Celery

Peas

Olives

Broccoli

Brussels Sprouts

Healthy Fats, for crunch  

Nuts and Seeds of all kind that you can consume:

Walnuts, Almonds, Pistachios, Brazil Nuts, Hazelnuts, Peanuts, Sunflower Seeds, Chia Seeds, Pumpkin Seeds, Flax Seeds and Hemp Seeds .

Dressings:

Make your own and the healthiest dressings are one that are not creamy, but more in the vinaigrette family.

Simple and healthy dressings have these 4 key ingredients:

Acid~ Lemon Juice, Balsamic Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Apple Cider Vinegar and White Wine Vinegar.

Oil ~ Olive oil, Walnut Oil, Avocado Oil, and Hazelnut Oil .

Emulsifierr ~ which is the ingredient that helps keep the first two ingredients from separating and keeps your dressing stable ~ Mustard, Greek Yogurt, Ground  Flaxseed, Mashed Avocado and Honey.

Herbs and Flavoring ~ Basil, Parsley, Rosemary, Thyme, Oregano, Dill, Cracked Black Pepper, Red Pepper Flakes, Chives and Honey .

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Warm Beet, Green Apple and Trio Lentil Salad

Balsamic Vinaigrette with Salad Recipes

Warm Beet, Green Apple and Trio Lentil Salad

Creamy Honey Mustard Dressing 

1/4 cup plain Greek yogurt

1 tablespoon Dijon mustard

2 teaspoons honey

1/2 tablespoon lemon juice

water, to thin ( if necessary)

In a blender add all ingredients, blend and enjoy. 🙂

Store in a glass airtight container in the fridge for one to two days, this is a very perishable item. Use it all in a day if possible. 

So now you are educated about how to make an awesome salad that is loaded with everything your body needs. Now go out my loves and make the world a ” Happy Salad Place.” 🙂

The Power of a Hug

I remember growing up and being taught to not talk to strangers, let alone give them a hug and for good reason with the world we live in and all the violence we see happening to our children, but is that the best way? I don’t think we should force our kids to hug people, we need to teach them to trust their instincts, but we should teach them about the power of a “good hug”. I taught me kids early to give “good hugs”, to the people in our circle of friends and family. They are all grown up and they still give hugs. Life is about balance with wisdom. We as human beings need healthy and healing physical touch. Studies have shown that touch is essential to our well being, even for our mortality .

But touch is even more vital than this: babies who are not held and nuzzled and hugged enough will literally stop growing and-if the situation lasts long enough, even if they are receiving proper nutrition-die. SOURCE:

Bruce D. Perry, MD, Ph.D. is a child psychiatrist and neuroscientist. He is the Senior Fellow of The Child Trauma Academy and co-author of Born for Love: Why Empathy is Essential—And Endangered.

Maia Szalavitz has published five books and written for The New York Times, Time magazine online, New Scientist, Psychology Today, and other major publications.

So here’s an experiment you may want to try and it may bring a bit of “Happy” into your life. Start a hug campaign in your home, church or community. I suggest to start some where you and the people around you will feel comfortable and open to this experiment of hugging.

Juan Mann, started a very public and controversial hug campaign, that impacted thousands of people. It was so powerful that authorities, banned his campaign. Juan went around and had people sign s petition and they had to remove the ban and the hugging party continued, Hugging is a big deal. Check out his video below and some reason why hugging is so good for us :

Juan Mann Hugging Campaign

Here’s a few reasons that may inspire you

to hug more:

Scientific research shows that a good hug, meaning at least 20 seconds is the fastest way for you to get oxytocin flowing in your body. Oxytocin, also known as the “love drug”, calms your nervous system and boosts positive emotions. Here’s how a good hug resulting in oxytocin flow affects you:

• It lowers your blood pressure, especially helpful if you’re feeling anxious.

• It lowers your cortisol (the stress hormone), enabling a higher quality of sleep.

• It can increase your social connections and a sense of belonging.

Studies have also shown that couples who hug more are more likely to stay together. Some reports have even shown hugs can reduce pain. So let’s get the hugging party started. SPREAD THE LOVE. 💕

Sun-dried Tomato Olive and Goat Cheese Scones

Who doesn’t love a delicious scone? One of my favorite scones to bake is blueberry with a lemon zest icing. But today I was interested in something a lot more savory, so I decided to make these sun-dried tomato, olive and goat cheese scones. They are packed with so much flavor and you can have them for breakfast and lunch with a nice salad and soup combo.

Sundried Tomato Olive and Goat Cheese Scone

The scone is super creamy, because of the goat cheese and also the buttermilk I used instead of using regular milk. If you want to make the scones vegan you can completely leave out the goat cheese and use a non dairy milk and vegan butter instead of regular butter.

The beauty of scones, is they give us an opportunity to take a biscuit and make it all fancy and add our favorite ingredients. Try different food combinations, like spicy scone with cheddar and jalapeños.

My next recipe prosciutto, walnut and fig scones with smoky gruyere or gouda. Hmm…🤔. You will have to wait and see until next time remember to Set the Table with Love.

Sundried Sundried Tomato Olive and Goat Cheese Scone<
ngredients:

2 cups organic all-purpose flour

2 teaspoons baking powder, aluminum free

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon black pepper

3 tablespoons organic cane sugar

1/2 cup cold butter, cut into small pieces (1 stick)

1/2 cup buttermilk

1 organic egg

1/4 cup sun-dried tomatoes without oil, chopped

1/4 cup kalamata olives, dried and chopped

1/4 cup goat cheese, crumbled

Directions:

Heat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat. I used a silpat it seems to brown better than parchment, if you use parchment, double of the sheets. In a mixing bowl, stir together the flour, baking powder, salt, baking soda, pepper and sugar. Using two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs. In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined. Gently fold in the sun-dried tomatoes, the olives and the goat cheese. Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). Cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown. Let cool on baking sheet for a minute or so, then transfer onto a wire rack to cool down, enjoy them for breakfast with a poached egg and a cup or tea.

March is National Kidney Month and Cauliflower is a Happy Kidney Food 🤗

This is my month, because June 17, 2018 my husband gave me his kidney and my life was changed. I am so excited to celebrate national kidney month, bringing you kidney happy recipes. There so many amazing foods that actually help with kidney health, like eggplant, celery, cabbage, asparagus, red peppers and cauliflower. Eating foods that are high in water, actually helps keep the kidneys hydrated and flushed. Drinking clean fluids and getting the proper exercise is also a wonderful way to keep our kidney and other organs healthy and functioning at their best. Check out the blog for some awesome “happy kidney recipes”, like my sautéed cauliflower, tossed with herbs and drizzled with garlic oil and this low carb Gluten  free Vegetarian Cauliflower Veggie Pizza. Happy National Kidney Month eat to your health. 🤗💕

Gluten free Vegetarian Cauliflower Veggie Pizza

Hello Fear, Why are you here?

Feeling afraid is very natural and sometimes very necessary.  Fear ~ an unpleasant emotion caused by the belief that someone or something is dangerous, likely to cause pain, or a threat. We are wired with fear, it serves a purpose, like all things in our lives.  It’s here to help us be safe, it keeps us alive during the times of danger.  Our ancestors lived in a world where imminent danger from wild animals and the elements of their environment was always a life or death situation, but even now people live in societies with constant war, and physical danger around every corner.  This launches us into The fight or flight mode. 


The truth is most of us do not live in extremely dangerous environments, where we need to be in fight or flight mode, all the time But, when you think about it, we are often there in our minds. We are practicing self preservation, we are trying to keep something, SAFE. We are trying to preserve our idea of what life should look like.

When life for any reason doesn’t look the way we would like it to, fear pops up and we panic!

Our minds begin to wonder, and our “what ifs”, start to flood us like a dam that has been broken and now is taking over a calm and peaceful forest, disturbing all of life within it. What if they do not like me? What if they see me for who I truly am? What if I do not get the job? What if I am not good enough? What if he doesn’t call? What if this relationship ends? What if it’s not what I expected?  There is no obvious physical danger here, but our “idea of life”  has been threaten. I love this quote by Mark Twain, “I’ve had a lot of worries in my life, most of which never happened.”  Most of the time we are living in fear of things that will never happen.

When we constantly live like this we can be do serious harm to ourselves physically, mentally, emotionally and spiritually.

pexels-photo-568027.jpegHere are a few ways that chronic fear can impact our lives: SOURCE: Impact of Fear and Anxiety
Living under constant threat has serious health consequences.

  1. Physical health. Fear weakens our immune system and can cause cardiovascular damage, gastrointestinal problems such as ulcers and irritable bowel syndrome, and decreased fertility. It can lead to accelerated ageing and even premature death.
  2. Memory. Fear can impair formation of long-term memories and cause damage to certain parts of the brain, such as the hippocampus. This can make it even more difficult to regulate fear and can leave a person anxious most of the time. To someone in chronic fear, the world looks scary and their memories confirm that.
  3. Brain processing and reactivity. Fear can interrupt processes in our brains that allow us to regulate emotions, read non-verbal cues and other information presented to us, reflect before acting, and act ethically. This impacts our thinking and decision-making in negative ways, leaving us susceptible to intense emotions and impulsive reactions. All of these effects can leave us unable to act appropriately.
  4. Mental health. Other consequences of long-term fear include fatigue, clinical depression, and PSTD.

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We do not want to stay in a chronic state of fear, but when it comes, you can allow fear to serve you.

A few months ago my fear was over taking me and all I wanted to do is run away and put my son in a room, so he would be safe. I was in the flight mode for sure. It was about my son driving, he is 17 years old and he has been driving for a year. He is a pretty good driver, but it’s a scary thing to see your kid growing up and getting behind the wheel, with all the teenager driver accidents I hear about.  I also have PTSD.  Years ago I saw a guy killed in a car accident and his body laid in the road for awhile before the paramedics came to remove him.  This put me in the hospital and I couldn’t speak for three days.

Trauma can give the mind references to pull up, when those similarities show up in our lives and our bodies and mental state can feel as though it’s happening all over again.

So when those past thoughts start to overwhelm me, I prayed and meditated. Suddenly I heard a gentle whisper, ” Why do I have to be something you avoid, something you fear or allow to consume you?  I am here to serve your highest good.” I just sat there in tears, blown away by these words, that just washed over my soul.  Fear is here to serve me. YES!!! It was put inside of my being, to help me stay safe and survive the elements of my world. The thing is, I do not live in an environment that is constantly threatening my physical body, but I do live in a world that is constantly threatening my emotional, mental and spiritual body.  I continued to meditate and pray. I closed my eyes and took a deep breath and this came to me, “Ask me why I am here?’ “Why did I show up?” So I took another trembling breath and asked fear ” Hello, fear why are you here?”

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Fear said, as I continued to meditate and pray:

I am here to remind you that you have stepped away from where you should truly stand. You have stepped away from the spirit of truth and love. I feel so strong and so forceful, because I need you to move from this place NOW.  I grip you so tight, because I need you to pay attention and listen to why I am here.   I am here to show you where you have not surrendered.  I am here to get you to look at the place deep inside you, where you first experienced me so intensely, so we can go back there and find your healing. I am here to get you to ask, Why am I scared? What do I truly want and am I afraid I will not get it?  I am here to remind you to get back to GOD, back to LOVE  and back to TRUTH.   IF AM HERE, THEN FAITH CAN NOT BE and you will not have hope. I do not give hope, I am just a reminder that you need to take care. SO LET’S DEAL with it. There is work for you to do. I am your teacher. I am a hard teacher, that will consume you until you surrender, learn and move forward.

So many thoughts flooded my mind during this time of prayer. I had moved away from God, love and truth in my thinking and I was afraid of my son getting into a bad car accident and being killed like that guy was. I had to go back and deal. I had to give that fearful thought over to God. I had to trust and plug into the million other probabilities out there, like this one, my son can be safe on the road. You see we allow fear to take us over, because we do not honor it’s presence.

We push it away, we try to avoid it altogether, but I am learning to stop, pause, breath, pray and ask fear, Hello, fear why are you here?  What do you need me to know? Where do we need to go? Once you have done that, the light comes back in, the soul feels safe from the dangers of the emotions we have not dealt with.   It maybe something in childhood, a bad relationship, a real physical trauma, a negative thought, whatever it is, we must not be afraid of fear. pexels-photo-748870.jpeg

We need to face our fears like a old friend that knows us really well and is trying to get us to see the truth. Resistance only feeds fear’s call and it starts to consume us, so surrender with lovingkindness and ask fear, “HELLO, FEAR WHY ARE YOU HERE,” so we can be FREE.

Blackberry Broccoli Slaw with a Blueberry Yogurt Dressing

Broccoli Slaw is one of my favorite things to eat. According to studies, Broccoli contains phytochemicals shown to benefit arthritis, cancer, immune system health, blood pressure levels, vision, skin health, blood sugar disorders and much more” Source:Mercola

This recipe is packed with not just the benefits of broccoli but it’s loaded with planted based protein from the pumpkin seeds, fiber from the cranberries and vegetarian protein from the greek yogurt dressing, not to mention the b vitamin power of the blueberries and blackberries. My mantra is to. Eat on purpose with lots of flavor and this salad honors that fully. You can add your favorite fruit in this salad or even zucchini and yellow squash would be amazing. However you decide to enjoy it remember to, Set the Table with Love. 💕💕Ingredients:

For the dressing:

2 Tbsp plain Greek yogurt (I use nonfat)

Juice of 1/2 lemon

1 Tbsp honey

1 Tbsp Apple cider vinegar

1/2 tsp grainy Dijon mustard

1/4 tsp fresh black pepper

6 oz (3 cups) store-bought broccoli slaw

2-3 Tbsp cranberries, to taste

2-3 Tbsp pumpkin seeds, to taste

1 Tbsp chia seeds

Directions:In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw, pumpkin seeds, cranberries and chia seeds and toss gently until all ingredients are well combined.Eat immediately or you can cover with plastic wrap and refrigerate for 30-60 minutes. The yogurt and mustard will tenderize the vegetables; the salad will be crunchy, but not soggy.Serve cold or at room temperature.

Simple Green ” Heart Healthy” Avocado Salad

This salad is so beautiful, simple and delicious. I love avocados. They are loaded with so much good stuff, like omega fatty acids. Avocado also helps improve digestion and they are wonderful for your heart.  I love making this salad in the summer, but it’s also delicious in the winter time as well, because I saute the green beans and sweet peas and toss them with arugula, spices and olive oil and lemon juice. I love to also add salmon to add more good omega fatty acids and protein. If you are vegan, add walnut or pistachios.  The possibilities are endless, you can also add chard, kale, even brussels sprouts would be a wonderful green option. Oh and don’t forget to Set the Table with Love.

Ingredients:

1 tbsp olive oil

1/4 cup onions, diced

2 garlic cloves, peeled and minced

1 cup green beans, fresh or frozen

1 cup sweet peas, frozen

Avocado, halved and peeled

olive oil, sea salt, Montreal steak seasonings, lemon juice

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Simple Green Avocado Salad

Directions:

In a saucepan on medium heat, add the olive oil and onions, saute the onions for about 1 – 2 minutes, then add your garlic, cook for another minute. Add your beans and cook for about 3-4 minutes until slightly tender, you still want them to have a crunch. Add your sweet peas, season with sea salt and cracked black pepper to taste. Remove from heat once the sweet peas are warmed through.

In a nice serving bowl, add you arugula, sweet peas, green beans, toss gently with a bit of olive oil and a squeeze of lemon juice. Cut an avocado in half and peel. Take half of the avocado and add it to the top of the green mixture, drizzle with more olive oil and lemon juice and season generously with Montreal Steak Seasoning or a medley of cracked peppercorns. I love to also add basil leaves or mint to this salad to give it some freshness. Enjoy with some crusty bread or yummy multi grain crackers.

Risotto Balls with Sun Dried Tomato Pesto

Here’s another really beautiful appetizer it is my leftover risotto balls. These are very simple to make and they are absolutely gorgeous, especially when you pair it with my sun-dried tomato pesto. I am just going to get to the recipe here, so you can get back to make the evening more magical.

Ingredients:

3 cups cooked risotto

1 cup vegetable oil

2 eggs, lightly beaten

1 cup Italian seasoned fine dry bread crumbs

Sundried Tomato Pesto:

2 cups sun dried tomatoes, drained, if packed in oil

1 cup of freshly grated Parmesan cheese

1/4 cup extra virgin olive oil

1/4 cup packed fresh basil leaves

2 garlic cloves, crushed under a knife and peeled

Directions: 1 Using lightly greased or wet hands, shape leftover risotto into 1-inch balls. Return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.

2 In a large skillet, heat 1 cup oil over medium-high heat. Roll rice balls in beaten eggs, then in bread crumbs to coat.

3 Cook rice balls, one-fourth at a time, in hot oil for 2 to 3 minutes or until golden brown, carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm in a 200 degrees F oven while cooking the remaining rice balls. Once all the balls cooked plate them with a side of sun dried tomato pesto.

Sun dried tomato pesto:

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. This pesto will keep in the fridge inside an airtight container up to one month.

Vegan Spinach Florentine Rice Paper Wraps.

Here’s another recipe that may wow your Valentine’s Day date. 💕It’s so simple, easy, delicious and healthy. I love taking traditional recipes like a spring roll adding non traditional ingredients and allowing my guests to experience something in familiar in a new way. This will make appetizer, before dinner or add some wonderful cheeses, nuts,dried fruit and you got a beautifully unique anti pasti platter, pair it with your favorite wines and dinner is served. Psst… throw in some really good chocolates and this Valentine’s Day will be talked about for awhile. The truth is whatever you decide to do, just make sure you Set the Table with Love. NOTE: The pictures below show a wok fried version of this recipe, but I did give you an option to back them. Ingredients:1 tbsp olive oil 1/4 cup onions 1/2 cup red bell pepper1/2 cup sundried tomatoes 1 medium garlic clove, minced 1/2 cup frozen spinach, thawed and pat dry to remove excess water1/2 cup chanterelle or baby portobello mushrooms,choppedFreshly ground black pepper and sea salt to tasteRice Papers To help hold them together:1/2 tbsp cornstarch 1 tbsp water Basil oil for dipping 2 cup of basil 1 cup olive oilSea salt to taste Directions: Preheat your oven to 425.In a sauté pan on medium heat add the olive oil. Add onions, peppers and garlic and sauté for about minutes or two until onions are a bit transparent. Add the remaining ingredients, seasoning to taste. Cook for about 2-3 minutes, until everything is heated through. Remember you will be baking these as well. Remove from stove and set aside. Prepare your rice paper for baking: 1 Place a single wrapper on a wet kitchen towel (cover the remaining wrappers with another kitchen towel so that they don’t dry). Arrange the wrapper in a diamond shape, place a bit of ingredients at the bottom. Stop when you reach half way, fold the right and left corner in so that the roll looks like an open envelope. Brush a bit of cornstarch mixture on the final corner and finish rolling. Place under a damp kitchen towel while you roll the rest. 2 Brush the rolls with a small amount of vegetable oil and place on a baking tray lined with a piece of baking parchment. 3 Bake for about 15 minutes on one side, then flip and bake for another 10-15 minutes on the other side, until the rolls are golden brown. Remove from the oven and enjoy with the basil oil or your favorite sauce.

Preparing Rice Paper wraps for deep frying. Use the same rolling process as you would for baking adding the ingredients in the rice paper and rolling according to previous instructions:To start the process of deep frying, all you need is a nice big wok or saucepan, a ladle or a pair of tongs and some oil.

  1. Heat up a cup of oil on low heat in a wok or big sauce pan. When the oil starts to lightly smoke, it is ready for frying.
  2. Using a ladle or a pair of tongs, gently immerse a spring roll into the hot oil. Be very gentle so that the oil does not splash on you.
  3. After half a minute, turn the spring roll over gently. Fry for another half a minute, then put it to the side of the wok and let it continue frying. You need to do this before putting the next spring roll into the oil as the spring rolls may stick to each other before both sides have been fried for half a minute.
  4. Fry the spring rolls until they are golden brown and crispy.
  5. Remove from oil and place ice on a paper towel, to remove and excess oil and enjoy!

For basil oil: Add all ingredients in a blender and lightly pulse, until well blended, add more oil if you like a nice thin basil oil. Continue to 5 of 6 below.

Arugula Salad with Sautéed Peaches, Honey Harissa Almonds, Fresh Burrata topped with Organic Waikiki Honey

Valentine’s Day is all about making that special someone in your life feel appreciated and loved. My favorite way of expressing my love is through food. However, not everyone wants to be in the kitchen cooking up a five course meal all day.

No worries I have a beautiful salad you can prepare in under 20 minutes and your love will be very impressed. This recipe uses peaches , but you can easily substitute them for pears. You can have this salad as a main course or serve along side a piece of grilled salmon.

No matter how you decide to serve it, remember to always Set the Table with Love.💕💕💕

Arugula Salad with Sautéed Peaches, Honey Harissa Almonds, Fresh Burrata topped with Organic Waikiki Honey

Ingredients:

Prepackaged Organic Arugula Greens, (tripled washed)

1 tbsp coconut oil

2 tbsp organic honey

3 medium peaches, sliced

1 cup almonds

1 tsp harissa seasoning

1/2 tsp sea salt

Fresh Burrata ( Whole Foods or Fresh Market )

Balsamic Glaze

Very Good Extra Virgin Olive Oil

Instruction:

Add enough arugula on to a beautiful serving dish, set aside.

Add oil to a sauté pan on medium heat. Once heated add sliced peaches, drizzle 1 tbsp of the honey over them and stir until they are coated with the honey and a pinch of sea salt . Sauté for 2 minutes, remove from heat and set aside. Using the same pan on medium heat, add your almonds, the rest of the honey, harissa and sea salt to the pan and stir constantly, until the almonds are covered completely, about a minute. Remove from heat, turn off the heat and remove the pan from the stove. Take your Burrata and put it in the middle of your bed of arugula, open it up with a knife gently in the middle, to expose the curd, add the Organic Waikiki Honey in the middle of opened Burrata. Next add the peaches on top of the bed of arugula, then add the almonds all around, creating a beautiful salad, drizzle the entire salad with olive oil and balsamic glaze.

Arugula Salad with Sautéed Peaches, Honey Harissa Almonds, Fresh Burrata topped with Organic Waikiki Honey