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Who’s carved their pumpkins? 🎃 This is part o

Who’s carved their pumpkins? 🎃 This is part of my upcoming weekend agenda. But if you did already, please tell me you roasted the seeds? Lol!Make sure they are nice and dry before placing in oven. Sprinkle with all your favorite spices like sea salt, turmeric, cinnamon, nutritional yeast are some of my top pics.Guys the thought of Halloween feels so strange this year😾👻. Honestly, I’m not that big of a fan but of course my kids are. I don’t even know what to think. In B.C. I haven’t seen any official announcements with guidelines on what to do. I feel like it’s a little confusing to know if we should take the kids out, hand out candy or just stay home (definitely not my kids choice.)What are you all thinking of doing?

This one I learned from my hubby!!! He grew up eat

This one I learned from my hubby!!! He grew up eating roasted peppers🇮🇹, on their own, with potatoes, as a side, with pasta (but of course), sausages, and well my personal favorite with a warm crusty loaf of baguette.! So if you see those bags of mixed peppers at the store and wonder what else you should do with them other than just mince and dice them into a sauce, then you need to try them just as they are!There is really no right or wrong way to do this, but I think the red, orange and yellow peppers taste the best. I wash and place them on a parchment lined baking dish, and roast at 400 degrees turning every so often until they are blackish, the skin is puffing and they are soft (and your house will smell SO darn good.) once they are cooked remove from oven and then I wrap each pepper in tin foil to let them sweat which helps loosen the skin.Once they are cooked peel the skins and discard the stems and seeds. Slice peppers into thin, julienne strips and place in a bowl.Now the fun part (aka your senses take over) with a generous pinch of sea salt, and a big drizzle of your best olive oil. Thinly slice 2-3 cloves of garlic then mix together. Adjust olive oil, sea salt and a pinch of red pepper flakes. (Because you must try and taste your food when it’s cooking.)Let them “marinate” in the fridge for a few hours. The longer it sits the more flavourful it becomes.I serve these cold, and couldn’t love them anymore! But you could use as a topping for pizza, in a sandwich, with grilled sausages etc!I really hope you give these beauties a try- you won’t be sorry! (umm why aren’t there any bell pepper emoji’s, lol).

Mother Nature produces such beauty! 🧡Today’s

Mother Nature produces such beauty! 🧡Today’s market purchase was persimmons! If you’ve seen these and weren’t sure what they were, I highly recommend giving them a try. Known for their rich content of vitamin C (and Mother Nature is so smart because we need all the vitamin C we can get this time of year), and dietary fibre, they have a sweet, taste and soft texture once they ripen. I recommend ripening in a paper bag or store next to other fruits that release ethylene when ripening such as apples, pears and bananas, otherwise they can have quite an astringent and bitter texture.I try to rotate the type of fruit I buy so we can get a variety of nutrients into our body. A whole foods diet is made even better and healthier when you change it up. 🌈Have you ever tried persimmons?🧡

My little “dollie”. ❤️📸 @sharlapikeph

My little “dollie”. ❤️📸 @sharlapikephotography

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salad

healthyeating/papaya/salad/salad dressing/

Papaya salad and dressing

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healthyeating/lunch/salad/tuna/

Tuna salad wrap

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Lemon/salad/spring/

Lemon Italian vinaigrette

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detox/guthealth/salad/spring/

Apple cider vinegar dressing

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healthyeating/healthyfats/healthyrecipes/papaya/salad/

Papaya salad and dressing

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