Endive leaves stuffed with carrots, celery, and sunflower seeds with a creamy oil-free SunButter dressing. Perfect to serve as a plant-based appetizer!
Happy Labor Day Weekend!
There are lots of ch-ch-ch-changes happening at F&V right now.
I know, I know, at this point it must feel like I’ve been talking about moving for months, but that’s about about all I can think about right now.
The final push is in the next few days, and the next time I write to you I will be 100% settled in my new townhouse!
The other big news is that I *finally* signed up for a 200 hour Yoga Teacher Training.
You can read a little about my decision to sign up here.
I’m excited and more than a little scared about the whole thing; not as much the yoga part but absolutely the teacher part.
Every now and then I look askance at the pile of yoga books I have to read in the next 6 months.
But the truth that this will be the first reach for personal growth I’ve made outside of F&V in a long time, and that in itself feels like something worth chasing.
You know what else is worth chasing?
This new plant-based appetizer recipe that I’m sharing with you today featuring endives.
Grab an endive and let’s sail into the 3-day weekend on these Endive Boats with SunButter Sauce!…