French Style Tarragon Shallot Roasted Potatoes topped with Chèvre Cheese and Scallions

These potatoes are flavor packed and full of deliciousness!

I call these “French Style” due to the tarragon, shallots, fennel and the topping of fresh chèvre cheese.  Robby and I love my Greek style potatoes and we eat it quite often. The Greek style potatoes gave me the idea to do one in a French style, similar to my French Tarragon Shallot Vinaigrette. The French style potatoes are great on their own but they are especially delicious with the chèvre cheese and green onions!

 They are great as a main meal or served as a side dish.  I usually eat them with a salad topped with French Tarragon Shallot Vinaigrette and some toasted French bread.


They pair well with a nice crisp Sauvignon Blanc, Riesling, Viognier, dry Rosé or a Beaujolais.


Recipe: 4 – 6 Servings


  • 2 1/2 lb. Yellow Potatoes - cubed


  • 2 Medium Shallots – minced
  • 3 Cloves Garlic – minced
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Dry White Wine
  • 1/4 Cup Champagne Vinegar
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 1/2 Teaspoon Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper
Vegetable Mixture
  • 1 Fennel Bulb – quartered and thinly sliced
  • 1 Cup Fennel Stocks -  thinly sliced
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 Cup Fresh Tarragon Leaves – packed
  • 3 Cloves Garlic – minced

 Top with chèvre cheese and green onion (it depends on you how much of each you want.  I mixed 4 oz. chèvre to 2 thinly sliced green onions)


Cut the potatoes into small cubes and place in cold filtered water until marinade is made

Marinade:  Mince garlic and shallots and add to a small bowl.

Pre heat oven to 400 degrees

Measure the olive oil, wine, vinegar, lemon juice, salt and pepper and add to shallots.

In a 9′ by 13 inch glass baking dish mix the marinade with the potatoes, stirring to coat all the potatoes

Place in the oven on the middle rack and bake for 30 minutes (always use a timer)

While potatoes are baking; cut the stocks off of the fennel bulb, then cut the bulb in half, then cut out the core, then slice each half in half and then slice as thin as you can.  Thinly slice the fennel stocks, measure and mix the fennel bulb and stocks together with the lemon juice, olive oil and tarragon leaves and set aside and wait for the potatoes to finish cooking

When the timer goes off carefully take the potatoes out of the oven and stir well then put back into the oven on the middle rack and bake for 30 more minutes

When the potatoes have cooked the full hour take out of the oven

Mix the fennel mixture into the potatoes and put back into the oven on the very top rack and bake for 20 more minutes.

You can also prepare the potatoes the day before and bake the last 20 minutes when you plan to eat them (You may need to bake for 30 minutes if they are fresh out of the refrigerator to get them hot enough).

Top with the Chèvre and Green Onions

Health benefits:

Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke.  They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage.Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss,

Tarragon herb is one of the highest antioxidant value food sources.  It helps lower blood-glucose levels, which helps with low blood sugar.  It helps in the production of bile by the liver thus making it a great digestive tonic.  It is a mild sedative and can help with insomnia anxiety and stress. It is great for the health and function of the eyes. It helps prevent clot formation inside the tiny blood vessels of heart and brain protecting from heart attack and stroke.  It is rich in vitamins C, A and B-complex.  An excellent source of minerals likes calcium, manganese, iron, magnesium, copper, potassium, and zinc.  Tarragon should not be used while pregnant or nursing.

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Cilantro Lime Quinoa Stuffed Peppers

I came across these cute mini bell peppers at the farmer’s market.  I discovered they are called Holland Peppers they work perfect for stuffing since they hold up well.  I really like the sweet peppery flavor they are a bit different than a regular bell pepper


Peppers are a great source of vitamin c.  These little morsels of goodness would be fantastic with a bit of manchego in the mix as well if you are a cheese lover.  I made these vegan style but they are kid approved, my son Avien loved them especially with the crunch from the kale

QuinoaStuffed Peppers Recipe: Makes 2 Cups

  • 2 Poblano Peppers - roasted & diced
  • 6-8 Holland Peppers (or Mini Bell Peppers)
  • 2 Cups Quinoa – cooked
  • 2 Tablespoons Cilantro – chopped
  • 1 Garlic Clove – crushed
  • 2 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Teaspoon Sea Salt
  • 6-8 Kale Leaves
  • Dash Paprika


First roast the poblano peppers then dice into small pieces

Then cook the quinoa and set aside

Chop the cilantro into small pieces, crush the garlic clove

Next you will add all ingredients except the kale and paprika to the quinoa.  Stir in ingredients mixing together well

Preheat oven to 350

Cut the tops of the holland peppers off and set aside

Then using just the ends of the kale leaves gently place inside the peppers with a little of the ends hanging out.  Next with a small spoon stuff the quinoa mix inside the peppers, pack the quinoa it so they are well stuffed.  Finish with a dash of paprika on each pepper.

I placed my peppers in the smaller muffin tins so they stood up when cooking but I am sure you can place them on a cookie sheet as well.  If you are using a cookie sheet make sure you turn the peppers half way through the cooking time so they evenly cook.

Bake for 20-25 minutes on the lowest rack so the kale does not burn and the peppers cook through

Let them cool for 5 minutes before eating.

Health Benefits:

Bell Peppers are very high in vitamin C but also several recent studies have taken a close look at the presence of enzymes in bell peppers called cysteine S-conjugate beta-lyases and their role in a sulfur-containing metabolic pathway called the thiomethyl shunt. These enzymes and this pathway may be involved in some of the anti-cancer benefits that bell pepper has shown in some animal and lab studies. They may serve as the basis for some of the anti-cancer benefits shown by green, yellow, red and orange vegetable intake in recent studies, including a recent study on risk reduction for gastric cancer and esophageal cancer.

Poblano Peppers are extremely high in vitamin C;  just one pepper has 95% of your daily value. They are great for your immune system; poblanos help reduce inflammation like in arthritis and asthma. They contain lycopene (a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes), which is great for the prevention of cancers in the bladder, prostate, cervix and pancreas. They are also helpful with increasing oxygen so the body can burn more calories 20 minutes after eating peppers.

Cilantro is an immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals.  It helps promote a healthy liver function and is an overall digestive aid.  It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. It also helps with insulin secretion and lowers blood sugar. It is rich in antioxidants, essential oils, vitamins (one of the richest herbal sources for vitamin K), and dietary fiber.

Kale Bell Pepper Salad with Manchego and Piquillio Pepper Pesto

I absolutely love the flavors and crunchiness of this salad; it is out of control delicious!  It would make a perfect side dish to any Mediterranean inspired meal but it is also great as a meal all in itself!


I get so inspired by the colors of vegetable and the combination of them together.  It is important to eat a variety of colorful fruits and vegetables in your diet.  They provide a variety of vitamins and minerals for the health of your body.

 Red is rich in the antioxidants lycopene and anthocyanins.  Orange and yellow are rich in beta-carotene, which your body converts to vitamin A.  Green is good for your eyes, bones and teeth.  Blue and purple contains anthocyanin a natural plant pigments with powerful antioxidant properties and they also contain flavonoids and ellagic acid.  White is high in dietary fiber, helping to protect you from high cholesterol, and antioxidant-rich flavonoids, such as quercetin.


This salad pairs well with most dry white wines like a Spanish White Rioja or a Sauvignon Blanc.  For a red I like it with a nice Pinot Noir or even a Rosé.

Kale-Bell-Pepper-Salad-with-Piquillo-Pepper-Pesto Recipe: 2 – 4 Servings


  • 1/2 Cup Piquillio Pepper Pesto or to taste
  • 1 Cup or more Toasted Almonds – roughly chopped
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Champagne Vinegar
  • 1 Clove Garlic – minced
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Teaspoon Hot Paprika
  • 1/2 Teaspoon Sea Salt or to taste
  • Dash Black Pepper
  • 1 Head Kale – thinly chopped
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Red Bell Pepper – diced
  • 1 Yellow Bell Pepper – diced
  • 1/2 Cup Red Cabbage – minced
  • 1/2 Cup Fresh Basil – minced
  • 3/4 Cup Manchego Cheese – finely shredded


 Make the pesto (you can make a half batch or make a whole batch and use the extra pesto on toasted French bread alongside the salad!)

Toast almonds – spread out on a cookie sheet bake for 20 minutes on the middle shelf on 350 degrees F.

In a bowl, mix together the pesto, vinegar, lemon juice, garlic, paprika, salt and pepper and set aside

Wash the kale and tear off main rib by holding the end of the stem and sliding the leaves off, then chop into thin strips

Put the kale in a large bowl with the olive oil and massage the oil into the kale

Mix the dressing into the kale then add the bell peppers, cabbage, basil and cheese, mix well

*Top with almonds just before eating otherwise they will get soft

Health benefits:

Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma.  Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol.  It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.)    More on kale 

 Bell Peppers are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin.  Red peppers are one of the highest veggies in lycopene, and have been successfully tested in the prevention of many cancers.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.

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Spanish Piquillo Pepper Pesto

This pesto has the flavors of Spain with the piquillo peppers, manchego and macrona almonds!


I made this pesto to bring along to a barbecue at our friends Jill, Paloma and Beto’s house.  Beto turned me on to piquillo peppers years back and I have been obsessed ever since.  I wanted to see what they would taste like in a pesto and yes, I have to make everything into a pesto.  Anyways, it was a hit!

Piquillo is Spanish for “little beak” and are traditionally grown in Northern Spain.  They are perfect for stuffing and made into tapas.


Enjoy with a Spanish wine like a Rueda, White Rioja, Cava, Txacoli or Red Rioja.

Piquillo-Pepper-Manchego-Pesto Recipe: Approx. 2 1/2 Cups

  • 3/4 Cup Jarred Piquillo Peppers
  • 3/4 + 2 Tablespoons Marcona Almonds
  • 3/4 + 2 Tablespoons Manchego Cheese – finely shredded
  • 1/4 Cup Extra Virgin Spanish Olive Oil
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Clove Garlic
  • 1 Teaspoon Spanish Hot Paprika
  • 1/4 Teaspoon Sea Salt


In the bowl of a food processor or blender combine all the ingredients and puree to desired texture.  Make sure to scrape down the sides with a rubber spatula at least once.  

Health benefits:

Piquillo peppers are a high source of fiber, and Vitamins C, E, A, and B.  The vitamin C content is as high as a citrus fruit.  They improve the blood circulation and reduce high blood pressure.  They also help reduce ‘bad’ cholesterol and promote healthy cholesterol.


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Wild Rice Kale Casserole with a Cheddar Cheese Sauce

This hearty dish is perfect all by itself or accompanied by a side salad or a nice bowl of soup.


You can really smell the fall air right now, which has inspired me to make a hearty main dish that is healthy yet comforting at the same time.   This dish satisfies hunger due to the nutrient dense properties of wild rice and kale, and what’s really cool, is that it helps lower sugar cravings as well.

Wild-Rice-with-Kale-Casserole-with-a-Sharp-Cheddar-Sauce copy

The great thing about this dish is that you can assemble it ahead of time and then bake it just before you are ready to serve.  It may take longer if it was refrigerated.


This casserole pairs well with Chardonnay, Sauvignon Blanc, White Rioja, White Bordeaux, French Chablis, Pinot Noir, Red Rioja or Merlot.



  • 1 Recipe Wild Rice
  • 5 Cups Kale – chopped
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/2 White Onions – diced
  • 3 Cloves Garlic – minced
  • 1/3 Cup Dry White Wine
  • 3 Tablespoons Butter
  • 3 Tablespoons Brown Rice Flour
  • 1 Cups Milk (I used 1%)
  • 1 Cups Half and Half  (you can use all milk if you prefer)
  • 2 Cups Cheddar Cheese – shredded
  • 1 Tablespoons Fresh Thyme Leaves
  • 1 Tablespoon Paprika
  • 1 1/2 Teaspoons Sea Salt or to taste
  • !/2 Teaspoon Black Pepper
  • 2 Heirloom Tomatoes – 7- 8 thick slices
  • 1 Cup Parmesan or Pecorino Romano Cheese – finely shredded


First make the wild rice.  While the rice is cooking, wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves then chop in to thin strips. Set aside

In a sauté pan on medium heat, add the olive oil, onion, and garlic.  Cook until the garlic just starts to become golden, then add the wine and reduce to a syrup.

Next, add the butter to the onions.  Once the butter is melted, stir in the flour and continue to stir while cooking the mixture for about 2 minutes.

Add the milk/half and half while whisking constantly, bring the liquid to a boil then reduce heat to a simmer.  Add the cheddar cheese a little at at time, add the spices, stir until the cheese is completely melted.

Pre-heat oven to 375 degrees F.

Add the kale and rice to the cheese sauce, mix well and pour into a 1 1/2 to 2 quarts casserole dish. (taste to make sure if there is enough salt)

Arrange the tomatoes slices on top, then top with with the parmesan or pecorino cheese.

Bake on the middle rack for 30 to 35 minutes or until the cheese is melted and the juices are bubbling then place on the top rack and broil for 2 – 3 minutes to a nice golden color.

Health Benefits:

Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver.  It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma.  Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol.  It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.)   More on kale

Wild rice is a good source of fiber there for it helps with digestion and to lower cholesterol.  It is a complete protein, and has twice as much protein as brown rice.  Wild rice contains all of the essential amino acids, but it’s a bit low in lysine.  It is extremely high in antioxidants so regular consumption protects you from disease and ageing.  A serving of wild rice is lower in calories than other any other rice and provides 15 percent of the recommended daily value of zinc.  It has good sources of essential minerals like phosphorus, magnesium, manganese, folate, Vitamin B6, and niacin.

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Tequila Garden aka Strawberry Balsamic Martini

“Tequila Garden” is like the lazy mans way of making a shrub!  You can cheat and muddle strawberries with balsamic vinegar for a WOW cocktail!  Reposado tequila is a beautiful addition to the kitchen cocktail as I call it; it could even be an inspiration for a salad.

Strawberry Balsamic Cocktail

 I know this type of drink has been done before but I thought tequila would be an interesting spirit to accompany the fresh strawberries and balsamic

 Recipe: Makes 1 Cocktail                        Profile:  Strong, Dry, Semi Sweet/Inspired Original

  • 2 oz Reposado Tequila ( I used El Tosoro )
  • 1oz Simple Syrup
  • 1oz Fresh Lime Juice
  • 1/8 oz Balsamic Vinegar
  • 4 Fresh Strawberries
  • 4 Fresh Basil Leaves
  • Dash of Angostura Bitters

Glass: Martini, Coupe or whatever you like  Garnish: Fresh Basil Leaf


Cut stems from the strawberries and slice in halves

In a mixing glass add fresh strawberries, balsamic and simple syrup

Muddle strawberries well then add the fresh basil,  lightly muddle a couple times just to open oils from the basil

Add remaining ingredients with ice and shake for 8 seconds

Double strain into appropriate glass

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Artichoke Chive Pesto

I love the way artichoke and chive flavors meld so well together in this particular pesto!


I had leftover artichokes so I cooked them up and made this delightful pesto.  I love to add pesto to salads, they add so much flavor and a little bit of creaminess. I like how I can use the chive flowers as a pretty garnish as well.


Serve with a dry white wine like a Sauvignon Blanc, Rueda, White Rioja or a bubbly like a nice Cava or Prosecco.

Chive-Artichoke-Pesto Recipe: Approx. 3 1/2 Cups

  • 2 Artichoke Hearts
  • 1 Cup Fresh Chives – cut into 1 inch pieces
  • 1 Cup Aged Asiago Cheese – finely shredded
  • 3/4 Cup Raw Walnuts
  • 3/4 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 2 Cloves Garlic
  • 1/2 Teaspoon Sea Salt


Cut the stem of the artichoke off.  Place them in a large pot of boiling water and place a wet towel on top to keep them wet and immersed during cooking.

 Boil for about 35 – 50 minutes, depending on the size. Don’t cover or they can become bitter.  Test a leaf to see if it’s ready, it should pull out easily. You don’t want to over cook.  Pull out of the water and turn upside down to drain any excess water.  Enjoy the leaves for your lunch : )

While artichokes are cooking, cut the chives and measure, grate the Asiago and measure along with the walnuts, olive oil, lemon juice and add garlic and salt in the bowl of a food processor or blender.  Cool the artichokes and remove leaves and scrape away the hairy part.  Add the hearts to the rest of the ingredients and puree to desired consistency.

Health Benefits:  Artichokes are a rich source of dietary fiber, which is great for the colon and heart. The bitter compounds contribute to cholesterol reduction in the blood. They contain good amounts of anti-oxidant vitamin-C and other anti-oxidants that protect the body from harmful free radical. It is also rich in B-complex group. They are one of the vegetable sources of vitamin K that is good for bone and brain health. Artichokes have a powerful liver protectant called flavonoid silymarin making it a powerful detoxifier. Chives contain flavonoid anti-oxidants, plant fiber, minerals, and vitamins.  It is one of the richest sources of vitamin K, rich in vitamin C and is really high in vitamin A. It reduces cholesterol production in the liver and helps decrease the risk of coronary artery disease.  It also helps maintaining bone mineral density. Other Posts

Red Lentil Cilantro Coconut Soup

This is a flavorful soup with some serious spice.  


My mom came to visit Robby and I for my birthday.  It was a bit overcast so I made this soup to warm us up.  I like to have an extra soup or salad available when guest come to stay.  I love red lentils.  They are so quick and easy to make and they lend a great flavor and texture to any soup.  Not to mention, they are cheep and so very good for you!


Enjoy a nice glass of Sauvignon Blanc, Chardonnay, Rioja or a Borolo.


Recipe: 8 – 10 Servings

  • 4 Cups Red Lentils
  • 12 Cups Filtered Water
  • 1/2 White Onion – diced
  • 3 Cloves Garlic – minced
  • 1 – 2 Jalapeño Pepper – sliced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Vegetable Bullion Cube (unsalted)
  • 1/4 Cup Dry White Wine
  • 4 Cups Cilantro
  • 2 Cans Coconut Milk (full fat)
  • 1/4 Cup Fresh Squeezed Lime Juice
  • 2 Tablespoons Tamari
  • 2 Teaspoons Fresh Ginger – grated
  • 2 Tablespoons Homemade Curry Powder or Simply Organic Curry
  • 2 Teaspoons Dried Lemon Grass
  • 2 Teaspoons Tumeric Powder
  • 1/2 Teaspoon Cumin
  • 1Tablespoons Sea Salt
  • 1/2 Teaspoon Black Pepper

* Garnish with thinly sliced green onion and cilantro leaves


Measure, sort and rinse the lentils until the water runs clear.  In a large soup pot; add the lentils and water, bring to a boil then reduce to a simmer. Skim off the starch. Cook until lentils are soft.  (about 15 minutes)

In a 5 1/2 quart pot, heat 2 tablespoons of olive oil over medium heat.  Add onions and garlic, stirring often, cook until soft and garlic begins to brown.  Add bullion cube, jalapeño slices and wine, reduce until syrupy.

Add the coconut milk, cilantro, lime juice, tamari, ginger and all the spices to the 5 1/2 quart pot along with half of the lentils. Let simmer for 10 minutes then puree in a food processor or with a hand blender until smooth.  Pour back in to the pot and add the rest of the lentils.  Cook on medium-low heat to incorporate all the flavors.  When hot it’s ready to serve.

 Garnish with green onion and cilantro

Health Benefits:

Lentils have very high levels of soluble fiber and a good amount of insoluble fiber, which is a very good source of cholesterol-lowering fiber helps stabilize blood sugar levels giving you a steady steam of energy.  A half-cup provides about a third of the daily requirements.  Not only is the fiber good for your heart the amount of folate and magnesium is very beneficial for cardiovascular health.  They are loaded with an impressive amount of blood-fortifying iron and when paired with a food containing vitamin C, like citrus fruits or peppers the iron is enhanced, which can also increase your energy.  They are also a good source of potassium, calcium, zinc, niacin and vitamin K.  They are truly a nutritional fountain of youth.

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Arugula Burrata Tomato Salad with Mint Chèvre Pesto and Piquillo Peppers

This has to be one of the most tastiest salads ever!


 I can’t even begin to tell you how good this salad is!  I have to admit I didn’t completely come up with it out of thin air.  I had a salad at one of our favorite restaurants called West End Tap and Kitchen.  The salad contains tomato, buratta, shaved fennel and arugula pesto.  It was a bit rich, so I ordered a side of arugula to add to it.  I ordered piquillo peppers stuffed with goat cheese and added them to the salad as well.  I just had to recreate it at home!  I used a mint chèvre pesto and chèvre stuffed piquillo peppers.  It turned out to be one of the best flavor combinations I have ever had.


Serve with a dry white wine like a Sauvignon Blanc, Rueda, White Rioja or a bubbly like a nice Cava or Prosecco.


Recipe: 4 Salads

  • 1 Cup Mint Chèvre Pesto
  • 1 Ball Burrata – cut into 4 pieces
  • 2 Heirloom Tomatoes – sliced into wedges
  • 1 Cup Fennel Bulb – thinly sliced
  • 8 Piguillo Peppers
  • 4 Cups Arugula
  • 1/2 Cup Chèvre Cheese or to taste
  • Micro Sprouts  - to taste
  • Extra Virgin Olive Oil  - to taste
  • Balsamic Vinegar – to taste


Make the Mint Chèvre Pesto and add 1/4 cup on the side of the plates

Cut the burrata into 4 parts and place in the middle of the plates

Slice the tomatoes into wedges and arrange a half of tomato on the side of the burrata next to the pesto

Cut the stocks off of the fennel bulb, then cut the bulb in half, then cut out the core, then slice each half in half and then slice as thin as you can and top with a 1/4 cup on the burrata

Stuff the piguillo peppers with the chèvre and place two on the side of the pesto

Wash and dry the arugula then arrange one cup on the side of the piguillo peppers

Top with the micro sprouts, drizzle with olive oil and balsamic vinegar

Health Benefits:

Arugula is a super food that cleanses the blood and detoxifies cells. It is an extremely high anti-oxidant making it a free radical absorbent and increases oxygen levels. It has a cooling effect on the body and contains 90% water so it keeps your body hydrated making it a great addition in the summer heat. Arugula has very high levels of chlorophyll, which helps with liver damage and contains phyto-chemicals that fight cancer-causing carcinogens. The leaves have an excellent source of vitamin A helping with vision, skin and respiratory health. It has good levels of vitamin C that’s great for cells and skin health. Arugula also contains decent levels of minerals, especially copper and iron. It has high amounts of calcium and vitamin K that strengthens the bones. It’s high fiber content helps with colon health and reduces chronic inflammation as well. It is high in folate (B9), which helps to slow down the aging factors of the brain and supports your metabolism.

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