"'Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us.' We ask ourselves, Who am I to be brilliant, gorgeous, talented, fabulous? Actually who are you not to be? You are a child of God. Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won't feel insecure around you. We are all meant to shine, as children do. We were born to make manifest the glory of God that is within us. It is not just in some of us; it's in everyone. And as we let our own little light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others." (Marianne Williamson)
Fresh Apricot, Caramelized Fennel, and Arugula Salad
Ingredients:
2 tablespoons olive oil
1 bulb fennel, thinly sliced
Pinch salt
4-5 apricots, sliced or chopped
1/2 red onion, thinly sliced
5 ounces arugula
4 ounces goat cheese, crumbled* (optional)
1/3 cup hulled sunflower seeds (optional)
Agave Apple Cider Viniagrette, to taste
*To easily crumble goat cheese, place in the freezer for 15-20 minutes. Remove from freezer and crumble with a fork.
Directions:
1. Heat olive oil in a skillet over medium heat. Add fennel and sprinkle with salt. Stirring frequently, cook until fennel has softened and become golden-brown. This should take 12-15 minutes. Remove from heat and allow to cool slightly.
2. Toss together arugula, apricots, onions, fennel, goat cheese, and sunflower seeds. Drizzle with vinaigrette.
Agave Apple Cider Vinaigrette
Ingredients:
3 tablespoons extra virgin olive oil
2 tablespoons raw apple cider vinegar
1 1/2 tablespoons agave nectar
Pinch salt
Pinch freshly ground black pepper
Directions:
1. In a small bowl, whisk together ingredients until thoroughly combined. Store in small jar or bowl and shake or whisk before using.
Let your little light shine bright. <3.