Luscious! That’s the best word I can think of to describe the fullness of color bursting from rosebuds. A promise of even more eye joy when it reaches full bloom.
Dreamy pinks that dare you to choose Cotton Candy over their beckoning magenta petals. Come take a whiff… you won’t be disappointed.
It’s charming how easy it is to lift the energy in a room simply by adding a vase full of flowers. And you don’t have to be an expert at floral arrangements.
Romance yourself with Roses. Don’t wait until there is an occasion to buy or clip some from your yard. And don’t wait for someone else to buy you flowers. Gift them to yourself. You deserve to treat yourself to a weekly bouquet.
Place a single bud in a tiny vase near the kitchen sink, or on your desk, or wherever you seem to spend time when you’re home. Take a couple to work. You’ll notice a difference, I promise.
And while you’re shopping for the flowers, pick up a couple of ruby grapefruits, two limes, a container of alfalfa sprouts and some grated coconut!
After arranging your flowers you’re going to sit down to a refreshing tropical salad.
Tropical Grapefruit Salad
This deceptively looking light salad is quite filling. You may serve it on butter lettuce leaves for an even more elegant presentation.
The recipe serves about 4.
- 1-1/4 c. grated Coconut
- 2 tsp. Tamari sauce (or light soy sauce)
- 2 Tbs. organic Lime Juice
- 2 Tbs. Water
- 2 tsp. Extra Virgin Olive Oil
- 1 organic Garlic clove, halved
- 1 organic White Onion, finely chopped
- 1 large Ruby Grapefruits, peeled and segmented
- 1 c. organic Alfalfa Sprouts
Toast coconut in a dry skillet over low heat, stirring constantly, for about 3 minutes or until golden brown. Transfer to a bowl.
Add Tamari sauce, lime juice and water to the coconut and mix well.
Heat olive oil over medium in a saute pan for 1 minute. Add garlic and onion, and stir until softened. Remove and discard garlic. Add onions to coconut mixture.
Arrange grapefruit segments among 4 plates.
~ Bon Apetit! ♥