“Your purpose in life is to find your purpose and give your whole heart and soul to it”― Gautama Buddha

I’ve been thinking a lot about purpose; how easy it is to get caught up in the day to day and lose sight of a bigger picture, and how that bigger picture gives meaning to our lives. For some it’s raising kind and compassionate children or having a successful career. For others it’s creating a legacy, building something concrete, or creating art. For all of us, I think, it’s about serving a greater good; doing something that makes the world a better place. One of my favorite children’s books tells the story of Ms. Rumphius and her adventures around the world. She returns home to realize that there is still one thing she has yet to do: to make the world a more beautiful place. So, she plants flowers. Such a simple gift with the potential to affect so many. I’m beginning to believe that we need each and every person, carrying out their unique purpose, to make the world brighter. We feed off of one another and the planet, in turn, is affected by our behaviors, thoughts and emotions. I’m still discovering my purpose, but I know that I want to bring health and nourishment into people’s lives while raising awareness about where our food comes from and how to support the planet by eating well. I can’t do it without you, so thanks for following along, commenting, coming to brunch, and cooking and for being a part of my purpose. I’m looking forward to sharing more recipes and thoughts on sustainability with you this year but would also love to hear from you about what you’d like to see on the blog. So please leave a comment or email me a note. And don’t forget to follow along on Instagram for daily inspiration.I have a serious crush on radicchio. I love the deep purple leaves and the bitter crunch. Most of our meals consist of predominantly sweet, sour and salty flavors. This salad is my way of packing in those healthy bitter greens.  The fried shallots, toasted coconut and almonds add a rich nuttiness and the dressing has just the right amount of kick. I hope you enjoy it.

THAI STYLE GRAPEFRUIT AND RADICCHIO SALAD

Serves 4

INGREDIENTS

1 head radicchio, thinly sliced

1 head endive, thinly sliced

1/2 bulb fennel, thinly sliced

3 grapefruits

2 shallots, peeled and thinly sliced

1 tablespoon cornstarch

coconut oil for frying

1/4 cup toasted almonds, chopped

1/2 cup toasted coconut flakes

1/4 cup cilantro, chopped

1 teaspoon toasted sesame oil

2 tablespoons olive oil

juice from 1/2 lime

1 tablespoon rice vinegar

1 teaspoon red pepper flakes

1/2 teaspoon honey

1 inch fresh ginger, peeled and grated

salt and pepper to taste

PROCEDURE

Using a sharp knife, cut the top and bottom off of the grapefruits, remove the peel following the curve of the fruit. Cut the segments of grapefruit from the pith. Combine the supremed grapfruits, the radicchio, and the endive in a bowl. Meanwhile, heat 1 inch of coconut oil in a medium skillet over medium high heat. Toss the sliced shallots in a bowl with the cornstarch and fry in a single layer, stirring often, until golden brown. Remove from the oil and allow to cool on a plate. Add the almonds, coconut and fried shallots to the salad and toss to combine.

To make the dressing combine the sesame oil, olive oil, lime juice, vinegar, red pepper flakes, honey and ginger and whisk to combine. When ready to serve, dress the salad and season with salt and pepper.