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Archive for March, 2012

Baked Pollock and Brown Rice with Vegetables

Posted in Fish, Fresh Vegetables, Healthy Lifestyle, Whole Grains, tagged , , , , on March 31, 2012 | Leave a Comment »

Simple, healthy, and flavorful, this baked fish is a palette for whatever seasonings you like best.  We keep it simple with sea salt, black pepper, garlic powder, and onion powder.

Brown Rice with Vegetables

Serves 4

INGREDIENTS

  • 3 c. cooked brown rice
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1/2 onion, chopped
  • 1 c. broccoli florets

DIRECTIONS

  1. Steam carrots for 4 minutes.  Add the onions and celery to the carrots and steam 2 more minutes.  Add broccoli florets and steam for 2 more minutes.
  2. Fold vegetables into the rice, and allow flavors to blend for a few minutes before serving.

Enjoy!

Simply Baked Pollock

Serves 4

INGREDIENTS

  • 1-1/2 lbs Wild Alaskan pollock (fresh or thawed)
  • 3/4 t. sea salt
  • 1/4 t. black pepper
  • 1/2 t. garlic powder
  • 1/2 t. onion powder

DIRECTIONS

  1. Preheat oven to 400 degees.  You’ll use the middle or upper middle rack.
  2. Whisk seasonings together in a small bowl.  Spray a shallow baking dish or jelly roll pan with cooking spray.
  3. Lay fish an inch or two apart on pan.  Sprinkle a pinch of seasoning evenly over each piece of fish, altogether using half of the total seasoning mixture.
  4. Bake fish for 10 minutes.
  5. Flip the fish, then sprinkle with remaining seasoning mixture.  Bake another 10 minutes.

Enjoy!

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Rustic Shepherd’s Pie with Cauliflower

Posted in Fresh Vegetables, Healthy Lifestyle, Main Dishes, Pastured Beef, tagged , , , , , , , on March 29, 2012 | Leave a Comment »

The temperatures have dipped to more appropriate numbers for March in Wisconsin and we were craving some comfort food.  This dish is warming, savory, and satisfying, with a healthy twist using cauliflower in place of potatoes.  Using organic frozen mixed vegetables makes it a fast and easy weeknight dinner, too.  This one’s definitely going to be a healthy whole foods family favorite!

Rustic Shepherd’s Pie

Serves 6-8

INGREDIENTS

  • 1 lb. lean pastured ground beef
  • 1 t. olive oil
  • 1 medium onion, chopped
  • 1 c. fresh mushrooms, chopped
  • 2 c. chopped fresh carrots, corn, and peas OR frozen mixed veggies
  • 2 lbs. cauliflower
  • 2 T. butter
  • 1/4 c. water
  • 2 t. arrowroot powder (or corn starch)
  • 1 t. Worcestershire sauce (omit if you are MSG-averse)
  • sea salt, pepper, garlic powder, and/or any other seasonings to taste

DIRECTIONS

  1. Steam cauliflower for 10 minutes, or until soft enough to mash.
  2. Brown ground beef and drain.  Set aside.
  3. Saute onions in olive oil until tender.  If you are using fresh vegetables, add the carrots to the onions right away so they have time to cook.
  4. Add the beef to the onions (and carrots).  Add mushrooms, corn, and peas.
  5. Stir the arrowroot into 1/4 c. water thoroughly, and add to beef and vegetables.  Add seasonings to taste and cook, uncovered, over low heat for 10 minutes.  Add water as necessary to keep moist.
  6. Using a blender, food processor, hand mixer, stand mixer, or a potato masher and some muscle, mash the cauliflower with the butter until they resemble mashed potatoes.  Add a little sea salt and pepper to taste.
  7. Place beef and vegetable mixture in a baking dish.  Cover evenly with cauliflower and make it as rustic-looking or as groomed as you like.
  8. Bake at 400 degrees until bubbling and browned (about 30 minutes).

Enjoy!

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Let’s do lunch.

Posted in Conscious Eating, Eating Out, Healthy Lifestyle, Lunch, Processed Foods, Sustainable Farming, tagged , , , , , , , , , , on March 28, 2012 | 4 Comments »

Today I went out for lunch with some coworkers.  We went to a small, comfortable, local family restaurant.  In my old food lifestyle, I very much enjoyed getting their tuna salad wrap, or their huge grilled chicken cobb salad for lunch.  Today I was at a loss what to get.  The tuna salad has regular mayo in it, which I’m assuming consists of the ingredients listed below (Hellman’s and Best Foods brand mayonnaise ingredients):

Soybean oil, whole eggs, vinegar, water, egg yolks, salt, sugar, lemon juice, natural flavors, calcium disodium EDTA (used to protect quality).

I have a problem with everything that’s bolded.  The soybeans are GMO; genetically modified foods have been proven to cause problems with infertility and organ damage, as well as diabetes and obesity.  The whole eggs and egg yolks are from GMO-corn-fed factory farm chickens.  The salt is iodized table salt that has been processed to remove all of its nutrients, and actually has to pull minerals from your body’s stores to process it.  The sugar is refined.  The lemon juice is reconstituted from the lowest quality non-produce-section, non-organic lemon juice.  Natural flavors is code for MSG.  Calcium disodium EDTA I had to look up, because that’s certainly not in my cupboard.

“Calcium disodium ethylene diamine tetraacetate is the calcium salt of disodium ethylene diamine tetraacetate more commonly known as EDTA, which is a polyamino carboxylic acid that is produced synthetically from ethylenediamine, formaldehyde and sodium cyanide. It produces a colourless, water-soluble solid that is used in many products as a chelating agent, emulsifying salt, anti-oxidant, preservative, stabiliser, and as a sequestrant.

(source: http://www.foodditive.com/additive/calcium-disodium-ethylene-diamine-tetraacetate-edta)

Holy SHIT.  Why would I want to put THAT into my body??  That’s just the mayonnaise.  JUST THE MAYONNAISE.  Then we could talk about the canned tuna in water (also full of MSG), and the tortilla with its refined white flour and preservatives.

I turned down the cobb salad because even though I could order it without grilled chicken (pumped full of antibiotics, fed a diet of government-subsidized GMO corn at factory farms and kept in tiny cages unable to stand up fully for their entire lives, then processed at a centralized meat processing center manned by exploited immigrants in unsafe conditions), eggs (from similar chickens), bacon (from factory farm pigs fed a diet of government-subsidized GMO corn, etc. then cured using nitrites and several kinds of excitotoxins aka MSG), or dressing (a chemical soup of preservatives, pesticide-laden herbs, highly processed government-subsidized GMO corn syrup and thickeners, and several kinds of excitotoxins aka MSG).  I’d be left with non-organic greens grown in nutrient-deficient soil 2,000 miles away and laden with pesticide residues and possible e-coli contamination from the manure put on the lettuce fields, which comes from feedlot cattle (meant to eat grass because they’re ruminants) fattened and sick with a gut full of e-coli from eating government-subsidized GMO corn) and a few slices of non-organic avocado, and a weak little non-organic orangish tomato from 1,000 miles away.

These were my choices.  Seriously.  Our food system is so very broken.  Food is not just AVAILABLE;  it is aggressively and deliberately MARKETED based on whatever the food producer pays the marketer to emphasize; fat content, calorie content, flavor, appearance, status, ideology, personal vanity, shelf price.  Food is not marketed on what truly matters about it: the nutrition your body can use from it.  The source and conditions it is created in.  What the true costs of the food are, not just the final shelf price.  Where it comes from, how and how far it’s transported, how it’s processed, the effects all of these elements have on the final product set in front of you.  The information the majority of people use to make food choices is a chaotic jumble of disconnected “facts” that have nothing to do with the actual nutrition of the food being consumed.  There’s a very good reason for that, which is if the curtain was drawn back on where our food originates, most people wouldn’t BUY that food.  They’d demand, with their voices and dollars, real food with real nutrition, as local and fresh as possible, without chemicals, without processing, without unsustainable animal-rearing practices void of basic life ethics and rife with horrific abuse worthy of a post-apocolyptic blockbuster movie.

I ended up ordering a portabella mushroom on a plain no-butter toasted kaiser roll with tomato, lettuce, and onion.  It came with kettle chips.  It was expensive, and I didn’t eat most of it.  But it did make me think, and it inspired me to write, and to add my voice to the rising tide of voices that are slowly but surely being heard.  Pulling back the veil that is drawn carefully over our food system is necessary.  It is a very large windmill, and we are all riding very small donkeys.  But maybe the agility is just what we need.  Giddyap!

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A 420-word lunch, via cell phone. My fingers are numb.

Posted in Healthy Lifestyle, Lunch, tagged , , , , on March 27, 2012 | 3 Comments »

image

This is my typical lunch, eaten at my desk.  I used to go out daily for lunch – subs, Noodles, chinese, etc.  In January, when I first started bringing a healthy whole raw lunch, it was like I was breaking an addiction.  I felt really deprived when everyone else left for lunch. I felt outraged that I work 45 hours a week and I couldn’t even have a lunch.  I was grieving my daily indulgent, expensive, and deeply unhealthy and unsatisfying lunch lifestyle that I’d been creating for 15 years.

I think it’s important to know that these are feelings you may experience if you are upgrading your food choices in your life.  Richard and I used to go out to eat 4-5 times a week, 5 years ago, and multiple times a day.  We were making great money but we invested most of it into degrading our health slowly and expensively.

For the last few years, we went out to restaurants at least twice a week, sometimes with the kids.  We felt we’d really cut back.  Then in January we made our lifestyle change to healthy, organic, whole and raw foods, mostly plants.  Since January 11th, Richard and I have eaten out 3 times together.  All three times were unsatisfying and expensive (when I compare what we spent on substandard food to the abundance of fresh whole foods we could have purchased for that same money).

We are down to eating meat maybe twice a week, and we go days at a time before I even notice we’ve been meatless.  When meat is part of the meal, the portions are a fraction of what we used to eat.  With a family of 5, we can easily get two full meat meals and and 1-2 soup meals, and some leftovers, from one free-range organic whole chicken.  Most of these meals are a big green salad to start, and some steamed veggies, and a whole grain or starch vegetable (like a potato or squash) for sides.  Pasta is too refined and processed for us to include it more than maybe once or twice a month.  Grass-fed organic beef, used sparingly in dishes that make the most of it, is included maybe twice a month.

My intent for this post, typed painstakingly in via my cell phone’s touchscreen keyboard, was just to share what I was having for lunch today.  I guess this just goes to show how much more I have to say about the choices I and my family are making when it comes to food these days!

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Beautiful Sunday

Posted in Breads, Family Fun, Organic Gardening on March 26, 2012 | 2 Comments »

It was a beautiful afternoon on Sunday.  I took all kinds of pictures of our little 1.28 acres.  Let’s go for a walk!

The centerpiece of the backyard is our beautiful great big willow tree.  We were married under that tree in 2006, with all of our friends and family there.  Next to the willow is a swing where I like to bring my knitting, or a book, and watch the kids play.  Inside the playhouse is a little kitchen, and we put up white dry eraserboard walls and ceiling inside so the kids can draw whatever their imaginations can dream up.

On the very edge of our yard is where the bee hive will go.  The guard bear was chainsaw-carved by Richard’s dad a couple of years ago.  He used to be in my office, and he held skeins of yarn and fluffy batts of wool.  His name is FiBear (fiber, get it?)

Over behind the playhouse, way in back, is a campfire pit, with lots of dry wood.  We used to have s’mores and hot dogs cooked over it.  Now I wonder what we’ll be roasting on those cool summer and fall nights?  Is there such a thing as organic marshmallows?  I know I can make graham crackers, and raw cacao chocolate squares…. hmm.

Behind that pine tree to the left of the campfire pit is our rhubarb patch.  I can’t believe it’s only March and we’re already seeing six inches of rhubarb leaves.  All over our yard are vibrant purple wood violets.  I guess some might view our lawn as cluttered by weeds, but I love the diversity and the colors.

This is the view from the very furthest point of our backyard, from behind the pad and the burn pile.  I guess you can still tell it’s March because the mulberry hasn’t leafed out yet.  The whole time I was taking pictures from back here, this little bird was singing away in the tree above me.

The buds are popping out on the apple trees and grapevines, and the sedum is well on its way.  Do you like the grapevine trellis?  Richard repurposed the wooden frame of our old screen tent last summer.  It wasn’t going to last another year, so he took it down and we put up the metal frame you can see behind it, on the deck.  There’s a canvas top and screened zip-up sides that we’ll be putting up on that frame soon.  Many summer nights are idled away there, talking with friends.

Up in the front yard is Richard’s little Zen rock garden.  When he was in college, he worked at a concrete molding business that was part of a greenhouse.  They made things like this Ming lantern, which Richard actually made when he worked there.  Isn’t the metal dragon sculpture cool?

I remember the first time we drove up the driveway of our house, I absolutely fell in love with all of the huge pine trees lining the drive.  My family used to vacation up in the north woods of Wisconsin, and the smell of pines always takes me right back to those lazy summer days.  Last week Richard decided to paint our boring black mailbox and post a bright green and purple.  How fun is that?

Remember we were saving the eggshells for starting seeds?  The girls helped Richard fill all of them with dirt on Sunday.

 

 

And finally, would it be Sunday if you didn’t have a gorgeous, healthy, organic family dinner?  Richard made Whole Wheat Bread and Five Grain Bread.  We had ocean perch, organic smashed potatoes, and sweet heirloom carrot rounds.

 

Good food, beautiful surroundings, and a happy healthy family.  What more is there?

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Oh I love a rainy night…

Posted in Organic Gardening, tagged , , , , on March 24, 2012 | Leave a Comment »

It’s been a rainy day here in southeastern Wisconsin, with a high temp of 65F.  Richard and I had our usual Friday night “date night,” and went to see Hunger Games.

Unless you’re in the 12 – 17 year old demographic, which if you’re reading this blog you almost certainly aren’t, don’t bother.  I actually left at one point to use the restroom just for a change of scenery because I got bored.  Think about that a moment; a public restroom was a preferable place to be at one point in the movie.

When we got home, the driveway was, well, wormy.  It’s ok, it makes me a little squeamish too, and then I remember that worms are what make the soil a happy place for our veggies to grow.  We stepped out to our garden to have a look, and boy were they out in force.  Happy worms everywhere, moving leaves, munching juicer pulp, pushing through the soil and doing what they do best: making nutrient-rich dirt for our garden.  Oh, and trying not to drown in the rain.  Poor little guys.

See them everywhere?  This was just a little 3′ x 2′  patch of our garden.

So how do worms help your garden?  Well, I did a little research, and found that they do the following:

  • increase the amount of water and air in the soil
  • break down organic matter into nutrients that plants can use
  • “turn” your garden, bringing the organic matter from the surface down into the soil
  • burrow and create a drainage system
  • as they work their way up to the surface, they bring the rich minerals from the lower areas into the upper layers of the soil where the plant roots can access  the nutrients
  • as they eat organic matter, microorganisms and soil, other microorganisms in their gut  become mixed with the material they ingest; their waste actually contains more nutrition in a form more readily available to  plants than the food they ate

Keep in mind that using pesticides or chemical fertilizers (containing ammonium nitrate or ammonium sulfate) destroys worms.  Sevin is especially toxic, diazinon is  moderately toxic, and 2,4-D herbicide, while not as lethal, is somewhat  destructive of earthworm populations.  Organic gardening practices are  the best methods of fostering earthworm population. (Source: Pittsburgh Gardening Scene)

Happy worms = happy plants!

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March Madness

Posted in Family Fun, Games Involving a Basketball, Sometimes I Wish I Was Astonished At My Own Ignorance, tagged , , , , on March 21, 2012 | Leave a Comment »

At the very back of our yard is a cement pad.  It used to be the floor of a garage back in the 70′s.  The guy who built the garage built it with a flat roof, which is fine if you live in California, but not so much in Wisconsin where it can get loaded down with four feet of ice and snow.  The roof eventually caved in and it was torn down long before we bought the house.  The sturdy 30′ x 50′ cement pad remains however, and we’ve built a shed on it that houses all of our outdoor equipment and our humble little battered aluminum fishing boat and trailer.  We’ve also put up a freestanding basketball hoop that we picked up for free off the curb one early morning.  Three cheers for curb-surfing!

Tonight after dinner we all went outside.  Richard was pushing Abby on the swing, and Jess was doing something in the playhouse.  I started noodling around by myself on the pad, shooting hoops.  I really suck at it.  Not as badly as I suck at geography, but I get maybe one out of six shots from the free throw line, and the rest bounce off into the yard and I have to go 25 feet to get it.  So I started playing a game with myself, where if I made the basket, I got to try again, but if I missed, I had to dribble and jog around the pad before I could try again.

After a few minutes the kids noticed what I was doing and came over, and we all started playing my new game, which I called the Swish Run game.  When you don’t make the basket, everybody yells “Swish!” and you dribble-jog around the pad and then have to keep dribbling in place, in line, until your turn again.  (Also, according to Richard just now, “swish” is actually the term used when a basketball is thrown so cleanly through the hoop that it just “swishes” the net.  My only defense is that in middle school gym class I once kicked the soccer ball into MY OWN TEAM’S GOAL.  Instead of the cheers I was expecting, my team was eerily still and silent.  In their silence I had a moment to reflect that the goalie HAD looked alarmed and incredulous, and that’s when the light went on.  I have never had a wealth of sports knowledge.)  In the ineptly named Swish Run game, you also have to dribble the ball using alternating hands for every bounce.  The more rules the better!

We had SO MUCH FUN playing our dorky little made-up game.  Ohmygosh.  Abby was “the littlest Taft”, Jess was “the biggest little Taft”, I was “the little big Taft”, and Richard was “the biggest Taft”.  Abby was even throwing hoops, and she actually made a couple!  We all cheered for each other, and waited our turn patiently, and dribble-jogged (badly and erratically, more bouncing-and-chasing than dribbling) around the pad for 45 minutes, and it felt like 15.  A great cardio workout, heaping bunches of family fun and laughter and cheering and clapping, and it didn’t cost a penny.  I love my family!

It was 85 degrees out today.  Want to see a picture of us in the backyard 17 days ago?

How crazy is the weather this year?!

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Vegan Whole-Wheat Tortillas

Posted in Breads, Wraps, tagged , , on March 18, 2012 | 1 Comment »

What I liked about this recipe is that I know what’s in my food.  I know the flour is still processed, and so is the shortening, but at least I can choose organic, quality ingredients.  Sure, it has salt, but it has Himalayan pink sea salt.  It has baking powder, but it has aluminum-free organic baking powder, not whatever the tortilla company has picked out for the cheapest pennies-per-pound value.  I can feel good about my kids eating these and knowing there isn’t a list of ingredients with mysterious purposes.

Did I mention taste?  They taste a whole lot better than store-bought too.  They also hold together a lot better than the multi-grain tortillas we tried about a month ago.  Those were so sad we actually just avoided having tacos until we found a good recipe.

These tortillas are best fresh.  They tend to get inflexible with refrigeration.  Even inflexible, however, they are very tasty; I don’t think leftovers are going to be a problem!

Vegan Whole-Wheat Tortillas

Yields 12 6-7in tortillas

INGREDIENTS

  • 1 c. unbleached all-purpose flour
  • 1 c. whole wheat flour
  • 1 t. salt
  • 3/4 t. baking powder
  • 3 T. organic non-hydrogenated shortening
  • 2/3 c. warm water

DIRECTIONS

  1. Mix the flour, salt and baking powder in a large bowl.
  2. Rub in the shortening, stir in the water and knead lightly to a soft dough.  Cover with a damp dish towel and leave to rest for 15 minutes.
  3. Divide dough into 12 equal pieces and shape into balls.  Roll them out on a floured surface into 6-7in rounds.
  4. Heat a frying pan or griddle, add one tortilla and cook for 1-1/2 to 2 minutes, turning over as soon as the surface starts to bubble.  It should stay flexible.  Remove from the pan and place into a covered tortilla warmer, or into a clean dry dish towel to keep warm while cooking the remaining tortillas.

Enjoy!

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Quinoa Cakes on Spring Greens

Posted in Brunch, Main Dishes, Quinoa, Whole Grains, tagged , , , , , , , on March 18, 2012 | Leave a Comment »

Aren’t they some little beauties?  We made quinoa cakes last night to go on spring greens and butter lettuce, and the recipe calls for scallions.  These were just pop-ups from the ones that were tilled under last fall.  We are still collecting egg shells and deciding what we’re going to start in the next few weeks for this year’s garden.

Richard did till the vegetable garden today.

This quinoa cakes recipe is one that I saw on this post over on Sonia’s blog, The Healthy Foodie.  Our whole family loves them, including our three-year old!

Quinoa Cakes on Spring Greens (with Creamy Avocado Chicken Salad)

Makes 12 (4-inch) cakes

Source: The Healthy Foodie

INGREDIENTS

  • 3 c. cooked quinoa
  • 1 c. bread crumbs
  • 2 eggs
  • ½ c. (or 4) egg whites
  • 2 green onions, sliced
  • 2 oz. raw milk cheddar cheese, grated finely
  • ½ t. salt
  • ¼ t. black pepper

BASE

  • spring greens
  • butter lettuce or romaine

ADDITIONAL – OPTIONAL

DIRECTIONS

  1. Combine  the quinoa, eggs, egg whites, green onion,  cheese, salt and pepper in a medium bowl. Add the bread crumbs, stir, and let sit for a few  minutes so the crumbs can absorb some of the moisture.
  2. Heat a scant teaspoon of grapeseed oil in an evenly-heating skillet over medium-high heat.
  3. Using a muffin scoop or a 1/4 cup measuring cup, scoop a level measure of the quinoa mixture into the pan, fitting as many will fit with 2 inches room between.  Using the back of a wooden spoon or similar utensil, spread the mixture into 4-inch diameter cakes.  Cook until the bottoms are deeply browned, about 7 minutes.
  4. Flip the patties with a  spatula and cook the second sides for about 7 minutes.
  5. Transfer to individual salad plates loaded with beautiful spring greens and lettuce.  Top with a few endive leaves and a scoop of chicken salad if you like.  Enjoy.

The quinoa mixture can be made several days ahead of time.  I like to make them all at once and just keep the cakes in the fridge.  When I’m packing my lunch in the morning, I put together a spring green and romaine salad and throw one of these on top.  Then at work, I just microwave the cake separately for about 30 seconds and put it back on the salad.  Absolutely delicious!

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Creamy Avocado Chicken Salad Wraps (Without Mayonnaise!)

Posted in Chicken, Main Dishes, Wraps, tagged , , , , , , , on March 17, 2012 | Leave a Comment »

It’s a beautiful day by any measure, but especially in light of the fact that it’s mid-March in Wisconsin.  I think it hit about 75 degrees today.  The kids were playing out in Willow Acre Park this morning (our backyard), but we wanted to have a picnic lunch away from home.  Since it is so warm, I wanted to have a lunch that could sit outside.  After a swing through The Healthy Foodie’s website (I LOVE her recipes), I found her Creamy Chicken Avocado and Goat Cheese Salad.  I don’t eat anything goat-y because I just don’t like the flavor.  Please, I can hear you squawking, “But goat cheese is WONDERFUL!  You must not have tried the right kind!”  Please, trust me, I’ve tried and tried different varieties, and my palate says No, thank you, and please get this goat off me.

We also made whole wheat tortillas, which turned out beautifully.  The first time we made the recipe, we used all white flour, just to see how they came out.  They were delicious, so we substituted whole wheat flour for half, and unbleached flour for the rest.  Amazing.  SO much better than the whole wheat/multi-grain tortillas you buy at the store, both in flavor and in holding together.  We’ve found the store-bought multi-grain tortillas very soft and weak, and they break apart easily.  The flavor is weak and tastes over-processed.

The final touch was belgian endives.  We put two leaves down the middle of the tortilla, then filled the little endive “cups” with the chicken salad.  The crunch of the endive paired with the whole wheat tortilla and the creamy chicken salad made a delicious, healthy, portable, and satisfying lunch.  I hope you enjoy it as well!

Creamy Avocado Chicken Salad Wraps

Serves 4

CHICKEN SALAD

  • 1 lb. boneless skinless chicken thighs, sauteed and finished with salt and pepper, and cut into 1/2″ cubes
  • 1 avocado, diced
  • 40 red grapes, halved
  • 1 unpeeled apple, cored and diced
  • 2 celery rib, diced
  • 1/4 c. pecans, chopped
  • 2 T. dried parsley (1/4 c. chopped fresh parsley, chopped)
  • 1 t. fresh rosemary, chopped

DRESSING

  • 1 c. plain Greek yogurt
  • 4 T. milk
  • 2 T. honey
  • 1 t. vanilla extract
  • 1 t. sea salt
  • 1/2 t. ground black pepper

ADDITIONAL

  • 8 whole wheat tortillas, warmed
  • 2 small endives, cored and separated into leaves

DIRECTIONS

  1. In a large bowl, stir together the chicken salad ingredients.
  2. In a smaller bowl, whisk together the dressing ingredients.
  3. Add the dressing to the chicken salad and fold together gently.
  4. Holding the tortilla (or laying it on a plate), place two endive leaves down the middle.  Spoon chicken salad into endive leaves, and wrap the tortilla edges together.

Serve immediately.  If you prefer, the chicken salad mixture can be made up to eight hours ahead of time and refrigerated.  But it’s better fresh.

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