Author: Life with Lisa Washington

I am a yoga and meditation practitioner, the owner and creator of B'Tyli Natural Skin Therapies. I am a nutrition consultant and pursuing my degree in Holistic Nutrition,at Clayton College of Natural Health. I am mom of 2 boys, 27 years old, 13 years old and a 3 year old granddaughter. I have been married for 18 years to a wonderful man, who on June 17th donated his kidney to me. I have lived with chronic illness for 20 years and have learned so many spiritual lessons from this experience.I am currently publishing a book titled, Living within the Silver Lining( finding your blessings within the dark clouds). I love life and live it fully each day. Love to cook so check out my weekly or maybe daily recipes. Healthy and Delicious!!!

Back to School Easy Dinner Recipe ~ Vegetarian Skillet Enchiladas

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Well I am off to do a cooking demo at Williams Sonoma for back to school! I am so excited about this demo, because it helps me to reminsice about when my sons were in elementary school and I prepared their lunches and scrambling around trying to figure out what we would have for dinner after a long and busy day. Fast forward my sons are both grown up and I have two beautiful grandkids, but I still get in the kitchen and make lunches and easy recipes for when they are over. Here’s one of my favorites. I hope you and your family will enjoy!!

Vegan Enchiladas, just use vegan cheese, instead of regular cheese.
You can also
add chicken.
Photo by Ella Olsson on Pexels.com

Skillet Vegetarian Enchiladas

Ingredients:

  •  1 tablespoon olive oil
  •  1/2 onion chopped
  •  1/2 poblano pepper seeds removed and chopped
  •  1 red bell pepper seeds removed and chopped
  •  1 small zucchini chopped
  • 1 small yellow squash
  •  2 cloves garlic minced
  •  1 cup fresh or frozen corn
  •  15 oz black beans canned, rinsed and drained
  •  1 tablespoon chili powder
  •  1 teaspoon ground cumin
  •  1/2 teaspoon smoked paprika
  •  1 teaspoon sea salt
  •  1/4 teaspoon black pepper
  •  1/2 juice of lime
  •  20 oz green enchilada sauce
  •  8 corn tortillas cut into thick strips

Instructions:

Preheat Oven to 450. 

  • Chop up all of your veggies. The veggies can be prepped ahead of time. Use a large, oven-safe skillet. Heat the olive oil over medium heat and your veggies, sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute or two.  Add in the corn, black beans, spices, and lime juice and stir to incorporate all the ingredients. 
  • Add the spices. 
  • Stir in half of the sauce into the skillet and add the corn tortilla strips and stir. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes or until sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese.
  • Place the skillet in a 450-degree F oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes
  • Garnish skillet enchiladas with cilantro and avocado. Serve warm. 
  • The enchiladas will keep in the fridge for up to 5 days. You can also freeze the enchiladas. Cool completely and place in a freezer container. Freeze for up to 2 months. Defrost and reheat in the oven. 

Need a quick and easy dessert, try this https://setthetablewithlove.com/2015/09/17/gluten-free-skillet-blueberry-coconut-oatmeal-crumble-inspired-by-ginny-bakes-cookies/

Another easy dish to whip up for back school is my pasta dish:https://setthetablewithlove.com/2015/01/07/trottole-pasta-with-sauteed-kale-chick-peas-and-red-bell-pepper/

Williams Sonoma Farm to Table Summer Cooking Class

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My gosh! What an amazing turn out yesterday at my Farm to Table Summer cooking class at Williams Sonoma. I honestly felt like a little kid on Christmas, but enjoying everyone opening up the gifts of eating delicious organic produce, straight from the farm .

I was so excited to see how everyone would respond when I peeled the candy striped beets aka chioggia beets. Everyone was so happy excited to learn about all the organic farm fresh produce from Fry Farm.

Vicky Farm is a good friend of mine and she and her family own the 12 acre from in Bethlehem, Ga. Driving up the paved driveway to get her home is such a magical sight. There are potatoes, squash, berry vines, and all kinds of organic yummies, growing on each side of the rolling hills of her farm. Kristina and I took our best friend Andrea with us, she was excited as much as we were.

We were greeted by Vicky’s big beautiful smile and sun-kissed face. It was so good to see her. We did a walk of the farm and grabbed figs, blueberries and rhubarb to nibble on along the way. It was like coming home. I was back on my uncles farm in my spirit and it just woke me up inside. There’s nothing like farm fresh produce straight from the ground.

It was such a blessing to share Vicky’s labor of love with my guests yesterday and I so grateful for Willams Sonoma opening up the doors and giving me the opportunity to show people you can enjoy a delicious whole food diet and supporting local farmers.

Here’s some of the recipes we shard at our first summer Farm to Table cooking class.

Easy Pickled Onions for Avocado
Toast

Ingredients:

• 1/2 cups apple cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 red onion, thinly sliced

Instructions: 
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

Purple potato bites with kite hill cream cheese and basil and tomato

Ingredients:
6 or more small magic molly potatoes, halved
Olive oil
Thyme sprigs 
Sea salt and black pepper to taste

Instructions: 
• Heat oven to 400 F 
• Brush a large rimmed baking pan or roasting pan with olive oil or spray the pan with nonstick cooking spray.
• Toss them in a bowl with the olive oil, salt, pepper, and thyme.
• Arrange the potatoes in a single layer in the prepared pan.
• Roast the potatoes for 20 to 25 minutes, or until browned and tender, occasionally turning.
• Allow to cool . Add Kite Hill Vegan Cream Cheeze, heirloom cherry tomato and chopped basil

Vegan Stuffed Italian Sausage Patty Squash

Ingredients:
• 4 pattypan squash stems removed
• 4 linked of cooked, crumbled Field Roast Vegan Italian sausage 
• 1 cup quinoa
• 1 cup vegan cheeze Mozzarella and/or Pepperjack 
• 1/4 cup chopped Italian parsley
• 1/4 cup Italian panko crumbs
• 2 teaspoons extra virgin olive oil
• 1 small clove garlic, minced

Instructions:

Preheat oven to 400.

Slice the squash in half lengthwise. Scoop out and discard the seeds with a spoon, being careful not to tear through the squash. Lightly brush the insides of the squash with olive oil and sprinkle with sea salt. Bake for 30-35 until squash is tender and golden brown. 

In a sauté pan with a bit of olive oil , add the cooked vegan sausage, vegan cheese, and parsley this will help melt the cheese. Season to taste with salt and pepper. Add the cooked quinoa. Divide filling evenly among the baked squash halves, piling it up in the center.

In a skillet over medium heat, heat the olive oil and garlic until garlic is fragrant, about 30 seconds. Add the panko crumbs and stir until evenly coated for another minute or so. Sprinkle bread crumbs over filled squash. Garnish with more parsley and serve immediately. 

Candy Striped Beet, Apple and Zucchini Salad

Ingredients:
• 6 small candy-striped beets
• two small yellow zucchini
• 1 shallot
• handful of fresh parsley
• 5 basil leave
• Pickled red onions or raw shallots
• juice from 1/2 a lemon
• 2 tbsp apple cider vinegar
• Juice from two oranges 
• good olive oil
• Bit of honey 
• salt and fresh pepper to taste

Instruction:

  • Using a peeler, peel the skin off the beets. Using a mandolin or very sharp knife, shave the beets into very thin little rounds. Then slice diagonally to make matchsticks.
  • Slice the zucchini lengthwise very thin. Then slice diagonally to make longs strips, and cut into half or thirds depending on length. Try to keep the same length as the beet matchsticks. 
    Finely chop parsley and basil and add to bowl with matchsticks
  • Add Finely slice pickled onions or shallots. 
  • In a small bowl or jar, add olive oil, honey, salt and pepper, and whip to emulsify the dressing. Pour over veggies, mix well and serve.

“Raw Chick” Curry Stuffed Peppers

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Eating more of a plant based diet can be one of the most cleansing things you can do for you body, mind and spirit. I like to give my body a break from refined sugars, lean meats and the occasional glass of wine. I love incorporating raw foods and vegan dishes into my daily meal prep, because eating more whole foods gives me more energy and mental clarity. Hey, not mention I usually drop about 5-7 pounds. However, a raw diet or a vegan diet is not for everyone, especially long term, unless you have talked to a vegan wellness expert, professional nutritionist and/or your healthcare practitioner. My personal and professional opinion on the matter is, I never met anyone that didn’t benefit from eating more fruits, veggies and drinking clean water.

Now, this is a recipe I make often for my vegan clients and one I enjoy when I am cleansing my system. The key to raw cuisine is understanding how you can convert different raw food ingredients, into cooked food recipes you are familiar with. For instance, in raw cuisine, nuts can become a meat substitute, because of their texture and they are high in protein and good omega fatty acids. They can also become a flour base for “raw food” crust, cookies and cakes. The possibilities are endless. But just for now, let’s stick with making this recipe, by using nuts as a meat substitute. The recipe can be extremely versatile based on your flavor profiles. You can season the nuts with old bay and have more of cajun flavor or season them with Italian herbs and give them more of Italian flare. Use your imagination and see what you can discover. I like to serve this on a bed on greens, with a side salad and maybe a yummy carrot and pineapple juice. However you decide to serve it remember to alway Set the Table with Love. Enjoy.

“Raw Chick” Curry Stuffed Peppers

Raw Chick Pate’

Ingredients:

1 cup almonds, dry

1 cup cashews, dry

1 cup sunflower seeds, dry

1/2 tsp sea salt

2 tsps turmeric

1 tsp paprika

1/2 tsp cumin powder

1/8 tsp garlic powder

1/8 tsp cayenne pepper

1 cup water

3 mini sweet peppers, cut in halves (I used red, yellow and orange)

1 red bell pepper, diced for garnish

chopped cilantro for garnish (optional)

Instructions:

Raw Chick Curry Stuffed Peppers
  1. Put nuts, seeds, and all the spices into a food processor and process

into a powder. Add water and process until the mixture is well

incorporated. You are looking for more of a chunky consistency than it

being totally smooth.

2. Cut the peppers into halves and stuff the Raw Chick Pate’ into each

pepper. Garnish with peppers, cilantro and a drizzle of extra virgin olive oil.

Makes 6 mini peppers

Excerpt From: Lisa Washington. “Set the Table with Love Farm to Table Cuisine.” Apple Books.

Vegan Sweet Potato Shepherd’s Pie

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What do you do with a large sweet potato and a bag of French lentils and you are just craving home and comfort? Shepherd’s pie and a Vegan Sweet Potato Shepherd’s Pie.

So let’s get a bit familiar with this pie:

Shepherd’s pie, common and inexpensive British dish originating from the sheep country in Scotland and northern England. It is a baked meat pie made with minced or diced lamb and topped with a thick layer of mashed potatoes. Although the dish is sometimes called cottage pie, that name is usually given to a version featuring beef. It is thought that peasant housewives invented the pies as a way of repackaging leftovers from the Sunday roast. Source :https://www.britannica.com/topic/shepherds-pie .

Shepherd’s pie in my household was actually one of my favorite dishes. My mom would make it in the fall and winter months. My favorite part was was the mashes potatoes and sweet peas and carrots. I wasn’t a big meat eater growing up, but you ate whatever mom put on the table. I remember times being hard for us growing up, but my mother made sure we had a hot meal, clean clothes on our backs and lots of laughs. She was a very funny woman. Shepherd’s pie was special , it was comforting and a time to cuddle up with my family and enjoy a warm hearty meal together. My mother used ground beef, carrot, sweet peas, celery, onions and garlic as the base with lots of thyme. It was so yummy. I believe I have made this recipe only once in my life. Why? Why would I make a childhood favorite only once, because some dishes your mom just makes better, she adds that special mom LOVE ingredient.

This is what brought this recipe to life. Mother’s Day is coming up and I am missing my mom. She has been gone for 16 years now and I this time of the year I miss her so much and I just wanted to feel home. I do not eat meat like that anymore, no I am not a vegan or a vegetarian, but my body craves plants more so I listen. Honoring myself and what my heart was desiring birth this lovely and delicious version of Shepherd’s pie. I hope you enjoy it and it brings your soul comfort and a smile.

Oh yes, don’t forget to Set the Table with Love. Thanks Mom for always teaching me how.

Sweet Potatoes

SWEET POTATOES

  • 1  large organic sweet potato (thoroughly washed, peeled and roughly chopped into big chunks)
  • Organic vegetable broth
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp thyme
  • 1 tsp or more of maple syrup, depending on how sweet the potatoes are.
  • sea salt and black pepper to taste
The Filings

FILLING

  • 1  cup French lentils, cooked (follow instructions on package)
  • 1 Tbsp coconut oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 small bay leaf
  • 2 tsp fresh thyme
  • sea salt and cracked black pepper to taste
  • pinch of red pepper flakes
  • 1-2 small carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 cup frozen corn
  • 1 cup frozen peas

Vegan Sweet Potato Shepherd’s Pie

Instructions

  1. Place sweet potato in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until you stick a fork in it and it breaks apart.
  2. Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth. Add coconut oil, all the spices and season with salt and pepper to taste. Cover and set aside.
  3. Next heat a large pot over medium heat. Once hot, add coconut oil, onions, and garlic and sauté until lightly browned and caramelized – about 4-5 minutes.
  4. Add a pinch of salt and pepper. Then add lentils, vegetable broth, bay leaf and the thyme, and red pepper flakes and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
  5. In the last 15 minutes of cooking the lentils, add the carrots, and celery. Cook until the carrots and celery are a bit tender, but not mushy. Add in the frozen corn and sweet peas, stir, and cover and allow to cook for another 2-3 minutes. Drain the lentils. Taste and adjust flavor to your preference.
  6. Transfer the lentil mixture into oven-safe baking dish and top with the mashed sweet potatoes. Smooth down with a spoon.
  7. Set on a baking sheet to catch any juices come from the pie and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
  8. Let cool at bit before serving.

Notes

Super Easy Breakfast Carrot Cake Bites

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After Easter feast, my body needed to cleanse. A raw vegan diet is the best way for me to get rid of all the pies and cakes I indulged in and not to mention, my mac and cheese that’s made with six cheeses.

But a girl still needs a little something sweet in her life. My Carrot Cake Bites does the trick every-time. Now on my blog I do have this recipe, but the bites are shaped into balls. To make them square bites, you will need to pour the mixture into a square pan and gently smooth out, you want the bites to be about 1 -1 1/2 inches thick. Put them in the fridge for one hour or over night to firm up, cut them out into squares, top each one with dried coconut and Enjoy. These go well with a cup of cinnamon tea. Remember to always Set the Table with Love. 💕💕💕💕

INGREDIENTS
  • 1 cup gluten free rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 shredded unsweetened coconut, set aside 2 tbsp for garnish
  • 3/4 cup dried raisins
  • 1 cup grated carrots, peeled
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼  cup water or more if needed

INSTRUCTIONS
  1. Blend oats, sunflower seeds, 1/2 cup coconut  in vitamix (food processor should work too) until you get a fine consistency like flour.
  2. Add in dried raisins, pulse a few times to break them up then add carrots, maple syrup, vanilla and spices.
  3. Slowly add in water. You looking for a consistency of nice slightly wet cookie dough,

4. Pour the mixture into a square pan and gently smooth out, you want the bites to be about 1 – 11/2 inches thick. Put them in the fridge for one hour or over night to firm up, cut them out into squares, top each one with dried shredded coconut

5. Enjoy!

Asparagus with a Ground Mustard Champagne Vinaigrette

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As I promised here is another healthy Easter side dish you can prepare super fast, but fast doesn’t mean you are skimping on flavor. Yes, I love how the shaved parmesan pulls this dish together. Enjoy and Always Set the Table with Love. 💕

Happy Easter.

TIP: The vinaigrette will last for a week in he fridge. Put it in an air tight container.

Ground Mustard Champagne Vinaigrette

Ingredients:

• 1/3 cup Champagne vinegar

• 2 tsp ground mustard

• 1 lemon, juiced

• 1 small shallot, finely diced

• 1 tsp honey

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/2 cup olive oil

Add all of the ingredients except the olive oil to a mixing bowl and whisk together. Slowly add the olive oil and whisk vigorously until the dressing is combined.

Drizzle over the asparagus, right before serving or toss the asparagus in the dressing top with shaved parmesan (optional)

Asparagus

Ingredients :

• 1 bushel of asparagus or more based on how many you are serving.

• Salt and pepper to taste

Directions:

1 Heat blanching water: Fill a medium saucepan halfway with lightly salted water. Bring to a boil.

2 Prep the asparagus: While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough, white bottoms and discard.

Cut the spears into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

3 Blanch the asparagus: Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.

4 While the asparagus are still hot, toss them in a bowl with a generous amount of the Ground Mustard Champagne Vinaigrette or plate the asparagus on a pretty platter and drizzle the vinaigrette over it and shave parmesan over top.

Salt and pepper to taste. Serve warm or room temperature.

Easter Side Dish ~ Roasted Parmesan Brussels Sprouts

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Easter is in a week and everyone is getting their menus ready. The typical Easter dishes usually includes, of course a Baked Ham with Brown Sugar , Classic Deviled Eggs, Macaroni and Cheese and perhaps Scallop Potatoes. Just listing all of that makes me hungry. I love these dishes and I will definitely be making my Four Cheese Macaroni and Cheese, but I do enjoy a few lighter side dishes. One of my favorites and it’s super easy, is my Roasted Parmesan Brussels Sprouts. They are crispy on the outside from the parmesan and nice and soft on the inside. I get it, not everyone is a brussels sprout fan, but throw some cheese on something and honey they will eat it. All kidding aside these are pretty good and they are super easy.

If you are the one that is preparing Easter dinner, my advice, do not make every dish super complicated. I leave that to about two or three dishes and the rest is delicious and easy side dishes. Entertaining is all about spending time with the ones you love and sharing lots of laughs and memories, over family favorites.

For this recipe, I add a balsamic glaze sometimes with beautiful green basil leaves to give it some freshness. It’s Spring after all and herbs are an excellent way to add more flavor and brightness.

Oh yeah! Do not forget to Set the Table with Love. Enjoy!

Roasted Parmesan Brussels Sprouts

Ingredients:

  • 1 1/2 lbs brussel sprouts (trimmed & halved)
  • 2 tablespoons olive oil
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • balsamic glaze (optional)
  • basil leaves for garnish

Instructions:

  1. Heat oven to 425 degrees. Add parchment paper to a cookie sheet.
  2. In a bowl, combine the trimmed and halved brussels sprouts with the remaining ingredients. Toss together to coat all the brussels sprouts.
  3. Lay the brussels sprouts onto the cookie sheet, separate them, so they do not touch. This will help them bake and steam.
  4. Add a little more parmesan cheese on top of each one, to help created a crust.
  5. Cook 16-18 minutes. Serve Immediately or add balsamic glaze and basil as a garnish.

Roasted Parmesan Brussels Sprouts with Balsamic Glaze


Healing Tuesday~ Good Food, Energy Work, lots of Laughs and some Wine.

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Long title. Yes. I know, but I couldn’t put it any other way, because that is what Tuesdays are like with my good friend Loyale. She is this incredible Wellness and Lifestyle Coach. She has been on a journey of wellness for over two decades and she shares her healing with so many of us, I am grateful to be one of those souls. She keeps me open up in my body, mind and soul through reiki and massage therapy. I in turn, life coach her, feed her keto meals and reiki her as well. It’s a beautiful exchange of energy and love.

I am so grateful for our times together. Today, I think the energy was truly about clearing and allowing space for what truly suppose to be there within ourselves and our lives.

So let me allow you, into a Tuesday with Loyale and I. Are you ready? Well it begins with her unloading that huge massage table, she’s a small powerhouse with this amazing infectious smile, and let me tell you, she handles that massage table like no other. She comes in and set things up and my body instantly begins to relax. I am in the kitchen cooking up a keto friendly breakfast for her. Today I made a keto friendly eggs benedict, 86 the English muffin, add instead, avocado and sliced tomatoes, fresh herbs and it’s a magical morning and she’s a happy girl.

Keto friendly Egg Benedict with Tomatoes and Avocados
Egg Benedict with Tomatoes, Avocados and Potatoes

We sit and talk a bit about our lives and what we are moving through, over a delicious breakfast and her keto coffee and my chai latte. Life coaching begins, this time helps me with how to move in her reiki session. Healing is not just about what we put in our bodies, but also about what we put into our spaces and in our minds and hearts. We are always digesting life. The question is being conscious of what we are digesting and how we are digesting life. Does it all serve our highest good? Is it healing us or making is sick? These are important questions we need to ask ourselves, if were are to stay healthy spiritual beings.

After breakfast we get into more energetic healing. Our reiki and massage sessions are full of deep breath, aromatherapy, prayer and just allowing ourselves to let go and enjoy healing touch and positive intentions being sent from one soul to the other.

Once we are full of just pure bliss, we talk more about what was revealed in our individual therapies and how we can move more consciously in life. Now it’s time for lunch. Then I remembered, I have a roasted chicken in my fridge. Now, how can I make this special for her keto diet. I know, make a pan sauce with butter, white wine, fresh rosemary and garlic. Now we have a Pan Seared Roasted Chicken with a White Wine Rosemary and Garlic Butter Sauce. I also pulled out of my fridge some blackberries, homemade lavender infused fudge with sea salt, I made a few days ago for my grandkids and pluck some mint from my herb garden, now we have dessert.

Homemade Lavender Infused Fudge with Blackberries and Mint
Pan Seared Roasted Chicken with a White Wine Rosemary and Garlic Butter Sauce

Healing starts with the intention of what we are pouring into others and ourselves. In all that you do, pour love into it, pour compassion into it, pour your soul into it and you have all the ingredients of making people feel alive, awaken, loved, HEALED. This is what we do on Tuesday. I am grateful! Here’s an idea, start a healing day for you and your friends, by just exchanging your God giving gifts to bring a little happiness into their lives and yours. Thanks Loyale, until next Tuesday.

    Orecchiette Pasta with Roasted Tomatoes, Parmesan, Mint and Lemon Zest

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    So in the state of Georgia we all felt last week that Springtime was coming a little early, that wasn’t the case, of course. But that doesn’t mean a girl didn’t get inspired by the warm days to whip up something little and refreshing.

    This is one of my favorite spring/summertime pastas to make. Don’t get intimidated, it’s a pretty simple pasta recipe. I found this one on Martha Stewart’s website, it is wonderful with my roasted tomatoes. The mint and lemon zest, just says summertime in your mouth.

    The great thing about making this pasta is you can use your imagination to create other version of it. I love to add chickpeas, sautéed kale or spinach to the recipe with a little bit of parmesan cheese and red pepper flakes. Let your imagination go wild and while you are at remember to Set the Table with Love. 💕

    Ingredients:

    2 cups semolina flour, plus more for baking sheet

    1 cup all-purpose flour

    1 teaspoon coarse salt

    1 cup water, divided, plus more if needed

    Directions:

    1. Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.

    2. Using your fingers, swirl ingredients together until combined.

    3. Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.

    4. Gradually incorporate flour mixture into water using your fingers.

    5. Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
    6. Start to gather and knead dough, working it until no dry flour remains on work surface.

    7. Continue to knead until smooth and elastic, about 5 minutes.

    8. Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.

    9. Roll 1 portion of dough into an 18-inch-long rope.

    10. Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you — a grainy wooden cutting board helps grip the dough.

    11. Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
    12. Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.

    Roasted Cherry Tomatoes

    Ingredients

    4 pints cherry tomatoes

    Good olive oil

    Kosher salt

    Freshly ground black pepper

    Sea salt

    1 cup Parmesan cheese

    12 -15 mint leaves

    Lemon zest

    Extra virgin olive oil to drizzle at the end

    Directions:

    1. Preheat the oven to 400 degrees F.

    2. Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

    3. Transfer the tomatoes to a serving bowl and sprinkle with sea salt. Add in a little pasta water to help make a sauce, then add in drained pasta, lots of parmesan cheese, olive oil, mint leaves and lemon zest and gently toss. Taste and adjust seasonings as needed.

    Winter Detox Soup

    Published on by Life with Lisa WashingtonLeave a comment

    This is simple and super easy! But here’s the twist. You eat this soup for breakfast!! What?!! Yes, breakfast. Soup for breakfast has incredible health benefits.

    Having soup in the am helps with better digestion and elimination. When we are cleansed from the inside , we have more energy and our immune system is able to function better. This will help us ward off all those yuckies that our kids lovingly bring home to us.

    Here’s a few benefits:

    1. They are quick and easy, especially when you are in a hurry. Pour it in a Yeti thermal and go.

    2. They are loaded with lots of nutrients,. A super easy way to get what you need all at once.

    3. They help with digestion, because of the high fiber content and the liquid from the broths, which also helps with elimination.

    4. The options are endless. You will never get bored with soup.

    5. You feel fuller longer, because they are nutritionally dense.

    So, why not?

    Here’s my go to:

    Ingredient:

    2 tablespoons olive oil

    1 teaspoon turmeric

    1 teaspoon smoked paprika

    1 teaspoon cumin

    1 teaspoon ginger, powder

    1/2 cup onions, peeled and chopped

    1 teaspoon ginger, peeled and chopped

    1 large garlic clove, peeled and chopped

    1/2 teaspoon red pepper flakes, optional

    2 sprigs of thyme, remove leaves to use in the soup

    Sea salt and black pepper to taste

    3 carrots, peeled and chopped

    1 large zucchini, chopped

    1 large yellow squash, chopped

    1 1/2 cup cauliflower florets

    1 /2 cup red bell pepper, chopped

    1 cup kale, finely chopped, fresh or frozen

    32 fl oz. Vegetable or Chicken Broth

    Directions:

    In a medium pot or Dutch oven add the olive oil over medium heat. Next add all your spices, stir and cook the spices for 15 seconds. Add the aromatics and sea salt and pepper, ginger, garlic, onions, red pepper flakes and thyme leaves , stir and cook for 1 minutes. Add the vegetables except the kale, Stir and cook for 5 -7 minutes, until the pot starts to get brown pieces at the bottom. Add the broth, stir and taste. Adjust seasonings, add more of the previous seasoning, to taste , plus add more salt or pepper, if needed. Turn up the heat and bring everything to a boil. Then turn the heat down to medium and allow to cook for 20 minutes, until the carrots and cauliflower are soft, but still has some crunch. Add chopped kale and cook for another 3-5 minutes. Serve immediately.