So here it is guys! The recipe from my Facebook Live this morning. I love love granola bars, but it’s hard to find some without nuts, especially when nuts are not an options. I love to eat all kinds of nuts, but sometimes we don’t get along, but I will not bore you with that drama. LOL. 🙂
Today it’s all about this recipe. It’s easy and very delicious and you can add your own favorite seeds or dried fruit. Food is truly one of the best places to explore endless possibilities. What I love the most about this recipe is the quinoa element. The quinoa is toasted along with the seeds and gluten free oats. The toasted quinoa, lends a wonderful nutty taste to the granola, lots of crunch and not to mention, it’s a complete protein. So why not?
Oh yes, share with your friends and family as you Set the Table with Love.
1/2 cup old fashioned rolled oats (gluten free, if desired)
1/2 cup uncooked quinoa
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
2 tablespoon Earth Balance buttery spread
1/3 cup honey or maple syrup (vegan)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/4 cup flaxseed meal
1/2 cup cranberries
1 -2 tablespoon orange juice
Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
While quinoa and oats are toasting, add Earth Balance buttery spread, honey, vanilla, cinnamon, clove, nutmeg and sea salt to medium saucepan over low heat. Stir until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal and dried cranberries. Add half of the mixture into a food processor with a tablespoons of orange juice and blend until mixture incorporates together and looks like dough.
Line an 8×4 or 9×5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into desired amount of bars. Store bars in the fridge.
Tuesday is my day to get refueled from the weekend and a super busy Monday. Mondays are one of my busiest times of the week, very rejuvenating but I am moving from one thing to the next.
I have an early morning Life coaching and Reiki session and right after, I teach my yoga class and then I am off to do B’Tyli Natural Skin Therapies work, plus other things that my Creative Marketing Director, Kristina Millsaps has on the agenda. So, let me tell you when Tuesday rolls around I am ready to go and set in my yoga teacher’s studio and her peaceful presence, for 1 hour and 30 minutes and receive my healing and bliss. Tuesdays, also calls for a little work. I really don’t consider this a work day, because I get to make raw food and let out some creative energy. I love making raw foods for my clients, because it sends healing to them and I always make enough for leftovers for me. 🙂
Today was all about the carrots. I juiced carrots for a yummy raw carrot and ginger soup, this juice also was used to make a raw carrot and ginger dressing for a beautiful cruciferous salad. Cruciferous salad?
Cruciferous vegetables have risen in popularity recently due to their apparent cancer-fighting properties. This large group of plants is diverse, each providing strong, unique flavors. It is named after the Latin word for crucifix because the blossoms of these plants resemble a cross.
Cruciferous vegetables include:
Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Fiber is an important nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer.
But, hmm… what to do with the all the carrot pulp. I decided to make these yummy Raw Carrot Cake bites. I shaped them like Easter eggs, because I thought these would be so pretty on the table at Easter. Raw vegan or not, you will love these little bites. They are very versatile, you can use your favorite nut, add your favorite spices, like cinnamon, nutmeg, and pinch of clove. Also raisins or dates will work just find in this recipe. I did not use nuts for this recipe. I love nuts, but sometimes we can have a love hate relationship and today my body said, NO NUTS! 🙂
I hope you enjoy this recipe and maybe add it on your table for Easter or any day of the week. Happy Easter Everyone! Enjoy setting your table with love.
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
1/2 cup carrot pulp
1 tsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ cup water or more if needed
Blend oats, sunflower seeds, 1/2 cup coconut in vitamix (food processor should work too) until you get a fine consistency like flour.
Add in dried raisins, pulse a few times to break them up then add carrots pulp, maple syrup, vanilla and spices.
Slowly add in water. You looking for a consistency of nice slightly wet cookie dough
Roll dough into balls, like the shape of Easter eggs and cover in shredded coconut if you want.
Today on my Facebook Live post I talked about something I love sharing with my clients. Most of them have super busy schedules, but want to incorporate a healthier lifestyle and perhaps lose a few pounds, but do not need all the fuss. I like to call this my S3 plan, Smoothies, Salads and Soups, we also do a +1 for those who like to incorporate fresh green juices.
The plan is pretty simple and just takes a little creativity and prep work on your part, but I am going to get you started. So what’s the plan? Here’s the deal on S3. It’s smoothies in the morning, that consist of fruits such as, cherries, blueberries, blackberries, raspberries, apples, peaches,oranges, papaya, melons,guava and kiwi. These fruits can be added to your smoothie. I like using unsweetened non dairy milk as my liquid. Remember S3 is a gentle cleansing plan, so dairy is not included. I do suggest if you must have dairy, use yogurt. You can also add to your smoothie, nuts such as almonds, cashews, walnuts, and pistachios. This will add more protein to your smoothies. I also like to add a vegan protein mix, that’s low in sugar and carbohydrates. Get creativity! Try out new fruit and nut combinations, it’s easy, just throw it all in your blender and go for it.
For the salad: When we think of salads we think, lettuce, tomatoes and cold vegetables with yucky carrots stripes that are dry and just unappealing. You can make a salad without lettuces, but if you do use greens, make sure they are leafy greens, like kale, swiss chard, butter and bib lettuces, romaine lettuce, add different type of spinaches. But a salad can be sautéed vegetables, with some chickpeas added, some fresh herbs and dried cranberries or golden raisins. In the S3 plan, I make all kinds of vegetable salads, french lentil salads and green salads as well. The point here is to use as many vegetables you enjoy, cooked or raw and make your own vinaigrettes or buy a really good healthy one. That’s the key here, use vinaigrettes on your salads, instead of heavy creamy dressings.
SIMPLE VINAGRETTE RECIPE:
You can be so creative with vinaigrettes, add chopped strawberries, finely chopped blueberries and blackberries, if you like and there you have a fruit vinaigrettes.
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon)
2 teaspoons organic honey
3 tablespoons white wine vinegar or apple cider vinegar or balsamic vinegar
1 tablespoon water
3/4 cup extra-virgin olive oil
sea salt and freshly ground black pepper
Combine shallot, garlic, honey, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
Now for the soups, here you have a world of possibilities just as with the smoothies and the salads. The catch here is to only make broth based soups, lots of broth, this will add in elimination. Today I made a french lentil and porcini mushroom soup, it was brothy and earthy and just plan delicious. All of the carrots, onions, garlic and celery helped give me a good fiber based. When you are making your soups you want to pack them out with lots of herbs, dry and fresh, seasonings, such as turmeric, cayenne pepper, garlic, cumin, coriander, ginger,smoked paprika, chipotle and red chili peppers. All of these are anti inflammatory spices.
Here on S3 you can eat all the Smoothies, Salads and Soups you want. When you need to snack, make sure to have nuts, seeds, and vegetable and fruit handy. I would suggest the ones I listed above under what fruits are good for a S3 smoothie. You can do this plan for 3 days, 3 weeks or even 3 months. Your basically eating a vegetarian diet. I like to add eggs to make soup, a poached or boil egg gives me that extra protein I may need. You can also add eggs to your salad. If you need to eat something more than vegetarian, I would suggest fish, such as trout, salmon or mackerel. Here’s the deal, keep it simple and it will not be complicated.
How are we feeling about S3? It’s super simple and easy, it can be done.
Let’s talk about what you want to avoid during S3: Whatever time period you have decided to do this plan you want to cut back or all together avoid, processed sugar, alcohol, caffeine, red meats, high fat foods, such as chips, pastries, etc. You want to consume plenty of water, that includes, green tea, coconut water, that is just pure coconut water and you can juice your
BELOW THIS RECIPE IS MORE S3 RECIPES YOU CAN TRY.
French Lentil and Porcini Mushroom Soup
1/4 ounce dried porcini mushrooms
1 cups boiling water to re-hydrate them (save liquid for soup)
3 tbs good cooking extra virgin olive oil
2 small carrots, chopped
2 small celery stalks, cleansed and chopped
1 small onion, peeled and roughly chopped onion
1 cups French lentils or any lentils you prefer
4 cups good low sodium vegetable stock
fresh thyme, about 1 tbs, minced
sea salt and ground cracked pepper to taste
Re-hydrate the mushrooms in boiling water, cover with plastic wrap and let sit 30 minutes.
In a heavy bottom soup pot over medium heat and olive oil, then add our vegetables, MAKE SURE TO CUT THE VEGETABLES THE SAME SIZE and season with salt and pepper and add a sprig of thyme.
Cook stirring often for 15 minutes or until vegetables start to caramelizE, YOU WANT JUST COLOR, NOT BURNT VEGETABLES, :)!
Add lentils, vegetable stock, mushroom liquid, broth then bring to boil, then turn down to simmer.
Cook until lentils are just tender.
Serve immediately, I like to drizzle a few drops of extra virgin olive over the soup.
A FEW RECIPES YOU CAN TRY. ENJOY AND REMEMBER TO SET THE TABLE WITH LOVE
Raw Double Cacao Smoothie with Go Raw Super Raw Chocolate Shavings
Butternut Squash Pilaf is an amazing alternative to perhaps this years stuffing. It’s gluten free and loaded with lots of vegan protein and hey it’s delicious. I was able to make this dish for William Sonoma’s guest yesterday. I did a cooking demo on Healthy Holiday Thanksgiving Side Dishes! It was a hit. I love to watch people reactions when they eat food they do not normally eat on a regular basis, especially a spice or herb. This pilaf has garam masala in it, a very popular spice in India. The awesome thing about this spice, it has some of the same spices we use for our Thanksgiving holiday recipes, such as; cinnamon, cloves, cumin, coriander and black pepper. What’s different about garam masala, is the cardamom. We usually do not use that is everyday cooking, but now you can with this recipe. It is such an amazing spice. So, the moral of this story, try new spices in some of your everyday dishes.
This dish is super easy and will look beautiful on your Thanksgiving table this year. But first Remember to Set the Table with Love.
2 cups wild rice blend, gluten free
4 cups water
1 large butternut squash, peeled and cubed ½ inch
1 tsp oil
1 tbsp dried NO SALT garlic herb seasoning
1 tsp cardamom
1 tsp dried thyme
sea salt and white pepper, to taste. You can use black pepper if you like.
1 med. whole clove, peeled and dice
½ tsp salt
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1 tsp garam masala
sea salt to taste
In a large sauce pan add 4 cups of water and bring to a boil. Add 2 cups of wild rice blend. Cover with a tight fitted lid, reduce heat to a low simmer and cook for 45 minutes. Drain the rice and set aside.
Heat oil in a saucepan over medium heat. When the oil is hot, add the butternut squash. Stir and add the seasonings, NO SALT garlic herb seasonings, cardamom, dried thyme, white pepper and sea salt. Stir and allow to cook for another 4-5 minutes. Add diced garlic. Stir and cook for another 1-2 minutes, until the squash has soften but not mushy. The cooking process should take 6-7 minutes.
Toast the nuts and seeds
In a sauté pan on medium heat, add your nuts and seeds. Season them with a 1 tsp of garam masala, sea salt and touch of honey. Toast them for about 1 minute, nuts and seeds can burn because they have a very high oil content.
Add the wild rice to a large bowl. Add the squash and the toasted nuts, seeds and cranberries. Stir everything in the bowl gently, incorporating all the ingredients. Taste and see if you need to add more seasonings. Serve immediately.
So, yesterday I had some ladies over for a luncheon. It is one I have been wanting to do for awhile. Life can get very busy and we can run from one thing to the next, but the busyness of life has to take a back burner sometimes, so you can connect and show appreciation to those in your life, that support you and just maybe need a little bit of encouragement. The best way I know I how to do that is to cook for people. It truly is my love language.
I have been in this mood for foods from Spain, one of my favorite things is Paella, so I made a vegan version of this dish for my friends and they loved it. I also paired it with this wonderfully refreshing sangria. I love using seasonal food, so I made a Ginger Peach and Green Apple sangria. I am a Georgia girl, so honey, we got peaches. It was a hit, but you know after you make the sangria, you are left with all this aromatic wine infused fruit.
I looked at my happy guest and said, Girls I need to do something with this fruit. Maybe some wine infused chutney or a preserve? I did not do anything of that, I wanted dessert, so this crumble was born.
It is delicious, sweet, tart, you taste the ginger, the peaches, the green apples, and a touch of the wine flavor comes through beautifully. I was so surprised how good it turned out. Well, enough of that babbling, here’s the sangria and crumble recipe. Enjoy and take a pause from the busyness and Set the Table with Love for those beautiful souls in your own life.
1 bottle Pinot Grigio,
2 cups of Rosé (optional), I had it, so I used it. You can add 1 cup go Grand Marnier
Bottle of gingerale
5 medium peaches, sliced
3 medium green apples, sliced
1 tbsp freshly grated ginger)
handful of ice
Stir all ingredients together. Chill until you’re ready to serve!
Sangria Ginger Peach and Green Apple Crumble
Preheat the oven 350.
In a buttered greased baking dish, add all the fruit. Add 2 tbsp of gluten free flour to the fruit. Add 1 tbsp brown sugar, 1 tsp cinnamon , 1 tsp ginger powder and pinch of salt. Toss gently.
1 cup gluten free rolled oats
1/2 cup gluten free flour
1 cup brown sugar
1 1/2 sticks of butter
1/2 tsp sea salt
1 tsp ground cinnamon
Combine the flour, sugar, salt, oatmeal, cinnamon and butter in the bowl ,work the mixture with your hands or you can use an electric blender with a paddle attachment. Mix on low speed for 1 minute or crumble with your hands, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
I love my friends. I am even so grateful that God put some incredible women in my life. I have women that have been in my life for over 3 decades. They have celebrated life with me and some of my most tragic times. These ladies have loved me unconditionally. They understand me and allow me to just be Lisa, without depends. I am so grateful for that more than anything.
Yesterday I was able to throw a birthday brunch for one of those beautiful souls, Dee Armstead. I met Dee when we both were going through a very hard time in our lives, we both had lost our moms and we were there for each other. We kept each other afloat. She loves me for me, she builds me up and never tears me down. This is 14 year friendship and I can honestly say these words about her.
Dee is the fabulous one in the linen pants
Dee is a big giver. When I asked her what she wanted to do for her birthday and she said, Lisa I want to do something that will inspire and empower women. This is her gift, Dee inspires others, so I want this to be really special. So, I decided to do one of my Coming Home to You workshop brunches. I filled the whole entire brunch and exercises with positive affirmations, deep breathing technique , meditation and a lifestyle behavioral coaching exercise. The ladies were very inspired and the best part, my Dee was happy and pleased with the outcome.
God is amazing in how he works. There were many components in planning such a brunch, because it is not just about beautiful table settings and food, but helping people move passed the things that get in the way of connecting again themselves and what is next in there lives.
Dee trust me, she never once asked me, what I was planning. This is how you now it is God, she closed it out with a speech of gratitude and gave each of her guest, a beautiful frame with the most inspiring words that went along side the workshop’s entire message. “Allow ALL life to move though you, let go of fear and embrace love.”
One of the best things I got a chance to teach my granddaughter how to Set the Table with Love. She pressed napkins, linens, we made floral arrangements, and made the prettiest table settings. We had a blast.
Thanks Dee for being one of my dearest friends and allowing your light to ignite my light within. Love you.
The menu was vegetarian. I wanted to share recipes with everyone that was simple, easy, delicious and healthy . The chai muffins were gluten free and one of my favorite recipes, we served the muffins with a simple ginger and cardamom butter.
The menu included:
Blueberry and Lemon scones with lemon sugar
Chai Muffins made by my bestie, Kristina Millsaps
Frittata Muffins with cheddar cheese and parmesan
Roasted Asparagus with parsley and parmesan
Roasted Potatoes with herbs and parmesan
Strawberry Basil Rosé Lemonade punch
Chocolate Oolong Tea
I want to share with you one of the recipes that was one the favorites. I will share the other recipes, including that incredible punch later this week. Enjoy this one.
1 pound asparagus
A bunch of parsley leaves
Fine sea salt, ground black pepper
Extra virgin olive oil
Preheat the oven to 400.
Trim away the bottom third of each asparagus stalk.
Put the asparagus on a cookie sheet with parchment paper, top with parsley. Season with salt and pepper and drizzle with olive oil. Roast until slightly tender, about 10 -15 minutes. Just before serving, add shaved parmesan.
A galette is probably one of the easiest ways, I know how to celebrate summer fruits. Today I am sharing my Summer and Fall versions of my favorite dessert, The Galette. Sometimes you need to enjoy a little sweet treat and I love dessert. The truth is, I look at the dessert menu first, when I go out for dinner. It determines what I will order for my main course. I believe, Dessert first, makes life a little sweeter. These easy recipes will open your mind up to the possibilities of the rustic beauty and elegance of this humble tart.
Today after Mother’s Day I was thinking of my mom and all those southern dishes she use to make for us growing up. My mom always inspires my cooking and baking. I just like to take a more healthier route, but dessert, forget about it. Indulge a little.
Here is a basic galette recipe that I love to use. This is my favorite go to recipe by the one and only Chef Jacques Pepin. You can find this recipe here Basic Galette Recipe
This recipe is for an Apple Galette.
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water Apples
3 Green apples
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
1 tablespoon unsalted butter, cut into small pieces
For my Sea Salted Caramel Apple Galette, I used the same basic galette recipe, and treated my apples according to Chef Jacques Pepin’s recipe. I just decided to make a homemade caramel to drizzle over it.
Sea Salted Caramel Sauce
1 cup granulated sugar
1/8 teaspoon cream of tartar
3 tablespoon water
1/4 cup butter, cut into chunks
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/2 teaspoon William Sonoma fine grey sea salt
Add sugar, cream of tartar and water to a medium saucepan, bring to a boil over medium-high heat. Cook without stirring until mixture begins to caramelize. Use a rubber spatula to gentle stir occasionally until mixture reaches a honey color.
Reduce heat to medium-low, continue to cook until mixture turns a deep amber, roughly 3-5 minutes.
Remove from heat, immediately whisk in vanilla and butter. Whisk in cream and sea salt.
Cool slightly in pan before pouring into glass storage or a bowl for immediate use.
Cool completely before covering and chilling. Warm before using.
I drizzled this over my Galette once it cooled.
Directions for Pastry and Apple Recipe
In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped fruit over the pastry to within 1 inch of the edge. If you are using blueberries, blackberries, raspberries, no need to chop them, just lay them in the center of the galette.
Drizzle the honey over the fruit. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
For my Peach and Blueberry galette. The galette recipe is the same. I just added the peaches in the pastry as you would do the apples. I made the blueberries sauce separated. It is so simple to make my Blueberry Sauce. Just three ingredients, that’s it.
1 1/2 pints fresh blueberries, rinsed
1 cup organic sugar
1 tablespoon fresh lemon juice
Combine the blueberries and sugar in a large heavy saucepan. Add 1 cup of water, the lemon juice to the saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes.
Remove from the heat. Cool to room temperature. The cooling will allow it to thicken more. You can use it soon as it cool or cover and refrigerate for later.
For my Strawberry Galette, you can use the same galette recipe. I sliced my strawberries added them to a bowl with organic sugar and a little lemon juice and pinch of cardamom. Cardamom does something magical to strawberries. Add the strawberries into the pastry and fold the edges and bake. These are mini galettes, so you do not have to share. LOL. 🙂
I love Mother’s Day. I have two boys, one 29 and my youngest is 15. I have two grandchildren, I adore and could get up with a biscuit and some gravy. They are truly yummy. My favorite thing growing up as child was to think about how I was going to make my mom feel special for Mother’s Day. Of course, I did the usually cards with macaroni glued to them and flowers, candy and little things I made with popsicles sticks. Okay, I need to confess soon as I wrote, macaroni, I thought about my mom’s cheesy, buttery, gooey macaroni and cheese, bubbling over in her special mac and cheese glass bowl. So where were we? Yes, Mother’s Day. One year I came up with the idea to make my mom, breakfast in bed. Now granted I was about 9 years old and I never really cooked a meal all by myself, but I was determined to do this for her.
I went into the kitchen very quietly. I made sure not to make a sound. I remember opening up the fridge and getting out, bacon, eggs, butter and the orange juice. Yes. I was going to make my mom, a good old southern, bacon and eggs breakfast. I put on a cup of coffee, aka, hot water and Folgers, put the cast iron skillet on the stove and added the bacon. It smelled so good, but it was making too much noise, so I closed the kitchen door.
I added the eggs to the skillet, with lots of butter, just the way my mom did. Well, maybe too much, but hey I was 9. I cracked the eggs, very gently into a bowl and used a fork to gently whisk them. I was doing something. I felt like my mom, for just a moment. I remember my little sister and brother getting up. I pulled them in the kitchen and demanded they keep quiet. We made our brother sit at the table quietly and my sister made the toast and poured the juice.
All of a sudden I hear footsteps. I wanted to cry. Oh no, it will not be a surprise anymore, I thought. But, it was my dad. He open the door very slowly. It seemed as if, it took forever for him to open that door and for me to see, it was Dad, not Mom.
He asked with a smile on his face, What are you guys doing? We replied, Making mom breakfast. He left out and said, Okay, carry on.
It was almost done. I had my sister run into the dining room and get a pretty tray from our china cabinet. We got a rose from my Dad’s rose garden and put it in a nice vase. I was so proud of that breakfast. The toast was a little burnt and the the bacon on the crispier side, but my eggs were awesome. We carried the tray to her bed and the best thing about that day that I remember, is my mom’s face when she say we had made her breakfast in bed.
Just writing this makes me cry. She has been gone for 14 years now and I miss her as though it was yesterday, when she left this Earth. She kissed me, my sister and brother and said, Thank you so much, this makes mama feel special. But I remember the special look in her eyes she gave me. She was so proud of me, she knew how much this meant to me. I will never forget that look as long as I live. She ate that breakfast as though it came from a five star restaurant. This is properly where my love of cooking for those I love comes from. The day I first Set the Table with Love for my Mama.
Thanks everyone for taking time out to read this post. I usually don’t write long. I just get to the recipes, but that will change. I believe setting the table with love, is much more than just good healthy food, it’s about expressing love and that love being experienced through food.
Happy Mother’s Day. 🙂
Check out these links for some yummy Mother’s Day breakfast and brunch idea.
Butternut squash, pumpkins, cinnamon, crumble, Fall, Autumn! This is me screaming all the things I love about this time of the year and cooking. My favorite things baking for my friends and family. I feel like cooking and baking for those you love is one of my most rewarding things I can do for someone.
I got to bake these yummy muffins for one of my friends and fellow yogi, Amanda, because it was her birthday. Amanda is the manager and one of the amazing yoga teachers at the studio I teach at in our community. The studio is incredible, owned by the cutest and coolest couple, Kevin and Megan Kearney, you have to check it out, Ebb and Flow Yoga and Surf.
Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble
Okay back to these muffins. I usually make my own gluten free flour, but this morning I decided to use one of my back up flours when I am in a hurry. I found that, this Pillsbury Gluten Free flour works great, when making muffins. When you are making gluten free baked goods, not every flour blend is going to work. So make sure the flour blend you are using, works well with what you are making. I will talk about this more soon, but check out on the blog my recipes for gluten free flours to make cakes, cookies, pancakes and muffins.
This recipe definitely will remind you of the upcoming holidays, it is packed out with those delicious spices we love during this time of the year, cinnamon, clove and nutmeg. I you will not be able to eat just one, I bet ya! 🙂
Enjoy and remember to Set the Table with Love.
Make flax eggs ~ 2 tbsp flax seed ground meal, plus 1/2 cup water
1 can pumpkin puree
2/3 cup organic cane sugar and 1/4 cup maple syrup
1/4 cup olive oil
1 tsp vanilla extract
2 tsp baking soda
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp clove
1/2 tsp nutmeg
2 1/2 cup gluten free flour blend
3/4 cup almond milk
3 tbsp organic brown sugar
3 1/2 tbsp gluten free flour
2 tbsp pumpkin seeds, 2 tbsp of chopped walnuts
1 1/4 cup tbsp olive oil
pinch of cinnamon and nutmeg Instructions
Preheat oven to 350 degrees and lightly grease muffin tin. Dust with gluten free flour and shake off excess.
Add flax and water together into a large bowl( this is your egg substitute). Let set for 5 minutes. Next, add pumpkin purée, organic cane sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
Stir in baking soda, salt, cinnamon, clove, nutmeg and mix. Add milk and whisk. Add the gluten free flour and stir until just combined. The batter should be thick and slightly wet, but with form and it able to be scoop into the muffin tins, easily. You do not want dry batter, dry batter will make very dense muffins.
Divide batter into the muffin tins. You will need to fill them to the top, they will not rise very much.
FOR THE CRUMBLE
In a mixing bowl, add crumble ingredients. Use your hand to mash the ingredients together, until crumbly like wet sand. Generously top muffins with streusel.
Bake for about 30 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack, before serving. Enjoy and Share. 🙂
Who says, you can not eat sweet potato soup in the heat of summer? This soup is spicy but very cooling because of the base of coconut milk. It is also has a nice sweet, smoky and just plan delish. The saffron gives it a touch of elegance. Some things are just worth the price and saffron is one of those.
1 tbsp olive oil
1 large sweet potato, peeled and diced, put 1/2 cup to the side for garnish
1/2 cup red bell pepper, diced
1/4 cup red onions, diced
2 garlic clove, crushed
pinch saffron threads
1 tsp smoked chili
1 cup of coconut milk
1/2 cup organic vegetable broth
1 1/2 tbsp organic honey
1 tsp smoked paprika
1/4 tsp fennel seeds
1/4 tsp cardamom
1/4 tsp cinnamon
Salt and Pepper to taste.
A few saffron threads for garnish. If it suits your fancy. 🙂
In a large pot add enough water to cover the diced sweet potatoes. Cook on a medium high heat, until tender. Remember to put 1/2 cup of the diced sweet potatoes to the side to sauté for your garnish.
Heat the oil in a large saucepan over medium heat; cook the 1/2 cup sweet potatoes, red onions and red bell peppers, stirring, until soft. Add the garlic and the saffron; cook, stirring. Add 1/2 smoked paprika, fennel seeds and a pinch of salt. Stir and cook for a minute to incorporate the spices. Set the garnish mixture to the side.
Take the boiled sweet potatoes and drain them in a strainer. Add the sweet potatoes to a blender, Vitamix or Ninja. Add the remaining ingredients, milk, honey, vegetable broth and spices. Blend until smooth. Add the soup to a pot and warm up, if needed. Add the soup to serving bowls; top with the sweet potato garnish and Enjoy!
I do indulge sometimes. This recipe my friends have been asking for me to post, so here goes.
The other night I wanted bread pudding, but not the same old vanilla with raisin bread pudding. If I was going to indulge I wanted something fancy. So this bread pudding is So Fancy. I will cut to the chase on this one, because soon as you read the recipe you will want to go and make it. Well once you see the picture you will want to go and make it. : )
White Chocolate Cranberry and Coconut Bread Pudding
12 slices day-old baguette or stale bread, cut into 3/4-inch
4 organic eggs, at room temperature
1/4 cup organic cane sugar
3/4 tsp. vanilla extract
3/4 cup Ghirardelli Candy Making & Dipping White Melting Wafers ( white chocolate lovers go for it!!)
3/4 cup Organic Dried Cranberries
1/2 cup Dehydrated Organic Coconut Flakes
Pinch of cinnamon
Pinch of salt
4 cups almond milk or coconut milk
Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.
In a bowl, whisk together the eggs, sugar, vanilla, cinnamon, and salt until well blended. Pour in the milk and whisk until combined. Add the bread to the greased baking dish. Add the white chocolate chips and coconut. Mix the ingredients into the bread thoroughly, where you see the ingredients throughout the dish. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
Meanwhile, preheat an oven to 350°F.
Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature.