What I love about entertaining at home, is spending time with my friends and family, so that means, not being in the kitchen all day, while everyone is having a good time in the other room. Who doesn’t want to be a part of the party? I even bought our new house with that purpose in mind, to be with my guest, while I am preparing food for them. We all sit around our 8 foot island and just connect with one another over an excellent bottle of wine and eat as each course comes out.
Creating recipes that are loaded with flavor and doesn’t take a lot of time, but will make your guest feel like it did, is the key. My to go to recipe, my Sundried Tomato Risotto, because it seems, difficult, it looks fancy, but psst… IT’S NOT and it’s pretty darn delicious.
Risotto is one of those dishes you can truly make it your own, you can flavor it with all kinds of mouthwatering possibilities, with spinach, sweet peas and mint or you could do butternut squash and fried sage with just a pinch of nutmeg. Just allow your imagination to run wild, serve it with steamed veggies or a nice salad, some crusty bread, excellent wine, and you will be the hostess of the year, will maybe of the month, it is risotto and not coq au vin, LOL, 🙂
So here’s the recipe I hope you will enjoy it with your friends and family as you Set the Table with Love.
Sun dried Tomato Risotto
1 cup of water
4 tablespoons olive oil
1 cup finely chopped onion
1 garlic clove, minced
1 cup Arborio rice
1 ounce sun-dried tomatoes (not packed in oil, I used pre sliced ones)
2 cups chicken broth
1/2 cup of white wine
1/4 cup freshly grated Parmesan
finely chopped fresh basil leaves for sprinkling the risotto after cooking
1. In a saucepan add the water and the bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes.
2. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly. Once you have added all the water and broth liquid add the 1/2 cup of white wine remember to allow each portion to be absorbed before adding the next, until the rice is tender but still al dente)
3. Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the fresh basil. I like to drizzle a little olive oil over it all at the end. Makes 4-6 servings
Yes! It’s winter and our bodies are craving those wonderful comfort foods, like l a big bowl of chili with jalapeno and cheddar cornbread or some creamy mac and cheese, but it’s good to give the digestive tract a little rest, even in the cold wintry months.
Today I was missing summer, so I decided to make this wonderful pasta and salad dish. I used one of my new favorite gluten free pastas, brown rice penne fromJovial Foods I love the nuttiness of their pasta and it holds up to it’s form.
This recipe honors a few of spring and summer’s produce, mint, lemons and sweet peas. I roasted some cherry tomatoes to give it a nice burst of smoky citrus flavor and a few pieces of mint leaves with a bit of lemon zest, well just say, it’s summer in your mouth.
The Green Apple Mint salad makes a wonderfully refreshing side. I love making my own vinaigrettes and this balsamic mint dressing could be one of my favorites. I hope you enjoy a bit of summer in these recipe. Make sure you stay warm and Set the Table with Love.
1/2 cup Jovial Penne Pasta
1 cup cherry tomatoes
1/2 cup organic sweet peas
2 tbsp lemon juice
mint leaves, for garnish
cracked black pepper and kosher salt to taste
drizzle of good Extra Virgin Olive oil
Preheat the oven to 400 degrees.
Toss the tomatoes lightly with olive oil on a baking sheet. 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. Once roasted set aside.
Add penne pasta to a pot of salted boiling water. Cook according to package direction. Drain and place back on the stove on low heat, add peas and lemon juice. Allow peas to just heat up and remove from heat. Add pasta, peas and roasted tomatoes into a bowl, add lemon zest, mint leaves and gently toss. Drizzle with some good extra virgin olive oil and add a squeeze of lemon juice.
Green Apple Salad
1 medium green apple
Bib lettuce or your favorite leafy greens 🙂
Baby mint leaves, as garnish
Cut the apples, as desired. Gently tear the bib lettuce into desired pieces and place in a bowl, top with the cut apples, cranberries, pumpkin and sunflower seeds. Add drizzle with the Balsamic Mint vinaigrette.
Balsamic Mint Vinaigrette
1 teaspoon finely minced shallot
3 tablespoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
Place the shallots in a small glass jar with a secure lid. Add the balsamic vinegar, the salt and the pepper. Pour the olive oil into the jar. Put the lid on the jar tightly, and shake vigorously, and add to the salad right before serving.
Today I am talking about “food for the soul”, but will be back to our regularly scheduled food program tomorrow. 🙂
Did you know According to U.S. News, approximately 80% of resolutions fail by the second week of February, so the odds are against you. Source: Business Insider
Wow! Really? That means we only have a couple of weeks before most of us stop going to gym, our closets look like a hurricane hit them, and that plant based “What the Health” diet, has us pulling up to the closest fast food chain. LOL. 🙂 Okay all kidding aside, staying true to our goals can be pretty challenging, if you do not start off with the right intention, as well as, giving ourselves a bit of grace and lots of support. I wanted to share on this blog a few things I do to keep myself focus and on track. It’s not going to cost you tons of dollars, maybe not even a dime, just a moment to breath, slow down and make some conscious decisions . So, here we go, are you ready! This is a big one!
Be determine to not give up! Keep trying!
Do not be so hard on yourself. Remember this is a journey and along the way we have to pace and reset. Give yourself grace and take time out to go back and look at your goals. Ask yourself a few questions: How is this going? How is this making me feel? Do I need to reevaluate a few things or maybe change this goal to something more realistic? We can easily be pumped up by the beginning of the year with all the it’s “A New Year, so you much become a New You” talk. There’s nothing wrong with growing in all areas of our lives, but do it with lovingkindness.
Make sure you have encouragement around. Get a goal buddy, or join a Groupme, an amazing app where you can find like minded individuals, moving in the same flow of energy as yourself.
Set yourself up to win. I have throughout my home mantras, affirmations and positive words to remind me of my goals. My fridge, pantry and counters, reflect my goals for healthy eating. My yoga mat is laid out in my yoga space, so I can see it. I put my water jug on the side of my bed every night, so I can make sure I drink my water as soon as I get up.
Reward yourself appropriately. If it’s about eating healthy, do not reward yourself with a bucket of ice cream, maybe reward yourself with a massage or a new pair of shoes, and if you want the ice cream or cake, just a few bites and PLEASE enjoy it. How we feel about food affects how we digest our food, so be happy eating that cake.
A Bonus Tip:
Stay positive, making goals can be so much fun! It allows us to open up our minds to all the possibilities out there waiting for us. We get to try new things, connect with people moving in the same direction and possibly change our lives for the better.
It is sniffle season and we all are looking for ways to keep the yuckies away. I love to use food to help my family stay healthy and to get us back on our feet when the household is being raided by a stubborn cold. My go to is a good clean, healing soup. I have a few on my blog that you can try during the allergy and cold season. They taste delicious and just might do the trick to get you and your family back on your feet. The only soup that is purely medicinal is my For Cold Season ~RED soup . A few other tips during the cold season you may want to try:
Drink plenty of clean fluids, like water, herbal teas and veggie broths.
Get plenty of rest, when your body needs it.
Get a little sunshine, Vitamin D does a body good. Light walks helps get circulation moving and helps removes mucus from the body.
Do a little gentle yoga and deep breathing.
Eat salads everyday.
An apple will keep the doctor away and few oranges. Fuel up with these fruits, because they are loading with vitamin C and fiber.
I have several soup recipes on the blog, so please click on the links below and try them out. Here’s to a speed recovery, so you can Set the Table with Love.
In a large pot over medium heat put 1/2 Tbsp coconut oil in the pot. Add the onions. Cook for a few minutes and then add garlic and stir.
Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, add all the spices.
Cook for 5 minutes, stirring frequently. To help pull out the oils from the spices.
Add 1/4 tsp more salt and pepper and the coconut milk and 1/2 cup low sodium vegetable broth. Then cover.
Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
At the end of 25 minutes, taste and adjust seasonings as needed. Then puree using a blender. Transfer back to the pot, and allow to simmer for 3 minutes to thicken on low heat. Serve in a bowl with cilantro and spicy sautéed chickpeas. Enjoy! Will keep in the fridge for 3-4 days and the freezer for a month.
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I love this dish, because it is one that brings beautiful memories of me sitting in my friend’s garden, enjoying a nice glass of Pinot Noir, along side her olive tree, with yummy crusty bread on the side, lots of laughs and a few tears. One of my favorite memories, is just watching the hummingbirds flying around and allowing ourselves to just be in the present moment.
This recipe is a wonderful alternative for a “Meatless Monday”, it can also be a great vegan recipe, just omit the parmesan cheese. The flavor is in the red bell peppers, garlic, onions, basil and fennel. This is one you will want to make with your family over and over and again. If you have balls left over, please freeze them, they do great in the freezer.
I hope you enjoy it just as much as we do and maybe it will be bring fond memories for you, when you Set the Table with Love for those special people in your life. Enjoy! 🙂
Millet and Red Quiona Balls
1 cup of Millet
1/2 cup of Red quinoa
4 cups of water
2 tbsp olive oil
2 garlic cloves ( minced)
1/2 cup onions diced
1/2 cup of red bell peppers, diced
1 cup of parmesan cheese, if vegan omit the cheese or use a vegan cheese instead
1 tbsp dried basil
1/2 tbsp fennel seeds
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp granulated garlic powder
1. In large deep sauce pan add the 4 cups of water. Allow it to come to boil. Add millet and red quinoa. Add the salt, pepper and garlic powder. Turn down the heat to medium low simmer, cook for 20-25 minutes. Stirring occasionally. You want a nice fluffy mash potato like texture. This makes the balls easy to roll up.
2. Add 1 tbsp of the olive oil to a sauté’ pan and sauté’ the garlic, onions and red bell peppers, cook for about 1-2 minutes. Add a pinch of salt and pepper to season the veggies. Add the sauté’ vegetables to the mixture along with the dried basil, fennel seeds and the cup of parmesan cheese. Taste and season with the black pepper and sea salt, as needed.
3. Stir completely, incorporating all the ingredients. Wet your hands
slightly and roll the mixture into medium balls. You can put the balls in the fridge to harden for about 30 minutes. This will help the balls to hold together when you are browning them in the sauté pan.
4.Once the balls are firm, add the remaining olive oil in a sauté’ pan and sauté’ each ball until golden brown on each side on medium heat. Add goat cheese, basil and lemon zest for garnish, if you desire.
Makes 20-25 small millet and red quinoa balls
Simple Marinara Sauce
2 tbsp. olive oil
3 cloves garlic, minced
1 (28 oz.)can crushed tomatoes
1 (8 oz.) can tomato sauce
1 tbsp tomato puree
2 1/2 tbsp dried oregano
2 1/2 tbsp dried basil
1/2 tsp of sea salt
2 tsp. organic cane sugar
1/2 tsp of red pepper flakes
1 bay leaves Directions:
Heat oil in a large saucepan over medium heat. Saute garlic until tender.
Stir in crushed tomatoes, tomato sauce, tomato puree, basil, oregano,sea salt (or to taste), organic cane sugar, red pepper flakes. Reduce heat to low and simmer for at least 40 minutes.
Serve the Millet and Red Quiona Balls on top of the Marinara Sauce.
Use pieces of basil as garnish with a little lemon zest.
This week I am sharing recipes from my cookbook, Set the Table with Love. I hope you enjoy these recipes and share them with your family and friends. I had so much fun doing this shoot with my friends and eating all the yummy food afterwards. Photography credit: ROB POLANCO. Art Design by: KEEGAN LEIBA. Love you guys!
Who doesn’t love good recipe for guacamole, well I have one for you. It’s simple and refreshing, because it’s stuffed in these zucchini cups. I love using this recipe for when I having a small dinner party or just for a nice afternoon snack. A lot of my wellness clients are looking for ways to incorporate more veggies into their diet and this is a great way to do. I hope you enjoy this recipe and remember before the plates, glasses, silverware and candles, Set the Table with Love. 🙂
Stuffed Zucchini Cups
2 tbsp. cilantro finely chopped, and enough leaves to garnish to top of the cups
1 tbsp. fresh lime or lemon juice
1/2 red onion, minced (about 1/2 cup)
2 ripe avocados
1/2 – 3/4 cups red bell pepper, diced
1/2 tsp. of sea salt and a dash of black pepper, to taste
1. Cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak the guacamole.
2. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion and cilantro. Stir in salt and black pepper. Fill each cup with guacamole. Top with red bell peppers and cilantro.
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 video, I talked about eating Antioxidant Powerhouse foods. Here’s the deal, we get these list of foods to eat, and then what? How do we convert them into delicious and balancing meals? Well no worries, I got you. Today I made a Spaghetti Squash Bowl using foods high in antioxidants. So, what’s an antioxidant?
“Antioxidants include some vitamins (such as vitamins C and E), some minerals (such as selenium), and flavonoids, which are found in plants. The best sources of antioxidants are fruits and vegetables. You can find flavonoids in fruits, red wine, and teas.” Source: WEBMD.
I truly believe, our well being is in the foods we eat and drink. This recipe is loaded with vitamin C, E, beta carotene and flavonoids. It’s very simple, healthy and above all, super delicious! You can switch out some of the ingredients to truly make this recipe your own. Instead of lentils you can use chickpeas, instead of spaghetti squash, use butternut squash. The possibilities are endless. But, before we get into the recipe, let me share with you a list of delicious super antioxidant foods you might want to try incorporating in your menu this week and some reasons why you should eat them:
Slower signs of aging, including of the skin, eyes, tissue, joints, heart and brain
Healthier, more youthful, glowing skin
Reduced cancer risk
Longer life span
Protection against heart disease and stroke
Less risk for cognitive problems, such as dementia
Reduced risk for vision loss or disorders like macular degeneration and cataracts
Antioxidants are also added to food or household products to prevent oxidation and spoilage Source: Dr. Ox
Antioxidant Powerhouse List:
Small Red Beans ( adzuki)
Extra Virgin Olive oil
Spaghetti Squash Bowl Recipe
1 spaghetti squash
2 tbs olive oil, divided
1 cup sprouted lentils
1 cup chopped kale
1 mini red, orange and yellow bell pepper, chopped
1/2 cup pecans, chopped
1/4 cup sunflower seeds
1 tbs honey
1 tsp smoked paprika
1/4 cup chopped cherries
1/4 cup dried cranberries
1 tbs chopped fresh basil
1 tsp orange zest
1 tablespoon orange juice juice
salt salt and black pepper to taste
To prepare the spaghetti squash, preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half.
Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 30-40, until the interiors are easily pierced through with a fork.
Meanwhile, sauté the chopped kale over a medium heat. Add a tbs of olive in a sauté and chopped kale, a little sea salt and stir. Cook the kale until it has withered just a bit, you want it to still have some crunch, so about 2 minutes on medium heat. Remove from heat and set aside. In another sauté pan, add the nuts, honey, paprika and a pinch of sea salt over a medium heat. Stir and allow the nuts and seeds to heat up, for about a minute, Remove from heat and add to a bowl, so they can harden.
Once the squash is done, remove with from the oven using oven mittens. Being to assemble the bowls, use a fork to remove most of the squash, add spaghetti squash to a bowl. Add a little olive to the spaghetti squash, then add the kale, chopped peppers, some of the nuts and seeds, set a few aside as a garnish, add the cherries, cranberries, fresh basil, and orange zest. Toss and drizzle some of the juice from the orange over everything and a little more olive oil, if desired. Add the mixture into the spaghetti squash bowls and garnish with the remaining nuts and seeds. Enjoy.
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
I love trying new things. My new love outside of poaching white fish in butter, is this making confits. What does confit mean: Confit (/kɒnfi/, French pronunciation: [kɔ̃fi]) comes from the French word confire which means literally “to preserve,” a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Usually you hear this word in fine dining restaurants, duck confit or goose confit, meaning the bird has been cooked in it’s own fat. Yes! Actually. I prefer making confits with citrus. A lemon confit is the same idea, but I am using olive oil to slowing cook the meyer lemon rinds in. It makes an excellent condiment to any dish. You can use it on toasted breads, drizzle on salads, vegetables and as I did today on a piece of broiled pacific cod. This is a very simple and easy recipe, that I adapted from Naomi Pomeroy Taste and Technique Recipes to Elevate Your Home Cooking.
Rinds of 3 lemons
1/4 teaspoons dried fennel seeds
1/4 teaspoons red chili pepper flakes
2 teaspoons organic cane sugar
1 1/2 teaspoons sea salt
2 cups extra-virgin olive oil
2 cloves garlic
Cut away most of the spongy white pit of the rinds, leaving only the yellow peel. Cut the trimmed rind pieces into strips 1/8 inch wide and 1 inch long.
Place the strips in a 2 quart saucepan and add the fennels seeds, red chili pepper flakes, sugar, salt, olive oil and garlic cloves. Place over very low heat and slowly simmer. You want it simmer to point you see tiny little bubbles. You will need to stir this often, to make sure the sugar and salt dissolves. You do not want the mixture to fry the lemon rinds, so keep a close eye on it. I had to take mine off the heat at least 3 times and put it back on the low heat, so it would not fry. Naomi suggest using a diffuser, but I did have one of those. If you keep it on a low heat and just keep a good eye, it will be fine. It takes about 20 minutes for the rinds to simmer and cook until they are soft. Take a fork and remove one out from the oil to check the consistency. Once they are soft, remove from heat and set aside, covered, at room temperature to allow the flavors to come together overnight. Store in airtight container in the fridge for up to 3 months.
I poured my meyer lemon confit over this beautiful piece of pacific cod.