Harissa Roasted Chickpea salad with acorn squash, mint and pumpkin seeds

This recipe is so delicious and full of exotic flavors, well at least I think so. LOL.

This salad will fill you up and give you tons of plant based vegan protein. You do not have to be a vegan to enjoy this salad. It’s important to incorporate more plant based foods in our diets, because it will help you look and feel better and it will give you tons of energy. I maybe help drop a few unwanted pounds. Who doesn’t want more energy and a few pounds out the way?  Me, me, me!!

I got something for you, in this simple to make salad. I hope you enjoy the flavors and how you feel later. Harissa maybe a new ingredient you are trying, so let me break it down for you.

img_5174
Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway as well as some vegetable or olive oil for preservation.

This Harissa I used in this recipe is a powder form that I got form my local William Sonoma.

img_5183
Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

For Chickpeas

1 can organic chickpeas, rinsed and drained

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, harissa seasoning or cayenne pepper. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Set aside to cool.

For the Lentils

1 cup dry lentils

3 cups of  vegetable broth

salt and pepper to taste

Cook on a stovetop, using 3 cups of  vegetable broth to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. Drain and set aside.

Vegetables

1 small acorn squash, chopped in to 1 inch slices

1 1/2 tbsp olive oil

1 small red bell pepper, cut in slices, save a couple of slices to chop up to top the salad

1/4 cup  poblano peppers, chopped

1 cup red cabbages, sliced thinly

1/4 cup red onions, diced

6-8  mint leaves, small to medium

1 cup micro greens, or baby arugula

1/2 cup pumpkin seeds

Directions:

After the legumes are cooked and cooled, turn the stove on medium high heat, place a large saucepan on the stove. Add your oil allow to heat up, then add the acorn squash, red bell peppers and poblano peppers to the  pan. Season with salt and black pepper.  Cook for 4-5 minutes or  until the squash is golden brown, but not mushy. Remove from the heat and set aside.

To assemble:

In a salad bowl add the roasted chickpeas and lentils, gently toast together. Add the cooked vegetables and the raw cabbages, mint, red onions and the chopped raw red bell pepper. Top with micro greens and pumpkins. Squeeze some lemon juice and drizzle olive oil over top the salad with a pinch of sea salt and gently toss, incorporating all the ingredients.

Enjoy. This makes a large salad for 4-6 or a great meal for lunch and dinner for 2.

 

 

 

 

 

Butternut Squash Mac and Cheese 

I love Mac and cheese. It is definitely a holiday favorite .  This year I wanted to do something different .  I wanted to see if I  could make my mom’s incredible mac and cheese recipe and make it a little healthier. My mom made the best mac and cheese ever, buttery , cheesy, creamy and loaded with lots of flavor. I knew this would be a feat. 

So how would I  do this? I  believe it’s best to use what you have first. A lesson my mom taught me growing up. I looked on my counter and there was a butternut squash. I  love butternut squash and the color reminds me of sharp cheddar cheese. Now how will I  I corporate this in  my  recipe. Substitute the cheese. Now the butter, that easy, make the roux with olive oil instead .  The milk also, no biggie, use 2% or a non dairy unsweetened milk .  I went for the 2%. 
I  got an opportunity to try out my recipe on a local talk show, Women on the MOVE, hosted by Kim McNair. You have check out her talk show, it’s very inspiring  highlight incredible women here in the Atlanta area and local celebrities that are making a difference in our community. 

Okay back to the  mac and cheese .  The crew tore right into and loved the flavor. I think my mom would be proud. Of course, she would say  Lisa you should  have added a little butter.
I hope you enjoy this recipe and remember this holiday season to Set the Table with Love and holiday cheer. 

Ingredients 
1 pound elbow macaroni, cooked according to package directions

1 large butternut squash

6 tablespoons olive

¾ cup all-purpose flour

7 cups 2% milk 

pinch of nutmeg

1/4 cup smoked gouda  shredded 

1/4 cup parmesan cheese, shredded 

1/4 mozzarella, shredded  

1 1/4 cups sharp cheddar cheese, shredded save 1/2 cup for the top of the mac and cheese 

1/2 cup herb Japanese panko breadcrumbs

 Salt

 Pepper

Directions 

Heat oven on 375.

Peel the squash, cut the butternut squash in half, remove seeds and cut the squash in cubes.  In a large pot of boiling water add the squash. Cook until squash is tender. Drain squash and add to a blender.  Purée until smooth.

Make cheese sauce. Add olive oil in saucepan. Add flour. Stir to make a roux and cook 3 minutes, stirring the entire time. Add 3 cups milk, pinch of nutmeg and stir until thickened. Add the rest of the milk and bring to a boil, stirring occasionally. Add shredded cheese, (leaving out 1/2 of the sharp cheddar cheese out) and stir until melted. Season with salt and pepper.

To assemble the dish: Place cooked elbow macaroni in large bowl. Pour half of the cheese sauce over and add puréed butternut squash. Fold together. Add the remainder of the cheese sauce according to your cheese preference. Top with the remaining sharp cheddar, panko breadcrumbs and a drizzle of olive oil.  Place in an ovenproof dish and cook until cheese is melted and golden brown. 

Brussels Sprouts and Avocado Salad for Breast Health

Brussels Sprouts can be one of those, I love it or I hate it kind of things. I am on the lovers side of brussels sprouts, you will find plenty of recipes on my site talking about my love for these little baby cabbages.  The truth is, if they are done right you might like them, possibly, no promises.  But this recipe is one that could win you over. I also love them for their healing benefits.

According this amazing and informative article from Dr. Oz , by Rachel Beller, MS, RD, Founder of Beller Nutritional Institute, shares why brussels sprouts, a cruciferous vegetable is good for our breast health, here’s an excerpt from Rachel Beller’s article:

“Cruciferous vegetables such as arugula, broccoli, cauliflower, cabbage, brussels sprouts, bok choy and kale are rich in sulforaphane – one of the primary phytochemicals (protective compounds found in plants) that helps prevent cancer. Recent studies from the Linus Pauling Institute, which was supported by the National Cancer Institute, suggest that sulforaphane can selectively target and kill cancer cells while leaving normal cells healthy and unaffected.”

Brussels sprouts is truly a super hero for our bodies, especially us ladies, take care of your Tatas from the inside out ladies, by eating these foods listed above. I really believe you should enjoy your food, but above all, eat on purpose. I love to incorporate in my daily meals, food that are delicious and healing for me and may family. This 30 day cleanse has helped me be so created with the meals I prepare.

Food is truly Healing Art. Please enjoy this recipe and many other happy healing recipes on my blog. Oh yes, always Set the Table with Love. 🙂

img_2407
Brussels Sprouts and Avocado Salad

Ingredients:

1 teaspoon finely grated lemon zest, plus 1 1/2 tablespoon lemon juice

1/2 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

sea salt and freshly ground pepper, to taste

1 pound brussels sprouts, cleaned, trimmed and leaves separated

2 tablespoon raw walnuts

1 avocado, halved, pitted, peeled, and sliced

2 tablespoons cranberries, for garnish

Instructions:

Whisk together lemon zest and juice and mustard in a bowl. Ad oil in slow, steady stream, whisking until emulsified. Season with salt and pepper.

In another bowl, toss dressing with brussels sprout leaves and walnuts. Gently stir in avocado, season with salt and pepper, and serve immediately.

 

 

Mother’s Day Story ~ Breakfast in Bed Ideas

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.

12088201_10153281762588613_8702744938612165856_n
My grandson Mikey
11696027_10153132741663613_3898366493566366785_n
My oldest son Bernard and granddaughter Naleyla
11226011_10153281732333613_1887147313245959711_n
My granddaughter Naleyla
11059741_10153111029033613_908867859660875927_n-2
My husband, Joseph, my youngest son,  Tyler and my granddaughter Naleyla

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.

Gluten Free Vegan Potato and Leek Waffles

Southern Style Biscuits No Lard Needed Sorry Mom

Caramelized Pears with Homemade Granola

Gigi’s Fluffy Pancakes with Nutella Almonds and Chocolate Chips

 

White Chocolate, Cranberry and Coconut Bread Pudding

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, Coconut Bread Pudding
White Chocolate, Cranberry, Coconut Bread Pudding

White Chocolate Cranberry and Coconut Bread Pudding

Ingredients:

12 slices day-old baguette or stale bread, cut into 3/4-inch
cubes

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

Directions:

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.