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

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.

Guacamole Stuffed Zucchini Cups

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. Β 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. πŸ™‚

Stuffed Zucchini Cups

4 zucchini

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.

 

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Soy Free Gluten Free Vegan Sausage, Avocado Scramble and Peaches

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My 20 year anniversary is coming up in a few weeks. My husband and I have decided to do a wedding renewal ceremony. Β I am very excited, because I did not think I we would have made 20 years. I had kidney disease when we meet and kidney failures 7 years after we had our first son together. I was on dialysis for 3 months in 2008, when we found out he was my perfect match. My second chance at life happen on June 18th, 2008. One month before our son’s birthday, which is July 18th. It’s amazing how God works. We knew bringing our son into the world, could jeopardize my well being or kill me. So, how God to allow my husband to give me that life back, that was compromise by giving life to our son. It blows me away every time I think about it

This recipe is inspired to help me drop a few pounds to get in my wedding renewal dress and blow his socks off when I walk down that aisle one more time. The recipe I want to share today is my Avocado Scramble. it’s very simple and loaded with nutrition.

Avocado Scramble

Ingredients

1 large avocado

1/4 teaspoon turmeric ( this gives it that yellow color)

1/4 teaspoon garlic powder

sea salt and black pepper to taste

1/2 cup of red bell peppers

handful of basil leaves, gently torn apart.

Instructions:

In a bowl mash the avocado with the turmeric, garlic powder, sea salt and black pepper. Add the peppers and basil and gently stir. I like to live a little basil and peppers on the side to use as a garnish.

This is great on gluten free toast, as well.

The sausage recipe will be in my new cook book, Set the Table with Love Take 2Β ~Raw, Vegan and Vegetarian recipes for looking and feeling great.Β 

Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos

I love tacos!!! I am loving even more the creativity these street tacos are delivering to our taste buds. Here’s a quick one you can try at home. I topped it with Go Raw Tangy Lime Coconut Crisps, these yummies took this taco to another level.

Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos
Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos

 

Ingredients:

1 medium sweet potato, peeled and cubed ( small cubes)

1 can organic black beans, drained

3-4 Sprouted Corn tortillas

1 1/2 tbsp olive oil

1/4 cup chopped red onion

1/ 4 cup chopped red bell peppers

1/2 cup avocado, cubed

1 tsp freshly squeezed lime

1/2 tsp smoked chili powder

1/2 tsp garlic powder

1/4 tsp cumin powder

Salt and pepper to taste

The finish touch: Handful of Go Raw tangy lime coconut crisps, for each taco

Directions :

Place cubed sweet potatoes on parchment papered cookie sheet. Drizzle with oil and a little sea salt. Roast for 25-30 minutes on 375, until golden brown.

In a sauce pan add drained black beans with a little olive oil and stir and cook on medium high heat. Add all your spices and continue to cook and stir, until the beans are warmed through completely. Set a side.

Take 3-4 sprouted tortilla shells ( warmed) and add the beans first and then the sweet potatoes. Add your onions, peppers, avocados and cilantro and a drizzle of the lime juice. Top it all of with Go Raw Tangy Lime Coconut Crisps for a nice sweet and tangy finish.

RAW Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce

I love going to the grocery store and picking up ingredients you don’t’ find in a typical American household, like japanese radishes, lychee fruit, dandelion leaves and yes Napa cabbage, to just name a few. I picked up these beautiful napa cabbages at my local grocery with no real idea what to do with them. I love to chopped them up in my healing broths, but not this time. I had something hardy, crunchy and so fulfilling for these guys. Raw Napa Cabbage Tacos. Yes!! Who doesn’t love a good taco? Raise your hand. Okay, maybe one person, put your hand down. LOL. πŸ™‚

Here’s a simple start to your mind going wild with possibilities for this recipe. Enjoy. Oh yes, please Set the Table with Love.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Raw Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce. 

( you can use more of each ingredient if you like, fill those cabbages up)

2 large Napa Cabbage leaves, cleaned

1 cup alfafa sprouts

1/2  cup chopped poblano peppers

1/2 cup chopped red bell peppers

1/2 cup chopped organic green apples

1/4 cup chopped cilantro, for garnish

1/2 cup raw organic corn

1/2 cup chopped avocados

1/2 cup chopped mangos

1/2 cup of sliced red cabbages

sea salt, ginger powder and cayenne powder to taste

Directions: 

Place all ingredients on the side on a platter and season them to taste. Start making your sauce.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Avocado, Ginger and Lime sauce

1/3 cup water or more, if needed

2 tbsp. lime juice

1/2 tsp. sea salt

1/2 avocado

1 clove garlic

1 tsp organic honey

1 tsp. powder ginger

cayenne pepper to taste

Directions:

Place all ingredients in a blender or food processor and blend thoroughly. Taste and more water or spices if needed. You want a sauce that is easy to pour over your tacos. I had to add a little more water, but starting out with less is better. You can always add more later.

Assembly:

Place your cabbage on a nice plate. Add your sprouts first, spread them out, add the other ingredients as you like. I added my soft ingredients like my mangos and avocado last so they would not get mushy under the rest of the vegetables. Drizzle your Avocado, Ginger and Lime sauce on top of your Napa Cabbage Tacos and enjoy.

RAW Breakfast Burrito

I love making breakfast. It is truly my favorite meal of the day. So, I woke up this morning and I was craving a yummy burrito. Why? I do not know. I get weird cravings every now and again. But I wanted something clean and raw. I looked in the my fridge and was like, Eureka! I got it! A Raw Breakfast Burrito. This recipe is so versatile and easy to make. Add your own favorite veggies and spices to get a totally new experience. I hope you enjoy trying this Raw version of a Breakfast Burrito.

RAW Breakfast Burrito
RAW Breakfast Burrito

Ingredients:Β 

1 medium avocado, peeled and seeded

2 large chard leaves halves ( this will be your tortilla)

1/2 cup chopped organic baby bella ( mushrooms)

1/2 cup chopped red bell peppers

1/2 cup Β sliced red cabbages

1/2 -3/4 cup grated cauliflower( this will be your cheese)

1 tsp of olive oil ( to massage into the chard leaves)

1 tsp of garlic powder

1 tsp or more of turmeric, (to color the avocados, this will make it look like a scrambled egg)

sea salt and pepper to taste

Directions: Mash the avocado with turmeric, sea salt and black pepper. Set a side. Take the chard leaves and drizzle a little olive oil on them. Massage the leaves,until they are covered with the oil. Add the avocado mixture. Next, Add all your veggies to the burrito, one on top of the other. I like to add my cauliflower aka cheese last. Spring a little sea salt, pepper and garlic powder if you like. You want to roll and tuck the chard until you have a nice burrito. Make sure to roll and tuck the chard toward your body. I like to cut it in half Β to reveal all that yumminess. Enjoy!