WHEW! Life has been an Adventure! Food. Birthday Celebrations. Cooking Demos for Charity. Cover Girl. WOW!

Wow, May was a month of major surprises and lots of fun adventures. So, forgive me for just now posting. Boy, I did miss you guys, but let’s sit down for a moment. Do you have your favorite cup of tea? Great, because I have so much to talk about! Well, where do I begin? FOOD, of course my dear, food. I was asked back again this year to be one of the chefs to do a cooking demo on the big stage at Taste of Town Brookhaven for this year’s charity event to benefit LifeLine Animal Project.

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It was amazing and the best part, it was my birthday and I got to cook in front of this incredible audience and they all sung happy birthday to me, by the lead of celebrity and award winning DJ, Yvonne Monet, she was the Mcee for the evening and we jammed out as I did my cooking demo. I made my Cilantro Lime Shrimp with an avocado and pepper salsa.

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Grilled Cilantro Lime Shrimp with an avocado and pepper salsa

Along with a wonderful Basil and Mint Berry Salad. The music was pumping and the crowds were jumping and it was just a big party. The next day my friends threw me this amazing dinner party at my favorite restaurant, St.Cecilia Atlanta, best pasta and fish in Atlanta.

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Birthday at St.Cecilia

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St.Cecilia
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St.Cecilia

Now this is a condensed version of my birthday month, also had a pre launch cookbook cooking demo at William Sonoma and my bestie brought the most beautiful birthday cake from my new favorite dessert place,Blue Rooster Bake Shop and Eatery.

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Blue Rooster Bake Shop and Eatery
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Blue Rooster Bake Shop and Eatery

I also got a chance to go to the filming of my friends new Food Network show and it was so much fun! I even got an opportunity to be part of the filming. The theme was the Great Gatsby. One of the coolest date nights with my hubby. He looked amazing in his tux.

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Great Gatsby
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Great Gatsby

Okay, whew! I am not done yet, tons of lunches and spa times, but the coolest thing was to be named Best Self Atlanta Magazine‘s  2017 Over 40 and Fabulous Cover Girl, check out the articles here and read about all of the winners this year.  A big THANK YOU to the staff of Best Self Atlanta and our amazing photographer Sawyer Photography

It has been a month, but I have been playing around with some new and delicious recipes for you guys to try, will post soon.  I want to just give a big shout out to the month of May and how amazing it has been for me. Recipes coming soon and oh my, what will June bring.  Enjoy this little gallery and remember to Set the Table with Love.

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Best Self Atlanta Magazine Cover Girl
Best Self Atlanta Magazine Cover Girl
Best Self Atlanta Magazine Cover Girl
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Best Self Atlanta Magazine Cover Girl

 

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Antioxidant Powerhouse Spaghetti Squash Bowl

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. 

Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries

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
  • Detoxification support
  • 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:

  1. Dark Beans
  2. Dark Chocolate
  3. Small Red Beans ( adzuki)
  4. Pecans
  5. Red Grapes
  6. Apples
  7. Plum
  8. Extra Virgin Olive oil
  9. Blackberries
  10. Winter Squash
  11. Carrot
  12. Raspberries
  13. Sweet Potatoes
  14. Black Beans
  15. Kiwi
  16. Green Tea
  17. Clove
  18. Butternut Squash
  19. Sweet Cherries
  20. Kale
  21. Blueberries
  22. Cacao Powder

Spaghetti Squash Bowl Recipe

INGREDIENTS:

  • 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
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Gluten Free Dark Chocolate Cauliflower Brownies

WOW!! So my amazing friend Paula gave me a challenge to make a brownie for her son that hid cauliflower inside and it taste good. Well here is what I came up with.  This was an experiment and may need a little adjusting, so if you have any suggestions, please leave them in my comment box. But I am not bragging, these bad boys were pretty tasty.

Dark Chocolate Cauliflower Vegan Brownies
Gluten Free Dark Chocolate Cauliflower  Brownies

Ingredients:

First things first, the cauliflower puree.  You can serve the rest as a side dish or convert it into a soup. But that’s another blog. You will only need one cup for the brownie recipe.

1 head cauliflower, 2 to 2 1/2 pounds

2 tablespoons melted coconut oil

1 teaspoon sea salt
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in a steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there’s still a little texture there. Save 1 cup of steaming water.
In batches, put cauliflower in a food processor to puree. If you are having problems getting the cauliflower to puree add a little of the cooking water but as little as possible. With the motor running, add oil and salt.

Set a side.

Brownie Ingredients:

Dry
1 cup brown rice flour
1/2 cup cocoa powder
1/4 cup sorghum flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup ground organic raw cane sugar
1/2 cup dark chocolate chips ( cacao chips)

Wet:

1 cup cauliflower puree
1 Tablespoons flaxmeal
3 Tablespoons warm water
1 teaspoon apple cider vinegar
1/2 cup oil, canola oil

Directions:

Brownies:

Over a double boiler, on low heat, add the dark chocolate chips into the bowl and stir,until melted. Once melted set aside.  In another bowl add cocoa powder, chocolate chips, sugar, oil and mix together.

In a small bowl mix flaxmeal in the warm water and vinegar and let sit for few minutes about 3-4 minutes, this will be part of your egg, substitute. Add the flax meal mixture to the cocoa powder mixture.
In another bowl, combine all the remaining dry ingredients, stir and add to the cocoa powder mixture. Mix to combine well. Gently fold half of the melted chocolate into the mixture, you will use the other half as a glaze on top of the brownies.  If the mixture is too wet, add a little more cocoa powder. If too dry fold in more melted chocolate.
Spread the mixture into a parchment lined or greased pan. Press and even it out, using a spatula.
Bake 30-32 minutes at 375 degrees F. Bake till the toothpick an inch from the edge comes out with a few crumbs. Do not over bake as the brownie, it will dry them out and make them hard.
Remove from oven and allow to cool. Once cooled remove from the parchment lined pan and cut brownies in squares.  Add the remaining melted chocolate on top of each as a glaze. You can also add more chocolate chips if you like.

Gluten Free Cauliflower Brownies with Vegan Chocolate Ganache
Gluten Free Dark Chocolate Cauliflower Brownies with Dark Chocolate Ganache