Broccoli Slaw is one of my favorite things to eat. According to studies, Broccoli contains phytochemicals shown to benefit arthritis, cancer, immune system health, blood pressure levels, vision, skin health, blood sugar disorders and much more” Source:Mercola
This recipe is packed with not just the benefits of broccoli but it’s loaded with planted based protein from the pumpkin seeds, fiber from the cranberries and vegetarian protein from the greek yogurt dressing, not to mention the b vitamin power of the blueberries and blackberries. My mantra is to. Eat on purpose with lots of flavor and this salad honors that fully. You can add your favorite fruit in this salad or even zucchini and yellow squash would be amazing. However you decide to enjoy it remember to, Set the Table with Love. 💕💕Ingredients:
For the dressing:
2 Tbsp plain Greek yogurt (I use nonfat)
Juice of 1/2 lemon
1 Tbsp honey
1 Tbsp Apple cider vinegar
1/2 tsp grainy Dijon mustard
1/4 tsp fresh black pepper
6 oz (3 cups) store-bought broccoli slaw
2-3 Tbsp cranberries, to taste
2-3 Tbsp pumpkin seeds, to taste
1 Tbsp chia seeds
Directions:In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw, pumpkin seeds, cranberries and chia seeds and toss gently until all ingredients are well combined.Eat immediately or you can cover with plastic wrap and refrigerate for 30-60 minutes. The yogurt and mustard will tenderize the vegetables; the salad will be crunchy, but not soggy.Serve cold or at room temperature.
If you know me just a little bit, my grandkids are my heart’s joy. I love cooking, baking and going on adventures with them. They both love to be in the kitchen with me, just like my boys, when they were kids. Valentine’s Day is coming up, so I am sure we will be coming up with some yummy, healthy treats, but until then enjoy Naleyla’s Mango Blueberry Smoothie and Gigi’s Peanut Butter and Dark Choclate Popsicles recipe. Remember to Set the Table with Love. Naleyla’s Mango and BlueberrySmoothie1 cup mangoes, chopped1/2 cup frozen blueberries1 cup organic orange juiceAnd a pinch of cinnamonAdd to a blender. Blend and enjoy.Serves 2 happy grandbabies.Gigi’s Peanut Butter and DarkChocolate Chunk popsicles2 cups of Plain Greek Yogurt1/4 cup Georgia Grinder Peanut Butter(I used their Cinnamon Vanilla PecanPeanut Butter)2 tbsps Xoccoalt dark chocolate baror any good dark chocolate bar,chopped into nice chunkspopsicle sticksMakes 9-12 popsicles, based on thesize of your popsiscle moldsDIRECTIONS:In a food processor or blender combine yogurt and peanutbutter until smooth.Add chunks of dark chocolate and toss them into the mix.Add the mix into popsicles molds and add dark chocolateshaving on top of the mixture.Place in freezer. Allow to set for about 8-10 minutesbefore placing drift wood sticks or popsicle sticks. Onceset, add in popsicle stick. Freeze over night.Allow to thaw just a bit, about 1-2 minutes and removefrom molds and enjoy.
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. 🙂
Here is a simple gluten-free dessert, you can enjoy, that was inspired by a cookie. But no ordinary cookie, a Ginny Bakes Coconut Oatmeal Bliss cookie. I love these cookies because they are organic, not full of sugar and they taste delicious. I had a friend over today and let her try one. She hates coconut, but I knew she would love these. She said, “I hate coconut, but this cookie is so delicious and the flavors blend very well. It’s not overwhelming.”
I decided to use the cookie as the crumble for my Blueberry crumble. It was divine. I added another mini Ginny Bakes Coconut Oatmeal Bliss cookie on top as a garnish!! You have to try their cookies and this recipe.
1/4 cup unsalted butter
1/4 cup corn starch
1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated organic cane sugar
Juice and zest of 1/2 lemon
1/2 teaspoon vanilla extract
2 cups blueberries
Preheat the oven to 350 degrees F.
Place the butter in a mini skillet and transfer to the preheated oven to melt.
Meanwhile, mix together the cornstarch, baking powder and salt in a bowl. Stir in the almond milk, sugar, the lemon juice, zest and vanilla to combine. Add the blueberries. Remove the hot skillet with the melted butter from the oven and pour over the mixture. In food processor add 4 Ginny Bake Coconut and Oatmeal bliss cookies, process until you they cookies have broken down into crunchy crumbles or fine crumbles if you prefer. Bake until brown, about 20 – 25 minutes.
Transfer to a rack to cool slightly. I put my crumble in mini bowls and added a mini coconut oatmeal bliss cookie in each crumble as a pretty garnish and for some extra deliciousness and crunch. You can all serve with vanilla bean ice cream or lightly sweetened whipped cream.
What doesn’t love chocolate? This week Go Raw Junk free foods is focusing on smoothies. So, I decided to make this decadent raw chocolate smoothie for my friends. They loved it!! It is a chocolate lovers dream and it’s amazing for your skin and your body. I used Raw organic cacao powder and Go Raw Super Chocolate. Cacao is high in antioxidants, which prevents cell damage, amazing for anti aging. Antioxidants, also help decrease inflammation that can contribute to arthritis and other diseases. Cacao is a great source of magnesium which helps ease muscles tension, support bone health and regulates cholesterol.
Magnesium also, helps to balance brain chemistry and tryptophan, an essential amino acid, plays an important role in the synthesis of serotonin, which also helps regulate mood and sleep patterns.
My buddy Keegan, professional model and actor and Kristina, Creative Marketing Director of B’Tyli Natural Skin Therapies ( in the picture above), loved these benefits and loved the taste of this rich and chocolatey smoothie. The Go Raw Super Raw Chocolate shavings made this smoothie, very elegant and gourmet. You can serve it for breakfast or dessert. Enjoy!
1/2 cup cacao powder
1 1/2 cup non dairy milk, more if you like it thinner
1 1/2 tbsp maple syrup
1 medium avocado, pitted and peeled
1/2 cup organic blueberries ( frozen)
shaved Go Raw Super Raw Chocolate
pinch of fleur de sel
drizzle of maple syrup
Add all ingredients into a blender and process until smooth. Add to glasses and top with shaved Go Raw Chocolate shavings, fleur de sel ( optional) and a drizzle of maple syrup.
Sometimes we just need life to be simple, clean and not complicated. I have found the way you can experience such moments in within the simple things of life. Breakfast can be a great way to demonstrate this energy within your day. I love this breakfast recipe for those reasons, it is simple, clean and complicated but it will fuel you with goodness and energy for your day.
The Go Raw Sprouted Super Simple Seeds is a great source of protein and iron to get your day energized and don’t you just love the name Sprouted Super Simple Seeds! 🙂
1 cup blueberries or frozen blueberries for the pancake mix (organic)
1 ¼ cups unsweetened almond milk
2 tbsps maple syrup
1/2 tsp lemon juice
3 tbsps softened coconut oil
¼ cup ground flax seeds
1. In a food processor add the oats and flour, blend until you have a flour consistency. Add frozen blueberries and blend until the blueberries are just little specks in the flour. Transfer the flour to a mixing bowl.
2. Add the baking powder and salt.
3. Put maple syrup, vanilla and lemon juice, almond milk, 2 tbsps of the coconut oil, and ground flax seed in a pot on medium low heat and stir until the coconut oil is heated and melted completely.
4. Stir wet ingredients into dry and mix until blended. If the batter is too thick add a little almond milk to thin it out. It should have a nice smooth consistency. Not too thin or too thick.
5. Melt the third tbsp of coconut oil in a pan on medium heat.
6. Add the batter into the heated pan to make 3-4 inch sized pancakes. When the edges start to dry and bubbles start to appear on top, flip the pancakes and cook them on the other side until golden brown. Add them to a platter and top with the Wild Blueberry Maple Syrup and serve.
WILD Blueberry Lemon Zest Maple Syrup
¼ cup real maple syrup
1 1/2 cups organic blueberries (frozen)
1/2 tsp of lemon zest (save some for garnish), just add a pinch or two for the syrup
In a small pan over medium-low heat, simmer the berries for about 2 minutes until some of the
Add ¼ cup real maple syrup and lemon zest for about 30 seconds. Allow to cool down for few minutes and add to our pancakes or to some creamy greek yogurt. Serves 6
My dad taught me food should look as beautiful as it taste. Who wants to eat pretty food with no flavor and I am one who eat with my eyes first. Food is like fashion and art to me. I really do think about colors, textures, size and dimensions when I am preparing a meal. These things really does make eating delicious healing food a beautiful experience. When we are cooking food for our loves ones, we are actually creating experiences and unforgettable moments.
Trust me. I remember my mom’s coconut cake with gumdrops that she placed on the top of the cake in the form of a smiley face every year for my birthday. It brings to me to tears of joy every time I see a coconut cake. I also remember my dad’s oatmeal every Saturday that was so hard by the time we ate it the spoon stuck straight up in the bowl of oatmeal. LOL. 🙂
Well here are some dishes with two types of attire, Casual and Elegant.
Super Food Basil and Mint Salad
The Casual :
Just cut up your favorite fruit in a big bowl. Add mint and basil, I tore mines in little pieces. Add 2 tbsp. cacao chips, 2 tbsp. goji berries, 1 tbsp. chia seed. Add a tbsp. of honey and a dash of cinnamon, cardamom and powder ginger ( to taste), and mix until all the ingredients are incorporated.
Get fancy and arrange the ingredients on a pretty plate. Drizzle with honey and the spices I listed above or ones you may prefer instead.
RAW Zucchini Pasta Primavera with Raw Sundried Tomato Sauce /Salad
RAW Zucchini Pasta Primavera with a Raw Sundried Tomato sauce
1 medium zucchini ( sliced)
10 cherry tomatoes
1 medium zucchini, diced
1 large yellow squash, diced
1 cup of broccoli florets
1/2 cup green peas
1 tsp. dried basil
1/4 cup parsley, roughly chopped
1 tsp olive oil
pinch of sea salt
Raw Sundried Tomato Sauce/Dressing ( nut free, gluten free)
1/2 cup gluten free oats
3/4 cup sundried tomatoes
1 tbsp. extra virgin olive oil
1/2 cup freshly squeezed orange juice
1 – 2 tbsp. lemon juice
1 tbsp. organic honey ( or maple syrup)
1/4 tsp. dried thyme
1/4 tsp. smoked paprika
pinch of sea salt and cayenne pepper
Add veggies to a bowl, season with some salt and dried basil. Pour the olive oil over veggies and stir, until the basil and oil is all over the veggies. Set aside.
Place oats in a food processor and process until you get a flour. Add sundried tomatoes and process. Add the oil. The texture will be thick, add the juices, a little at a time to watch for your preferred consistency. Once you have processed the sauce to your liking, add the thyme and spices and process. If it’s too thin add more oats and sundried tomatoes, if too thick add more water. Everyone’s preference can be different with sauces.
To make the dressing for the RAW Primavera Salad with the Raw Sundried Tomato dressing.
All you need to do is dilute the sauce to make a dressing, here’s what I did:
I added a little apple cider vinegar, honey, and olive oil. If you sauce is thinner there is no need, just use it on the salad as a dressing.
Hope you enjoy these recipes. You can go casual chic or elegant any day with a few tweak here and there with your recipes.
My dad always said, Never let anything go to waste. Well my Maple Coconut Cream has graced itself several times this week, from Raw cinnamon rolls, to cinnamon roll cookies, even in my Garam Masala soup. Today it finds it’s way into my chia pudding.
Here’s the recipe. You can find the Maple Coconut Cream recipe on my Leaning Tower of Raw Cinnamon Pecan cookie post.
Remember no matter what you are cooking or not cooking, Set the Table with Love.
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding
1 mason jar or glass jar you can seal tight
2 tbsp. chia seeds
1 1/2 tbsp. organic gluten free oatmeal flakes
1 cup organic non – dairy milk (sweetened) I used vanilla almond milk
Directions ~ Add ingredients to mason jar. Stir and refrigerate for 2 hours or over night.
1/2 scoop Vega One Vanilla Smoothie mix
1 cup blueberries
1/2 cup non – dairy milk
Directions ~ Blend all ingredients in a blender, Ninja or Vitamix. Set aside. You may have smoothie leftover, based on the size of your container.
The Blueberry Coconut Cream
Directions ~ Add 1/4 cup of the Maple Coconut cream into a blender with 1/2 cup of the Blueberry Smoothie mix. Blend. It should be a lighter color thank the blueberry smoothie. If you want a smooth and lighter Blueberry Coconut cream add more cream less blueberry smoothie.
Add the Blueberry Smoothie into the mason jar container the chia and oatmeal pudding. Next add the Blueberry Coconut Cream. I had a little cream left so I made a little design on top. You can do all kinds of versions of this breakfast. Just get creative.
I love Instagram! I love looking at all the wonderfully creative ideas everyone is sharing about Raw, Vegan and Vegetarian cuisine. It is so inspiring on my journey of eating more healthier each and every day.
I enjoy making smoothie bowls for breakfast and for dessert. It is supper easy. All you do is make your favorite smoothie mix. I like adding a vegan protein powder to my smoothie mix. My favorite is Vega One, their smoothie mixes are packed with vegan protein, greens and so much nutrition. I add this to my smoothie, which usually consist of some type of fruit.
The picture below is my Mango Smoothie bowl.
1 1/2 cup frozen mangos chunks
1 to 1 1/2 cup non ~ dairy milk
1 scoop Vanilla Flavor Vega One smoothie drink mix.
cut fruit, goji berries and coconut flakes.
You can add whatever you like. If you want to have fun with this make a nice Smoothie Bar. All you have to do do is make a base of your favorite flavored smoothie. Keep it simple, the toppings will give you all the different flavors. You can chop up kiwi, bananas, mangos, apples, add cacao bits, coconut flakes, dried fruits and your favorite nuts and seeds. Add these to individual bowls. Give each person a bowl full of the smoothie base and let them add whatever fits their fancy. The fun part is all the different combinations everyone will come up with. You want to make your smoothie a little thick and make sure you use frozen fruit, to give it a thickness. TIPS: Smoothie bowls can melt quickly, so a good idea is to add the smoothie to each bowl and allow to set in the freezer for a few minutes so it can slightly solidify not freeze.