Farm to Williams Sonoma’s Table Cooking Demo Recipes

What a fun day?!  I so enjoy coming out and cooking for the customers and staff of Williams Sonoma in the Forum. The staff is like family! I have been demoing and educating the customers about eating and supporting local farmers for the past 6 months and it has been a beautiful partnership.  So many times we do not eat in season, we eat the same things week after week. I am so very grateful for the support of such an icon, like Williams Sonoma, to be able to showcase local farmers and share with their customers, creative and healthy ways to eat local.  Today we used my favorite local farm, Fry Farm in Bethlehem Ga, early spring produce, red kitten kale, baby chantenay carrots, nobel spinach and baby cress.

I wanted to put up a couple of the customer’s favorite recipes, before hitting the sack. I hope my readers will enjoy these simple and delicious farm to table recipes as well, just as we all did today.

Until next time remember to Set the Table with Love and Eat Local. 🙂

SET THE TABLE WITH LOVE

FARM TO TABLE EARLY SPRING MENU

White Asparagus, Red Spinach and Pancetta Tart topped with Baby Cress

  • 1 sheet frozen puff pastry, thawed and rolled out
  • ¼ – ½ cup pancetta, crisped and cooled
  • 1 cup shaved white asparagus, cutting off the spearheads and chopping them finely to add to each tart.
  • 3/4 cup gruyere, or more based on your preference
  • 1/2 cup grated parmesan, plus more for topping (optional)
  • 1 tsp fresh thyme
  • ¼ cup milk
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 2 cups red spinach, chopped
  • baby cress, as garnished
  • extra virgin olive, sea salt and a lemon juice to dress the baby cress, optional.

DIRECTIONS:

Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone-baking sheet. In a saucepan on medium heat, cook the pancetta, until crispy, set aside to cool.

Combine the shaved white asparagus, crispy pancetta, gruyere, parmesan, milk, thyme, nutmeg, salt and pepper in a medium bowl. Set aside.

Place the olive oil in a small skillet over medium heat.

Once hot, add the shallots and garlic and sauté for about 1 minute. Add the spinach and cook until wilted. Remove from heat and transfer to the bowl with the cheese mixture.

Stir together until well combined.

On a floured surface roll out the puff pasty and using the smallest cookie cutter cut out several circles, as many as you can with each pastry sheet. Place the cut pieces into a lightly mini muffin pan, mold the pastry to make a small cup in the muffin pan. Use a fork to prick holes in the bottom, so the pastry doesn’t puff up. If the pastry puffs up after your blind baking, just gently press the middle down, before adding the filling.

Blind bake the tarts in the oven for 5-7 minutes. Remove from the oven gently push down the middle of the tarts, if has puffed up a lot. Leave whilst to add the filling.

Spoon in a little mixture into each tart.

Brush each puff pastry with the remaining beaten egg and top with a sprinkling of extra parmesan and gruyere, if desired.

Bake in the oven for about 10-15 minutes, until golden brown around the edges.

Remove from oven, let cool a few minutes before serving.

Gently toss the baby cress in the olive oil, lemon and sea salt. Add to the top of each tart.

 

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White Asparagus Red Spinach Pancetta and Gruyere Tart

                               

GRILLED SMOKY AND SWEET MAPLE BABY CHANTENY CARROTS, MAPLE SYRUP

INGREDIENTS

  • 1 bushel of baby chantney carrots
  • 1 and ½ tablespoons oil
  • Sea salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons chipotle seasoning
  • 2 – 3 teaspoons butter
  • 2 – 3 teaspoons pure maple syrup
  • Fresh chopped mint

INSTRUCTIONS

  • Preheat the oven to 375. Line a large, rimmed baking sheet with aluminium foil (for easy clean-up) and set aside.
  • Wash the baby carrots and drain well, chop off tops.
  • Tip the carrots onto the lined baking sheet (don’t crowd them, you want them to roast, not steam). Drizzle with the oil. Sprinkle with the sea salt and smoked paprika, chipotle seasoning, then toss the carrots gently to coat them with the seasoned oil.
  • Roast in the oven for 30-40 mins or until almost done.
  • In a saucepan on medium heat, melt the butter, and maple syrup, sea salt, and one juice of a medium blood orange, and reduce heat, until sauce has thicken. Add roasted carrots into the  saucepan and toss, until the carrots are completely covered.

Serve immediately, sprinkled with chopped mint

 

 

 

Spring is almost here: Is it time to Detox?

A spring cleanse is an important regimen, no matter how healthy you are. Our bodies need a good cleansing from the previous diet of the winter. In the winter months we tend to get less exercise and we eat heavier, fattier and more comfort foods. Our metabolism slows down as much as 10%, so we have to get it back up and running. A detox can get that metabolism back up and ready to go for the warmer months ahead.

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JUICING

Today I will share a video and a few recipes on how I like to do my Spring detox. I would advice, before starting and new nutritional or exercise regimen to speak to your health care professional first.

One of my favorite ways to detox, is to drink vegetable broth in the morning. Here’s simple and nutritional vegetable broth you can try at home. I also like to juice during my detox, carrot juice is my favorite and provides results, quickly.

I hope this video will give you a few tips and enjoy the recipes below. Remember, to always Set the Table with Love.  I start with a salad for lunch here’s a great salad recipe already on the blog, https://setthetablewithlove.wordpress.com/2016/01/04/warm-beet-green-apple-and-trio-lentil-salad/

 

Ingredients:

Vegetable Broth

1 tablespoon olive oil

2 medium onions, unpeeled, cut into 1-inch pieces

10 celery stalks, cut into 1-inch pieces

2 large carrots, peeled, cut into 1-inch pieces

1 small fennel bulb, cut into 1-inch pieces

1 head of garlic, halved crosswise

6 sprigs flat-leaf parsley

1 bay leaf

1 teaspoon whole black peppercorns,

1 teaspoon turmeric powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Sea salt to taste

Directions:

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water.  Add spices. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
Strain stock through a fine-mesh sieve into a large bowl; discard solids.

I drink this stock each morning. I drink it like a tea. You can also add lentils, an egg or other legumes to boost the protein.

Carrot Juice

Simple. Juice 5 carrots and enjoy. To boost the juice, to help with your immune system add1/2 tsp of turmeric at the bottom of the glass, then juice the carrots.

 

 

 

Tri Color Carrot and Lentil Soup with Pistou

I love soup, but my best friend Kristina is a souper fan of it! Hee Hee. I made a funny, get it souper fan! Like I played on words. Oh okay… Back to the soup.

Tri Color Carrot and Lentil Soup with Pistou

So I am on this soup kick, since it’s getting colder outside.  Yesterday, I made a purple sweet potato soup.  I will post that recipe later on today.  It was creamy, buttery, spicy and delicious and it’s vegan!  I wanted something, broth based today. I picked up my son’s cold and broth based soups are excellent for cleansing the body.

I added ginger in this recipe and it works very well. I topped the soup with a pistou. Pistou is the French version of Italian pesto, except it doesn’t have pine nuts in it. It made an excellent garnish for the carrot soup, it gave it some freshness. I also used lemon zest on top of the pistou, to break up the fat a little, from the olive oil. I hope you will enjoy this recipe, as much as I did today.

Remember to Set the Table with love.

Tri Color Carrot and Lentil Soup with Pistou
Tri Color Carrot and Lentil Soup with Pistou

Ingredients:

3 small to medium, tri color carrots ( purple, orange, white or yellow) , chopped, same size

1/2 cup onions, chopped

2 small garlic cloves, chopped

1 small thump size ginger, peeled and finely chopped

1 tbsp garlic and herb seasonings, No salt

1/2 cup lentils

4 cups vegetable stock

pinch of turmeric

sea salt and black pepper to taste

Pistou

2 cloves garlic, peeled

1/4 cup extra virgin olive oil

1 cup loosely packed fresh basil leaves, no stems.

Garnish with lemon zest ( optional )

Directions:

Heat oil in a large saucepan over medium heat, cook onions. Stirring, 5 minutes, until soften. Add in carrots and garlic. Cook for 2 -3 minutes.  Add in a pinch of sea salt, black pepper and garlic seasonings. Add in lentils and stir everything together. Cook for 3 minutes. Constantly stirring.  Add in vegetable broth. Turn up the heat to medium high and bring to a boil. Lower the heat and cover saucepan, allow to cook for 20- 30, minutes, until lentils are tender. Once cooked, remove from heat. Serve in bowls and top with pistou and lemon zest.

Prepare the Pistou. Blend or process garlic, olive oil and basil in small processor, until smooth. Season to taste with sea salt. Transfer into a small bowl. Cover tightly with plastic wrap. Serve over top the soup or spread on a baguette.

RAW Green Pea Mint Hummus with crudités

I love peas! I love hummus. Well here is the result of those two desires, my new love. This wonderfully refreshing Green Pea Mint Hummus. I used my Go Raw Sprouted Super Simple Seeds and made the base of this creamy yumminess. This hummus makes a great alternative to the regular chick pea version. One reason I love the recipe is because it’s lower in carbs and high in protein, because of the sprouted pumpkin and sunflower seeds and the seeds being sprouted makes this a very digestible treat, loaded with enzymes

It is great on veggies, as a spread or you can add it to raw veggie pasta with a little olive oil for a nice lunch or dinner.

Enjoy and Set the Table with Love.

RAW Green Pea Mint  Hummus
RAW Green Pea Mint Hummus

Ingredients:

Raw Green Pea Mint Hummus 

2 cups peas
1/2 cups Go Raw Sprouted Super Simple Seeds
2 tbsp. olive oil
2 tbsp.  lemon juice
1 garlic scape (or 1 small clove garlic)
1/2 tsp. sea salt

In a food processor first process the seeds until you get a crunchy corn meal consistency. Add the other ingredients in the bowl of a food processor and process until mostly smooth. If needed, add a bit of water until you get the hummus consistency that you like.

Cut up your favorite veggies and serve. 

I used: radishes, red bell peppers, yellow and orange carrots

RAW Green Pea Mint  Hummus
RAW Green Pea Mint Hummus

Protein Packed ~ Vegan Red Quinoa Kale Carrot Salad with Sprouted Watermelon Seeds

Last night I was on a conference call talking about how you can transition over to a more plant based vegan protein diet. I am a kidney transplant survivor . I was born with damaged kidneys and I know how animal protein can be very harsh on the kidneys, not to mention on our environment and our over all well being.  First, let me put it out there my eating habits is about nutrition and well being. I eat for my health and my survival as a kidney transplant recipient. I eat out of respect for my husband risking is life and donating his kidney to me. If you have ever donated your kidney to anyone you know this is a big risk of your own well being and life, so Thank you very much for your BIG HEARTS!

My journey is to continue to incorporate healthy choices into my diet and to inspire others to do the same. I am not a label. I am a woman eating as consciously as possible. Now, with that being said, here is some information that may encourage you to eat a more plant based diet.

~ Too much protein is linked to high cholesterol, fluid imbalances in the body, osteoporosis, heart disease and cancers such as renal cancer. 

The truth is we eat too much protein. The average adult woman only needs about 46 grams of protein and the average adult man needs about 56 grams. But the great news is that you can get your intake of protein through a vegan or vegetarian diet, but just substituting your regular meals with more vegan based meals. Try it out one meal at at time. You will not regret it.

This salad I made today is loaded with vegan based protein and lots good stuff for your body. VEGAN BASED PROTEIN FOODS CAN BE DELICIOUS!

RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds
RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds

I going to break down the protein for you in this salad

Kale ~ 1 cup 2.9 g

Red Quinoa cooked ~ 8.1 g

Sprouted watermelon seeds by Go Raw Foods  1 oz, ~ 11 g

So a big bowl of this salad with 1 oz of Sprouted watermelon seeds = 22 g vegan protein

YOU ARE HALF WAY THERE Ladies! 🙂

Well here is the recipe:

RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds
RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds

Ingredients :

4 cups of Kale chopped

1 cup cranberries

1 cup of cooked red quinoa ( follow the directions on the box)

1/2 cup of grated carrots

1/2 cup of lime juice

2 tbsp organic honey or maple syrup

1/4 cup olive oil

1 tsp sea salt

1 tsp ginger powder

1 tsp garlic powder

pinch of cayenne pepper

1- 2 oz. sprouted watermelon seeds as a garnish

Directions:

Cook the quinoa according to the directions and add the grated carrots in at the end of the cooking process and set a side.

Add the kale and all the other remaining ingredients in a large bowl, EXCEPT THE WATERMELON SEEDS.  Massage the kale until it covered well with the olive oil. I like to massage mines until withers just a little. Add the quinoa, carrots and toss gently until everything is mixed together. Top the salad with 1- 2 oz of the watermelon seeds or as many as you like. Serve and Enjoy your VEGAN energy for the day.

Dress Attire: Casual Chic or Elegant ~ Food Fashion

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.

The Elegant:

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.

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Super Food Basil Mint Salad
Super Food Basil Mint Salad

RAW Zucchini Pasta Primavera with Raw Sundried Tomato Sauce /Salad

Raw Zucchini Pasta Primevera
Raw Zucchini Pasta Primevera

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Elegant ~ Raw Zucchini Pasta Primavera with a Raw Sundried Tomato Sauce/ Dressing   Casual Chic - A salad version
Elegant ~ Raw Zucchini Pasta Primavera with a Raw Sundried Tomato Sauce/ Dressing
Casual Chic – A salad version

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

Directions:

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.

Smoothie with a Purpose

I love making my smoothies in the morning and also juicing, but it’s not just to feel good and have lots of energy. You can purpose your juicing and smoothie making, by just adding the right combinations for fruits, vegetable and herbs to help with specific health issues. Always talk to your Physician before starting any new diet plan, everything that is good is not always good for everyone. 

These three juice recipes are for helping you lose weight.

I drink about one or two of these a day. One for breakfast and one as my mid day snack.

I hope you enjoy these smoothies and juice recipes as you are on your journey to better health.

Berry Pineapple Smoothie or Juice

1 cup of blueberries

1/2 cup blackberries

1/2 cup raspberries

2 sprigs of parsley ( but not if you are pregnant or have kidney problems)

1 cup chopped pineapples

1 scoop of Vegan protein powder mix

If juicing add all the fruit and parsley to the juice. Whisk and pour in a glass and Enjoy.

If making a smoothie, add all ingredients into a blender, Vitamix or Ninja. Blend and Enjoy.

Carrot, Apple and Celery ( juice)

1 medium apples

1 carrot

2 stalks celery

1/2 cucumber

Melons and Pineapples 

1 cup watermelons, chopped

1 cup pineapples, chopped

1/2 cup cantaloupe

1 orange

1 thumb size piece of ginger

Using a juicer, process the all the produce. Whisk and pour in a glass and Enjoy.

Three Weight Loss Juices.
Three Weight Loss Juices.

Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw

This perhaps one of my favorite things to eat for lunch or breakfast, these amazing  Quinoa Corn Cakes. They are gluten free and high in protein. A great way to start the day, before a hard cardio workout for me. I just filmed a how to video about these yummies, but wanted to give you guys the recipe. The video is being edited at this time and why should you wait. LOL!  Enjoy!

Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw
Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw

Ingredients:

1/2 cup quinoa, rinsed and drained

1 cup water

1 lg egg, beaten

1 cup frozen corn kernels, thawed

1/4 cup onions, finely chopped

1/4 cup red bell peppers, diced

1/4 cup poblano peppers, diced

2 tbsp brown rice flour

1 tsp smoked chili powder

1 tsp smoked paprika

1/2 tsp cumin powder

1/4 tsp sea salt ( to taste)

1/8 tsp freshly ground black pepper

2 tbsp olive oil

Directions for Cakes:

1.  Make the Quinoa according to your package instructions. Cover, reduce heat, and simmer 15 minutes. Fluff with fork, add to a large bowl and set aside.

2. In a sauce pan add 1 tbsp of olive oil and sauté all the veggies on a medium low heat for 1-2 minutes. You want the veggies to still have a crunch. Add a pinch of salt.

3. Combine quinoa and all the other ingredients, except the extra olive oil in a bowl. NOTE: Allow everything to cool before adding the egg, you will have quinoa with scrambled eggs. That’s good, but for another time. 🙂

4. Heat the remaining oil in a large, nonstick skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of a large spoon or spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer.

Quinoa Corn Cakes with a Carrot Apple and Cranberry Slaw
Quinoa Corn Cakes with a Carrot Apple and Cranberry Slaw

Carrot, Apple and Cranberry Slaw

Ingredients:

1 peeled large carrot, grated

1 large organic apple, grated

1/4 cup dried cranberries

1 1/2 tbsp  apple cider vinegar, or less to taste

1 tbsp olive oil

1 tsp honey

1/2 tsp sea salt

1/4 tsp black pepper, or more to taste
Few leaves of mint and cilantro for extra flavor ( optional)

Directions: 

Place apples in a large bowl and toss with apple cider vinegar. Add carrots, oil,  dried cranberries, honey, salt, pepper and fresh herbs; toss to mix thoroughly. I serve this in the middle of 4 Quinoa Corn Cakes.

Juicing for your health ( cleanse for dry skin)

Use your food to help aid in your healing.

Juicing is one of the best ways to bring your body back into balance. The benefits of Juicing is numerous. Here is a few I think you will be very surprised to know.
1. Easy assimilation. Juicing helps you get all the healing benefits of your fruits and veggies, because the indigestible fibers are removed through the juicing process.
2. Helps detox and cleanse the body. Cleansing the body aids in boosting your metabolism and help the body revert to it’s natural weight, if also followed by a whole food diet.
3. The living green power of juicing give you a natural boost in energy. You are consuming actual living foods, and your body takes in those nutrient within 15 minutes.
4. Helps with sugar craving, because you are substituting natural sugar with process sugar. This will help control blood sugar levels.
5. Anti aging. Juicing helps you detox your organs. Especially the liver which breaks everything down in our bodies. When we have a clean internal it will be visible on the biggest organ we have our skin.

I juice every morning for breakfast here are few of my favorites:
1 cup of chopped organic kale
2 organic apples
3 organic carrots
1 tsp of ginger powder

1. Using a juicer, process kale, apples and carrots. Whisk together with a tsp of ginger powder pour in a nice glass and Enjoy.

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