Fruit Skewers with homemade Chocolate Sauce and Yogurt with Fruit and Honey

Getting kids eat fruit and vegetables can sometimes be a bit challenging, but I believe these two dipping recipes will have them coming back for more. Keeping it simple and getting your little ones involved is the key. Whenever I pick up my grandkids the first thing that they ask me is, Gigi what are we making today? The second question is, Gigi what can I do to help? I noticed raising my boys, whatever they were a part of baking or cooking they would eat it all up.

This recipe is simple and will not take lots of time. You start with a skewer and their favorite fruit, cut up the fruit into bite sizes pieces, potatoes but big enough to place on the skewer. Allow them to pick which piece goes first. You can even talk about the health benefits of the fruit or where bananas truly come from. Now the dipping sauces:

Open up a container of plain yogurt. Chop up pieces of their favorite fruit. Add the fruit and yogurt in a bowl, drizzle with honey or maple syrup and a pinch of cinnamon. Stir and let the kids spoon some over their fruit skewer.

Next the chocolate sauce, this can be done two ways, first the non dairy recipe:

INGREDIENTS:

4 oz. semi sweet chocolate bark

1/2 cup heavy cream

INSTRUCTION:

1 Chop the chocolate and add it to a large heatproof bowl. Set aside.

2 Pour the heavy whipping cream into a microwave safe bowl (I like to use a glass measuring cup) and heat in the microwave for about 45 seconds-1 minute. Make sure to keep an eye on it so it doesn’t bubble over in the microwave.

3 Pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.

4 Allow to cool for about 10 minutes before using as your dipping sauce.

Non Dairy Chocolate Sauce

INGREDIENTS:

1/4 cup of coconut oil, melted

1/2 cup of non dairy milk (I used vanilla almond milk)

1/2 cup of maple syrup

1/2 cup of good quality cocoa powder

DIRECTIONS:

1. In a small saucepan, combine the coconut oil, milk, and maple syrup. Stir and bring to a very gentle simmer.

2. Slowly whisk in the cocoa powder and continue to cook on a low simmer for about 3 minutes. Remove from heat.

3. Let cool, pour into a bowl and let the dipping commence. You can store in an airtight container in the fridge for up to a few weeks.

Chocolate Sauce ( Ganache)

INGREDIENTS:

8 ounces chopped dark chocolate

1 cup heavy cream

DIRECTIONS:

1. Chop the chocolate and add it to a large heatproof bowl. Set aside.

2. Pour the heavy whipping cream into a microwave safe bowl (I like to use a glass measuring cup) and heat in the microwave for about 45 seconds-1 minute. Make sure to keep an eye on it so it doesn’t bubble over in the microwave.

3. Pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.

4. Allow to cool for about 10 minutes before using it to dip for it drizzle over your skewer.

Easiest Stovetop Maple Granola on top of Sweet Potato Pie Oatmeal

Who doesn’t love granola ? Okay, put your hand down, Lol ūüėā. But for us granola lovers, here’s a keep it simple and a bit sweet easy recipe.

You can also find this recipe and others delectable pictures of yummies on my Instagram page Life with Lisa Washington:

Easiest Stovetop Granola: Maple Granola with Pumpkin Seeds: #nutfree

Ingredients:

1/2 cup pumpkin seeds

1/4 cup sunflower seeds

1 cup gluten free old-fashioned oats, not instant

1 tablespoon virgin-coconut oil

1 tablespoon maple syrup

1/2 teaspoon of molasses

1 teaspoon cinnamon

1/4 teaspoon nutmeg

A pinch of clove

1/2 teaspoon vanilla extract Pinch of sea salt

Instructions

1. In a medium skillet over medium-low heat, add seeds and oats. Toast for 4 minutes, stirring frequently, until the oats are golden and the seeds are fragrant, but not burnt. Add oil, maple syrup, molasses , vanilla, and salt, mix well to coat the oats. Cook 1 additional minute while string.

2. Remove from the heat and spread on parchment paper lined baking sheet. Allow to cool completely before adding to an airtight container.

Gluten Free Apple Cinnamon Walnut Flax Muffins

FALL is officially here in two days, September 22, YES!! I love the crispiness in the air, the leaves starting to change, yellow and orange and seeing some of the Fall produce out in the farmer markets and grocery stores. If you haven’t figured it out yet, this is one of my favorite seasons.

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Gluten Free Apple Cinnamon Walnut Flax muffins

I love everything about Fall, from the decor, fashion and especially the food. Today I was inspired by one of my favorite fruits, Fall brings, apples.

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Fall Decor

My Gluten Free Apple Cinnamon Walnut Flax Muffins, screams FALL is here!! This recipe is very simple, super nutritious and above all, DELICIOUS. It makes a wonderful breakfast, loaded with good carbs, fiber and protein, but also a nice healthy snack for pre and post workouts.

If you’re not into walnuts, add your favorite nut, you can also add dried cranberries instead of raisins. If you have a nut allergy, leave the nuts out altogether. But above all else, enjoy them and remember to Set the Table with Love.

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Gluten Free Apple Cinnamon Walnut Flax Muffins

INGREDIENTS:

2 medium apple, roughly chopped

1 1/2 cups all-purpose gluten-free flour

1 1/2 cups flax seed meal

1/2 cup gluten free oats ( Bob Mills)

1/2 cup brown sugar

1/2 cup organic maple syrup

2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon sea salt

2 large eggs, lightly beaten

1 cup  unsweetened almond milk

1 teaspoons vanilla extract

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Gluten Free Apple Cinnamon Walnut Muffins

Directions:

Preheat the oven to 350¬ļ. Add chopped apples in a blender, blend until you have a rustic puree. Set aside. Grease a 12 cup muffin tin, with canola oil spray, generously. Set aside.

In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apples and and stir to combine.

Using a measuring cup,  evenly divide the batter between the muffin cups. Fill the cups almost to the top, gluten free baking goods, will not rise like normal baking goods.

Bake for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.

Vegan Gluten Free Carrot Cake Oatmeal Bake

So this blog will be short and really naturally and organically sweet, LOL,  school just started back, and we are off to get school supplies for my son. In honor of school starting back up, I decided to do a 30 day cleanse. I will try my best to post some of my detox recipes for this cleanse, but you can find some amazing cleansing recipes already here on the blog. Okay, so what are you doing with this cleanse, Lisa?

Vegan Raw Carrot Cake
Vegan Gluten Free Carrot Cake Oatmeal Bake

Well here is an example, I am eating a vegan, gluten free, no processed sugar diet, well no white sugar or grains, no honey, no maple syrup or agave, just coconut sugar. ¬†No alcohol, so enjoyed my sangria week. LOL. ¬†No yeast based products. But I will have dessert, and yes it will go under this cleanse. Since we are on desserts, here’s my Carrot Cake Oatmeal Bake, now I am eating this for breakfast, but it’s so delicious you may want to call it dessert. It’s super simple. Enjoy and keep a look out for some more of my 30 day cleanse yummies.

Ingredients:
2 1/4 cups quick rolled oats, certified gluten-free, if possible
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon fine sea salt
1 1/2 cups lightly packed shredded carrots
1/2 cup shredded coconut
2 1/2 cups unsweetened almond milk (or non-dairy milk of choice)
1/3 cup coconut sugar
2 teaspoons pure vanilla extract
1/4 cup raisins
1/2 cup chopped walnut halves (optional)

Directions:

Preheat oven to 375F and lightly greased brownie dish. I used an 8″x 8″ ¬†2in. rectangular casserole dish.
In a medium saucepan, add the non dairy milk and salt to a boil. Add quick rolled oats and the remaining ingredients, except the raisins and walnuts. Lower the heat, cook for 3 minutes, add the raisins and walnuts. Stir. If it’s too thick, add a little more non dairy milk. Add the mixture into the greased casserole dish smooth out with a spoon.
Sprinkle on a little coconut and coconut sugar, as garnished.
Bake, uncovered, for 25-30 minutes, until lightly golden along edge. The oatmeal may look wet in some places, that’s okay, it will firm up.

Let cool for about 10 minutes before serving.

Oh yes, Remember to Set the Table with Love.

Coming Home to You Birthday Luncheon

Coming Home to You Birthday Luncheon

Dee this one is for you.

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Asparagus with parsley and shaved parmesan

I love my friends. I am even so grateful that God put some incredible women in my life. I have women that have been in my life for over 3 decades. They have celebrated life with me and some of my most tragic times. These ladies have loved me unconditionally. They understand me and allow me to just be Lisa, without depends. I am so grateful for that more than anything.

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We all wrote a blessing on this card for her.

Yesterday I was able to throw a birthday brunch for one of those beautiful souls, Dee Armstead. I met Dee when we both were going through a very hard time in our lives, we both had lost our moms and we were there for each other. We kept each other afloat. She loves me for me, she builds me up and never tears me down. This is 14 year friendship and I can honestly say these words about her.

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Dee is the fabulous one in the linen pants

Dee is a big giver. When I asked her what she wanted to do for her birthday and she said, Lisa I want to do something that will inspire and empower women. This is her gift, Dee inspires others, so I want this to be really special. So, I decided to do one of my Coming Home to You workshop brunches. I filled the whole entire brunch and exercises with positive affirmations, deep breathing technique , meditation and a lifestyle behavioral coaching exercise. The ladies were very inspired and the best part, my Dee was happy and pleased with the outcome.

God is amazing in how he works. There were many components in planning such a brunch, because it is not just about beautiful table settings and food, but helping people move passed the things that get in the way of connecting again themselves and what is next in there lives.

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Follow your Dreams

Dee trust me, she never once asked me, what I was planning. This is how you now it is God, she closed it out with a speech of gratitude and gave each of her guest, a beautiful frame with the most inspiring words that went along side the workshop’s entire message. “Allow ALL life to move though you, let go of fear and embrace love.”

One of the best things I got a chance to teach my granddaughter how to Set the Table with Love. She pressed napkins, linens, we made floral arrangements, and made the prettiest table settings. We had a blast.

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Coming Home to You Birthday Luncheon Homemade Floral Arrangement adds a special touch.

Thanks Dee for being one of my dearest friends and allowing your light to ignite my light within. Love you.

The menu was vegetarian. I wanted to share recipes with everyone that was simple, easy, delicious and healthy . The chai muffins were gluten free and one of my favorite recipes, we served the muffins with a simple ginger and cardamom butter.

The menu included:

Blueberry and Lemon scones with lemon sugar

Chai Muffins made by my bestie, Kristina Millsaps

Frittata Muffins with cheddar cheese and parmesan

Roasted Asparagus with parsley and parmesan

Roasted Potatoes with herbs and parmesan

Strawberry Basil Rosé Lemonade punch

Chocolate Oolong Tea

Coffee

Guests Favorite:

I want to share with you one of the recipes that was one the favorites. I will share the other recipes, including that incredible punch later this week. Enjoy this one.

Roasted Asparagus 

Ingredients:

1 pound asparagus

A bunch of parsley leaves

Fine sea salt, ground black pepper

Extra virgin olive oil

Parmesan shavings

Instructions:

Preheat the oven to 400.

Trim away the bottom third of each asparagus stalk.

Put the asparagus on a cookie sheet with parchment paper, top with parsley. Season with salt and pepper and drizzle with olive oil. Roast until slightly tender, about 10 -15 minutes. Just before serving, add shaved parmesan.

 

 

 

Galettes ~ Easy ways to Celebrate Summer’s bounty

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

 

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Sea Salted Caramel Apple Galette
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Sea Salted Caramel Apple Galette

This recipe is for an Apple Galette.

Pastry

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

Ingredients:

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

Directions:

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

  1. 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.)
  2. 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.
  3. Preheat the oven to 400¬į. 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.
  4. 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.
  5. 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.

Galette OPTIONS:

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Georgia Peach and Blueberry Galette

 

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.

Ingredients

1 1/2 pints fresh blueberries, rinsed
1 cup organic sugar
1 tablespoon fresh lemon juice

Directions:

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.

 

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Strawberry Galette

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. ūüôā

 

 

 

Red Fruit Salad with Cacao Chips for Breakfast

I believe food is Beautiful Healing Art. Okay, I am busted that’s the title of my new cookbook. Hee Hee. ūüôā Today I woke up and wanted to have a fruit salad for breakfast,but not any old fruit salad, something special. I am so happy it’s cherry season, because this girl love her some cherries. LOL. Beside, cherries are very healing for the body. I decided I wanted a monochromatic salad. Yes I am one of those people who likes to eat in color and today I chose red. Red fruits are loaded with antioxidants, fiber, ellagic acid ( a potent anticancer agent), Vitamin A and C and high in potassium. So why not eat red today. This salad is super simple and you go with what you love. I added, cherries, strawberries, goji berries and cranberries. But you can try raspberries, even little pieces of cut watermelon in here would be very refreshing. I also added a little coconut whipped cream, cut up some of my leftover granola I had in the freezer and a few cacao chips sprinkled over the whole salad. That is all to it. This is a vegan version, but you can add greek yogurt to this as well.

Let your mind run wild. Instead of red fruit, do purple and blue fruit. It is a easy way to incorporated more raw foods into your diet,  and a fun experience for your whole family.

This is a rough recipe, because it just putting your favorite fruit together in an artistic way and top it with coconut cream, honey and cacao chips. Enjoy!  Remember to Set the Table with Love.

 

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Dark Chocolate and Cherry Fruit Salad
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Dark  Chocolate and Cherry Fruit Salad with homemade Granola Bites topped with coconut whipped cream and cacao chips

Ingredients:

Handful of cherries and strawberries

1/4 cup cranberries and 1/4 goji berries

1/2 cup coconut cream and honey to taste

1/4 cup of cacao chips

Directions:

Cut the fruit in half and position on a plate that suits your fancy. Add coconut cream and honey. Garnish with cacao chips.

*The coconut cream is just the top of the cream a can of coconut milk with a tsp of honey, gently stir and top on your fruit salad.

 

 

 

 

Caramelized Pears with homemade Granola and Mascarpone cheese

Breakfast and brunch is my favorite time of the day to eat. I love everything about a good breakfast and brunch. I feel, it’s the most creative time of the day to combine savory with sweet. You can have eggs, grits, muffins, toast, cakes, salmon, meat, chicken, juice, coffee and champagne, all at once. So, you see why it’s my favorite time of the day to eat.

I love having fruit for breakfast, but sometimes you want more than a raw apple or a banana. Sometimes, you want something decadent, rich, but also nutritious. I came up with this pear recipe when I got a little to happy in the produce department and bought tons of pears. I ate several and put several in salads, but there was just a few left over and starting to look a little too ripe. I am standing over my counter thinking, what will I do with these pears? ¬†Hmm… saut√© them!! Yes!!

I saut√©ed these pears in coconut oil and I sprinkled a little coconut sugar over the, to give them a nice caramelization, but the coconut sugar also gave them this wonderful nutty flavor. I made homemade granola the night before and thought this would be fantastic over the pears. But, here’s the decadence. I topped them off with little mascarpone cheese with lemon zest. OMG!! I hope your mama is not near, because you would want to slap her. LOL ūüôā ¬†Now, if we are going all out healthy , yogurt would be perfect. But sometimes you need to indulge a little, or a lot, depending on the day. ¬†This makes an amazing dessert as well.

I hope you enjoy this recipe as much as I did. Oh yeah, remember to Set the Table with Love.

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Caramelized Pears with Granola and Mascarpone Cheese

INGREDIENTS

4 tablespoons coconut oil
4 medium Bosc pears, pitted and halved
1/2 cup coconut sugar
1 cup granola,  homemade or bought tsp lemon zest
1/4 cup mascarpone cheese, 1 tsp lemon zest
1/4 cup blueberries or  your favorite fruit
Drizzle of honey

DIRECTIONS

Heat a large saute pan over medium heat. Sprinkle each pear with coconut sugar just enough to over lightly cover the pears, you will have some left over.  Melt the coconut oil. and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the remainder of the coconut sugar and continue cooking until caramelized, 4- 5 minutes, depending on your stove top.

Mascarpone Cheese with lemon zest. 

Add the mascarpone to a bowl and add the lemon zest and gently stir, until the lemon zest is incorporated into the cheese. If you are using yogurt, just add the zest into the yogurt or just add honey to the yogurt, if you desire.

Plating

Divide the pears, 2 pears to a plate. Add the homemade granola, a dollop of mascarpone cheese, drizzle of honey, add the berries all around the plate and a little shake of cinnamon and it’s the bees knees.

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Caramelized Pears with Granola and Mascarpone Cheese

 

 

Purple Sweet Potato Soup with Maple Coconut Cream

I will make this blog, quick and sweet. But don’t get that twisted. The flavor will still be explosive. I will let the recipe do the talking. I have this recipe in an earlier blog, but I used butternut squash and regular sweet potatoes. I ¬†decided with this recipe to use purple sweet potatoes, instead.¬†Boy, I could not wait for this soup to be done, for one reason only, ¬†outside of tasting it, the color. Purple soup! Yes! Purple soup.¬†

Vegan Purple Sweet Potato Soup

Remember to Set the Table with Love. 

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Vegan Purple Sweet Potato Soup

Ingredients:

2 tbsp olive oil

1 large sweet purple potato, peeled and small cubes

1/2 cup onions, peeled

1 garlic clove, finely chopped

1 tsp fennel seeds

1/2 tsp thyme leaves

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cayenne pepper

3/4 cup vegetable broth or more for consistency

1 tbsp maple syrup

Sea salt and pepper to taste

Coconut Maple Cream

1/2 cup canned coconut milk, you want the cream part of the milk. Refrigerating the coconut milk will make it more solid.

1 tsp maple syrup

Directions:

In large saucepan on medium heat, add the olive oil.  Add purple sweet potatoes. Stir and cook for 10 minutes or more, until soften. Add onions and garlic. Stir and cook for 3 minutes. Add fennel, thyme and spices. Stir.  Add vegetable broth. Turn up heat and allow to come to a boil. Turn off the heat and remove the pot and allow the soup to cool down, before adding to the Vitamix.

Prepare Coconut Maple Cream.

In a food processor add coconut cream, maple syrup and a pinch of sea salt. Process until smooth.  Do not over process the coconut cream, where it liquifies. You want it to be smooth like a whipped cream.  Place in a bowl and set in the fridge.

Once the soup has cooled down.  Add the soup to your Vitamix or blender. Blend until smooth. Add the tbsp of maple syrup and blend.  If the soup is too thick add a little more vegetable broth. Taste it for seasonings. Add more sea salt or pepper, to taste.

Add the soup back into a sauce pan to heat up. Heat the soup up on medium heat, while constantly stirring. Remove from heat. Serve immediately in your favorite soup bowl. Add the coconut maple cream in the middle of the soup and garnish with thyme leaves.

Green Apple and White Cheddar Gratin ~ The Lighter Flare

I love french inspired food, using the familiar and making it your own.  The beauty of living in the melted pot, is we get to learn from each other and infuse our cultures. The brilliance of doing this,  we create new experiences and new traditions for our families.

This french inspired gratin dish is for my vegetarians out there. You can easy make it vegan, by using olive oil, non dairy cream and vegan meltable cheese.

My memories of this dish, is my mom’s super cheesy version of her own take of potato gratin. ¬†It almost reminded me of her macaroni and cheese, It was one of my favorite dishes. She would make it in the Fall, as soon as the weather got a little nippy. I thought about her today and with the weather changing, I decided to make a gratin in honor of her. However, I like to take dishes that are familiar and put my own signature on them. I made mines with crispy green apples, onions, garlic and white cheddar cheese. I seasoned the apples with nutmeg, cinnamon, sea salt and black pepper. I think my southern mama, would have approved and told me, I should have went heavier on the cinnamon, the butter and of course the cream. LOL. ūüôā¬†¬†The recipe is a little tart, sweet and cheesy. ¬†It is not your typical heavy, creamy potato gratin, but ¬†I believe it will become one of your favorite alternatives. Bon a petit!

Enjoy and Set the Table with Love. 

Green Apple and White Cheddar Gratin
Green Apple and White Cheddar Gratin

Ingredients:

3 tbsp unsalted butter,  a little extra for the mini dutch oven

1/2 cup onions, thinly sliced

1 garlic clove, thinly sliced

3 med. green apples, slice with a madoline or knife, thin round slices

1/4 tsp grated nutmeg

1/2 tsp cinnamon

A few thyme leaves and dried fennels ( optional)

Fine sea salt and black pepper

1/2 cup heavy cream, if vegan, canned coconut milk will work

1/4 cup bread crumbs, gluten free bread crumbs for those with gluten allergies

3/4 cup grated white cheddar cheese

Few  fresh thyme leaves, for garnish

Directions: 

Preheat the oven to 375. Butter the mini dutch oven, ramekin or small baking dish.

In a large saute pan, heat 2 tbsp of the butter over medium heat. Add the chopped onions and garlic. Cook until soft and translucent. Add green apples slices. Do not use the top or the bottom part of the apple slices, just he ones that are not covered with the peel. Add the seasonings and the fennel. Stir gently to incorporate all the flavors. Cook for about 3-4 minutes.

Transfer half of the mixture into the baking dish. Add half of the grated white cheddar cheese and add the rest of the mixture. Pour the cream over top. Sprinkle the bread crumbs, thyme leaves,  and cheese on top. Dot the remaining 1 tbsp butter on top.

Bake until golden brown and bubbly, 15-20 minutes. Serve immediately, add the fresh thyme leaves on top as garnish.

Raw Apple Cinnamon Balls with a Raw Apple Butter

Breakfast is served and packed with over 15 grams of vegan plant based protein. I love a good breakfast in the morning to get me started with my day. Today I wanted something sweet, dense nutritious and easy to make. So, I made this Raw Apple Cinnamon Balls, but felt they needed something extra special. What is more special than apple butter. This is my raw chunky version of the traditional apple butter, which is not butter at all, but slow cooked apples with spices.

The balls are loaded with hemp seeds, gluten free oats and anti inflammatory spices like cinnamon and ginger. They are a great way to fuel your busy day with a natural sweet treat.

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Raw Apple Cinnamon Balls
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Raw Apple Cinnamon Balls

Ingredients:

For the balls

1 1 /2 cups gluten free rolled oats ( 1 cup to make flour and 1/2 cup or more for texture at the end of the processing)

1 cup raisins

1/4 cup chopped gala apples

1 teaspoons vanilla

2 teaspoons cinnamon

1 teaspoons of grated ginger

pinch of sea salt to taste

RAW Apple Cinnamon Balls with a RAW Apple Butter
RAW Apple Cinnamon Balls with a RAW Apple Butter

For the Raw Apple Butter:

1/2 cup raisins

1 tablespoon of the Raw Apple Cinnamon Ball mixture ( 1 tbsp of distilled or purified water)

1 tablespoon coconut oil, softened but not melted

2 tablespoons honey

1 teaspoon cinnamon

pinch of sea salt to taste

Directions

In your food processor, grind 1 cup of oats until you have a flour and then set aside. Add the raisins and the apples to the food processor and process until it’s smooth, and then add the vanilla, cinnamon, ginger and salt.
Process until thoroughly combined and then add the remaining oats to mixture. Pulse. Remove from the processor and place an a large bowl. ¬†Look at the texture, if it is too sticky add¬†Add ¬ľ cup of the gluten free oats, a little at a time and stir it all together until well incorporated into the mixture. You do not want a stick or too dry mixture. You want the balls to feel like soft play doh.¬†Roll tightly into balls. You’ll have to squeeze them together to get them to stick and make a nice round ball.
For the Raw Apple Butter : Add the raisins, one tablespoon of the apple cinnamon ball mixture and the water to a processor. Process until you a have smooth chancy mixture. Add the remaining  ingredients. Once processed, stir everything together and add the butter to a nice bowl to serve along side your Raw Apple Cinnamon balls. This butter is also great on cinnamon raisin toast in the morning as well with a cup of tea.

Grilled Peach Kale and Quinoa Salad with a Grilled Peach and Ginger dressing

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I am a Georgia peaches.  I love my peaches. When I was a child, my great great aunt had a peach tree in her backyard, amongst many other fruit trees. She also had an apple and cherry tree. She would make jams, preserves, cobblers and the best crusty peach pie ever, all from scratch.

Yesterday my husband and I was getting ready for my son’s birthday party. He turned 15.
Wow where did the time go. As we were driving along, I saw a local farmer, that I see regularly on the side of the road, selling all of nature goodness. I decided this time to stop by and I picked up the prettiest and most fragrant Georgia peaches. I had to use them up before we went on vacation, so I came up with this amazing smoky, sweet, tart and crunchy salad.

I used Go Raw Sprouted Simple Seeds to give it crunch, the dressing is sweet, tart and smoky. The grilling of the peaches also brings out their nature sweetness. I hope you will enjoy this recipe as much as I did today.

Remember to first, Set the Table with Love.

Dressing:

Ingredients:

1 tbsp olive oil or coconut oil

3 large peaches ( pitted it and cut in half)  1 for the dressing and 2 more peaches for the salad

1/4 cup organic balsamic vinegar

1/2 cup olive oil

1 1/2 tbsp organic honey ( or maple syrup)

1 tsp ginger powder

salt and pepper, to taste

Instructions:

1. On a George Forman grill, drizzle the 1 tbsp of olive oil on the top and the bottom. Add the peach halves. Pull the lid down and grill for about 2-3 minutes, until you get  nice grill marks on the peaches. Remove from the grill and add to a blender, Vitamix or Ninja. Add all the remaining ingredients to the blender. Blend and puree until smooth.  Set aside.

2. Cook 1 cup of  Quinoa according to directions. Drain. Add a pinch of ginger powder, salt and smoked paprika to the quinoa, stir and set aside.

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For the Salad

3 cups kale, chopped

1 tbsp olive oil

2 medium peaches, pitted and halved

1 tbsp fresh grated ginger

Directions:

Cut the remaining peach halves in cubes. Add the chopped kale to a big salad bowl. Add the cubed peaches. Add the quinoa. Drizzle about 2 tablespoons of the peach and ginger dressing, Gently toss and add the Go Raw Sprouted Simple Seeds. I like to add a little more dressing, just because it is so delicious!  Enjoy!

Raw Breakfast ~ Berry – Pumpkin and Sunflower Seed Muesli

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! ūüôā

Enjoy!

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Southern Girls ~ Gluten Free Stuffed Cornbread with Spicy Mexican Beans

Today I spent time with my friend Melissa. We both are true southern girls, so we love ourselves some cornbread. I made two versions of this recipe. One vegetarian and one vegan. ¬†They both were very delicious. We talked about our childhood, birth order, being girls, southern ūüôā and how much we both love dessert. You know of course I had to have dessert, so I made this Vegan Nice Dream using my Go Raw Apple Cinnamon Sprouted Granola. Now remember to scroll down, that recipe with be at the end of this blog post.

Okay, back to the cornbread. The cornbread is sweet and the beans are spicy, an awesome combination. I topped the beans with cheese, and some cilantro and added fresh tomatoes all around the whole dish. I hope you will share this with your family and enjoy it as much as we girls did. Well till next time. Set the Table with Love.

Talk to you later, YA’LL. ūüôā

cornbread
Southern Girls ~  Vegetarian Gluten Free Stuffed Cornbread with Spicy Mexican Beans a

CORN BREAD RECIPE Vegetarian                                                 

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

( For VEGAN VERSION USE ONE FLAX SEED EGG (1 tablespoon ground flax seeds + 2 tablespoons water)

1 cup unsweetened Almond Milk

1/2 cup Organic Cane Sugar

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and set aside.

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Southern Girls ~ Gluten Free Vegan Stuffed Cornbread with Spicy Mexican Beans 

Spicy Mexican Beans

INGREDIENTS:

1 tbsp olive oil

1/2 cup onions, diced

1/2 cup red bell peppers, diced

1 can organic dark kidney beans

1 can organic pinto beans

1 tbsp William Sonoma Apple smoked herb rub ( optional)

1 tbsp chili powder

1 tbsp smoked chilis

1 tbsp garlic powder

1/4 tsp turmeric

2 tbsp vegetable broth

Sea salt and black pepper to taste

1/2 cup cilantro, chopped, for garnish

4 campri tomatoes, cut in fours, for garnish

1 cup of grated white cheddar cheese for the vegetarian version as a topping, 1 cup of vegan cheddar cheese for the vegan version as a topping

Directions:

Add olive oil to a deep sauce pan on medium high heat. Add onions and red bell peppers, cook for about 3 minutes. Add beans and stir. Add spices and stir until beans are coated with the spices. Add 1 tbsp of the vegetable broth, turn the heat down to medium. Cook for 4-5 minutes more adding the rest of the vegetable broth. Cook on a low heat for another 7-8 minutes, until beans are a little tender but still have a firmness.

Remove the cornbread from the cask iron pans, by flipping them over into a plate. The bottom part should be face up.  Scoop the middle of the cornbread out, about 1 1/2 Р2 inches down. Keeping the bottom in tack. You need to just scoop out enough to allow a space for the beans. Add the hot beans into the hollow of the cornbread. The beans need to be hot to melt the cheese, so if you need to warm them up some, do so. Once they are heated up, add the cheese on top, and the cilantro.  Add the quartered tomatoes around the entire dish, if desired.

Go Raw Inspiration~ Raw Apple Cinnamon Crunch Oatmeal

I am so happy to be partnering with Go Raw  junk-free foods. I have the honor to use their foods to make some creative recipes for an e cookbook and brochures for their customers, me being one of them. I love the fact that this company has some amazing, flavorful and super nutritious snacks for the whole family. Their products are organic, non -gmo verified, vegan, nut free and gluten free.

Today after a 3 miles walk I needed something yummy, full of energy and high in plant based protein. So this recipe came to me. I hope you enjoy it, just as much as I did. It’s amazing to incorporate new whole foods into your diet, no matter what your dietary preferences.

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RAW Apple Cinnamon Oatmeal
Ingredients
2 cups oat groats, soaked overnight, and
rinsed well

2 tbsp almond milk , or more for desired texture

1/2 cup organic cranberries another 1/2 cup for garnish

1 tsp maple syrup

1 tbsp ground cinnamon

1/4 tsp of cardamom

pinch of nutmeg

pinch of sea salt

1/2 cup of Go RAW Sprouted Apple Cinnamon Sprouted Granola

1/4 cup Go Raw Sprouted Super Simple Seeds

1/4 cup organic dehydrated coconut

1/4 cup goji berries

Directions:

1. Put soaked oats,  first 1/2 cup of cranberries, spices, maple syrup and almond milk in a food processor,
process into a creamy texture. Do not over process, you want the
consistency of creamy oatmeal. If you want it thinner simply add more water,
at little bit at a time.
2. To serve, scoop into bowls and top with the remaining ingredients. You can stir the remaining ingredients into the oatmeal or you can use them as a garnish.
When you are making RAW food remember the shelf life is very
important. This oatmeal will keep in the fridge for two days. You can
also drizzle it with honey or maple syrup two sweetners acceptable
in RAW cuisines.

Serves 4

Shelf life two days in fridge

Go Raw Apple Ring Snack

Do you have some oatmeal leftover?

Here’s a yummy snack you can do for the kids or for yourself after a workout:

Cut up a nice gala apple into sliced apple rings. Remove the core. Top with the remaining oatmeal. Sprinkle some Go Raw Apple Cinnamon Sprouted Granola, Go Raw Sprouted Super Simple Seeds, Coconut, Goji Berry and Cranberries.

Enjoy! Remember to Set the Table with Love.