“Raw Chick” Curry Stuffed Peppers

Eating more of a plant based diet can be one of the most cleansing things you can do for you body, mind and spirit. I like to give my body a break from refined sugars, lean meats and the occasional glass of wine. I love incorporating raw foods and vegan dishes into my daily meal prep, because eating more whole foods gives me more energy and mental clarity. Hey, not mention I usually drop about 5-7 pounds. However, a raw diet or a vegan diet is not for everyone, especially long term, unless you have talked to a vegan wellness expert, professional nutritionist and/or your healthcare practitioner. My personal and professional opinion on the matter is, I never met anyone that didn’t benefit from eating more fruits, veggies and drinking clean water.

Now, this is a recipe I make often for my vegan clients and one I enjoy when I am cleansing my system. The key to raw cuisine is understanding how you can convert different raw food ingredients, into cooked food recipes you are familiar with. For instance, in raw cuisine, nuts can become a meat substitute, because of their texture and they are high in protein and good omega fatty acids. They can also become a flour base for “raw food” crust, cookies and cakes. The possibilities are endless. But just for now, let’s stick with making this recipe, by using nuts as a meat substitute. The recipe can be extremely versatile based on your flavor profiles. You can season the nuts with old bay and have more of cajun flavor or season them with Italian herbs and give them more of Italian flare. Use your imagination and see what you can discover. I like to serve this on a bed on greens, with a side salad and maybe a yummy carrot and pineapple juice. However you decide to serve it remember to alway Set the Table with Love. Enjoy.

“Raw Chick” Curry Stuffed Peppers

Raw Chick Pate’

Ingredients:

1 cup almonds, dry

1 cup cashews, dry

1 cup sunflower seeds, dry

1/2 tsp sea salt

2 tsps turmeric

1 tsp paprika

1/2 tsp cumin powder

1/8 tsp garlic powder

1/8 tsp cayenne pepper

1 cup water

3 mini sweet peppers, cut in halves (I used red, yellow and orange)

1 red bell pepper, diced for garnish

chopped cilantro for garnish (optional)

Instructions:

Raw Chick Curry Stuffed Peppers
  1. Put nuts, seeds, and all the spices into a food processor and process

into a powder. Add water and process until the mixture is well

incorporated. You are looking for more of a chunky consistency than it

being totally smooth.

2. Cut the peppers into halves and stuff the Raw Chick Pate’ into each

pepper. Garnish with peppers, cilantro and a drizzle of extra virgin olive oil.

Makes 6 mini peppers

Excerpt From: Lisa Washington. “Set the Table with Love Farm to Table Cuisine.” Apple Books.

Harissa Roasted Chickpea salad with acorn squash, mint and pumpkin seeds

This recipe is so delicious and full of exotic flavors, well at least I think so. LOL.

This salad will fill you up and give you tons of plant based vegan protein. You do not have to be a vegan to enjoy this salad. It’s important to incorporate more plant based foods in our diets, because it will help you look and feel better and it will give you tons of energy. I maybe help drop a few unwanted pounds. Who doesn’t want more energy and a few pounds out the way?  Me, me, me!!

I got something for you, in this simple to make salad. I hope you enjoy the flavors and how you feel later. Harissa maybe a new ingredient you are trying, so let me break it down for you.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway as well as some vegetable or olive oil for preservation.

This Harissa I used in this recipe is a powder form that I got form my local William Sonoma.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

For Chickpeas

1 can organic chickpeas, rinsed and drained

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, harissa seasoning or cayenne pepper. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Set aside to cool.

For the Lentils

1 cup dry lentils

3 cups of  vegetable broth

salt and pepper to taste

Cook on a stovetop, using 3 cups of  vegetable broth to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. Drain and set aside.

Vegetables

1 small acorn squash, chopped in to 1 inch slices

1 1/2 tbsp olive oil

1 small red bell pepper, cut in slices, save a couple of slices to chop up to top the salad

1/4 cup  poblano peppers, chopped

1 cup red cabbages, sliced thinly

1/4 cup red onions, diced

6-8  mint leaves, small to medium

1 cup micro greens, or baby arugula

1/2 cup pumpkin seeds

Directions:

After the legumes are cooked and cooled, turn the stove on medium high heat, place a large saucepan on the stove. Add your oil allow to heat up, then add the acorn squash, red bell peppers and poblano peppers to the  pan. Season with salt and black pepper.  Cook for 4-5 minutes or  until the squash is golden brown, but not mushy. Remove from the heat and set aside.

To assemble:

In a salad bowl add the roasted chickpeas and lentils, gently toast together. Add the cooked vegetables and the raw cabbages, mint, red onions and the chopped raw red bell pepper. Top with micro greens and pumpkins. Squeeze some lemon juice and drizzle olive oil over top the salad with a pinch of sea salt and gently toss, incorporating all the ingredients.

Enjoy. This makes a large salad for 4-6 or a great meal for lunch and dinner for 2.

 

 

 

 

 

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.

 

 

 

How to Break “Fast” and Have more Energy

I love talking about food, nutrition, wellness and beauty. So, I thought that, I would share how my days usually go, that keeps me full of energy, balanced, looking and feeling my best. I learned a lot of this when I studied Holistic Nutrition and Medicine at Clayton College of Natural Health. How we break our fast, from the night before is very important . Eating a healthier, lighter diet and drinking plenty of fluids, helps cleanse and nourish the body gently, so you may have more energy and clarity throughout the day. What is happening, is we are flushing out built up mucous in the body, as we consume pure liquids, high fiber fruits and veggies, during the am.

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How to break a Fast

Here is my  sample of an Ideal Morning routine to cleanse the body, reduce inflammation, boost energy and jump start your day.

  • Wake up with the sun. Go to bed early enough to wake up without an alarm.
  • Sit quietly or lie up in bed, pray, meditate, deep breathing. Release any concerns or frustrations. Let things go. Visualize your day.
  • Pray, and I love reading  my bible and other spiritual books.
  • Drink 2 cups of purified water with a squeeze of lemon.
  • Yoga and deep breathing for 20-30 minutes.
  • Eat 1 or 2 pieces of fruit.
  • Go for a vigorous morning walk or weight training 30 minutes
  • Get ready for my day.
  • Eat a whole grain breakfast, I love cooked oats or quinoa.  Consume 30 – 60 minutes after the fruit.
  • Take my supplements.
  • In 1 or 2 hours, mid morning. a handful of nuts and/or seeds.

Now this depends upon any health issues you may have. So, ALWAYS TALK TO YOUR HEALTH CARE PRACTITIONER, BEFORE STARTING ANY NEW ROUTINE.

I am kidney transplant survivor and this works well for me, even when I have to p]0take medication.

I will share my Ideal Afternoon routine tomorrow, remember to always Set the Table with Love.

 

Oven Baked Brussels Sprouts with Smoky Sun dried Tomatoes and Herbs

I love brussels sprouts, but you have to know how to make them taste good. If not, you will get that terrible bitter flavor in your mouth.
I think I found the solution while out shopping yesterday at Pier 1 imports. I found these beautiful mini dutch ovens. They are perfect for meals for one and baking my brussels sprouts

The recipe I have in mind, will be great for my 10 day detox to reduce, so I can reduce some inflammation in my body.

One of the first things I learned when I was studying  Holistic Nutrition and Medicine in school, was about inflammation in the body and all the diseases, it can potentially be linked to, such as premature aging, heart disease, ADD/ADHD, stroke, migraines, thyroids, neurological disorders and even cancer. So, for the next 10 days, I am resetting my body. I am putting out the fire inside using nutrition.

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I hope you will take time out to reset your inner being and cleanse from the inside out. You can try this by, eliminating processed foods and start eating more whole foods 2-3 times a week, getting regular exercise and drinking plenty of clean water.

Ingredients:

1 mini dutch oven

1 cup brussels sprouts, cleaned and peeled

1 1/2 tbsp olive oil

1 tbsp smoked sun dried tomatoes, dried ( not the ones that are in oil)

1 tbsp garlic herb seasoning

1 tbsp low sodium vegetable broth or water

pinch  fleur de sel or sea salt

Directions:

On parchment paper, place the prepared brussels sprouts. Add 1 tbsp of the olive on the sprouts and sprinkle with the fleur de sel or sea salt and the garlic herb seasoning. Toss gently.  Take the remaining oil and grease the dutch oven. Add the brussels sprouts and nestle the smoked sun dried tomatoes around the sprouts. Add the low sodium vegetable broth. Cover the dutch oven with the lid and place in the oven and bake for 20-30 minutes, until the brussels sprouts are tender. Remove from oven with a kitchen mit and allow to cool on a cookie rack and Serve.

Breakfast ~ RAW Oatmeal Cinnamon, Apple and Raisin Chia Pudding

RAW Oatmeal Cinnamon, Apple and Raisin Chia pudding, that’s a mouth full. I decided to make my breakfast last night. I made this delicious heart healthy and very detoxifying, chia pudding. Why heart healthy and detoxifying? Okay, let me put on my Nutrition and Wellness Hat ! Got it. Okay here we go a little 411.

Chia seeds are a great source of Omega-3 and -6 essential fatty acids. They are high in fiber and protein. This is a great detoxifying breakfast option,  because of all the fiber that is included in this recipe, from the chia seeds, to the apples, raisins and gluten free oats. A sliding board for your intestines, LOL. 🙂

There are no sweeteners in this recipe outside of the raisins, but the cinnamon, raisins and apples soaking in the  pudding over night gives it a wonderfully sweet taste.  I love to have this chia pudding with a cup of ginger tea. Enjoy!

RAW Oatmeal Cinnamon Apple, Raisin Chia Pudding
RAW Oatmeal Cinnamon Apple, Raisin Chia Pudding

RAW Oatmeal Cinnamon, Apple and Raisin Chia Pudding

1 mason jar with a lid or a glass container with a lid

1 cup non- dairy milk, I used Almond milk

3 tablespoons chia seeds

1/4 cup gluten free oatmeal

2 tablespoons raisins

1/4 cup chopped gala apples

1/2 teaspoon cinnamon

1/4 teaspoon ginger

pinch of sea salt

ALWAYS DREAM OUT LOUD! 

Raw Cinnamon, Apple and Raisin Chia Pudding
Raw Oatmeal Cinnamon, Apple and Raisin Chia Pudding

Directions

Add the non-dairy milk with all the ingredients in your mason jar or bowl and mix well. Allow the mixture to rest for 10 minutes and stir again until thoroughly combined.  Put the lid on the mason jar or bowl and put it in the fridge for overnight, so the chia seeds can fully absorb the flavor and soften. In the am you can remove the lid and add more non-dairy milk, apples and raisins, if you desire. I topped mines with also a little more cinnamon. This can be refrigerated for 2-3 days, if stored in an airtight container.

Set the Table with Love. 🙂

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.

RAW Blueberry and Oatmeal Muffins with Lemon Zest ( Eat your skincare)

It’s the New Year and everyone is thinking about detoxing out all of that holiday feasting.  Did you know eating more Raw foods not only is awesome for your healthy, but for your skin, hair and nails as well. I did a diet of only Raw and Vegan for almost 6 months. My hair grew faster, my nails were so much stronger and my face had this beautiful glow. Well ,B’Tyli Natural Skin Therapies also helped with that, but my eating gave me an extra glow.

So, today I woke up wanted something with blueberries. This recipe came to me. I think it will be one of my favorites. I am going to try making Raw Banana Nut muffins, and  Raw Orange and Cranberry muffins, and, and, and. LOL. Enjoy! Happy New Year! Oh yes, please this year Set the Table Love!   RAW Blueberry and Oatmeal Muffins with Lemon Zest

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INGREDIENTS 1/2  cup of distilled water as needed

2 ½ cup gluten-free rolled oats

1/2 cup ground flax-seed

1 cup raisins

1  blueberries and half of cup for garnishing

1/3 cup maple syrup or honey

1 tbsp cinnamon 1 tsp

vanilla extract

1 tsp sea salt

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INSTRUCTIONS In a food processor, process rolled oats into a flour. Add in  flax-seed and process. Add raisins and process. Add in the rest of the ingredients to the mixing bowl and mix well. If the dough is too sticky add a few more oats. If the dough is too dry add a little water as needed. I used about a tbsp of water to soften my dough. Add your mixture to muffin pan tray to shape. I placed mine in the fridge for 10 minutes to mold and removed from mold and topped with blueberries, lemon zest and dust of honey powder.