Easter – SET the TABLE with LOVE

Asparagus with a Ground Mustard Champagne Vinaigrette

Published on April 20, 2019 by Life with Lisa Washington2 Comments

As I promised here is another healthy Easter side dish you can prepare super fast, but fast doesn’t mean you are skimping on flavor. Yes, I love how the shaved parmesan pulls this dish together. Enjoy and Always Set the Table with Love. 💕

Happy Easter.

TIP: The vinaigrette will last for a week in he fridge. Put it in an air tight container.

Ground Mustard Champagne Vinaigrette

Ingredients:

• 1/3 cup Champagne vinegar

• 2 tsp ground mustard

• 1 lemon, juiced

• 1 small shallot, finely diced

• 1 tsp honey

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/2 cup olive oil

Add all of the ingredients except the olive oil to a mixing bowl and whisk together. Slowly add the olive oil and whisk vigorously until the dressing is combined.

Drizzle over the asparagus, right before serving or toss the asparagus in the dressing top with shaved parmesan (optional)

Asparagus

Ingredients :

• 1 bushel of asparagus or more based on how many you are serving.

• Salt and pepper to taste

Directions:

1 Heat blanching water: Fill a medium saucepan halfway with lightly salted water. Bring to a boil.

2 Prep the asparagus: While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough, white bottoms and discard.

Cut the spears into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

3 Blanch the asparagus: Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.

4 While the asparagus are still hot, toss them in a bowl with a generous amount of the Ground Mustard Champagne Vinaigrette or plate the asparagus on a pretty platter and drizzle the vinaigrette over it and shave parmesan over top.

Salt and pepper to taste. Serve warm or room temperature.

Easter Side Dish ~ Roasted Parmesan Brussels Sprouts

Published on April 15, 2019 by Life with Lisa WashingtonLeave a comment

Easter is in a week and everyone is getting their menus ready. The typical Easter dishes usually includes, of course a Baked Ham with Brown Sugar , Classic Deviled Eggs, Macaroni and Cheese and perhaps Scallop Potatoes. Just listing all of that makes me hungry. I love these dishes and I will definitely be making my Four Cheese Macaroni and Cheese, but I do enjoy a few lighter side dishes. One of my favorites and it’s super easy, is my Roasted Parmesan Brussels Sprouts. They are crispy on the outside from the parmesan and nice and soft on the inside. I get it, not everyone is a brussels sprout fan, but throw some cheese on something and honey they will eat it. All kidding aside these are pretty good and they are super easy.

If you are the one that is preparing Easter dinner, my advice, do not make every dish super complicated. I leave that to about two or three dishes and the rest is delicious and easy side dishes. Entertaining is all about spending time with the ones you love and sharing lots of laughs and memories, over family favorites.

For this recipe, I add a balsamic glaze sometimes with beautiful green basil leaves to give it some freshness. It’s Spring after all and herbs are an excellent way to add more flavor and brightness.

Oh yeah! Do not forget to Set the Table with Love. Enjoy!

Ingredients:

1 1/2 lbs brussel sprouts (trimmed & halved)
2 tablespoons olive oil
1/3 cup grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon sea salt
balsamic glaze (optional)
basil leaves for garnish

Instructions:

Heat oven to 425 degrees. Add parchment paper to a cookie sheet.
In a bowl, combine the trimmed and halved brussels sprouts with the remaining ingredients. Toss together to coat all the brussels sprouts.
Lay the brussels sprouts onto the cookie sheet, separate them, so they do not touch. This will help them bake and steam.
Add a little more parmesan cheese on top of each one, to help created a crust.
Cook 16-18 minutes. Serve Immediately or add balsamic glaze and basil as a garnish.

Roasted Parmesan Brussels Sprouts with Balsamic Glaze

Raw Carrot Cake bites for Easter. How to use up your carrot pulp from juicing.

Published on April 12, 2017 by Life with Lisa Washington3 Comments

Tuesday is my day to get refueled from the weekend and a super busy Monday. Mondays are one of my busiest times of the week, very rejuvenating but I am moving from one thing to the next.

I have an early morning Life coaching and Reiki session and right after, I teach my yoga class and then I am off to do B’Tyli Natural Skin Therapies work, plus other things that my Creative Marketing Director, Kristina Millsaps has on the agenda. So, let me tell you when Tuesday rolls around I am ready to go and set in my yoga teacher’s studio and her peaceful presence, for 1 hour and 30 minutes and receive my healing and bliss. Tuesdays, also calls for a little work. I really don’t consider this a work day, because I get to make raw food and let out some creative energy. I love making raw foods for my clients, because it sends healing to them and I always make enough for leftovers for me. 🙂

Today was all about the carrots. I juiced carrots for a yummy raw carrot and ginger soup, this juice also was used to make a raw carrot and ginger dressing for a beautiful cruciferous salad. Cruciferous salad?

Cruciferous vegetables have risen in popularity recently due to their apparent cancer-fighting properties. This large group of plants is diverse, each providing strong, unique flavors. It is named after the Latin word for crucifix because the blossoms of these plants resemble a cross.

Cruciferous vegetables include:

arugula

bok choy

broccoli

Brussels sprouts

cabbage

cauliflower

kale

radish

turnips

Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Fiber is an important nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer.

Cruciferous vegetables are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation and reduce the risk of developing cancer. SOURCE : HEALTH LINE CRUCIFEROUS VEGETABLES BENEFITS

But, hmm… what to do with the all the carrot pulp. I decided to make these yummy Raw Carrot Cake bites. I shaped them like Easter eggs, because I thought these would be so pretty on the table at Easter. Raw vegan or not, you will love these little bites. They are very versatile, you can use your favorite nut, add your favorite spices, like cinnamon, nutmeg, and pinch of clove. Also raisins or dates will work just find in this recipe. I did not use nuts for this recipe. I love nuts, but sometimes we can have a love hate relationship and today my body said, NO NUTS! 🙂

I hope you enjoy this recipe and maybe add it on your table for Easter or any day of the week. Happy Easter Everyone! Enjoy setting your table with love.

INGREDIENTS

1 cup gluten free rolled oats
1/2 cup sunflower seeds
1/2 shredded unsweetened coconut, set aside 2 tbsp for garnish
3/4 cup dried raisins
1/2 cup carrot pulp
1 tsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ cup water or more if needed

INSTRUCTIONS

Blend oats, sunflower seeds, 1/2 cup coconut in vitamix (food processor should work too) until you get a fine consistency like flour.
Add in dried raisins, pulse a few times to break them up then add carrots pulp, maple syrup, vanilla and spices.
Slowly add in water. You looking for a consistency of nice slightly wet cookie dough
Roll dough into balls, like the shape of Easter eggs and cover in shredded coconut if you want.
Enjoy!

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