Penne Pasta with Sweet Peas Roasted Tomatoes Mint and Lemon Zest with a Green Apple Mint Salad

Yes! It’s winter and our bodies are craving those wonderful comfort foods, like l a big bowl of chili with jalapeno and cheddar cornbread or some creamy mac and cheese, but it’s good to give the digestive tract a little rest, even in the cold wintry months.

Today I was missing summer, so I decided to make this wonderful pasta and salad dish. I used one of my new favorite gluten free pastas, brown rice penne fromJovial Foods I love the nuttiness of their pasta and it holds up to it’s form.

This recipe honors a few of spring and summer’s produce, mint, lemons and sweet peas. I roasted some cherry tomatoes to give it a nice burst of smoky citrus flavor and a few pieces of mint leaves with a bit of lemon zest, well just say, it’s summer in your mouth.

The Green Apple Mint salad makes a wonderfully refreshing side. I love making my own vinaigrettes and this balsamic mint dressing could be one of my favorites. I hope you enjoy a bit of summer in these recipe.  Make sure you stay warm and Set the Table with Love.

pastaandsalaad
Brown Rice Penne Pasta with Peas and Roasted Tomatoes with a Green Apple Mint Salad

Penne Pasta 

Ingredients:

1/2 cup Jovial Penne Pasta

1 cup cherry tomatoes

1/2 cup organic sweet peas

2 tbsp lemon juice

lemon zest

mint leaves, for garnish

cracked black pepper and kosher salt to taste

drizzle of good Extra Virgin Olive oil

Directions:

Preheat the oven to 400 degrees.

Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Once roasted set aside.

Add penne pasta to a pot of salted boiling water. Cook according to package direction. Drain and place back on the stove on low heat, add peas and lemon juice. Allow peas to just heat up and remove from heat.  Add pasta, peas and roasted tomatoes into a bowl, add lemon zest, mint leaves and gently toss. Drizzle with some good extra virgin olive oil and add a squeeze of lemon juice.

salad1
Brown Rice Penne Pasta with Peas and Roasted Tomatoes with a Green Apple Mint Salad

Green Apple Salad

Ingredients: 

1 medium green apple

Bib lettuce or your favorite leafy greens 🙂

Cranberries

Pumpkin seeds

Sunflower seeds

Baby mint leaves, as garnish

Instruction:

Cut the apples, as desired. Gently tear the bib lettuce into desired pieces and place in a bowl, top with the cut apples, cranberries, pumpkin and sunflower seeds. Add drizzle with the Balsamic Mint vinaigrette.

Balsamic Mint Vinaigrette

Ingredients:

1 teaspoon finely minced shallot

3 tablespoons aged balsamic vinegar

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

1/4 cup extra virgin olive oil

Directions:

Place the shallots in a small glass jar with a secure lid.  Add the balsamic vinegar, the salt and the pepper. Pour the olive oil into the jar. Put the lid on the jar tightly, and shake vigorously, and add to the salad right before serving.

 

 

 

Antioxidant Powerhouse Spaghetti Squash Bowl

Today on my Facebook Live video, I talked about eating Antioxidant Powerhouse foods.  Here’s the deal, we get these list of foods to eat, and then what?  How do we convert them into delicious and balancing meals? Well no worries, I got you. Today I made a Spaghetti Squash Bowl using foods high in antioxidants. So, what’s an antioxidant?

“Antioxidants include some vitamins (such as vitamins C and E), some minerals (such as selenium), and flavonoids, which are found in plants. The best sources of antioxidants are fruits and vegetables. You can find flavonoids in fruits, red wine, and teas.” Source: WEBMD. 

Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries

I truly believe, our well being is in the foods we eat and drink. This recipe is loaded with vitamin C, E, beta carotene and flavonoids. It’s very simple, healthy and above all, super delicious! You can switch out some of the ingredients to truly make this recipe your own. Instead of lentils you can use chickpeas, instead of spaghetti squash, use butternut squash. The possibilities are endless. But, before we get into the recipe, let me share with you a list of delicious super antioxidant foods you might want to try incorporating in your menu this week and some reasons why you should eat them:

 

  • Slower signs of aging, including of the skin, eyes, tissue, joints, heart and brain
  • Healthier, more youthful, glowing skin
  • Reduced cancer risk
  • Detoxification support
  • Longer life span
  • Protection against heart disease and stroke
  • Less risk for cognitive problems, such as dementia
  • Reduced risk for vision loss or disorders like macular degeneration and cataracts
  • Antioxidants are also added to food or household products to prevent oxidation and spoilage Source: Dr. Ox

Antioxidant Powerhouse List:

  1. Dark Beans
  2. Dark Chocolate
  3. Small Red Beans ( adzuki)
  4. Pecans
  5. Red Grapes
  6. Apples
  7. Plum
  8. Extra Virgin Olive oil
  9. Blackberries
  10. Winter Squash
  11. Carrot
  12. Raspberries
  13. Sweet Potatoes
  14. Black Beans
  15. Kiwi
  16. Green Tea
  17. Clove
  18. Butternut Squash
  19. Sweet Cherries
  20. Kale
  21. Blueberries
  22. Cacao Powder

Spaghetti Squash Bowl Recipe

INGREDIENTS:

  • 1 spaghetti squash
  • 2  tbs olive oil, divided
  • 1 cup sprouted lentils
  • 1 cup chopped kale
  • 1 mini red, orange and yellow bell pepper, chopped
  • 1/2 cup pecans, chopped
  • 1/4 cup sunflower seeds
  • 1 tbs honey
  • 1 tsp smoked paprika
  • 1/4  cup chopped cherries
  • 1/4 cup dried cranberries
  • 1 tbs chopped fresh basil
  • 1 tsp orange zest
  • 1 tablespoon orange juice juice
  • salt salt and black pepper to taste
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
INSTRUCTIONS
  1. To prepare the spaghetti squash, preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half.
  2. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 30-40, until the interiors are easily pierced through with a fork.
  3. Meanwhile, sauté the chopped kale over a medium heat. Add a tbs of olive in a sauté and chopped kale, a little sea salt and stir.  Cook the kale until it has withered just a bit, you want it to still have some crunch, so about 2 minutes on medium heat.  Remove from heat and set aside. In another sauté pan, add the nuts, honey, paprika and a pinch of sea salt over a medium heat.  Stir and allow the nuts and seeds to heat up, for about a minute, Remove from heat and add to a bowl, so they can harden.
  4. Once the squash is done, remove with from the oven using oven mittens.  Being to assemble the bowls, use a fork to  remove most of the squash, add spaghetti squash to a bowl. Add a little olive to the spaghetti squash, then add the kale, chopped peppers, some of the nuts and seeds, set a few aside as a garnish, add the cherries, cranberries, fresh basil, and orange zest. Toss and drizzle some of the juice from the orange over everything and a little more olive oil, if desired. Add the mixture into the spaghetti squash bowls and garnish with the remaining nuts and seeds. Enjoy.

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding

Eat your skincare recipe :

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
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding

The 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.

The Smoothie 

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.

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding

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.

Assembly

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.

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding

RAW Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce

I love going to the grocery store and picking up ingredients you don’t’ find in a typical American household, like japanese radishes, lychee fruit, dandelion leaves and yes Napa cabbage, to just name a few. I picked up these beautiful napa cabbages at my local grocery with no real idea what to do with them. I love to chopped them up in my healing broths, but not this time. I had something hardy, crunchy and so fulfilling for these guys. Raw Napa Cabbage Tacos. Yes!! Who doesn’t love a good taco? Raise your hand. Okay, maybe one person, put your hand down. LOL. 🙂

Here’s a simple start to your mind going wild with possibilities for this recipe. Enjoy. Oh yes, please Set the Table with Love.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Raw Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce. 

( you can use more of each ingredient if you like, fill those cabbages up)

2 large Napa Cabbage leaves, cleaned

1 cup alfafa sprouts

1/2  cup chopped poblano peppers

1/2 cup chopped red bell peppers

1/2 cup chopped organic green apples

1/4 cup chopped cilantro, for garnish

1/2 cup raw organic corn

1/2 cup chopped avocados

1/2 cup chopped mangos

1/2 cup of sliced red cabbages

sea salt, ginger powder and cayenne powder to taste

Directions: 

Place all ingredients on the side on a platter and season them to taste. Start making your sauce.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Avocado, Ginger and Lime sauce

1/3 cup water or more, if needed

2 tbsp. lime juice

1/2 tsp. sea salt

1/2 avocado

1 clove garlic

1 tsp organic honey

1 tsp. powder ginger

cayenne pepper to taste

Directions:

Place all ingredients in a blender or food processor and blend thoroughly. Taste and more water or spices if needed. You want a sauce that is easy to pour over your tacos. I had to add a little more water, but starting out with less is better. You can always add more later.

Assembly:

Place your cabbage on a nice plate. Add your sprouts first, spread them out, add the other ingredients as you like. I added my soft ingredients like my mangos and avocado last so they would not get mushy under the rest of the vegetables. Drizzle your Avocado, Ginger and Lime sauce on top of your Napa Cabbage Tacos and enjoy.