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.

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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.

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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.

 

 

 

Vegan White Bean Chili

It’s another cold day in Georgia and we got some snow. Yes! I love when it snows here. Everything shuts down, because that’s how we do it in the south. 😊

I love it because it gives our family a chance to get quiet and slow down the hustle and the bustle of life and just be inside and enjoy a nice fire, watch our favorite movies and get outside and attempt to make a snowman ⛄️ .

Vegan White Bean Chili in the Snow ❄️ When it’s this cold, it’s time for some chili. Instead of the traditional chili with dark kidney beans, I am using cannellini beans and making Vegan White Bean Chili. I love the buttery flavor of cannellini beans and they don’t cook very long, since I am using precooked beans. This recipe is quick, easy and full of flavor. I spiced it up with some spicy poblano peppers and a little cayenne never hurts .

Enjoy and always remember to Set the Table with Love.?💕

Vegan White Bean ChiliIngredients: 3 cans or jars of Cannellini Beans ( I used Jovial Organic Cannellini Beans)

2 tablespoons extra virgin olive oil

1 yellow onion large, chopped

3 cloves garlic, finely chopped

1/2 cup chopped poblano peppers

6 cups vegetable broth

1 tablespoon nutritional yeast

2 teaspoons ground cumin

1 1/2 teaspoon Italian herb seasoning (no salt)

1/4 teaspoon ground cloves

1/2 teaspoon cayenne pepper

1 teaspoon sea salt

dash black pepper

Instruction:In large sauce pot heat the oil. Add the onions and sauté until transparent about 10 or 15 minutes.

  • Add the garlic, peppers, ground cumin, dried Italian herbs, ground cloves and cayenne pepper.
  • Sauté 2 minutes.
  • Add the beans
  • Add 6 cups of the vegetable broth, stir and bring to a boil
  • Add the nutritional yeast, sea salt and pepper.
  • Turn on low heat and cook for about 10 minutes ( do not overcook, or the beans will become mushy)

Three Bean Vegan Burger with Triple Berry Srirachi Sauce

Here is what we will be making at Williams Sonoma on Saturday, for my “Plantiful and Healthier You” in 2018. I did a cooking class and these burgers were a hit, even the meat eaters loved them. The thing about this recipe, is you can add different beans and legumes to give change the texture and flavor. I sometimes use lentils, instead of black and red beans and when you add different flavors like, sundried tomatoes, basil and a piece of mozzarella, you get a total new burst flavor.  You can also keep it very vegan and add vegan cheddar, mustard, ketchup, a good pickle,  and you have a good old fashion American burger. It is not as hard as we think, to incorporate more plant based foods in our everyday diet. All we have to do is take our regular meat recipes and look for ways to add more veggies, or substitute the meat for a vegetable options.  The best to start is with pizza, spaghetti, lasagna and even now with this recipe, burgers.  The big thing here, is to get creative in the kitchen, while add more healthy foods to your diet, that are good for you and your family.

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Three Bean Vegan Burger with Triple Berry Srirachi Sauce

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Three Bean Vegan Burger with Triple Berry Srirachi Sauce

Ingredients:
1 cup Kroger’s organic triple beans or any store bought brand ( cooked)

1 small red bell pepper (chopped)

1/2 cup chopped smoky sundried tomatoes

1/2 cup of chopped onions

1/2 tbsp of chopped garlic (fine)

1 tsp of olive oil

1/2 cup gluten free oats

1 tbsp of ground flax seed flour (binding)

1 tsp chili powder

1 tsp of smoked paprika

1 tsp of garlic powder

1/8 tsp chipotle powder

1/8 tsp of sea salt or more to taste

 

Directions:

1. Heat a pan, add a tsp of olive oil and garlic. Once it starts to sizzle,
add chopped onion, sundried tomatoes and peppers. Cook for few minutes until
they are slightly mushy. Season with salt, pepper and red pepper
flakes. Cool the mixture and set aside.
2. In a mixing bowl, add cooked beans with your
hands or back of a spoon, mash them together. Add the vegetable
mixture, the spices, gluten free oats and flax seed to mixture. Mix well and adjust
salt & pepper if desired.
3. Take a small ball of the mixture and make patties out of
them. I like to allow my patties to set in the fridge for 30
mins., so they can harden. This will allow them to keep their shape
during cooking.
4. When ready to cook, heat rest of oil in a pan and add one patty at
a time,, no more than four in a medium saucepan. Cook each side on medium low heat, until it’s crunchy and golden
brown.  Don’t flip the patties often. Just cook them slowly each side
for 4 to 5 minutes and gently flip with a wide spatula. Lay on a
toasted bun and add the triple berry srirachi sauce, lettuce and any of your favorite toppings, better yet add it on a bed of greens with our favorite vinaigrette.

Makes 4 – 5 medium size burgers.

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Three Bean Vegan Burger with Triple Berry Srirachi Sauce

Triple Berry Srirachi Sauce

This is very simple recipes

1 cup Triple Berry jam

1/4 cup blueberries

1 tsp srirachi sauce

In a small saucepan, add the triple berry sauce, the berries and the srirachi sauce under a medium heat, stir and allow the berries to cook down for about 10-15 minutes.  Remove from the heat and allow to cool down. Once the sauce is cool, add to the your bun or on top of your burger.  This sauce is amazing over some toast with a cup of cinnamon tea, or mix with apple cider vinegar, olive oil and make a nice vinaigrette.

 

 

 

 

Healthy Alternatives for Chips ~ Roasted Red Curry Chickpeas

So the biggest thing that gets me when I am trying to eat healthy, is having that crunchy and salty experience of a potato chip. I must have the crunch! I am slave to the crunch. The great thing is there is so many other alternative out there, that is so much more healthy for you and delicious.

Kale chips and Zucchini chips are a very good option and I got you covered, click the links to try these yummy crunchy alternatives, Spicy Garlic Kale Chips and  Zucchini Chips  recipe. But if that doesn’t take care of your crunch, my Roasted Red Curry Chickpeas are loaded with fiber, plant-based protein and a bit of a nice crunchy bit. They are super easy to prepare and make a  wonderful on the go snack.

Red Curry Chickpeas
Red Curry Chickpeas

For the Red Curry Roasted Chickpeas

Ingredients:

1 can of organic chickpeas

1 tbsp of olive oil

1/2 tbsp of red curry powder, more or less based on your preference

1 tbsp of  no salt garlic herbal seasonings

sea salt and cayenne pepper to taste

Direction:

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 with red curry powder, no garlic seasoning and sea salt and cayenne pepper, to taste.  Spread on a baking sheet with parchment paper and bake for 30 to 40 minutes, until browned and crunchy.

 

Vegan Coconut Curry Sweet Potato Soup with Spicy Chickpeas

It is sniffle season and we all are looking for ways to keep the yuckies away. I love to use food to help my family stay healthy and to get us back on our feet when the household is being raided by a stubborn cold.  My go to is a good clean, healing soup. I have a few on my blog that you can try during the allergy and cold season. They taste delicious and just might do the trick to get you and your family back on your feet. The only soup that is purely medicinal is my For Cold Season ~RED soup  . A few other tips during the cold season you may want to try:

Vegan Coconut Curry Sweet Potato Soup
Vegan Coconut Curry Sweet Potato Soup

 

  1. Drink plenty of clean fluids, like water, herbal teas and veggie broths.
  2. Get plenty of rest, when your body needs it.
  3. Get a little sunshine, Vitamin D does a body good. Light walks helps get circulation moving and helps removes mucus from the body.
  4. Do a little gentle yoga and deep breathing.
  5. Eat salads everyday.
  6. An apple will keep the doctor away and  few oranges. Fuel up with these fruits, because they are loading with vitamin C and fiber.

I have several soup recipes on the blog, so please click on the links below and try them out. Here’s to a speed recovery, so you can Set the Table with Love.

Spicy Garlic and Onion Soup ~ Thy medicine

S3 ( Smoothies, Salads and Soups) For A Happy Healthy Summer

Tri Color Carrot and Lentil Soup with Pistou

Vegan Coconut Curry Sweet Potato Soup

VEGAN COCONUT CURRY SWEET POTATO SOUP
• 1 small white onion, diced
• 2 cloves garlic minced
• 1 large sweet potato, cubed
• 2 Tbsp yellow curry powder
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp cinnamon
• Pinch of nutmeg
• 3/4 tsp sea salt + 1/2 tsp pepper
• 3 cups coconut milk (full fat) and 1/2 cup low sodium vegetable broth

 

DIRECTIONS:
In a large pot over medium heat put 1/2 Tbsp coconut oil in the pot.  Add the onions. Cook for a few minutes and then add garlic and stir.
Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, add all the spices.
Cook for 5 minutes, stirring frequently. To help pull out the oils from the spices.
Add 1/4 tsp more salt and pepper and the coconut milk and 1/2 cup low sodium vegetable broth. Then cover.
Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
At the end of 25 minutes, taste and adjust seasonings as needed. Then puree using a blender. Transfer back to the pot, and allow to simmer for 3 minutes to thicken on low heat. Serve in a bowl with cilantro and spicy sautéed chickpeas. Enjoy!  Will keep in the fridge for 3-4 days and the freezer for a month.

 

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

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?

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Raw Carrot Cake Balls for Easter

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

 

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.

If life gives you Lemons, Make Meyer Lemon Confit

I love trying new things.  My new love outside of poaching white fish in butter, is this making confits.  What does confit mean: Confit (/kɒnfi/, French pronunciation: [kɔ̃fi]) comes from the French word confire which means literally “to preserve,” a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Usually you hear this word in fine dining  restaurants, duck confit or goose confit, meaning the bird has been cooked in it’s own fat. Yes! Actually. I prefer making confits with citrus. A lemon confit is the same idea, but I am using olive oil to slowing cook the meyer lemon rinds in. It makes an excellent condiment to any dish. You can use it on toasted breads, drizzle on salads, vegetables and as I did today on a piece of broiled pacific cod. This is a very simple and easy recipe, that I adapted from Naomi Pomeroy Taste and Technique Recipes to Elevate Your Home Cooking. 

Meyer Lemon Confit
Meyer Lemon Confit

Ingredients:

Lemon Confit

Rinds of 3 lemons

1/4 teaspoons dried fennel seeds

1/4 teaspoons red chili pepper flakes

2 teaspoons organic cane sugar

1 1/2 teaspoons sea salt

2 cups extra-virgin olive oil

2 cloves garlic

Directions:

Cut away most of the spongy white pit of the rinds, leaving only the yellow peel. Cut the trimmed rind pieces into strips 1/8 inch wide and 1 inch long.

Place the strips in a 2 quart saucepan and add the fennels seeds, red chili pepper flakes, sugar, salt, olive oil and garlic cloves. Place over very low heat and slowly simmer. You want it simmer to point you see tiny little bubbles. You will need to stir this often, to make sure the sugar and salt dissolves. You do not want the mixture to fry the lemon rinds, so keep a close eye on it. I had to take mine off the heat at least 3 times and put it back on the low heat, so it would not fry. Naomi suggest using a diffuser, but I did have one of those. If you keep it on a low heat and just keep a good eye, it will be fine.  It takes about 20 minutes for the rinds to simmer and cook until they are soft. Take a fork and remove one out from the oil to check the consistency. Once they are soft, remove from heat and set aside, covered, at room temperature to allow the flavors to come together overnight. Store in airtight container in the fridge for up to 3 months.

I poured my meyer lemon confit over this beautiful piece of pacific cod.

Broiled Pacific Cod with Meyer Lemon Confit, Sautéed Kale with Garlic and Blistered Cherry Tomatoes
Broiled Pacific Cod with Meyer Lemon Confit, Sautéed Kale with Garlic and Blistered Cherry Tomatoes

 

Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade

There is nothing like a beautifully delicious salad, but sometimes it’s really hard to eat salad during the winter. So I opt out to making warm salads. Yes, salads can be warm, you still get your greens and veggies but sautéed a bit. Here is one of my favorite salads. I love mediterranean ingredients, like artichokes and kalamata olives. This salad includes them both, but with a little twist. The great thing about salad, you can throw in all your favorite ingredients. Instead of just putting the olives in this salad I made an olive tapenade and spreader it on gluten free toast is a great alternative. In a later post, I will show you how to pump up your olive tapenade with plant based protein. But, until then enjoy this recipe. Always remember to Set the Table with Love.

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Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade

Ingredients:

1 can white beans, rinsed and drained

1/2 cup red onions, diced and extra tablespoon for garnish

1/2 cup red bell peppers, diced

2 garlic cloves, peeled and diced

2 tablespoons olive oil, in a sauce pan, to sauté veggies

1 tablespoons garlic herb seasonings

1 teaspoon garlic powder

salt and pepper to taste

2 bunches of kale, rinsed, dried with a paper towel, leaves roughly chopped

1 bunch of chard, rinsed, dried with a paper towel, leaves roughly chopped

1/2 cup artichoke hearts, marinated

Directions:

Add 1 tablespoon of oil to a sauté pan, on medium heat and then add the diced onions and peppers. Sauté until soft. Add diced garlic and sauté for 1-2 minutes. Add beans and stir. Add the spices and stir gently, to keep the beans in tack. Cook for another 5 minutes. Set aside once cooked. Add the remaining oil into the pan on medium heat. Add the kale and chard, sauté for 2 minutes, you are just welting the leaves. Remove for heat and set aside

Olive Tapenade Ingredients:

1 cup pitted black olives

6 small capers

1 garlic clove

3 tablespoons olive oil

Directions:

Mince the garlic clove. Place olives, minced garlic, capers and olive oil in blender. Blend until you reach a smooth spread. Add to the gluten free toast. To Assemble: Add the kale, chard, in a salad bowl, top with beans and gently toss, place artichoke hearts sparingly throughout the salad. Garnish with diced red peppers, season with sea salt, cracked black pepper and a drizzle of good extra virgin olive oil.

Butternut Squash Pilaf

Butternut Squash Pilaf is an amazing alternative to perhaps this years stuffing. It’s gluten free and loaded with lots of vegan protein and hey it’s delicious. I was able to make this dish for William Sonoma’s guest yesterday. I did a cooking demo on Healthy Holiday Thanksgiving Side Dishes! It was a hit. I love to watch people reactions when they eat food they do not normally eat on a regular basis, especially a spice or herb. This pilaf has garam masala in it, a very popular spice in India. The awesome thing about this spice,  it has some of the same spices we use for our Thanksgiving holiday recipes, such as; cinnamon, cloves, cumin, coriander and black pepper. What’s different about garam masala, is the cardamom. We usually do not use that is everyday cooking, but now you can with this recipe. It is such an amazing spice. So, the moral of this story, try new spices in some of your everyday dishes.

This dish is super easy and will look beautiful on your Thanksgiving table this year. But first Remember to Set the Table with Love.

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Butternut Squash Pilaf
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Butternut Squash Pilaf

2  cups wild rice blend, gluten free

4 cups water

1 large butternut squash, peeled and cubed ½ inch

1 tsp oil

1 tbsp dried  NO SALT garlic herb seasoning

1 tsp cardamom

1 tsp dried thyme

sea salt and white pepper, to taste. You can use black pepper if you like.

1 med. whole clove, peeled and dice

½ tsp salt

1/2 cup chopped walnuts

1/2 cup chopped almonds

1/2 cup pumpkin seeds

1/2 cup dried cranberries

1 tsp garam masala

sea salt to taste

INSTRUCTIONS
In a large sauce pan add 4 cups of water and bring to a boil. Add 2 cups of wild rice blend. Cover with a tight fitted lid, reduce heat to a low simmer and cook for 45 minutes. Drain the rice and set aside.
Heat oil in a saucepan over medium heat. When the oil is hot, add the butternut squash. Stir and add the seasonings, NO SALT garlic herb seasonings, cardamom, dried thyme, white pepper and sea salt. Stir and allow to cook for another 4-5 minutes. Add diced garlic. Stir and cook for another 1-2 minutes, until the squash has soften but not mushy. The cooking process should take 6-7 minutes.

Toast the nuts and seeds

In a sauté pan on medium heat, add your nuts and seeds. Season them with a 1 tsp of garam masala, sea salt and touch of honey. Toast them for about 1 minute, nuts and seeds can burn because they have a very high oil content.

ASSEMBLE

Add the wild rice to a large bowl. Add the squash and the toasted nuts, seeds and cranberries. Stir everything in the bowl gently, incorporating all the ingredients. Taste and see if you need to add more seasonings. Serve immediately.