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

 

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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.

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 350º. 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.

Quinoa two ways ~ Toasted and Roasted

Quinoa is one of the only complete protein grains in the vegan/vegetarian circle of life. Quinoa is considered a whole grain, but in actuality,  it is a seed, from a leafy plant that is related to the spinach family. I do enjoy a good bowl of sweet or savory quinoa, but I love to explore other ways I can use ingredients. So, this morning I kept going back and forth with the question, what should I eat, quinoa or oatmeal? I just wasn’t feeling the big bowl of either and wanted something different.

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Toasted Quinoa

 

Toasted Quinoa Recipe:

Preparation
Cook the quinoa in a large nonstick skillet over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes.

It will make slight popping sounds as it approaches being done. …
Remove the skillet from the heat.

 

How about granola? Well, I have made granola from scratch a million times, but not with quinoa. Yes! that’s the ticket. Roasted Quinoa granola. I can put this over fruit, yogurt, ice cream, whatever my heart desires. Well, if quinoa can be sweet, how about making it savory. Yes! again that’s the ticket, so I decided to roast the quinoa for my granola and to toast the quinoa for a savory corn salad, I am making for dinner tonight, boom!  Both of these recipes are easy and you could go wild with the possibilities.

I took my Roasted Quinoa and topped it over some sautéed peaches that I seasoned with cardamom, cinnamon and a little pink salt, delish and yum yum approved.

I hope you will enjoy this  complete protein healthy treat and remember to go wild with your imagination when making your granola. After it is cooked and cooled, add dark chocolate chips to it, or  us a different dried fruit, like apricots or a different nut, such as hazelnuts or pecans.  You decide, but whatever you come up with, Remember to Set the Table with Love.

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Roasted Quinoa Granola

Ingredients:
1 cup Bob’s Red Mill Old Fashioned Rolled Oats

1/2 cup uncooked Bob’s Red Mill White Quinoa

1 cups raw almonds, roughly chopped

1 cup walnuts, roughly chopped

1/2 cup raisins

1/2 cup cranberries

1 1/2  tbsp  organic cane sugar

1 tsp cinnamon

1/2 vanilla extract

pink sea salt or reg sea salt , just pinch

2  tbsp coconut oil

1/4 cup maple syrup

Instructions

Preheat oven to 325 degrees.
Add oats, quinoa, almonds, raisins, cranberries,  sugar, and salt to a large mixing bowl – stir to combine.
To a small saucepan, add coconut oil, cinnamon, vanilla and maple syrup. Warm over medium heat for 2 minutes, whisking frequently, until the two are totally incorporated.

Immediately pour over the dry ingredients and stir to combine until, everything is covered with the syrup mixture.  Arrange on a large baking sheet covered with parchment paper and spread into an even layer.
Bake for  35 – 40 minutes.  Then remove from oven and stir/toss the granola. Rotate the pan to the other side, so you can cook the other end of

the granola and bake 10 -15 minutes more, until it is golden brown. * KEEP WATCH OVER IT SO IT DOESN’T BURN.  Once done, remove from the oven and cool for 20 minutes, before serving.

Brussels Sprouts and Avocado Salad for Breast Health

Brussels Sprouts can be one of those, I love it or I hate it kind of things. I am on the lovers side of brussels sprouts, you will find plenty of recipes on my site talking about my love for these little baby cabbages.  The truth is, if they are done right you might like them, possibly, no promises.  But this recipe is one that could win you over. I also love them for their healing benefits.

According this amazing and informative article from Dr. Oz , by Rachel Beller, MS, RD, Founder of Beller Nutritional Institute, shares why brussels sprouts, a cruciferous vegetable is good for our breast health, here’s an excerpt from Rachel Beller’s article:

“Cruciferous vegetables such as arugula, broccoli, cauliflower, cabbage, brussels sprouts, bok choy and kale are rich in sulforaphane – one of the primary phytochemicals (protective compounds found in plants) that helps prevent cancer. Recent studies from the Linus Pauling Institute, which was supported by the National Cancer Institute, suggest that sulforaphane can selectively target and kill cancer cells while leaving normal cells healthy and unaffected.”

Brussels sprouts is truly a super hero for our bodies, especially us ladies, take care of your Tatas from the inside out ladies, by eating these foods listed above. I really believe you should enjoy your food, but above all, eat on purpose. I love to incorporate in my daily meals, food that are delicious and healing for me and may family. This 30 day cleanse has helped me be so created with the meals I prepare.

Food is truly Healing Art. Please enjoy this recipe and many other happy healing recipes on my blog. Oh yes, always Set the Table with Love. 🙂

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Brussels Sprouts and Avocado Salad

Ingredients:

1 teaspoon finely grated lemon zest, plus 1 1/2 tablespoon lemon juice

1/2 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

sea salt and freshly ground pepper, to taste

1 pound brussels sprouts, cleaned, trimmed and leaves separated

2 tablespoon raw walnuts

1 avocado, halved, pitted, peeled, and sliced

2 tablespoons cranberries, for garnish

Instructions:

Whisk together lemon zest and juice and mustard in a bowl. Ad oil in slow, steady stream, whisking until emulsified. Season with salt and pepper.

In another bowl, toss dressing with brussels sprout leaves and walnuts. Gently stir in avocado, season with salt and pepper, and serve immediately.

 

 

Zucchini Chips

I need potato chips, NOW!!!! Okay, breathe in, breathe out, namaste, namaste, namaste. Nope, it is still there. I need potato chips. Okay no potato chips, you took out off the house, those things that would compromise this cleanse. Yes, holistic Lisa, you are right, I did do that. Now just get creative. Okay, holistic Lisa, you are right. What’s in the house I could make into a potato chip….? Yes, zucchini.

Okay, thanks for taking a moment to read my rage of craving chips. This easy little recipe will save you from not eating the potato chips. So if you have taken them out of the house, this will save you gas money as well.  Well enough of that, let’s just get to the recipe.

Zucchini Chips
Zucchini Chips

Zucchini chips. Super easy.

1 zucchini
olive oil cooking spray
sea salt
smoked paprika
garlic powder

Preheat oven to 225 . Line a baking sheet with parchment paper or nonstick foil, and spray with olive oil. Set aside.

Slice zucchini into thin circles, about the thickness of a quarter, use a mandolin or slice with a knife, be careful.

Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with sea salt,  just a little salt, the zucchini will shrink a lot and leave you with a salty chip. You can add more later.

Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until golden brown. Remove from oven and add additional seasonings. Eat immediately. They get chewy after a few hours, so eat them NOW. LOL. 🙂

 

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.

Leftover Sangria Fruit ~ No Prob! Ginger Peach and Green Apple Crumble

So, yesterday I had some ladies over for a luncheon. It is one I have been wanting to do for awhile. Life can get very busy and we can run from one thing to the next, but the busyness of life has to take a back burner sometimes, so you can connect and show appreciation to those in your life, that support you and just maybe need a little bit of encouragement. The best way I know I how to do that is to cook for people. It truly is my love language.

 

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Ginger Peach and Green Apple Sangria Crumble
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Ginger Peach and Green Apple Sangria Crumble
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Ginger Peach and Green Apple Sangria Crumble

I have been in this mood for foods from Spain, one of my favorite things is Paella, so I made a vegan version of this dish for my friends and they loved it. I also paired it with this wonderfully refreshing sangria. I love using seasonal food, so I made a Ginger Peach and Green Apple sangria. I am a Georgia girl, so honey, we got peaches. It was a hit, but you know after you make the sangria, you are left with all this aromatic  wine infused fruit.

I looked at my happy guest and said, Girls I need to do something with this fruit. Maybe some wine infused chutney or a preserve?  I did not do anything of that, I wanted dessert, so this crumble was born.

It is delicious, sweet, tart, you taste the ginger, the peaches, the green apples, and a touch of the wine flavor comes through beautifully. I was so surprised how good it turned out. Well, enough of that babbling, here’s the sangria and crumble recipe. Enjoy and take a pause from the busyness  and Set the Table with Love for those beautiful souls in your own life.

 

Ingredients
1 bottle Pinot Grigio,
2 cups of Rosé (optional), I had it, so I used it. You can add 1 cup go Grand Marnier
Bottle of gingerale
5 medium peaches, sliced
3 medium green apples, sliced
1 tbsp freshly grated ginger)
handful of ice

Instructions
Stir all ingredients together. Chill until you’re ready to serve!

 

Sangria Ginger Peach and Green Apple Crumble

Preheat the oven 350. 

Ingredients:

Super Simple!

In a buttered greased baking dish, add all the fruit. Add 2 tbsp of gluten free flour to the fruit. Add 1 tbsp brown sugar, 1 tsp cinnamon , 1 tsp ginger powder and pinch of salt. Toss gently.

Crumble:

1 cup gluten free rolled oats
1/2 cup gluten free flour
1 cup brown sugar
1  1/2 sticks of butter
1/2 tsp sea salt
1 tsp ground cinnamon

Combine the flour, sugar, salt, oatmeal, cinnamon and butter in the bowl ,work the mixture with your hands or you can use an electric blender with a paddle attachment. Mix on low speed for 1 minute or crumble with your hands, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.