Well I have been with my husband for almost 25 years and I have a few failing thoughts on that, which has helped me get to this right here, with time and practice. When you are happy, you make others happy around you. Deal with yourself first. The other one is this, Love is not complicated. A quote from my husband. “Marriage (relationships) can be challenging, but love is easy.” I totally agree with him. I think about all that the Bible mentions about love and it’s a pretty wonderful thing God designed, he designed Divine love:
Who doesn’t want that? But we hear so many times; love sucks, love is hard, love is for losers, love is not real, etc., etc., of more negative love affirmations.
What we are experiencing in life is not love itself as it was designed by the Divine to be. We are experiencing are our beliefs about love and love is being filtered through that thinking. The truth is we are dealing with our past experiences, perspectives and idiosyncrasies, but love is still the same as God created it to be, our baggage just happens to be tagging along, giving it a bad wrap.
When you realize that, your heart can stay open to love and you can deal with what’s truly going on. We think things like, if he loved me he would call more, if she loved me, she would have known not to say things like that. But not necessarily, love has nothing to do with someone being inconsiderate, forgetful, selfish or just plain immature. Deal with the issue, then ask yourself is Divine love here? If not, is this relationship worth calling Divine love into it? Or do you need to practice Divine love for yourself and move on.
Love, this Divine Love, true love is a God given gift to us all. We have to practice this love in our own lives first, before being able to practice with someone else fully. It’s your right to be loved like this. Recognize it. Understand it. Live it and allow it to Live.
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:
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.
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.
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
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.
I remember growing up and going to those cafeterias with my family, that served the, Blue Plate Special, which included one meat, two veggies, bread and a drink. My family loved these deals, they were inexpensive and you got a good amount of food for the price. It was a great deal for a family of 5 and my dad and brother could eat, so they were in heaven.
My favorite thing was the veggie specials. You got all these yummy vegetables on your plate . I would fill my plate with collard greens, green beans and potatoes, sweet potato mash, corn and a big piece of cornbread. Well, here is my version of a veggie plate special.
The awesome thing about this version, it’s totally Farm to Table and still very inexpensive, but much fresher and a bit more creative. Hope you enjoy! Hey, let’s eat more veggies and support local farmers. As always, remember to Set the Table with Love.
Preheat the oven to 400. Line a baking sheet with parchment paper.
Slice the eggplant in half lengthwise, then cut each half crisscrossed. Drizzle olive oil over them and sprinkle dried thyme and sea salt over each eggplant.
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.
Charred Okra and Lemon
For the okra:
Trim the stems from the okra and cut each pod in half lengthwise. Place in a large bowl, add the salt, and toss to combine; set aside.
Heat a large, cast-iron skillet over high heat until very hot, about 3 minutes. Working in 2 to 3 batches so as not to crowd the pan, add the okra, cut-side down in a single layer, and sear undisturbed until charred on the bottom, about 2 to 3 minutes. Flip the okra and cook until crisp-tender, about 30 seconds more. Remove to a medium bowl.
Remove the pan from the heat, add the okra in the bowl. Recipe from Chowhound: Charred Okra
For the lemon:
Cut a medium lemon into slices . Add the lemon to the okra pan, allow to cook until caramelized, about 1-2 minutes. Remove from pan and place in a separate bowl.
Sautéed North Georgia Candy Squash
Peel the squash. Cut it in half, right in the middle of the squash, where you have rings of the squash. Remove the seeds, cut the squash into 1/2 inch rings. In a large sautéed pan, add enough olive oil to cover the base of the pan, cook on medium heat. Add the rings, add salt and smoked paprika to the rings and allow to cook until golden brown on one side, 2-3 minutes, flip them over and sauté the other side, add salt and the smoked paprika and sauté into golden brown and tender.
Serve the veggies on a nice plate and even add a piece of Gluten Free cornbread
I love Mother’s Day. I have two boys, one 29 and my youngest is 15. I have two grandchildren, I adore and could get up with a biscuit and some gravy. They are truly yummy. My favorite thing growing up as child was to think about how I was going to make my mom feel special for Mother’s Day. Of course, I did the usually cards with macaroni glued to them and flowers, candy and little things I made with popsicles sticks. Okay, I need to confess soon as I wrote, macaroni, I thought about my mom’s cheesy, buttery, gooey macaroni and cheese, bubbling over in her special mac and cheese glass bowl. So where were we? Yes, Mother’s Day. One year I came up with the idea to make my mom, breakfast in bed. Now granted I was about 9 years old and I never really cooked a meal all by myself, but I was determined to do this for her.
I went into the kitchen very quietly. I made sure not to make a sound. I remember opening up the fridge and getting out, bacon, eggs, butter and the orange juice. Yes. I was going to make my mom, a good old southern, bacon and eggs breakfast. I put on a cup of coffee, aka, hot water and Folgers, put the cast iron skillet on the stove and added the bacon. It smelled so good, but it was making too much noise, so I closed the kitchen door.
I added the eggs to the skillet, with lots of butter, just the way my mom did. Well, maybe too much, but hey I was 9. I cracked the eggs, very gently into a bowl and used a fork to gently whisk them. I was doing something. I felt like my mom, for just a moment. I remember my little sister and brother getting up. I pulled them in the kitchen and demanded they keep quiet. We made our brother sit at the table quietly and my sister made the toast and poured the juice.
All of a sudden I hear footsteps. I wanted to cry. Oh no, it will not be a surprise anymore, I thought. But, it was my dad. He open the door very slowly. It seemed as if, it took forever for him to open that door and for me to see, it was Dad, not Mom.
He asked with a smile on his face, What are you guys doing? We replied, Making mom breakfast. He left out and said, Okay, carry on.
It was almost done. I had my sister run into the dining room and get a pretty tray from our china cabinet. We got a rose from my Dad’s rose garden and put it in a nice vase. I was so proud of that breakfast. The toast was a little burnt and the the bacon on the crispier side, but my eggs were awesome. We carried the tray to her bed and the best thing about that day that I remember, is my mom’s face when she say we had made her breakfast in bed.
Just writing this makes me cry. She has been gone for 14 years now and I miss her as though it was yesterday, when she left this Earth. She kissed me, my sister and brother and said, Thank you so much, this makes mama feel special. But I remember the special look in her eyes she gave me. She was so proud of me, she knew how much this meant to me. I will never forget that look as long as I live. She ate that breakfast as though it came from a five star restaurant. This is properly where my love of cooking for those I love comes from. The day I first Set the Table with Love for my Mama.
Thanks everyone for taking time out to read this post. I usually don’t write long. I just get to the recipes, but that will change. I believe setting the table with love, is much more than just good healthy food, it’s about expressing love and that love being experienced through food.
Happy Mother’s Day. 🙂
Check out these links for some yummy Mother’s Day breakfast and brunch idea.