Growing up as a kid. I absolutely loved eating sloppy joes. They were one of my all times favorites, but not the healthiest. So what does a girl do when she is taking on a 30 day vegan challenge and craving sloppy joes. No problem, add beans, instead of meat. This recipe has everything in it that I remember about my Mom’s sloppy joes growing up, that sweet, sour and smokiness that made them so good. I addd french lentils to this recipes, but you can add white northern beans or dark kidney beans, if you like. I mushed up some of the lentisl to give texture and left the rest whole. Lentils are high in plant based protein and fiber, so you are not missing any protein and it’s good for you. I hope you will use this recipe in your “Meatless Mondays” or any time of the week.
FOR THE LENTILS
COOK ACCORDING TO PACKAGE INSTRUCTIONS, BUT YOU WILL NEED A CUP OF LENTILS FOR THIS RECIPE AND I USED
LOW SODIUM VEGETABLE BROTH AND WATER FOR THIS RECIPE, FOR MORE FLAVOR.
FOR THE SLOPPY JOES
2 Tbsp olive oil
1 small white onion, finely chopped
2 cloves garlic, minced
1/2 cup red bell pepper, diced
1/4 cup poblano peppers, diced
Sea salt and black pepper to taste
1 15 oz. can organic tomato sauce
2 Tbsp brown sugar,
2 Tbsp low sodium vegan Worcestershire sauce
2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
COOK YOUR LENTILS ACCORDING TO PACKAGE INSTRUCTIONS. I USED HALF VEGETABLE BROTH, INSTEAD OF JUST WATER. Once cooked, rinsed and drained, set aside.
In a large skillet over medium heat, heat your oil. Once heated, add, add oil, onion, garlic, bell peppers and poblano peppers. Season with a pinch of salt and pepper and stir to combine.
Sautè for 4-5 minutes,until the peppers and onions are tender and slightly browned. Add in the tomato sauce, brown sugar, worcestershire sauce, chili powder, cumin,garlic and smoked paprika, Stir to incorporate the spices.
Add in the cooked lentill, stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Taste and adjust flavor as needed.
I added the sloppy joes on a sweet potato with some homemade vegan coleslaw.
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.
Today on my Facebook Live post I talked about something I love sharing with my clients. Most of them have super busy schedules, but want to incorporate a healthier lifestyle and perhaps lose a few pounds, but do not need all the fuss. I like to call this my S3 plan, Smoothies, Salads and Soups, we also do a +1 for those who like to incorporate fresh green juices.
The plan is pretty simple and just takes a little creativity and prep work on your part, but I am going to get you started. So what’s the plan? Here’s the deal on S3. It’s smoothies in the morning, that consist of fruits such as, cherries, blueberries, blackberries, raspberries, apples, peaches,oranges, papaya, melons,guava and kiwi. These fruits can be added to your smoothie. I like using unsweetened non dairy milk as my liquid. Remember S3 is a gentle cleansing plan, so dairy is not included. I do suggest if you must have dairy, use yogurt. You can also add to your smoothie, nuts such as almonds, cashews, walnuts, and pistachios. This will add more protein to your smoothies. I also like to add a vegan protein mix, that’s low in sugar and carbohydrates. Get creativity! Try out new fruit and nut combinations, it’s easy, just throw it all in your blender and go for it.
For the salad: When we think of salads we think, lettuce, tomatoes and cold vegetables with yucky carrots stripes that are dry and just unappealing. You can make a salad without lettuces, but if you do use greens, make sure they are leafy greens, like kale, swiss chard, butter and bib lettuces, romaine lettuce, add different type of spinaches. But a salad can be sautéed vegetables, with some chickpeas added, some fresh herbs and dried cranberries or golden raisins. In the S3 plan, I make all kinds of vegetable salads, french lentil salads and green salads as well. The point here is to use as many vegetables you enjoy, cooked or raw and make your own vinaigrettes or buy a really good healthy one. That’s the key here, use vinaigrettes on your salads, instead of heavy creamy dressings.
SIMPLE VINAGRETTE RECIPE:
You can be so creative with vinaigrettes, add chopped strawberries, finely chopped blueberries and blackberries, if you like and there you have a fruit vinaigrettes.
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon)
2 teaspoons organic honey
3 tablespoons white wine vinegar or apple cider vinegar or balsamic vinegar
1 tablespoon water
3/4 cup extra-virgin olive oil
sea salt and freshly ground black pepper
Combine shallot, garlic, honey, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
Now for the soups, here you have a world of possibilities just as with the smoothies and the salads. The catch here is to only make broth based soups, lots of broth, this will add in elimination. Today I made a french lentil and porcini mushroom soup, it was brothy and earthy and just plan delicious. All of the carrots, onions, garlic and celery helped give me a good fiber based. When you are making your soups you want to pack them out with lots of herbs, dry and fresh, seasonings, such as turmeric, cayenne pepper, garlic, cumin, coriander, ginger,smoked paprika, chipotle and red chili peppers. All of these are anti inflammatory spices.
Here on S3 you can eat all the Smoothies, Salads and Soups you want. When you need to snack, make sure to have nuts, seeds, and vegetable and fruit handy. I would suggest the ones I listed above under what fruits are good for a S3 smoothie. You can do this plan for 3 days, 3 weeks or even 3 months. Your basically eating a vegetarian diet. I like to add eggs to make soup, a poached or boil egg gives me that extra protein I may need. You can also add eggs to your salad. If you need to eat something more than vegetarian, I would suggest fish, such as trout, salmon or mackerel. Here’s the deal, keep it simple and it will not be complicated.
How are we feeling about S3? It’s super simple and easy, it can be done.
Let’s talk about what you want to avoid during S3: Whatever time period you have decided to do this plan you want to cut back or all together avoid, processed sugar, alcohol, caffeine, red meats, high fat foods, such as chips, pastries, etc. You want to consume plenty of water, that includes, green tea, coconut water, that is just pure coconut water and you can juice your
BELOW THIS RECIPE IS MORE S3 RECIPES YOU CAN TRY.
French Lentil and Porcini Mushroom Soup
1/4 ounce dried porcini mushrooms
1 cups boiling water to re-hydrate them (save liquid for soup)
3 tbs good cooking extra virgin olive oil
2 small carrots, chopped
2 small celery stalks, cleansed and chopped
1 small onion, peeled and roughly chopped onion
1 cups French lentils or any lentils you prefer
4 cups good low sodium vegetable stock
fresh thyme, about 1 tbs, minced
sea salt and ground cracked pepper to taste
Re-hydrate the mushrooms in boiling water, cover with plastic wrap and let sit 30 minutes.
In a heavy bottom soup pot over medium heat and olive oil, then add our vegetables, MAKE SURE TO CUT THE VEGETABLES THE SAME SIZE and season with salt and pepper and add a sprig of thyme.
Cook stirring often for 15 minutes or until vegetables start to caramelizE, YOU WANT JUST COLOR, NOT BURNT VEGETABLES, :)!
Add lentils, vegetable stock, mushroom liquid, broth then bring to boil, then turn down to simmer.
Cook until lentils are just tender.
Serve immediately, I like to drizzle a few drops of extra virgin olive over the soup.
A FEW RECIPES YOU CAN TRY. ENJOY AND REMEMBER TO SET THE TABLE WITH LOVE
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.
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
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.
I am so excited about cooking and sharing on Fox 5 Good Day Atlanta, how you can stay Fit and Fabulous for 2017, using 5 main ingredients under 30 minutes.
This salad was inspired by that simple challenge. We can do it and we can do it deliciously, with hardly no effort at all, using some of my easy recipes. It just takes some preparing and a bit of creativity. I love this salad, because it has over 26 grams of protein, that is vegetarian and about 15 grams of carbs. I love those numbers.
I hope you tune in to Fox 5 Good Day Atlanta Thursday Feburary 9th at 9:00 am, but until then, enjoy this salad. Oh yeah! Do not forget to always Set the Table with Love.
Pear and Beet Salad
4 small roasted or marinated beets, (I used Love Beets, already peeled and marinated or roasted for you and they are organic and delicious.)
1 bosc pear
2 cups of your favorite greens, chopped, ( I used romaine lettuce.)
2 tbsp of your favorite cheese, ( I used parmesan, vegetarian.)
1/2 cup roasted pumpkin seeds
Add the lettuce to a salad bowl. Place the beets around in different places around lettuce, add the pears on top of the lettuce, sprinkle the cheese and the pumpkin seeds. You may have pumpkin seeds left over, eat them as a snack later.
Add a pinch of sea salt, cracked black pepper. Drizzle a little balsamic glaze and olive oil. Salad done.
You can also use nuts, instead of seeds. You can also add other veggies, like sautéed zucchini and yellow squash.
Yesterday was incredible at William Sonoma in Norcross in the Peachtree Forum. I got a chance to cook for their customers. The evening was about Farm to Table Healthy Holiday Side Dishes. My biggest conviction about food is EAT LOCAL. SUPPORT FARMERS. EAT MORE PLANT BASED MEALS. So, it’s really cook when William Sonoma welcomes you back to share your convictions with a side of farm fresh yummies.
This particular dish was a big hit. The recipe was from Vicky Fry, the amazing farmer and friend I get my produce from, she is the owner of Fry Farm in Bethlehem, Ga. She told me how she made her turnips and I decided to take that beautiful recipe on and make it for my cooking demo. It was so much fun, watching people here in the south, eat turnips and turnip greens in a totally different way. Okay, here’s the deal on that statement. Southerns love our turnips and turnip greens cooked for 2 hours with a piece of fatback swimming around in the pot. Hey I am Georgia girl I get it and my mom did some mean greens, y’all, but we have to think about sound the box sometimes. I am very grateful for Vicky sharing this recipe. You know how we do it, the recipe was a little this and a little of that. LOL. I hope you will like how I put together a little of this and a little that, and perhaps use this recipe for your Holiday festivities.
Until next time, Remember to Set the Table with Love.
A bunch of turnips and turnip greens washed, turnips quartered, greens finely chopped
1 tbsp olive oil
1 tbsp butter
1 med garlic clove, diced finely
1 tsp fresh rosemary leaves, pull the leaves of the stalk
1/2 tsp dried thyme
1/2 tsp dried oregano
1 large orange, cut in half or quarters
sea salt and black pepper to taste
red pepper flakes, to taste
pomegranate for garnish
Add oil and butter to a sauté pan on medium high heat. Add in your turnips, season with salt and sauté for a 3-4 minutes until you get a little caramelization onto the the turnips. Add in garlic, rosemary,thyme, oregano and red pepper flakes, continue to cook and stir. Add in juice from the orange, continue to cook. Remove turnips from the pan into a bowl, set a side. Add greens into the sauté pan, stir. Add seasonings, black pepper, sea salt, dried thyme and oregano. Sauté for 2 -3 minutes. Remove from pan. Plate the greens on a platter, add the turnips on top, add the pomegranate on top with a little orange zest ( optional). I like to squeeze a little of the orange juice on top.
* NOTE: YOU CAN ADD THE ORANGES INTO THE TURNIPS WHEN COOKING TO GIVE MORE A CITRUS FLAVOR TO THE TURNIPS. I ADD THEM CLOSE TO THE END OF COOKING. YOU CAN KEEP THEM IN IF YOU LIKE AS A COLORFUL GARNISH.
Cancer. That word can be very scary. I have many family members that have battled cancer. I get many questions about how to prevent cancer. I am not a MD, but I did go to school and study Holistic Nutrition and Medicine. I suffered with kidney disease and other illness for over 35 years. I went back to school to heal my body and help my family stay well.
I had a kidney transplant in 2008, my husband was my donor. I love this man!! Healing is a total mind, body and spirit collaboration.
I wanted to share with my readers a few juices that are great for Cancer Prevention. Let me make this very clear: This information is intended to provide information about the preparation of uses of juices containing whole foods. It is not intended as a substitute for professional medical care. Consult with your healthcare provider before trying in any diet or exercise regimen.
Now since that is out-of-the-way, let me give you a list of foods that are known for their anti cancer benefits and a few juice recipes I juice often to keep my body healthy and vibrant. This is list is not complete there are plenty others but this will help you start. I hope this will inspire you to eat Live Well. Live Beautifully.
Citrus Fruits~ oranges, lemons, limes, grapefruit and tangerines
Juice recipes I enjoy !
Three Detoxifying Juices from the cookbook
SET the TABLE with LOVE
Apple Ginger Pear Benefits ~ cleansing, lowers blood sugar, protect the colon, purifies blood
1/2 inch ginger root
1/2 tsp cinnamon
1. Using a juicer, process the apples, pears, ginger and celery stalk. Whisk together with a cinnamon and pour into glasses.
Carrot Apple Sweet Potato Benefits~ antioxidant, boost immunity, lower blood cholesterol, helps produce collagen
1 large sweet potato
3 peeled carrots
1. Using a juicer, process the apples, sweet potato and carrots. Whisk together and pour into glasses.
Super Green Juice anti aging, blood cleansing, immune boosting, aid in digestion
2 cups chopped pineapples
1 head of romaine lettuce
1 cup chopped kale
1/2 inch ginger root
1. Using a juicer, process the pineapples, romaine lettuce, chopped kale and ginger root. Whisk together and pour into glasses.