As I promised here is another healthy Easter side dish you can prepare super fast, but fast doesn’t mean you are skimping on flavor. Yes, I love how the shaved parmesan pulls this dish together. Enjoy and Always Set the Table with Love. 💕
TIP: The vinaigrette will last for a week in he fridge. Put it in an air tight container.
Ground Mustard Champagne Vinaigrette
• 1/3 cup Champagne vinegar
• 2 tsp ground mustard
• 1 lemon, juiced
• 1 small shallot, finely diced
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup olive oil
Add all of the ingredients except the olive oil to a mixing bowl and whisk together. Slowly add the olive oil and whisk vigorously until the dressing is combined.
Drizzle over the asparagus, right before serving or toss the asparagus in the dressing top with shaved parmesan (optional)
• 1 bushel of asparagus or more based on how many you are serving.
• Salt and pepper to taste
1 Heat blanching water: Fill a medium saucepan halfway with lightly salted water. Bring to a boil.
2 Prep the asparagus: While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough, white bottoms and discard.
Cut the spears into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
3 Blanch the asparagus: Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.
4 While the asparagus are still hot, toss them in a bowl with a generous amount of the Ground Mustard Champagne Vinaigrette or plate the asparagus on a pretty platter and drizzle the vinaigrette over it and shave parmesan over top.
Salt and pepper to taste. Serve warm or room temperature.
Broccoli Slaw is one of my favorite things to eat. According to studies, Broccoli contains phytochemicals shown to benefit arthritis, cancer, immune system health, blood pressure levels, vision, skin health, blood sugar disorders and much more” Source:Mercola
This recipe is packed with not just the benefits of broccoli but it’s loaded with planted based protein from the pumpkin seeds, fiber from the cranberries and vegetarian protein from the greek yogurt dressing, not to mention the b vitamin power of the blueberries and blackberries. My mantra is to. Eat on purpose with lots of flavor and this salad honors that fully. You can add your favorite fruit in this salad or even zucchini and yellow squash would be amazing. However you decide to enjoy it remember to, Set the Table with Love. 💕💕Ingredients:
For the dressing:
2 Tbsp plain Greek yogurt (I use nonfat)
Juice of 1/2 lemon
1 Tbsp honey
1 Tbsp Apple cider vinegar
1/2 tsp grainy Dijon mustard
1/4 tsp fresh black pepper
6 oz (3 cups) store-bought broccoli slaw
2-3 Tbsp cranberries, to taste
2-3 Tbsp pumpkin seeds, to taste
1 Tbsp chia seeds
Directions:In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw, pumpkin seeds, cranberries and chia seeds and toss gently until all ingredients are well combined.Eat immediately or you can cover with plastic wrap and refrigerate for 30-60 minutes. The yogurt and mustard will tenderize the vegetables; the salad will be crunchy, but not soggy.Serve cold or at room temperature.
Valentine’s Day is all about making that special someone in your life feel appreciated and loved. My favorite way of expressing my love is through food. However, not everyone wants to be in the kitchen cooking up a five course meal all day.
No worries I have a beautiful salad you can prepare in under 20 minutes and your love will be very impressed. This recipe uses peaches , but you can easily substitute them for pears. You can have this salad as a main course or serve along side a piece of grilled salmon.
No matter how you decide to serve it, remember to always Set the Table with Love.💕💕💕
Arugula Salad with Sautéed Peaches, Honey Harissa Almonds, Fresh Burrata topped with Organic Waikiki Honey
Add enough arugula on to a beautiful serving dish, set aside.
Add oil to a sauté pan on medium heat. Once heated add sliced peaches, drizzle 1 tbsp of the honey over them and stir until they are coated with the honey and a pinch of sea salt . Sauté for 2 minutes, remove from heat and set aside. Using the same pan on medium heat, add your almonds, the rest of the honey, harissa and sea salt to the pan and stir constantly, until the almonds are covered completely, about a minute. Remove from heat, turn off the heat and remove the pan from the stove. Take your Burrata and put it in the middle of your bed of arugula, open it up with a knife gently in the middle, to expose the curd, add the Organic Waikiki Honey in the middle of opened Burrata. Next add the peaches on top of the bed of arugula, then add the almonds all around, creating a beautiful salad, drizzle the entire salad with olive oil and balsamic glaze.
Brussels sprouts can be one of those, either you love them or you hate them. The truth is if they are done right you might just fall in love with these little sprouts that remind you of mini cabbages.
Actually brussels sprouts are in the cruciferous family such as cabbages and cauliflower. They hold a big punch in nutrition as well. In fact, many studies have shown that 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.
Here are two more reasons why you should incorporate brussels sprouts into your diet:
• They lower cholesterol ~ brussels sprouts have bile acid binding properties, meaning they stick to cholesterol and help guide it out of the digestive system, so it’s not absorbed in the blood steam.
• They help reduce Inflammation ~ brussels sprouts are high in antioxidants, which protect cells from free radical damage and help reduce inflammation in the body. Inflammation in the body is a leading cause for most degenerative diseases and aging. I really believe you should enjoy your food and eat as many healing ingredients as possible. I hope you enjoy this recipe and remember to always Set the Table with Love.
Brussels Sprouts and Avocado Salad
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-tablespoons raw walnuts 1 avocado, halved, pitted, peeled, and cubed 2 tablespoons cranberries, for garnish.
Instructions: Whisk together lemon zest and juice and mustard in a bowl. Add oil in slow nice and steady streams, whisking until emulsified. Next, season with salt and pepper. Clean the brussels sprouts and cut off the bottoms. Cut the brussels sprouts in halves and pull the leaves apart. Add the leaves, cut halves and walnuts into the dressing bowl. Toss the brussels sprout leaves and walnuts. Gently stir in avocado cubes, cranberries and season with salt and pepper, and serve immediately.
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.
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.
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
Stir all ingredients together. Chill until you’re ready to serve!
Sangria Ginger Peach and Green Apple Crumble
Preheat the oven 350.
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.
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.
I love my friends. I am even so grateful that God put some incredible women in my life. I have women that have been in my life for over 3 decades. They have celebrated life with me and some of my most tragic times. These ladies have loved me unconditionally. They understand me and allow me to just be Lisa, without depends. I am so grateful for that more than anything.
Yesterday I was able to throw a birthday brunch for one of those beautiful souls, Dee Armstead. I met Dee when we both were going through a very hard time in our lives, we both had lost our moms and we were there for each other. We kept each other afloat. She loves me for me, she builds me up and never tears me down. This is 14 year friendship and I can honestly say these words about her.
Dee is the fabulous one in the linen pants
Dee is a big giver. When I asked her what she wanted to do for her birthday and she said, Lisa I want to do something that will inspire and empower women. This is her gift, Dee inspires others, so I want this to be really special. So, I decided to do one of my Coming Home to You workshop brunches. I filled the whole entire brunch and exercises with positive affirmations, deep breathing technique , meditation and a lifestyle behavioral coaching exercise. The ladies were very inspired and the best part, my Dee was happy and pleased with the outcome.
God is amazing in how he works. There were many components in planning such a brunch, because it is not just about beautiful table settings and food, but helping people move passed the things that get in the way of connecting again themselves and what is next in there lives.
Dee trust me, she never once asked me, what I was planning. This is how you now it is God, she closed it out with a speech of gratitude and gave each of her guest, a beautiful frame with the most inspiring words that went along side the workshop’s entire message. “Allow ALL life to move though you, let go of fear and embrace love.”
One of the best things I got a chance to teach my granddaughter how to Set the Table with Love. She pressed napkins, linens, we made floral arrangements, and made the prettiest table settings. We had a blast.
Thanks Dee for being one of my dearest friends and allowing your light to ignite my light within. Love you.
The menu was vegetarian. I wanted to share recipes with everyone that was simple, easy, delicious and healthy . The chai muffins were gluten free and one of my favorite recipes, we served the muffins with a simple ginger and cardamom butter.
The menu included:
Blueberry and Lemon scones with lemon sugar
Chai Muffins made by my bestie, Kristina Millsaps
Frittata Muffins with cheddar cheese and parmesan
Roasted Asparagus with parsley and parmesan
Roasted Potatoes with herbs and parmesan
Strawberry Basil Rosé Lemonade punch
Chocolate Oolong Tea
I want to share with you one of the recipes that was one the favorites. I will share the other recipes, including that incredible punch later this week. Enjoy this one.
1 pound asparagus
A bunch of parsley leaves
Fine sea salt, ground black pepper
Extra virgin olive oil
Preheat the oven to 400.
Trim away the bottom third of each asparagus stalk.
Put the asparagus on a cookie sheet with parchment paper, top with parsley. Season with salt and pepper and drizzle with olive oil. Roast until slightly tender, about 10 -15 minutes. Just before serving, add shaved parmesan.
A galette is probably one of the easiest ways, I know how to celebrate summer fruits. Today I am sharing my Summer and Fall versions of my favorite dessert, The Galette. Sometimes you need to enjoy a little sweet treat and I love dessert. The truth is, I look at the dessert menu first, when I go out for dinner. It determines what I will order for my main course. I believe, Dessert first, makes life a little sweeter. These easy recipes will open your mind up to the possibilities of the rustic beauty and elegance of this humble tart.
Today after Mother’s Day I was thinking of my mom and all those southern dishes she use to make for us growing up. My mom always inspires my cooking and baking. I just like to take a more healthier route, but dessert, forget about it. Indulge a little.
Here is a basic galette recipe that I love to use. This is my favorite go to recipe by the one and only Chef Jacques Pepin. You can find this recipe here Basic Galette Recipe
This recipe is for an Apple Galette.
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water Apples
3 Green apples
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
1 tablespoon unsalted butter, cut into small pieces
For my Sea Salted Caramel Apple Galette, I used the same basic galette recipe, and treated my apples according to Chef Jacques Pepin’s recipe. I just decided to make a homemade caramel to drizzle over it.
Sea Salted Caramel Sauce
1 cup granulated sugar
1/8 teaspoon cream of tartar
3 tablespoon water
1/4 cup butter, cut into chunks
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/2 teaspoon William Sonoma fine grey sea salt
Add sugar, cream of tartar and water to a medium saucepan, bring to a boil over medium-high heat. Cook without stirring until mixture begins to caramelize. Use a rubber spatula to gentle stir occasionally until mixture reaches a honey color.
Reduce heat to medium-low, continue to cook until mixture turns a deep amber, roughly 3-5 minutes.
Remove from heat, immediately whisk in vanilla and butter. Whisk in cream and sea salt.
Cool slightly in pan before pouring into glass storage or a bowl for immediate use.
Cool completely before covering and chilling. Warm before using.
I drizzled this over my Galette once it cooled.
Directions for Pastry and Apple Recipe
In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped fruit over the pastry to within 1 inch of the edge. If you are using blueberries, blackberries, raspberries, no need to chop them, just lay them in the center of the galette.
Drizzle the honey over the fruit. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
For my Peach and Blueberry galette. The galette recipe is the same. I just added the peaches in the pastry as you would do the apples. I made the blueberries sauce separated. It is so simple to make my Blueberry Sauce. Just three ingredients, that’s it.
1 1/2 pints fresh blueberries, rinsed
1 cup organic sugar
1 tablespoon fresh lemon juice
Combine the blueberries and sugar in a large heavy saucepan. Add 1 cup of water, the lemon juice to the saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes.
Remove from the heat. Cool to room temperature. The cooling will allow it to thicken more. You can use it soon as it cool or cover and refrigerate for later.
For my Strawberry Galette, you can use the same galette recipe. I sliced my strawberries added them to a bowl with organic sugar and a little lemon juice and pinch of cardamom. Cardamom does something magical to strawberries. Add the strawberries into the pastry and fold the edges and bake. These are mini galettes, so you do not have to share. LOL. 🙂
I enjoy creating different recipes. This week I have been playing with eating the primary colors. Yes, weird, but it make cooking and creating so much more adventures. It is not as easy as you think. I was going through the produce section of the grocery store yesterday trying to look for red vegetables to make a salad, that taste good. I came up with the Red Cabbage Salad that is sweet, crunchy, peppery from the red radish and it also has a little kick from the ginger. It is very different, almost reminds me of a coleslaw. I hope you enjoy this recipe as much as I did. I made a big bowl and ate it all. LOL.
Red Cabbage Salad
3/4 pound red cabbage, cored and finely shredded
2 med. organic red apples, chopped
2 med. red plums, chopped
1/2 cup red bell peppers, chopped
1/2 cup red dried cranberries, diced, small
3/4 cup radishes, sliced
sea salt and pepper to taste
Add the shredded cabbage to a bowl. Add the remaining ingredients and toss gently. Add dressing just before serving or you can allow this dressing to marinate through the veggies to make an awesome coleslaw.
Plum Ginger Dressing
2 large plums, pitted and chopped
2 tbsp. orange juice
1 tbsp. apple cider vinegar
1 tbsp. organic honey
1 tbsp. sweet chili sauce
1 tsp. soy sauce, gluten free
1 tsp. fresh ginger, grated
salt to taste, optional
Add all the ingredients to a food processor and process. Drizzle over salad and serve.
I am a Georgia peaches. I love my peaches. When I was a child, my great great aunt had a peach tree in her backyard, amongst many other fruit trees. She also had an apple and cherry tree. She would make jams, preserves, cobblers and the best crusty peach pie ever, all from scratch.
Yesterday my husband and I was getting ready for my son’s birthday party. He turned 15.
Wow where did the time go. As we were driving along, I saw a local farmer, that I see regularly on the side of the road, selling all of nature goodness. I decided this time to stop by and I picked up the prettiest and most fragrant Georgia peaches. I had to use them up before we went on vacation, so I came up with this amazing smoky, sweet, tart and crunchy salad.
I used Go Raw Sprouted Simple Seeds to give it crunch, the dressing is sweet, tart and smoky. The grilling of the peaches also brings out their nature sweetness. I hope you will enjoy this recipe as much as I did today.
Remember to first, Set the Table with Love.
1 tbsp olive oil or coconut oil
3 large peaches ( pitted it and cut in half) 1 for the dressing and 2 more peaches for the salad
1/4 cup organic balsamic vinegar
1/2 cup olive oil
1 1/2 tbsp organic honey ( or maple syrup)
1 tsp ginger powder
salt and pepper, to taste
1. On a George Forman grill, drizzle the 1 tbsp of olive oil on the top and the bottom. Add the peach halves. Pull the lid down and grill for about 2-3 minutes, until you get nice grill marks on the peaches. Remove from the grill and add to a blender, Vitamix or Ninja. Add all the remaining ingredients to the blender. Blend and puree until smooth. Set aside.
2. Cook 1 cup of Quinoa according to directions. Drain. Add a pinch of ginger powder, salt and smoked paprika to the quinoa, stir and set aside.
For the Salad
3 cups kale, chopped
1 tbsp olive oil
2 medium peaches, pitted and halved
1 tbsp fresh grated ginger
Cut the remaining peach halves in cubes. Add the chopped kale to a big salad bowl. Add the cubed peaches. Add the quinoa. Drizzle about 2 tablespoons of the peach and ginger dressing, Gently toss and add the Go Raw Sprouted Simple Seeds. I like to add a little more dressing, just because it is so delicious! Enjoy!
Sometimes we just need life to be simple, clean and not complicated. I have found the way you can experience such moments in within the simple things of life. Breakfast can be a great way to demonstrate this energy within your day. I love this breakfast recipe for those reasons, it is simple, clean and complicated but it will fuel you with goodness and energy for your day.
The Go Raw Sprouted Super Simple Seeds is a great source of protein and iron to get your day energized and don’t you just love the name Sprouted Super Simple Seeds! 🙂
I got to use my green ice cream scoop that my amazing real estate agent gave me as a “just because” gift. I love Stacy Sugarman. She is amazing. She sold my house in 24 hours without it even being put on the market. This blog is dedicated to her, please look her up.
So what do you do when you have too much balsamic reduction and macerated pineapples? I see an adult sundae in my future.
This is crazy delish! Balsamic reduction is put on savory things and sweet things as well. It’s great on strawberries and ice cream. Well I had some Cashew Nice Dream left over and decided to take this yummy treat to a next level.
This would make such an elegant dessert for date night or girls night out. LOL. 🙂
It’s super simple and it will leave you feeling refreshed and chilled out. Hee Hee! Chilled out because it’s nice dream and it’s cold and the pineapples are filled with wine. Get it? Okay.. I am cheesy.
Enjoy and Set the Table with Love and lots of macerated pineapples, but not too many….
Any non dairy vegan ice kream . I used a cashew based one. I found it to be more creamier.
Food should be delicious, nutritous and beautiful. I love bringing familiar flavors and introducing something unexpected, but they blend very well with the family of the recipe.
This bowl is tuscan inspired with a little greek touch. The artichoke hearts give this dish a nice tartness, but saltiness as well, the smoked sundried tomatoes, lend of course the smokiness, but also a nice sweetness. I must mention how much I love the spiciness from the greek peperoncini peppers. The spicy garlic whites beans is the centerpiece for this dish, blending them all together is a wonderful experience on your tastebuds. It’s a great union.
Enjoy and Set the Table with Love. Sometimes only one bite can tell the whole story.
1 can white beans, rinsed and drained
1/2 cup red onions, diced
1/2 cup red bell peppers, diced
2 garlic gloves, peeled and diced
1 tbsp olive oil, in a sauce pan, to saute veggies
1 tbsp garlic herb seasonings
1 tsp garlic powder
Salt and Pepper to taste
Veggies for the Bowl:
6 campari tomatoes, halves in fours
1/2 cup sundried tomatoes
1/2 cup artichoke hearts, marinated
1/4 cup greek peperoncini peppers, sliced ( pre)
1/2 cup yellow squash, diced
Add the oil to a sauté pan and add your 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.
1 cup balsamic vinegar
1/4 cup honey
Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.
Add the beans into the middle of a large bowl. Add the veggies around the beans. Drizzle the cooled balsamic glaze over the entire dish, with a little olive oil if you wish and piece of basil.
I love olives and I especially love olive tapenade, but I thought today let’s give this appetizer a little vegan protein boost. I love the texture that the quinoa adds to this recipe. You can add this on sandwiches as a spread. You can also use it in pasta as like a pesto or top on salads.
Enjoy. Please remember to Set the Table with Love.
1 cup of cooked red quinoa, follow instructions on back of packaging, set cooked quinoa to the side to cool.
2 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon of organic honey
salt and pepper to taste
Place the garlic cloves into a blender or food processor; pulse to mince. Add the cooled quinoa to the food processor. Add the olives, capers, parsley, lemon juice, honey and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper. I garnished with chopped tomatoes and fresh parsley from my granddaughter’s garden. Enjoy!
Last night I was on a conference call talking about how you can transition over to a more plant based vegan protein diet. I am a kidney transplant survivor . I was born with damaged kidneys and I know how animal protein can be very harsh on the kidneys, not to mention on our environment and our over all well being. First, let me put it out there my eating habits is about nutrition and well being. I eat for my health and my survival as a kidney transplant recipient. I eat out of respect for my husband risking is life and donating his kidney to me. If you have ever donated your kidney to anyone you know this is a big risk of your own well being and life, so Thank you very much for your BIG HEARTS!
My journey is to continue to incorporate healthy choices into my diet and to inspire others to do the same. I am not a label. I am a woman eating as consciously as possible. Now, with that being said, here is some information that may encourage you to eat a more plant based diet.
~ Too much protein is linked to high cholesterol, fluid imbalances in the body, osteoporosis, heart disease and cancers such as renal cancer.
The truth is we eat too much protein. The average adult woman only needs about 46 grams of protein and the average adult man needs about 56 grams. But the great news is that you can get your intake of protein through a vegan or vegetarian diet, but just substituting your regular meals with more vegan based meals. Try it out one meal at at time. You will not regret it.
This salad I made today is loaded with vegan based protein and lots good stuff for your body. VEGAN BASED PROTEIN FOODS CAN BE DELICIOUS!
I going to break down the protein for you in this salad
Kale ~ 1 cup 2.9 g
Red Quinoa cooked ~ 8.1 g
Sprouted watermelon seeds by Go Raw Foods 1 oz, ~ 11 g
So a big bowl of this salad with 1 oz of Sprouted watermelon seeds = 22 g vegan protein
YOU ARE HALF WAY THERE Ladies! 🙂
Well here is the recipe:
4 cups of Kale chopped
1 cup cranberries
1 cup of cooked red quinoa ( follow the directions on the box)
1/2 cup of grated carrots
1/2 cup of lime juice
2 tbsp organic honey or maple syrup
1/4 cup olive oil
1 tsp sea salt
1 tsp ginger powder
1 tsp garlic powder
pinch of cayenne pepper
1- 2 oz. sprouted watermelon seeds as a garnish
Cook the quinoa according to the directions and add the grated carrots in at the end of the cooking process and set a side.
Add the kale and all the other remaining ingredients in a large bowl, EXCEPT THE WATERMELON SEEDS. Massage the kale until it covered well with the olive oil. I like to massage mines until withers just a little. Add the quinoa, carrots and toss gently until everything is mixed together. Top the salad with 1- 2 oz of the watermelon seeds or as many as you like. Serve and Enjoy your VEGAN energy for the day.
This recipe came from me craving something fresh, healthy and easy. I love this salad because you can put any of your favorite veggies and it’s always a winner. I took red cabbages, cherry tomatoes, asparagus , green snap peas, red bell peppers, carrots and portobella mushrooms and it was a great combination. This is such an easy and flavorful salad to make.
2 large carrots, chopped in circles
2 cup green snap peas
1 1/2 cup cherry tomatoes, whole
1 large red pepper, chopped
1 cup red cabbage, shredded
1 1/2 cup baby portobella mushrooms, halved ( love mushrooms) 🙂
10 medium asparagus, chopped at an angle, each about an inch length
Sea salt and Black Pepper to taste, just a little. But do season your veggies. 🙂
Basil Oil Marinate
3/4 cup oil, extra virgin olive oil
1 1/2 cup of fresh basil leaves
1/2 cup apple cider vinegar
3/4 cup organic honey or your favorite sweetener
1 tsp. dried basil
1 tsp. dried fennel seeds ( or more if you like fennel)
1/2 tsp. dried oregano
1 tsp. sea salt
1/8 tsp. red pepper flakes ( optional), But great for digestion. 🙂
In a large bowl add all the ingredients and whisk, until everything is incorporated.
Take prepared veggies and put them in a large glass bowl with an air tight container lid. Combine ingredients for the Basil Oil Marinate and pour over vegetables. Mix the vegetables and marinate thoroughly. Cover the glass bowl with an airtight lid and refrigerate overnight. You can remove the veggies from the marinate and plate. I like to drizzle a little of the marinate and extra virgin olive oil over my salad for extra flavor. You can serve this alone or you can top it on some leafy greens.
*Allow it to get room temperature for the best experience for your taste buds.