Stuffed Lumaconi Pasta with Quinoa, Cranberries and Green peas

I was shopping around in my favorite store, William Sonoma when I came across this large colorful pasta shells. They are called  Lumaconi pasta shells, shaped like the shell of a snail. They are hollow inside, and open at one end, closing in on itself at the other end. The colors intrigued me the most. I had to do something with them, but they could not be drowned in sauce. You must see the color. I decided to go with a vegan recipe, so this dish popped up in my head.  This dish is very beautiful and elegant. I served the pasta on top of a bed of the quinoa mixture. I drizzled olive oil all over it. Traditionally this type of pasta causes for sauce, but the olive oil and the lemon zest was just enough.

Enjoy! Remember to Always Set the Table with Love.

 

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Stuffed Lumaconi Pasta with Quinoa, Cranberries and Green peas

Ingredients:

4 lumaconi pasta shells, they are very large, prepare according to package directions.

1 cup quinoa, rinsed well

1 1/2 cup water, for quinoa

1 tablespoon of olive oil

1 small onion, finely diced

1 garlic clove, minced

1 tbsp dried fennel

1/2 tbsp lemon juice

Sea salt and black pepper to taste

1 cup frozen organic green peas

1/2 cup dried cranberries, good quality cranberries

lemon zest

Generous drizzle of the best extra virgin olive

Directions:

Cook your quinoa according to package instruction. Make sure to rinse it well. It will cook for about 15 minutes or until the water is absorbed. Set aside. Cook the pasta shells according to the package instructions. While the pasta is cooking. Add the olive oil to a medium sauté pan, on medium heat. Add your onions and cook until soften. Add and stir in the garlic and allow to cook for another 1-2 minutes.  Do not burn the garlic. Add the fennel seeds. Allow the fennel seeds to get warmed up in the pan, for about a minute. Add the green peas and cranberries. Stir. Add the cooked quinoa into the pan with the aromatics ( onions, fennel and garlic) and the lemon juice. Stir. Remove from heat.

Lumaconi Stuffed Pasta with Quinoa, Cranberries, Fennel and Green peas
Lumaconi Stuffed Pasta with Quinoa, Cranberries, Fennel and Green peas

Take one pasta shell at a time and gently stuff in some of the quinoa mixture. On a plate add some of the quinoa mixture on to a dish. Place the stuffed shell on top. Drizzle a nice amount of olive oil and lemon zest on top of the entire dish. If you need sauce, you can make a nice lemon vinaigrette to drizzle over this dish as well.

RAW Green Pea Mint Hummus with crudités

I love peas! I love hummus. Well here is the result of those two desires, my new love. This wonderfully refreshing Green Pea Mint Hummus. I used my Go Raw Sprouted Super Simple Seeds and made the base of this creamy yumminess. This hummus makes a great alternative to the regular chick pea version. One reason I love the recipe is because it’s lower in carbs and high in protein, because of the sprouted pumpkin and sunflower seeds and the seeds being sprouted makes this a very digestible treat, loaded with enzymes

It is great on veggies, as a spread or you can add it to raw veggie pasta with a little olive oil for a nice lunch or dinner.

Enjoy and Set the Table with Love.

RAW Green Pea Mint  Hummus
RAW Green Pea Mint Hummus

Ingredients:

Raw Green Pea Mint Hummus 

2 cups peas
1/2 cups Go Raw Sprouted Super Simple Seeds
2 tbsp. olive oil
2 tbsp.  lemon juice
1 garlic scape (or 1 small clove garlic)
1/2 tsp. sea salt

In a food processor first process the seeds until you get a crunchy corn meal consistency. Add the other ingredients in the bowl of a food processor and process until mostly smooth. If needed, add a bit of water until you get the hummus consistency that you like.

Cut up your favorite veggies and serve. 

I used: radishes, red bell peppers, yellow and orange carrots

RAW Green Pea Mint  Hummus
RAW Green Pea Mint Hummus

Go Raw Raw Chick Pate bites

I am in love with #GoRaw Organic Sprouted Watermelon Seeds. I have snacked on the bag of seeds, made a big salad with them, a smoothie and yesterday I made Vegan RAW Nut Free Basil Pesto. Here’s the thing, a lot of us can not eat nuts. I love nuts, but sometimes we do not always get along. It’s all good though, we good people. LOL.

Today I would like to share this amazing appetizer, but you can spread this on some bread and there you go, a high protein sandwich. You can also wrap it in some butter lettuce and enjoy a nice lettuce wrap. The deal is you will love the diversity of this recipe, but better than that, is the fact, it’s loaded with nutrition and plant based protein.

Remember to Set the Table with Love. Enjoy!

Go RAW Raw Chick Pate with fresh parsley and tomato and a Watermelon Basil Salad.
Go RAW Raw Chick Pate with fresh parsley and tomato and a Watermelon Basil Salad.

Go Raw  Raw Chick Pate 

Ingredients~

Base

1 1/2 cups gluten free oats

1/2 cup Go Raw Sprouted Organic Watermelon seeds

1 cup chopped cauliflower florets

2 tbsp extra virgin olive oil

Juice of 2 lemons, about 4 tbsp

1/8 tsp turmeric  ( optional, but gives the pate a beautiful color)

1/2 -1 cup water, as needed, for your desired texture

Chick Pate 

1/12 – 1 cup chopped apples ( I used gala and a whole cup. I love apples) 🙂

1/2 bunch fresh parsley, chopped

1/4 cup yellow onions chopped

2 stalks celery, chopped

1 tbsp garlic herb seasoning ( Salt Free)

Salt and Pepper to taste

Go RAW Raw Chick Pate with fresh parsley and tomato and a Watermelon Basil Salad.
Go RAW Raw Chick Pate with fresh parsley and tomato and a Watermelon Basil Salad.

Directions ~

To make pate base, in a food processor add the base ingredients, Except the lemon juice and water. Add the lemon juice first, 2 tbsp at a time. Look at the consistency, it should be a thick creamy based, but not watery. If it is too watery. Add more Watermelon seeds to your food processor and blend well.

Scoop the pate base into a large bowl. Add the remaining ingredients and mix well. If the pate is too thick, add a bit of water and stir. Season to taste.

Slice up cucumber circles about 1/4 – inch thick and the Raw Chick Pate on top of each slice and garnish with fresh parsley and a cherry tomato slice.

These make a great appetizer for your next party.

Red Quinoa Olive Tapenade

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.

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Red Quinoa Olive Tapenade

 

Ingredients:

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

Directions:

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!

Eat your Brussels Sprouts

Brussels Sprouts are so good for you but the taste is UGH! I have been trying my best for years to get my family to eat brussels sprouts. Roll tape.. Let me take that back. I have been trying for years to get myself to eat brussels sprouts and love it. I have roasted them, steamed them, chopped them up in salads and drenched them in maple syrup and honey. Still UGH!! They are bitter. I can still taste the bitterness in my mouth.

The truth is I really believe I should be eating brussels sprouts, so I keep trying and trying.  I keep going back to that lovable little cabbage. But still no matter what I get UGH! These are bitter.

Why, I am so convinced I need to eat them? Well,  because I am kidney transplant survivor from a long line of family members with cancer and brussels sprouts well let me just share some of her super powers. Sorry guys brussels sprout seem like a girl to me. Okay here is her super powers:

  1. A cruciferous vegetable, which is thought to help fight cancer.
  2. It is an antioxidant vegetable high in Vitamin A and C.
  3. Anti-Inflammatory. It has a anti-inflammatory nutrient, vitamin K. Vitamin K is a direct regulator of inflammatory responses, and we need optimal intake of this vitamin in order to avoid chronic, excessive inflammation.
  4. Studies have shown that brussels sprouts can aid in lowering cholesterol.
  5. Brussels sprouts are also high in fiber and a great detoxifying vegetable to consume.

Now you see why it’s important to consume this Super Food, but we have to dismiss ole girls  being so Bitter. Why so Bitter Girlfriend?

She is bitter because of the sulfur compounds common to the broccoli family. The highest-profile of these is sulforaphane, one of several similar chemicals that brassicas use to repel chewing insects and animals, because they taste bad.  She is just trying to protect herself.  Well I came up with a couple of recipes to help her deal with all that bitterness. Okay I am cracking myself up. Let’s get on with the recipe.  Here is one I made today for lunch will post the other one later this week. Bon A petit.  Set your Table with Love.

Roasted Maple Glazed Brussels Sprouts and with Roasted Apples

1½ lbs. Brussels sprouts ( cut in half)

1 honey crisp apple ( diced medium size cubes)

3 tablespoons olive oil

1 teaspoon lemon juice and lemon zest for garnish

1 teaspoon maple syrup

1 teaspoon coarse sea salt

1/2 teaspoon  dehydrated garlic granules

¼ tsp. ground black pepper

3 tablespoons maple syrup ( use 1 tablespoon to drizzle on sprouts before cooking)

Instructions
Preheat oven to 375 degrees.
Trim the stems of the sprouts. Remove any outer leaves that are wilted and cut the sprouts in half.
Add the sprouts, apples, olive oil, lemon juice, maple syrup ( 1 tablespoon), garlic,  salt and pepper to a large bowl. Toss to fully coat the sprouts.
Spread the sprouts on a large baking sheet in a single layer.
Bake for 15 minutes then stir the sprouts. Bake for another 15 minutes. Then drizzle the remaining maple syrup over the sprouts and stir to coat. Bake for 10 more minutes. Remove from cookie sheet and serve in a bowl. Add a little lemon juice and lemon zest if you prefer.

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roasted maple glazed brussels sprouts and with roasted apples
roasted maple glazed brussels sprouts and with roasted apples