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.

Blueberry and Lemon Zest Pancakes ~ Gluten Free and Dairy Free

This one is just yummy .

Ingredients:

1 cup ground gluten free oatmeal flakes

1/4 cup oat groats

1 cup brown rice flour

1 tbsp chia seed

1 tsp gluten-free baking powder

¾ tsp salt

1 cup blueberries or frozen blueberries for the pancake mix (organic)

1 ¼ cups unsweetened almond milk

2 tbsps maple syrup

1/2 tsp lemon juice

3 tbsps softened coconut oil

¼ cup ground flax seeds

Instruction:

1. In a food processor add the oats and flour, blend until you have a flour consistency. Add frozen blueberries and blend until the blueberries are just little specks in the flour. Transfer the flour to a mixing bowl.

2. Add the baking powder and salt.

3. Put maple syrup, vanilla and lemon juice, almond milk, 2 tbsps of the coconut oil, and ground flax seed in a pot on medium low heat and stir until the coconut oil is heated and melted completely.

4. Stir wet ingredients into dry and mix until blended. If the batter is too thick add a little almond milk to thin it out. It should have a nice smooth consistency. Not too thin or too thick.

5. Melt the third tbsp of coconut oil in a pan on medium heat.

6. Add the batter into the heated pan to make 3-4 inch sized pancakes. When the edges start to dry and bubbles start to appear on top, flip the pancakes and cook them on the other side until golden brown. Add them to a platter and top with the Wild Blueberry Maple Syrup and serve.

WILD Blueberry Lemon Zest Maple Syrup

Ingredients

¼ cup real maple syrup

1 1/2 cups organic blueberries (frozen)

1/2 tsp of lemon zest (save some for garnish), just add a pinch or two for the syrup

Instruction:

In a small pan over medium-low heat, simmer the berries for about 2 minutes until some of the

juices evaporate.

Add ¼ cup real maple syrup and lemon zest for about 30 seconds. Allow to cool down for few minutes and add to our pancakes or to some creamy greek yogurt. Serves 6

RAW Blueberry and Oatmeal Muffins with Lemon Zest ( Eat your skincare)

It’s the New Year and everyone is thinking about detoxing out all of that holiday feasting.  Did you know eating more Raw foods not only is awesome for your healthy, but for your skin, hair and nails as well. I did a diet of only Raw and Vegan for almost 6 months. My hair grew faster, my nails were so much stronger and my face had this beautiful glow. Well ,B’Tyli Natural Skin Therapies also helped with that, but my eating gave me an extra glow.

So, today I woke up wanted something with blueberries. This recipe came to me. I think it will be one of my favorites. I am going to try making Raw Banana Nut muffins, and  Raw Orange and Cranberry muffins, and, and, and. LOL. Enjoy! Happy New Year! Oh yes, please this year Set the Table Love!   RAW Blueberry and Oatmeal Muffins with Lemon Zest

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INGREDIENTS 1/2  cup of distilled water as needed

2 ½ cup gluten-free rolled oats

1/2 cup ground flax-seed

1 cup raisins

1  blueberries and half of cup for garnishing

1/3 cup maple syrup or honey

1 tbsp cinnamon 1 tsp

vanilla extract

1 tsp sea salt

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INSTRUCTIONS In a food processor, process rolled oats into a flour. Add in  flax-seed and process. Add raisins and process. Add in the rest of the ingredients to the mixing bowl and mix well. If the dough is too sticky add a few more oats. If the dough is too dry add a little water as needed. I used about a tbsp of water to soften my dough. Add your mixture to muffin pan tray to shape. I placed mine in the fridge for 10 minutes to mold and removed from mold and topped with blueberries, lemon zest and dust of honey powder.

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