lime – SET the TABLE with LOVE

Go Raw Key Lime Coconut Tarts

Published on July 16, 2015February 5, 2018 by Life with Lisa WashingtonLeave a comment

I am so enjoying using all my Go Raw junk free foods, to create some yummy recipes, savory and sweet. I am on the sweet treats right now. I had my granddaughter over yesterday and we made these yummy little tarts. They make a healthy and delicious treat for kids, quick dessert, yummy break and of course, great for an afternoon snacks. I know you will enjoy them as well.

Ingredients:

Crust:

1 1/2 cup Go Raw Apple Cinnamon Sprouted Granola

1/2 cup dried cranberries

1 tbsp maple syrup

1 tsp coconut oil

1 tbsp juiced orange

pinch of sea salt

1 tbsp purified water, as needed

Filling

1 medium Hass avocado, pitted and peeled

1⁄2 cup melted coconut milk

1⁄4 cup freshly squeezed lime juice

1⁄2 cup pure maple syrup

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract

Pinch sea salt

1 tablespoon lime zest

Directions:

To make the crust, add the Go Raw Apple Cinnamon Sprouted Granola, dried cranberries, and sea salt to your food processor. Add the oil and orange juice. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze. If they are not sticky enough, add a little water to the mixture, a little at a time, until they are sticky .

Oil the mini tart pan, with coconut oil. Take a small ball full of mixture into your hands and press each ball down into the mini tart pan. The recipe will make about 6-8 mini tarts. Place in the freezer to set. Start on your filling.

Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Remove mini tart crust from the freezer, add the filling into the mini tart crusts, use a spatula or inverted knife to make the top very smooth. Add a piece of Go Raw junk free food Tangy Lime Coconut Crisps as a nice garnish, also sprinkle the lime zest onto each mini tart.

Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 1 hours. Serve chilled.

EXTRA YUM!

If you have more filling left over add it to a bowl, throw on some Go Raw Tangy Lime Coconut Crisps and Apple Cinnamon Sprouted Granola to enjoy this healthy energy snack.

Protein Packed ~ Vegan Red Quinoa Kale Carrot Salad with Sprouted Watermelon Seeds

Published on June 9, 2015May 22, 2019 by Life with Lisa Washington3 Comments

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!

RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds

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:

RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds

Ingredients :

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

Directions:

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.

RAW Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce

Published on March 25, 2015January 23, 2019 by Life with Lisa WashingtonLeave a comment

I love going to the grocery store and picking up ingredients you don’t’ find in a typical American household, like japanese radishes, lychee fruit, dandelion leaves and yes Napa cabbage, to just name a few. I picked up these beautiful napa cabbages at my local grocery with no real idea what to do with them. I love to chopped them up in my healing broths, but not this time. I had something hardy, crunchy and so fulfilling for these guys. Raw Napa Cabbage Tacos. Yes!! Who doesn’t love a good taco? Raise your hand. Okay, maybe one person, put your hand down. LOL. 🙂

Here’s a simple start to your mind going wild with possibilities for this recipe. Enjoy. Oh yes, please Set the Table with Love.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Raw Napa Cabbage Tacos with an Avocado, Ginger and Lime Sauce.

( you can use more of each ingredient if you like, fill those cabbages up)

2 large Napa Cabbage leaves, cleaned

1 cup alfafa sprouts

1/2 cup chopped poblano peppers

1/2 cup chopped red bell peppers

1/2 cup chopped organic green apples

1/4 cup chopped cilantro, for garnish

1/2 cup raw organic corn

1/2 cup chopped avocados

1/2 cup chopped mangos

1/2 cup of sliced red cabbages

sea salt, ginger powder and cayenne powder to taste

Directions:

Place all ingredients on the side on a platter and season them to taste. Start making your sauce.

RAW Napa Cabbage Tacos with an Avocado Ginger Lime Sauce, alfalfa sprouts, poblano peppers, green apples, red cabbages, organic raw corn, red bell peppers, cilantro and mangos.

Avocado, Ginger and Lime sauce

1/3 cup water or more, if needed

2 tbsp. lime juice

1/2 tsp. sea salt

1/2 avocado

1 clove garlic

1 tsp organic honey

1 tsp. powder ginger

cayenne pepper to taste

Directions:

Place all ingredients in a blender or food processor and blend thoroughly. Taste and more water or spices if needed. You want a sauce that is easy to pour over your tacos. I had to add a little more water, but starting out with less is better. You can always add more later.

Assembly:

Place your cabbage on a nice plate. Add your sprouts first, spread them out, add the other ingredients as you like. I added my soft ingredients like my mangos and avocado last so they would not get mushy under the rest of the vegetables. Drizzle your Avocado, Ginger and Lime sauce on top of your Napa Cabbage Tacos and enjoy.

Smoothie Bowl Bar ~ Great idea for kids of all ages

Published on March 24, 2015March 24, 2015 by Life with Lisa WashingtonLeave a comment

I love Instagram! I love looking at all the wonderfully creative ideas everyone is sharing about Raw, Vegan and Vegetarian cuisine. It is so inspiring on my journey of eating more healthier each and every day.

I enjoy making smoothie bowls for breakfast and for dessert. It is supper easy. All you do is make your favorite smoothie mix. I like adding a vegan protein powder to my smoothie mix. My favorite is Vega One, their smoothie mixes are packed with vegan protein, greens and so much nutrition. I add this to my smoothie, which usually consist of some type of fruit.

The picture below is my Mango Smoothie bowl.

1 1/2 cup frozen mangos chunks

1 to 1 1/2 cup non ~ dairy milk

1 scoop Vanilla Flavor Vega One smoothie drink mix.

cut fruit, goji berries and coconut flakes.

You can add whatever you like. If you want to have fun with this make a nice Smoothie Bar. All you have to do do is make a base of your favorite flavored smoothie. Keep it simple, the toppings will give you all the different flavors. You can chop up kiwi, bananas, mangos, apples, add cacao bits, coconut flakes, dried fruits and your favorite nuts and seeds. Add these to individual bowls. Give each person a bowl full of the smoothie base and let them add whatever fits their fancy. The fun part is all the different combinations everyone will come up with. You want to make your smoothie a little thick and make sure you use frozen fruit, to give it a thickness. TIPS: Smoothie bowls can melt quickly, so a good idea is to add the smoothie to each bowl and allow to set in the freezer for a few minutes so it can slightly solidify not freeze.

Raw Vegan Blueberry and Coconut Smoothie Bowl

Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce

Published on November 21, 2014 by Life with Lisa Washington2 Comments

I do enjoy this time of the year because of all the wonderful squashes that are available to us. I love to make soups, sautés and pastas from these squashes. My most recent recipe was from last nights dinner. This wonderfully sweet and spicy Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce is divine. Okay, love the adjectives, but this will make you want to slap some body, so eat it alone, LOL. You have been warned.

Spaghetti Squash Thai Noodles with a Cilantro Lime Peanut Sauce

Here’s the recipe. Enjoy and Remember to Set the Table with Love.

* Read this recipe through first in it’s entirety and prepare the dish as follows:

The Noodles:

1 medium Spaghetti Squash ( cut in half and deseeded)

1 1/4 tbsp olive oil (1/4 tbsp to cover the cookie sheet with)

pinch of salt

parchment paper to cover the cookie sheet

Instructions:

Place a little oil on the cookie sheet and line it with the parchment paper. Take the squash halves add the remaining olive oil over top of the squash with a little sea salt. Lay them cut side face down on the cookie sheet and allow to bake for about 40 minutes until you can easily pierce the squash with a fork. Let cool for about 15 minutes, or until squash is cool enough to handle. With a fork, scrape out the spaghetti-like strands and place on your serving platter or plate if you want to eat it all yourself. 🙂 I like to drizzle a little olive oil over the squash and gently toss to loosen them up.

The Fixings

1 tbsp coconut oil ( to sauté veggies)

1 cup snap peas ( washed and patted dry)

1 cup carrots ( peeled and cut in small circles)

1 cup portobello mushrooms ( cleaned and diced)

1 cup red bell peppers ( diced)

1/4 cup cilantro ( chopped, as garnished)

lime zest as garnished

Instructions:

Add oil to a sauté pan over medium high heat. Sauté snap peas and carrots for 2-3 minutes, you want them to still have a crunch. You will cut up the portobello mushrooms and peppers and keep them raw for the dish. The cilantro will be your garnish with a little lime zest (optional). Add the Fixings on top of the squash noodles.

The Cilantro Lime Peanut Sauce

1/2 inch fresh ginger, peeled + rough chopped
1/2 cup chopped cilantro
2 cloves of garlic, peeled and roughly chopped
2 tsp sriracha
2 tbsp peanut butter (or any nut butter)
1 lime, peeled + chopped
1 tbsp apple cider vinegar
2 tsp honey
1 1/2 tbsp gluten-free soy sauce
1 tbsp coconut oil
1/2 cup grapeseed
Dash of salt to taste
Put all ingredients in a blender and blend until smooth. Once blended add the sauce over top the veggies and noodles. Add cilantro garnish and a little lime zest and Enjoy!

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