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.
What I love about entertaining at home, is spending time with my friends and family, so that means, not being in the kitchen all day, while everyone is having a good time in the other room. Who doesn’t want to be a part of the party? I even bought our new house with that purpose in mind, to be with my guest, while I am preparing food for them. We all sit around our 8 foot island and just connect with one another over an excellent bottle of wine and eat as each course comes out.
Creating recipes that are loaded with flavor and doesn’t take a lot of time, but will make your guest feel like it did, is the key. My to go to recipe, my Sundried Tomato Risotto, because it seems, difficult, it looks fancy, but psst… IT’S NOT and it’s pretty darn delicious.
Risotto is one of those dishes you can truly make it your own, you can flavor it with all kinds of mouthwatering possibilities, with spinach, sweet peas and mint or you could do butternut squash and fried sage with just a pinch of nutmeg. Just allow your imagination to run wild, serve it with steamed veggies or a nice salad, some crusty bread, excellent wine, and you will be the hostess of the year, will maybe of the month, it is risotto and not coq au vin, LOL, 🙂
So here’s the recipe I hope you will enjoy it with your friends and family as you Set the Table with Love.
Sun dried Tomato Risotto
1 cup of water
4 tablespoons olive oil
1 cup finely chopped onion
1 garlic clove, minced
1 cup Arborio rice
1 ounce sun-dried tomatoes (not packed in oil, I used pre sliced ones)
2 cups chicken broth
1/2 cup of white wine
1/4 cup freshly grated Parmesan
finely chopped fresh basil leaves for sprinkling the risotto after cooking
1. In a saucepan add the water and the bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes.
2. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly. Once you have added all the water and broth liquid add the 1/2 cup of white wine remember to allow each portion to be absorbed before adding the next, until the rice is tender but still al dente)
3. Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the fresh basil. I like to drizzle a little olive oil over it all at the end. Makes 4-6 servings
I was in great debate about posting this blog. This sausage recipe is very delicious and the powers that be, suggested that it needs to be in my new cookbook: Set the Table with Love, plant based recipes to make you look and feel great. So stay tuned for that recipe. But keep reading the Vegan Basil Pasta is delish!!
I will share this amazing and easy Vegan Basil Pasta. Here is what making this pasta very special. One of my best friends gave me today this wonderful Kitchenaid food processor. I never had a big professional food processor. I know I cook a lot, but I am so primitive. I do everything on hand. I even make my pasta from scratch with no processor, but I think I am hooked.
Thanks Andrea for making my life easier. I love my new food processor.
Vegan Basil Pasta
1 cups semolina flour
1 3/4 cups organic unbleached pastry flour
1/2 cup basil leaves
1 tbsp olive oil
3/4 – 1 cup room temperature water
Place flours and basil in the food processor and pulse to combine.
While the food processor is running, drizzle in the olive oil. Add the water 1 Tbsp at a time through the spout while the processor is running.
I used almost 1 cup of water. Remove dough from processor and place on a modestly floured clean surface, knead briefly until smooth. Rolling the dough into a ball. Cut in half. Take one of the halves and pass through your pasta machine as per its instructions, dusting with semolina flour as needed. Once the dough is thinned out to your preference, you can send it through your fettuccine attachment, dusting your pasta and the pasta machine with semolina flour, so it doesn’t stick .
If you do not have an attachment or a pasta maker, you can roll the dough with a dusted rolling pin with semolina flour. Take a pizza cutter or knife to cut into small strips. Place the strips on a lightly floured surface and dust with more flour, so that pasta will not stick together.
Toppings for the pasta:
1/2 cup onions, diced
1 garlic clove, chopped
1 tbsp olive oil
basil leaves ( for garnish)
I sautéed the onions and garlic in a sauce pan. I added it over the pasta, with a few chili peppers, sea salt and basil leaves.
I am a beet lover, yes I love love beets!! I am about to share a secret with you. Are you ready….here it is, this salad will make you one too. 😆. It’s so simple and the flavors just love each other. Beets, pistachios, mint, orange and a balsamic glaze, just says, Family.
I love to make this salad when I have a busy day and I just don’t have time to think lunch through. I usually have beets on hand and some sort of leafy green. You can also do lentils, instead of couscous or add an egg or piece of salmon. I even like changing up the dressing and just squeezing some lemon juice over it with some good extra virgin olive oil. My thing is this, eating healthy doesn’t have to be complicated. Keep it simple and delicious.
Oh yes, always Set the Table with Love.
1/2 cup cooked Israeli couscous
1 cup micro-greens
2 cooked medium beets, quartered
1/2 cup pistachios, chopped
1/2 cup red onion, thinly sliced
1 tablespoon of mint leaves, roughly choppedFor the Dressing Simple: Once you assemble the salad squeeze the juice of a medium orange over it, drizzle with some balsamic glaze and a little extra virgin olive and lots of cracked black pepper.
Cook the couscous according to package instructions, put to the side, to cool. You want it to cool, so the micro greens do not wilt. Once the couscous is cool, take out a 1/2 cup or more based on your preference and it to a salad bowl, add the rest of the ingredients. Add the dressing ingredients on top and gently toss. Enjoy.
It’s another cold day in Georgia and we got some snow. Yes! I love when it snows here. Everything shuts down, because that’s how we do it in the south. 😊
I love it because it gives our family a chance to get quiet and slow down the hustle and the bustle of life and just be inside and enjoy a nice fire, watch our favorite movies and get outside and attempt to make a snowman ⛄️ .
When it’s this cold, it’s time for some chili. Instead of the traditional chili with dark kidney beans, I am using cannellini beans and making Vegan White Bean Chili. I love the buttery flavor of cannellini beans and they don’t cook very long, since I am using precooked beans. This recipe is quick, easy and full of flavor. I spiced it up with some spicy poblano peppers and a little cayenne never hurts .
Enjoy and always remember to Set the Table with Love.?💕
Ingredients: 3 cans or jars of Cannellini Beans ( I used Jovial Organic Cannellini Beans)
2 tablespoons extra virgin olive oil
1 yellow onion large, chopped
3 cloves garlic, finely chopped
1/2 cup chopped poblano peppers
6 cups vegetable broth
1 tablespoon nutritional yeast
2 teaspoons ground cumin
1 1/2 teaspoon Italian herb seasoning (no salt)
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
dash black pepper
Instruction:In large sauce pot heat the oil. Add the onions and sauté until transparent about 10 or 15 minutes.
Add the garlic, peppers, ground cumin, dried Italian herbs, ground cloves and cayenne pepper.
Sauté 2 minutes.
Add the beans
Add 6 cups of the vegetable broth, stir and bring to a boil
Add the nutritional yeast, sea salt and pepper.
Turn on low heat and cook for about 10 minutes ( do not overcook, or the beans will become mushy)
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
Raw Double Cacao Smoothie with Go Raw Super Raw Chocolate Shavings
It is always a pleasure to come out and share my passion for delicious, healthy eating with William Sonoma’s staff and customers. Today I am cooking up some yummy, decadent and gluten free holiday appetizers and my gluten free brownie bites with a twist. I will be using William Sonoma’s famous Original Peppermint Bark as a topping for these rich and luscious brownies. I will also be making tuscan white beans stuffed in a roasted campari tomato and yummy zucchini bites stuffed with gruyere and parmesan cheese.
I am so excited to share some of my families favorite holiday treats today with William Sonoma’s customers, as they shop for wonderful gifts for their love ones. So stop by and find some great gifts for your family and have a brownie on me. Here’s a sneak peak of today’s menu.
2 cups zucchini, grated
1/4 cup yellow onion, diced,finely
1/2 cup cheese gruyere
1/2 cup parmesan
1/2 cup gluten free bread crumbs – I used Italian style
Salt and Pepper, to taste.
Preheat oven to 375F. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
Gluten Free Brownies with Chocolate Ganache these will be topped with William Sonoma Original Peppermint Bark
1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs 1 egg yolk
3/4 cup plus 2 tablespoons gluten free-purpose flour. I love Bob Mills Gluten free baking flour or Pillsbury Gluten-free baking powder.
1/4 teaspoon baking powder
3/8 teaspoon salt
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 30 -35 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.
This recipe is gluten free, gluten-free flour can take a little more time to bake. It usually takes about 33 minutes on these.
Campari Stuffed with Tuscan White Beans with a balsamic glaze
FALL is officially here in two days, September 22, YES!! I love the crispiness in the air, the leaves starting to change, yellow and orange and seeing some of the Fall produce out in the farmer markets and grocery stores. If you haven’t figured it out yet, this is one of my favorite seasons.
I love everything about Fall, from the decor, fashion and especially the food. Today I was inspired by one of my favorite fruits, Fall brings, apples.
My Gluten Free Apple Cinnamon Walnut Flax Muffins, screams FALL is here!! This recipe is very simple, super nutritious and above all, DELICIOUS. It makes a wonderful breakfast, loaded with good carbs, fiber and protein, but also a nice healthy snack for pre and post workouts.
If you’re not into walnuts, add your favorite nut, you can also add dried cranberries instead of raisins. If you have a nut allergy, leave the nuts out altogether. But above all else, enjoy them and remember to Set the Table with Love.
2 medium apple, roughly chopped
1 1/2 cups all-purpose gluten-free flour
1 1/2 cups flax seed meal
1/2 cup gluten free oats ( Bob Mills)
1/2 cup brown sugar
1/2 cup organic maple syrup
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
2 large eggs, lightly beaten
1 cup unsweetened almond milk
1 teaspoons vanilla extract
Preheat the oven to 350º. Add chopped apples in a blender, blend until you have a rustic puree. Set aside. Grease a 12 cup muffin tin, with canola oil spray, generously. Set aside.
In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apples and and stir to combine.
Using a measuring cup, evenly divide the batter between the muffin cups. Fill the cups almost to the top, gluten free baking goods, will not rise like normal baking goods.
Bake for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.
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.
I need potato chips, NOW!!!! Okay, breathe in, breathe out, namaste, namaste, namaste. Nope, it is still there. I need potato chips. Okay no potato chips, you took out off the house, those things that would compromise this cleanse. Yes, holistic Lisa, you are right, I did do that. Now just get creative. Okay, holistic Lisa, you are right. What’s in the house I could make into a potato chip….? Yes, zucchini.
Okay, thanks for taking a moment to read my rage of craving chips. This easy little recipe will save you from not eating the potato chips. So if you have taken them out of the house, this will save you gas money as well. Well enough of that, let’s just get to the recipe.
Preheat oven to 225 . Line a baking sheet with parchment paper or nonstick foil, and spray with olive oil. Set aside.
Slice zucchini into thin circles, about the thickness of a quarter, use a mandolin or slice with a knife, be careful.
Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with sea salt, just a little salt, the zucchini will shrink a lot and leave you with a salty chip. You can add more later.
Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until golden brown. Remove from oven and add additional seasonings. Eat immediately. They get chewy after a few hours, so eat them NOW. LOL. 🙂