Vegan Quinoa Protein Bowl with a little Thai flavor

 

 

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Vegan Quinoa Protein Bowl with Roasted Thai Peanut Butter flavored Chickpeas, Brussels Sprouts, Tomatoes, Carrots and Peppers

I love peanut butter. I can eat it by the spoonfuls, but the best part about eating peanut butter for me is, the high plant based protein and antioxidants it has in it. Yay me. Good for my body and my skin. I actually came across an amazing peanut butter a few weeks ago, when I was being interviewed by Mara Davis, television and radio personality, also GURU of all that is too know about food and where to get it.  She is the host of Atlanta Eats radio and television show. I absolutely love this woman, she knows food and she makes me laugh until my ribs crack.

Well as we were having our interview at Krog Street Market, here in Atlanta, she took me to Nature’s Garden Express and turned me on to this amazing peanut butter, Georgia Grinders. The owner Michael at Nature’s Garden Express was generous enough to give me a jar to take home and try. I  have been hooked ever since. This recipe came about when I was just craving a spoonful of their peanut butter.  A quick note here: if you are allergic to peanut butter you can substitute another nut butter of your liking.  This recipe is super simple, loaded with vitamins, vegan based protein and lots of flavor.  You get protein everywhere in this dish, the chick peas, the quinoa , the peanut and a little here in the brussels sprouts.

Thai Peanut Sauce

INGREDIENTS

1 thumb piece of ginger, peeled

1 1/2 cup Georgia Grinders peanut butter

3 tablespoons reduced-sodium soy sauce

2 tablespoon fresh lime juice

2 teaspoon (packed) light brown sugar

1/2 teaspoons srirachi sauce

1 tablespoon coconut oil, melted

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Vegan Quinoa Protein Bowl with Roasted Thai Peanut Butter flavored Chickpeas, Brussels Sprouts, Tomatoes, Carrots and Peppers

 

DIRECTIONS:

Preheat 400

Add ginger into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, srirachi sauce, coconut oil, and blend. ADD  A LITTLE WARM WATER IF IT IS TOO THICK, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

Set a side some of the sauce for garnish. Add the remaining sauce over chick peas that have been drained and rinsed. Toss the chickpeas in the sauce until they are covered completely.  Place the chickpeas on a cookie sheet lined with parchment paper, spread them out, so each one can roast properly. Roast for about 30 minutes or until golden brown.

Once they are roasted remove from the oven and allow to cool. Once cooled use a fork to separate them from one another. Set a side.

Cook 1 cup of quinoa, brown rice or your favorite gluten free grain. Add the grain to the base of the bowl and top with your chickpeas and favorite vegetable toppings. Here I sautéed some brussels sprouts with garlic, lemon juice and a little sea salt in a non stick pan. I added tomatoes, carrots, red bell peppers and the sautéed brussels sprouts. I garnished with a little parsley, but cilantro would be the best option, but I am without a car since it is in the shop, so parsley made it on this dish today. Lol 😂.

The point here is being creative and eating as much as the rainbow as possible.

You can add other raw vegetables here for example, cauliflower, yellow squash, avocado would have been a good options as well. Eating healthy is about creativity and exploration.

So enjoy being a food artist in your kitchen.

Do not forget to Set the Table with Love!! 💕💕💕

Raw Maca root Spicy Peanut Butter cups

Need some energy, low carbs, something delicious and high in plant based protein? Well, look no further. Check out my Raw Maca Root Spicy Peanut Butter cups. Here’s the deal on these peanut butter cups, a girl needs her sweets, but I don’t need the extra calories. So, these babies were birth into my world out of my desire for candy. Lol.

I believe healthy eating and living is all about enjoying life to the fullest, even if it’s t just a little piece of chocolate. Enjoy it with your whole being.

These cups are loaded with flavor and they are very healthy for you. The key ingredient, Maca Root.

Here’s some awesome information on Maca root  Maca Root WebMD

Maca is a plant that grows in central Peru in the high plateaus of the Andes mountains. It has been cultivated as a vegetable crop in Peru for at least 3000 years. Maca is a relative of the radish and has an odor similar to butterscotch. Its root is used to make medicine.

Maca is used for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, memory, and fertility.

Women use maca for female hormone imbalance, menstrual problems, and symptoms of menopause. Maca is also used for weak bones (osteoporosis), depression, stomach cancer, leukemia, HIV/AIDS, tuberculosis, erectile dysfunction (ED), to arouse sexual desire, and to boost the immune system.  In foods, maca is eaten baked or roasted, prepared as a soup, and used for making a fermented drink called maca chichi. In agriculture, it is used to increase fertility in livestock. 

I have used Maca root for hormonal imbalance and to help increase my energy levels. It has worked wonderfully. I strongly suggest before using any supplement to consult your primary care physicians. Maca root has been known to increase estrogen levels in people that are estrogen sensitive. 

So, back to the recipe, I also added a little cayenne pepper in these peanut butter cups to give some heat, to warm the body up, to help with blood flow and help promote fluid elimination. These are great for pre and post workout.  I hope you enjoy them. I would suggest eating one and see how your energy is flowing, before consuming more.

Enjoy!!

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Raw Maca Root Spicy Peanut Butter Cups

Ingredients:

1/4 cup cacao powder

1/4 cup liquid coconut oil

1/3 coconut nectar, or you can use maple syrup

1/4 tsp organic vanilla extract

pinch of cayenne pepper

pinch of sea salt

Filling:

6 teaspoons peanut butter

2 tsp maca root

Directions

For the chocolate:

Whisk together the ingredients until smooth. Pour about 1 teaspoon of the liquid chocolate into the bottom of 6 mini cupcake papers or more to make sure you cover the bottom and have some coming up the sides.  Put in the freezer for 5 minutes or until the chocolate has hardened. Remove from freezer. Add a scoop of 1 teaspoon of peanut butter onto each chocolate base, then cover with the remaining liquid chocolate. Put in the fridge 20 minutes minutes to harden. Remove mini cupcake papers and Enjoy!

 

 

 

RAW Chocolate Ganache Peanut Butter Candy Apple

One of my favorite things during the Fall season as a kid was to find a big juicy red candy apple. My favorite of course was the caramel apples. I am far from being a kid, well physically that is, but I still love a big juicy candy apple. My education and battling kidney disease over 40 years has moved me toward a more wholesome way of eating. I love eating good food. Hey my dad was a chef. He taught me technique and presentation. My mom taught me how to flavor food. How to make it really come alive.

Well this candy apple will blow your mind with flavor and you will not realize you are eating something super healthy.

Enjoy!

Remember to Set the Table with Love

RAW CHOCOLATE GANACHE PEANUT BUTTER CANDY APPLE
RAW CHOCOLATE GANACHE PEANUT BUTTER CANDY APPLE

Ingredients

The Peanut Butter topping

1 honey crisp apple

1/2 cup of Raw Peanut butter in it’s oil

1 tbsp maple syrup

pinch of sea salt to taste

DIRECTIONS

Combine all the ingredients in a small bowl. Stir the peanut butter with it’s oils. This will make it pliable. If it is too thick add more peanut oil or melted coconut oil. Add the peanut butter onto the apple using a small spatula or small spoon. Cover the whole apple. Pour the chocolate ganache onto the peanut butter, gently spreading it all around the apple. You want to cover the peanut butter with ganache leaving a little peanut butter exposed. Place in the fridge to set. Be patient with the process. It can be sticky, but yummy.

The Raw Chocolate Ganache

3 Tbsp coconut oil, melted
1 1/2 Tbsp maple syrup
3 Tbsp raw cacao powder (or regular cocoa powder if you don’t have)
1 tsp vanilla

DIRECTIONS

Combine all ingredients in a small bowl.  If ganache is runny add a little more coconut oil and cacao powder. The coconut oil will make it thicker once refrigerated.  Just a little at a time.  Place in the fridge to thicken for just a few minutes. You want a ganache that is easy to add to the apple, so it needs to be pourable.

If the sauce is too cold and thickens up too much, simply place closed bottle into a bowl of hot water until it melts. Add the sauce to the peanut butter part of the apple.