I am so excited about cooking and sharing on Fox 5 Good Day Atlanta, how you can stay Fit and Fabulous for 2017, using 5 main ingredients under 30 minutes.
This salad was inspired by that simple challenge. We can do it and we can do it deliciously, with hardly no effort at all, using some of my easy recipes. It just takes some preparing and a bit of creativity. I love this salad, because it has over 26 grams of protein, that is vegetarian and about 15 grams of carbs. I love those numbers.
I hope you tune in to Fox 5 Good Day Atlanta Thursday Feburary 9th at 9:00 am, but until then, enjoy this salad. Oh yeah! Do not forget to always Set the Table with Love.
Pear and Beet Salad
4 small roasted or marinated beets, (I used Love Beets, already peeled and marinated or roasted for you and they are organic and delicious.)
1 bosc pear
2 cups of your favorite greens, chopped, ( I used romaine lettuce.)
2 tbsp of your favorite cheese, ( I used parmesan, vegetarian.)
1/2 cup roasted pumpkin seeds
Add the lettuce to a salad bowl. Place the beets around in different places around lettuce, add the pears on top of the lettuce, sprinkle the cheese and the pumpkin seeds. You may have pumpkin seeds left over, eat them as a snack later.
Add a pinch of sea salt, cracked black pepper. Drizzle a little balsamic glaze and olive oil. Salad done.
You can also use nuts, instead of seeds. You can also add other veggies, like sautéed zucchini and yellow squash.
Some encounters bring you back home to what your soul is yearning for. This year has done that for me and my family. I have been around people and places that have made me feel like, I was coming home. One of those encounters inspired me to move my culinary creative juices back to Raw Foods. Raw foodism is the dietary practice of eating only uncooked, unprocessed foods. It only includes, fruits, vegetables, nuts and seeds. Now I AM NOT A RAW FOODIST, VEGAN OR VEGETARIAN, but my diet is about 80% plant based. I believe eating whole foods is better for my body, mind and spirit. So, how did I come back home to raw foods? My best friend. She wanted to take a yoga class one morning and I did have the time, I had so much work to do. I was behind schedule on several projects, I felt run down and just wanted to work and maybe catch a nap in. However, inside of me, my spirit was calling from some release, so I went.
The funny thing is, as we were driving to the studio, it hit me where we were going, to my old yoga studio. The place I learned about the healing beauty of yoga and meditation, ironically another one of my best friends introduced me to this studio, 13 years prior. I got some teacher training here from some the best yoga teachers in the United States. I was very ill during that time, fighting kidney disease and trying to take care of a toddler.
The yoga studio was a place of love and great healing for me. As we walked into the yoga studio, there on her mat was the owner and one of my first yoga teachers. My heart felt so much joy. I felt like I was back HOME. The class was amazing and I felt more energy in my body and spirit, plus so much peace.
My yoga teacher and I caught up and we talked about health issues. She shared with me her journey of healing and it hit me why I was there. Food has been a healing art for me. So of course, my best friend and Creative Marketing Director of my wellness company, mentioned what I had been up to lately with food. My yoga teacher was excited, she had been eating raw to heal, but she runs three businesses and doesn’t have time to prepare the food. She asked me to help her and of course it was my pleasure to say, YES. The yoga studio and her classes brought me so much healing and now I could give back. Life is always trying to bring us home, if we just take the time out to slow down and listen.
Here are three ways you can use my Raw Chocolate Ganache.
Raw Chocolate Ganache: You can use this for many other desserts
1 cup maple syrup
1 cup cacao powder
1/4 cup coconut oil, pinch of sea salt
Using your blender, mix together syrup and coconut oil until well combined. Add in your cacao powder and a pinch of sea salt, and process until smooth – scraping down the sides as needed. Use immediately, or keep in an airtight container in the fridge for up to a couple weeks. If using the ganache after being refrigerated, simply place the container in warm water for a few minutes to let it soften up a bit, or roll out ganache truffles using a melon scoop. 🙂
Raw Chocolate Ganache Torte with Pistachio Dust and Black Berries
1/2 cup black cherries, thawed out frozen cherries
3/4 cup Raw Chocolate Ganache
1 tbsp maple syrup
crushed pistachios and a black cherry
Using a blender Blend everything together, using a biscuit cutter, place on a sheet pan with parchment paper . Pour the ganache mixture into the biscuit cutter, almost to the top, leave room to add the pistachios. Add the pistachios and top with a black cherry. Put into the freeze and allow to set over night or for at least 2 hours to get it very firm. When ready to serve, allow to set room temperature for about 2-3 minutes, this will make it easier for you to push the torte out of the biscuit cutter. Gently remove, by pushing up from the bottom with a frosting spreader or the back of a spoon.
Serve and enjoy immediately because the base is made of coconut oil, it must be eaten immediately or kept frozen.
Pears Dipped in Spicy Raw Chocolate Ganache topped with walnuts and cardamom with a side of cardamom coconut cream
1 pear cut in half and seeds removed
Raw Chocolate Ganache, in it’s liquid form. if using the ganache after being refrigerated, simply place the container in warm water for a few minutes to let it soften up a bit.
whole coconut milk
1 tsp cardamom and a little more to dust over the pears
1 tbs maple syrup
Super simple. I add a little lemon juice to the pears, so they would not brown. Dipped them into the ganache. I dipped half of the pears here, added crusted walnuts, sprinkled with cardamom, you can also drizzle maple syrup, honey or agave over them for more sweetness. Put the pears into the fridge for an hour or overnight so the ganache can harden on the pears properly. The coconut cream is also super simple.
Open up a can of coconut milk and remove the creamy top part and add to a bowl. Using an electric hand mixer whisk attachment, beat the cream until fluffy and smooth. Add in maple syrup and cardamom. Put whipped cream in the fridge to harden a bit, about 10 minutes. Remove the pears and whipped cream from the fridge. Add whipped cream to the pears and serve immediatley.
NOTE: This ganache has a coconut oil base so it will melt fast, so keep it in the fridge until ready to serve.
Pears Dipped in Spicy Raw Chocolate Ganache topped with walnuts and cardamom with a side of cardamom coconut cream
Last one, but oh so good. My grandson helped me make these, notice the heavy handed areas of pistachios. Love it.
Raw Chocolate Ganache Bark with Peppermint and Pistachios
3 tbsp cacao
2½ tbsp raw virgin coconut oil
1 1/2 tbsp maple syrup
small pinch sea salt
2 tbsp crushed pistachios
1 crushed soft peppermint stick
Whisk together melted coconut oil, raw cacao and maple syrup in a small bowl until completely smooth.
Add a pinch of sea salt and combine well.
Add nuts and peppermint
Line a cookie sheet with non stick parchment paper.
Pour the chocolate mixture into the lined cookie sheet and spread out evenly using the back of a spoon, spread it thick so you bark doesn’t melt so quickly when eating it. 🙂 Add the goodies on top.
Place the container in the freezer for 30 minutes until the chocolate is completely hard.
Break up the pieces and serve immediately.
Store in the freezer. PSA
Since the base of this bark is coconut oil it will melt at room temperature, so please keep it in the freezer, until ready to serve. Eat immediately.
Breakfast and brunch is my favorite time of the day to eat. I love everything about a good breakfast and brunch. I feel, it’s the most creative time of the day to combine savory with sweet. You can have eggs, grits, muffins, toast, cakes, salmon, meat, chicken, juice, coffee and champagne, all at once. So, you see why it’s my favorite time of the day to eat.
I love having fruit for breakfast, but sometimes you want more than a raw apple or a banana. Sometimes, you want something decadent, rich, but also nutritious. I came up with this pear recipe when I got a little to happy in the produce department and bought tons of pears. I ate several and put several in salads, but there was just a few left over and starting to look a little too ripe. I am standing over my counter thinking, what will I do with these pears? Hmm… sauté them!! Yes!!
I sautéed these pears in coconut oil and I sprinkled a little coconut sugar over the, to give them a nice caramelization, but the coconut sugar also gave them this wonderful nutty flavor. I made homemade granola the night before and thought this would be fantastic over the pears. But, here’s the decadence. I topped them off with little mascarpone cheese with lemon zest. OMG!! I hope your mama is not near, because you would want to slap her. LOL 🙂 Now, if we are going all out healthy , yogurt would be perfect. But sometimes you need to indulge a little, or a lot, depending on the day. This makes an amazing dessert as well.
I hope you enjoy this recipe as much as I did. Oh yeah, remember to Set the Table with Love.
4 tablespoons coconut oil
4 medium Bosc pears, pitted and halved
1/2 cup coconut sugar
1 cup granola, homemade or bought tsp lemon zest
1/4 cup mascarpone cheese, 1 tsp lemon zest
1/4 cup blueberries or your favorite fruit
Drizzle of honey
Heat a large saute pan over medium heat. Sprinkle each pear with coconut sugar just enough to over lightly cover the pears, you will have some left over. Melt the coconut oil. and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the remainder of the coconut sugar and continue cooking until caramelized, 4- 5 minutes, depending on your stove top.
Mascarpone Cheese with lemon zest.
Add the mascarpone to a bowl and add the lemon zest and gently stir, until the lemon zest is incorporated into the cheese. If you are using yogurt, just add the zest into the yogurt or just add honey to the yogurt, if you desire.
Divide the pears, 2 pears to a plate. Add the homemade granola, a dollop of mascarpone cheese, drizzle of honey, add the berries all around the plate and a little shake of cinnamon and it’s the bees knees.
I really enjoyed last night teaching my students how to eat healing foods that taste delicious and look amazing. It was a fun night with some amazing ladies. We learned so much about foods you can eat to prevent cancer and foods that help detox your liver. The menu for the evening:
Organic Goat cheese and Sage stuffed chicken, Stuffed Red Roasted Peppers with Moroccan Quinoa, RAW kale, apple and carrot salad, Goat cheese purses and for dessert Asian Ginger Spiced Poached Pears in butter phyllo dough cups drizzled with a balsamic caramel sauce. For our cocktail we had a RAWtini Lemonade Mango with cucumber and ginger shots. Yum O !
Hope you enjoy these recipes.
10 pears, peeled with
stems attached(Bosch Pears)
2 cups organic can sugar
1/2 cup of organic honey
3 cups red wine
3 cups water
1 thumb of ginger ( skin on)
2 star anise
2 tbsp of each spice powder ginger, powder cinnamon, powder cardmom, powder indian nutmeg
In a saucepan on medium heat, mix sugar, red wine,honey, water, spices, the ginger piece and zests of orange and lemon. Let come to a boil and add pears to saucepan and turn the heat down and simmer on a med/low heat for about 35 minutes or until pears are heated through but not mushy. They should have a little firmness but you should be able to easily stick a knife in them.
While the pears are cooking prepare
Phyllo dough cups.
Preheat the oven to 350 degrees F.
1 cup of melted butter
a pastry brush or newly bought paintbrush
12 sheets of phyllo dough each cup needs to be 4 sheets thick you should get about 4 medium circles out of each set of sheets. You need 10 circles.
Layer the phyllo sheets on top of each other brushing butter on the first phyllo dough and on the last sheet. Using the cookie cutter, cut out 10 med circles and press them into the large muffin tin, make sure to have the dough go up side the muffin tin. Bake until golden brown and crisp, about 10 minutes. Remove from the oven and let cool.
1 cup of Balsamic Vinegar
1/4 of Organic Cane Sugar
Add ingredients to a saucepan on med/hi heat and let cook for about 10 -15 minutes until you have less than half
of the liquid remaining and it has become thick. Cooking time may vary based on your stove.
Prepare the Garnish for the Pears
TIP: make your sauces for the pears about 20 – 25 minutes into cooking the pears so you do not have to rewarm your sauces.
Ginger and Cardmom Sugar ( sprinkle over the pears, optional)
2 tbsp of ginger
1 tbsp of cardmom
1/4 tsp of cayenne pepper ( optional) but so worth trying it
3 tbsp of organic can sugar
Simply mix all the ingredients, makes a great little touch to the pears.
Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring
occasionally with a wooden spoon.
Make sure to keep an eye on it, it will burn quickly. When adding cream be careful to stand back to avoid splattering, and gradually add the cream and vanilla extract. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
Here is the magic! The balsamic reduction should have cooled and looks nice and thick. This is the time to add the balsamic reduction and the caramel together. Add the sauce to the cups and once the pears are done add the pears to the sauced cups and drizzle sauce over the pears and sprinkle the ginger,cayenne and cardmom sugar over top the pears.
Now to the really healthy stuff!!
RAW Kale Apple and Carrot Salad with citrus dressing
2 bundles of kale chopping finely
4 finely chopped med carrots (diced)
3 organic apples
3 organic med oranges
1/2 cup of balsamic vinegar or apple cider vinegar
1/2 cup of organic olive oil
2 tbsp of organic honey
1/2 tbsp of cumin
1/2 tsp cardmom
1/2 tbsp of smoked paprika
Mix the spices and liquid ingredients for the dressing in a large bowl. Add finely chopped kale, apples and carrots. Toss the salad and add sea salt and pepper to taste. I like to also at the end drizzle little more olive oil.