Here’s the recipe, running out for an event, but wanted to share this with you guys. Always Set the Table with Love.
• 1 large cauliflower, cut into florets
• 2/3 cup water
• 1/3 cup cornstarch, plus 1 teaspoon
• 1/3 cup flour
• 3 tablespoons coconut oil
• 4 cloves garlic, minced
• 1/4 cup onions, minced
•. 1 teaspoon ginger, minced
• 1 large orange, zest only
• 1/4 cup orange juice, from zested orange
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoon sweet chili sauce
• 1 teaspoon brown sugar
• vegetable oil for frying
1 In a bowl, whisk together the water, 1/3 cup of corn starch, the flour, and 1 tablespoon of the oil. Set aside.
2 In a sauce pan, over medium heat, combine the remaining 2 tablespoons of oil, minced garlic, ginger and onions, orange zest and juice, soy sauce, sweet chili sauce, brown sugar, and vinegar. Bring to a slight boil.
3 Stir 1 tablespoon of cornstarch into 1 tablespoon of water until dissolved. Whisk into the sauce and reduce heat to a very lower simmer.
4 Next, heat the vegetable oil in a deep saucepan to 375 degrees.
5 Coat each cauliflower floret in the flour mixture.
6 Carefully place each floret into the hot oil. Fry each piece until golden brown – about 3 minutes. Remove from the oil and allow to drain on a paper towel lined baking sheet.
7. Toss the cauliflower in the sauce mixture, pour into a bowl and spoon the remaining thick, hot sauce over top. Garnish with some cilantro or sesame seeds and thinly sliced green onions, (optional).
How can you take 4 prepackaged vegetable skewers and make several meals?
What I love about using the skewers is they have all my favorite veggies, big plump portobello mushrooms, crunch red bell peppers, zucchini, yellow squash and red onions. The first day I marinated them in a balsamic glaze with olive oil and herbs and paired it with a red quinoa vegan tabbouleh. The next day I took the two of the vegetables skewers and took off the vegetables and sautéed them in olive oil, herbs, sea salt and cracked black pepper. I put the veggies in a bowl, add kalamata olives, sundried tomatoes, banana peppers and chickpeas. I added a little olive oil, balsamic glaze and toss. I chopped some fresh parsley over top and you have your second skewer meal. I took the last one and made a simple stir fry with eggs.
Broccoli Slaw is one of my favorite things to eat. According to studies, Broccoli contains phytochemicals shown to benefit arthritis, cancer, immune system health, blood pressure levels, vision, skin health, blood sugar disorders and much more” Source:Mercola
This recipe is packed with not just the benefits of broccoli but it’s loaded with planted based protein from the pumpkin seeds, fiber from the cranberries and vegetarian protein from the greek yogurt dressing, not to mention the b vitamin power of the blueberries and blackberries. My mantra is to. Eat on purpose with lots of flavor and this salad honors that fully. You can add your favorite fruit in this salad or even zucchini and yellow squash would be amazing. However you decide to enjoy it remember to, Set the Table with Love. 💕💕Ingredients:
For the dressing:
2 Tbsp plain Greek yogurt (I use nonfat)
Juice of 1/2 lemon
1 Tbsp honey
1 Tbsp Apple cider vinegar
1/2 tsp grainy Dijon mustard
1/4 tsp fresh black pepper
6 oz (3 cups) store-bought broccoli slaw
2-3 Tbsp cranberries, to taste
2-3 Tbsp pumpkin seeds, to taste
1 Tbsp chia seeds
Directions:In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw, pumpkin seeds, cranberries and chia seeds and toss gently until all ingredients are well combined.Eat immediately or you can cover with plastic wrap and refrigerate for 30-60 minutes. The yogurt and mustard will tenderize the vegetables; the salad will be crunchy, but not soggy.Serve cold or at room temperature.
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.
Tuesday is my day to get refueled from the weekend and a super busy Monday. Mondays are one of my busiest times of the week, very rejuvenating but I am moving from one thing to the next.
I have an early morning Life coaching and Reiki session and right after, I teach my yoga class and then I am off to do B’Tyli Natural Skin Therapies work, plus other things that my Creative Marketing Director, Kristina Millsaps has on the agenda. So, let me tell you when Tuesday rolls around I am ready to go and set in my yoga teacher’s studio and her peaceful presence, for 1 hour and 30 minutes and receive my healing and bliss. Tuesdays, also calls for a little work. I really don’t consider this a work day, because I get to make raw food and let out some creative energy. I love making raw foods for my clients, because it sends healing to them and I always make enough for leftovers for me. 🙂
Today was all about the carrots. I juiced carrots for a yummy raw carrot and ginger soup, this juice also was used to make a raw carrot and ginger dressing for a beautiful cruciferous salad. Cruciferous salad?
Cruciferous vegetables have risen in popularity recently due to their apparent cancer-fighting properties. This large group of plants is diverse, each providing strong, unique flavors. It is named after the Latin word for crucifix because the blossoms of these plants resemble a cross.
Cruciferous vegetables include:
Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Fiber is an important nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer.
But, hmm… what to do with the all the carrot pulp. I decided to make these yummy Raw Carrot Cake bites. I shaped them like Easter eggs, because I thought these would be so pretty on the table at Easter. Raw vegan or not, you will love these little bites. They are very versatile, you can use your favorite nut, add your favorite spices, like cinnamon, nutmeg, and pinch of clove. Also raisins or dates will work just find in this recipe. I did not use nuts for this recipe. I love nuts, but sometimes we can have a love hate relationship and today my body said, NO NUTS! 🙂
I hope you enjoy this recipe and maybe add it on your table for Easter or any day of the week. Happy Easter Everyone! Enjoy setting your table with love.
1 cup gluten free rolled oats
1/2 cup sunflower seeds
1/2 shredded unsweetened coconut, set aside 2 tbsp for garnish
3/4 cup dried raisins
1/2 cup carrot pulp
1 tsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ cup water or more if needed
Blend oats, sunflower seeds, 1/2 cup coconut in vitamix (food processor should work too) until you get a fine consistency like flour.
Add in dried raisins, pulse a few times to break them up then add carrots pulp, maple syrup, vanilla and spices.
Slowly add in water. You looking for a consistency of nice slightly wet cookie dough
Roll dough into balls, like the shape of Easter eggs and cover in shredded coconut if you want.
There is nothing like a beautifully delicious salad, but sometimes it’s really hard to eat salad during the winter. So I opt out to making warm salads. Yes, salads can be warm, you still get your greens and veggies but sautéed a bit. Here is one of my favorite salads. I love mediterranean ingredients, like artichokes and kalamata olives. This salad includes them both, but with a little twist. The great thing about salad, you can throw in all your favorite ingredients. Instead of just putting the olives in this salad I made an olive tapenade and spreader it on gluten free toast is a great alternative. In a later post, I will show you how to pump up your olive tapenade with plant based protein. But, until then enjoy this recipe. Always remember to Set the Table with Love.
1 can white beans, rinsed and drained
1/2 cup red onions, diced and extra tablespoon for garnish
1/2 cup red bell peppers, diced
2 garlic cloves, peeled and diced
2 tablespoons olive oil, in a sauce pan, to sauté veggies
1 tablespoons garlic herb seasonings
1 teaspoon garlic powder
salt and pepper to taste
2 bunches of kale, rinsed, dried with a paper towel, leaves roughly chopped
1 bunch of chard, rinsed, dried with a paper towel, leaves roughly chopped
1/2 cup artichoke hearts, marinated
Add 1 tablespoon of oil to a sauté pan, on medium heat and then add the diced onions and peppers. Sauté until soft. Add diced garlic and sauté for 1-2 minutes. Add beans and stir. Add the spices and stir gently, to keep the beans in tack. Cook for another 5 minutes. Set aside once cooked. Add the remaining oil into the pan on medium heat. Add the kale and chard, sauté for 2 minutes, you are just welting the leaves. Remove for heat and set aside
Olive Tapenade Ingredients:
1 cup pitted black olives
6 small capers
1 garlic clove
3 tablespoons olive oil
Mince the garlic clove. Place olives, minced garlic, capers and olive oil in blender. Blend until you reach a smooth spread. Add to the gluten free toast. To Assemble: Add the kale, chard, in a salad bowl, top with beans and gently toss, place artichoke hearts sparingly throughout the salad. Garnish with diced red peppers, season with sea salt, cracked black pepper and a drizzle of good extra virgin olive oil.
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.
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.
Quinoa is one of the only complete protein grains in the vegan/vegetarian circle of life. Quinoa is considered a whole grain, but in actuality, it is a seed, from a leafy plant that is related to the spinach family. I do enjoy a good bowl of sweet or savory quinoa, but I love to explore other ways I can use ingredients. So, this morning I kept going back and forth with the question, what should I eat, quinoa or oatmeal? I just wasn’t feeling the big bowl of either and wanted something different.
Toasted Quinoa Recipe:
Cook the quinoa in a large nonstick skillet over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes.
It will make slight popping sounds as it approaches being done. …
Remove the skillet from the heat.
How about granola? Well, I have made granola from scratch a million times, but not with quinoa. Yes! that’s the ticket. Roasted Quinoa granola. I can put this over fruit, yogurt, ice cream, whatever my heart desires. Well, if quinoa can be sweet, how about making it savory. Yes! again that’s the ticket, so I decided to roast the quinoa for my granola and to toast the quinoa for a savory corn salad, I am making for dinner tonight, boom! Both of these recipes are easy and you could go wild with the possibilities.
I took my Roasted Quinoa and topped it over some sautéed peaches that I seasoned with cardamom, cinnamon and a little pink salt, delish and yum yum approved.
I hope you will enjoy this complete protein healthy treat and remember to go wild with your imagination when making your granola. After it is cooked and cooled, add dark chocolate chips to it, or us a different dried fruit, like apricots or a different nut, such as hazelnuts or pecans. You decide, but whatever you come up with, Remember to Set the Table with Love.
1 cup Bob’s Red Mill Old Fashioned Rolled Oats
1/2 cup uncooked Bob’s Red Mill White Quinoa
1 cups raw almonds, roughly chopped
1 cup walnuts, roughly chopped
1/2 cup raisins
1/2 cup cranberries
1 1/2 tbsp organic cane sugar
1 tsp cinnamon
1/2 vanilla extract
pink sea salt or reg sea salt , just pinch
2 tbsp coconut oil
1/4 cup maple syrup
Preheat oven to 325 degrees.
Add oats, quinoa, almonds, raisins, cranberries, sugar, and salt to a large mixing bowl – stir to combine.
To a small saucepan, add coconut oil, cinnamon, vanilla and maple syrup. Warm over medium heat for 2 minutes, whisking frequently, until the two are totally incorporated.
Immediately pour over the dry ingredients and stir to combine until, everything is covered with the syrup mixture. Arrange on a large baking sheet covered with parchment paper and spread into an even layer.
Bake for 35 – 40 minutes. Then remove from oven and stir/toss the granola. Rotate the pan to the other side, so you can cook the other end of
the granola and bake 10 -15 minutes more, until it is golden brown. * KEEP WATCH OVER IT SO IT DOESN’T BURN. Once done, remove from the oven and cool for 20 minutes, before serving.
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.