Healthy Holiday Thanksgiving sides dishes at William Sonoma ~ Turnips and Greens with Orange, Rosemary and Pomegranate

Yesterday was incredible at William Sonoma in Norcross in the Peachtree Forum.  I got a  chance to cook for their customers. The evening was about Farm to Table Healthy Holiday Side Dishes. My biggest conviction about food is EAT LOCAL. SUPPORT FARMERS. EAT MORE PLANT BASED MEALS. So, it’s really cook when William Sonoma welcomes you back to share your convictions with a side of farm fresh yummies.

img_4527
TURNIPS AND TURNIPS GREEN WITH ORANGE, ROSEMARY AND POMEGRANATE 

This particular dish was a big hit. The recipe was from Vicky Fry, the amazing farmer and friend I get my produce from, she is the owner of Fry Farm in Bethlehem, Ga.  She told me how she made her turnips and I decided to take that beautiful recipe on and make it for my cooking demo.  It was so much fun, watching people here in the south, eat turnips and turnip greens in a totally different way. Okay, here’s the deal on that statement. Southerns love our turnips and turnip greens cooked for 2 hours with a piece of fatback swimming around in the pot. Hey I am Georgia girl I get it and my mom did some mean greens, y’all, but we have to think about sound the box sometimes. I am very grateful for Vicky sharing this recipe. You know how we do it, the recipe was a little this and a little of that. LOL. I hope you will like how I put together a little of this and a little that, and perhaps use this recipe for your Holiday festivities.

Until next time, Remember to Set the Table with Love.

Ingredients:

A bunch of turnips and turnip greens washed, turnips quartered, greens finely chopped

1 tbsp olive oil

1 tbsp butter

1 med garlic clove, diced finely

1 tsp fresh rosemary leaves, pull the leaves of the stalk

1/2 tsp dried thyme

1/2 tsp dried oregano

1 large orange, cut in half  or quarters

sea salt and black pepper to taste

red pepper flakes, to taste

pomegranate for garnish

 

img_4525
TURNIPS AND TURNIPS GREEN WITH ORANGE, ROSEMARY AND POMEGRANATE

Directions:

Add oil and butter to a sauté pan on medium high heat. Add in your turnips, season with salt and sauté for a 3-4 minutes until you get a little caramelization onto the the turnips. Add in garlic, rosemary,thyme, oregano and red pepper flakes, continue to cook and stir. Add in juice from the orange, continue to cook. Remove turnips from the pan into a bowl, set a side. Add greens into the sauté pan, stir. Add seasonings, black pepper, sea salt, dried thyme and oregano. Sauté for 2 -3 minutes. Remove from pan. Plate the greens on a platter, add the turnips on top, add the pomegranate on top with a little orange zest ( optional). I like to squeeze a little of the orange juice on top.

* NOTE: YOU CAN ADD THE ORANGES INTO THE TURNIPS WHEN COOKING TO GIVE MORE A CITRUS FLAVOR TO THE TURNIPS. I ADD THEM CLOSE TO THE END OF COOKING. YOU CAN KEEP THEM IN IF YOU LIKE AS A COLORFUL GARNISH.

 

 

 

French Lentils with Cherry Tomatoes over Grilled Romaine Lettuce

This dish was inspired by how beautiful I think french lentils are. I love cooking with them. The whole their texture very well and that make any dish look incredibly elegant. I have made soups, stews and salads using french lentils. I would like to share this grilled salad recipe I made over the summer. It was a true winner. Very light and loaded with vegan protein. I always looking for ways to incorporate more vegan protein in my families diet. I believe this one hit the mark. I hope you enjoy it as well.

 

img_0458
French Lentils on wilted Romaine Lettuce
img_0217
French Lentils on wilted Romaine Lettuce

Ingredients:
1  cup onions, finely diced

2 cloves garlic, peeled and minced

3 tablespoons olive

2 cups French lentils

1 teaspoon dried thyme

1 1/2 tbsp  Madrecita Salt Free Garlic Herbal- Seasoning ( a must have)

3 bay leaves

1 tbsp sea salt  or more to taste

4 romaine lettuce leaves, Large

10 -12 cherry tomato, halves

French Lentils and Grilled Romaine Lettuce
French Lentils and Grilled Romaine Lettuce

Directions:
Place a large saucepan over medium heat, add oil. When hot, add chopped vegetables, and sauté until softened, 5 to 10 minutes. Add 6 cups water, lentils, thyme, garlic seasons, bay leaves and salt. Bring to a boil, then reduce the heat to medium.
Simmer lentils until they are tender and have absorbed most of the water, for 20 to 25 minutes. Drain any excess water after lentils have cooked. Check the seasonings. Add more no salt garlic seasonings or salt, if needed. I usually add more of the garlic seasonings at the end to build the flavor of the dish, if needed.

I used my George Foreman grill. Heat up the grill and add oil to the grill. Remove the leaves from the head ( make sure they leaves are dry) and add salt to each leaf. Add the leaves to the grill and allow to cook for about 2 minutes, until they have a nice char on them. Remove from the grill and place on a platter. Take the lentils and add them on top of the leaves and garnish with the cherry tomatoes.  Serve immediately.

Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos

I love tacos!!! I am loving even more the creativity these street tacos are delivering to our taste buds. Here’s a quick one you can try at home. I topped it with Go Raw Tangy Lime Coconut Crisps, these yummies took this taco to another level.

Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos
Vegan Street Tacos ~ Sweet Potato and Black Bean Tacos

 

Ingredients:

1 medium sweet potato, peeled and cubed ( small cubes)

1 can organic black beans, drained

3-4 Sprouted Corn tortillas

1 1/2 tbsp olive oil

1/4 cup chopped red onion

1/ 4 cup chopped red bell peppers

1/2 cup avocado, cubed

1 tsp freshly squeezed lime

1/2 tsp smoked chili powder

1/2 tsp garlic powder

1/4 tsp cumin powder

Salt and pepper to taste

The finish touch: Handful of Go Raw tangy lime coconut crisps, for each taco

Directions :

Place cubed sweet potatoes on parchment papered cookie sheet. Drizzle with oil and a little sea salt. Roast for 25-30 minutes on 375, until golden brown.

In a sauce pan add drained black beans with a little olive oil and stir and cook on medium high heat. Add all your spices and continue to cook and stir, until the beans are warmed through completely. Set a side.

Take 3-4 sprouted tortilla shells ( warmed) and add the beans first and then the sweet potatoes. Add your onions, peppers, avocados and cilantro and a drizzle of the lime juice. Top it all of with Go Raw Tangy Lime Coconut Crisps for a nice sweet and tangy finish.

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding

Eat your skincare recipe :

My dad always said, Never let anything go to waste. Well my Maple Coconut Cream has graced itself several times this week, from Raw cinnamon rolls, to cinnamon roll cookies, even in my Garam Masala soup. Today it finds it’s way into my chia pudding.

Here’s the recipe. You can find the Maple Coconut Cream recipe on my Leaning Tower of Raw Cinnamon Pecan cookie post.

Remember no matter what you are cooking or not cooking, Set the Table with Love. 

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed pudding

The Pudding

1 mason jar or glass jar you can seal tight

2 tbsp. chia seeds

1 1/2 tbsp. organic gluten free oatmeal flakes

1 cup organic non – dairy milk (sweetened)  I used vanilla almond milk

Directions ~ Add ingredients to mason jar. Stir and refrigerate for 2 hours or over night.

The Smoothie 

1/2  scoop Vega One Vanilla Smoothie mix

1 cup blueberries

1/2 cup non – dairy milk

Directions ~ Blend all ingredients in a blender, Ninja or Vitamix. Set aside. You may have smoothie leftover, based on the size of your container.

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding

The Blueberry Coconut Cream

Directions ~ Add 1/4 cup of the Maple Coconut cream into a blender with 1/2 cup of the Blueberry Smoothie mix. Blend. It should be a lighter color thank the blueberry smoothie. If you want a smooth and lighter Blueberry Coconut cream add more cream less blueberry smoothie.

Assembly

Add the Blueberry Smoothie into the mason jar container the chia and oatmeal pudding. Next add the Blueberry Coconut Cream. I had a little cream left so I made a little design on top. You can do all kinds of versions of this breakfast.  Just get creative.

Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding
Raw Blueberry and Coconut Cream Oatmeal and Chia Seed Pudding