“Raw Chick” Curry Stuffed Peppers

Eating more of a plant based diet can be one of the most cleansing things you can do for you body, mind and spirit. I like to give my body a break from refined sugars, lean meats and the occasional glass of wine. I love incorporating raw foods and vegan dishes into my daily meal prep, because eating more whole foods gives me more energy and mental clarity. Hey, not mention I usually drop about 5-7 pounds. However, a raw diet or a vegan diet is not for everyone, especially long term, unless you have talked to a vegan wellness expert, professional nutritionist and/or your healthcare practitioner. My personal and professional opinion on the matter is, I never met anyone that didn’t benefit from eating more fruits, veggies and drinking clean water.

Now, this is a recipe I make often for my vegan clients and one I enjoy when I am cleansing my system. The key to raw cuisine is understanding how you can convert different raw food ingredients, into cooked food recipes you are familiar with. For instance, in raw cuisine, nuts can become a meat substitute, because of their texture and they are high in protein and good omega fatty acids. They can also become a flour base for “raw food” crust, cookies and cakes. The possibilities are endless. But just for now, let’s stick with making this recipe, by using nuts as a meat substitute. The recipe can be extremely versatile based on your flavor profiles. You can season the nuts with old bay and have more of cajun flavor or season them with Italian herbs and give them more of Italian flare. Use your imagination and see what you can discover. I like to serve this on a bed on greens, with a side salad and maybe a yummy carrot and pineapple juice. However you decide to serve it remember to alway Set the Table with Love. Enjoy.

“Raw Chick” Curry Stuffed Peppers

Raw Chick Pate’

Ingredients:

1 cup almonds, dry

1 cup cashews, dry

1 cup sunflower seeds, dry

1/2 tsp sea salt

2 tsps turmeric

1 tsp paprika

1/2 tsp cumin powder

1/8 tsp garlic powder

1/8 tsp cayenne pepper

1 cup water

3 mini sweet peppers, cut in halves (I used red, yellow and orange)

1 red bell pepper, diced for garnish

chopped cilantro for garnish (optional)

Instructions:

Raw Chick Curry Stuffed Peppers
  1. Put nuts, seeds, and all the spices into a food processor and process

into a powder. Add water and process until the mixture is well

incorporated. You are looking for more of a chunky consistency than it

being totally smooth.

2. Cut the peppers into halves and stuff the Raw Chick Pate’ into each

pepper. Garnish with peppers, cilantro and a drizzle of extra virgin olive oil.

Makes 6 mini peppers

Excerpt From: Lisa Washington. “Set the Table with Love Farm to Table Cuisine.” Apple Books.

Super Easy Breakfast Carrot Cake Bites

After Easter feast, my body needed to cleanse. A raw vegan diet is the best way for me to get rid of all the pies and cakes I indulged in and not to mention, my mac and cheese that’s made with six cheeses.

But a girl still needs a little something sweet in her life. My Carrot Cake Bites does the trick every-time. Now on my blog I do have this recipe, but the bites are shaped into balls. To make them square bites, you will need to pour the mixture into a square pan and gently smooth out, you want the bites to be about 1 -1 1/2 inches thick. Put them in the fridge for one hour or over night to firm up, cut them out into squares, top each one with dried coconut and Enjoy. These go well with a cup of cinnamon tea. Remember to always Set the Table with Love. 💕💕💕💕

INGREDIENTS
  • 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 cup grated carrots, peeled
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼  cup water or more if needed

INSTRUCTIONS
  1. Blend oats, sunflower seeds, 1/2 cup coconut  in vitamix (food processor should work too) until you get a fine consistency like flour.
  2. Add in dried raisins, pulse a few times to break them up then add carrots, maple syrup, vanilla and spices.
  3. Slowly add in water. You looking for a consistency of nice slightly wet cookie dough,

4. Pour the mixture into a square pan and gently smooth out, you want the bites to be about 1 – 11/2 inches thick. Put them in the fridge for one hour or over night to firm up, cut them out into squares, top each one with dried shredded coconut

5. Enjoy!

Winter Detox Soup

This is simple and super easy! But here’s the twist. You eat this soup for breakfast!! What?!! Yes, breakfast. Soup for breakfast has incredible health benefits.

Having soup in the am helps with better digestion and elimination. When we are cleansed from the inside , we have more energy and our immune system is able to function better. This will help us ward off all those yuckies that our kids lovingly bring home to us.

Here’s a few benefits:

1. They are quick and easy, especially when you are in a hurry. Pour it in a Yeti thermal and go.

2. They are loaded with lots of nutrients,. A super easy way to get what you need all at once.

3. They help with digestion, because of the high fiber content and the liquid from the broths, which also helps with elimination.

4. The options are endless. You will never get bored with soup.

5. You feel fuller longer, because they are nutritionally dense.

So, why not?

Here’s my go to:

Ingredient:

2 tablespoons olive oil

1 teaspoon turmeric

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon ginger, powder

1/2 cup onions, peeled and chopped

1 teaspoon ginger, peeled and chopped

1 large garlic clove, peeled and chopped

1/2 teaspoon red pepper flakes, optional

2 sprigs of thyme, remove leaves to use in the soup

Sea salt and black pepper to taste

3 carrots, peeled and chopped

1 large zucchini, chopped

1 large yellow squash, chopped

1 1/2 cup cauliflower florets

1 /2 cup red bell pepper, chopped

1 cup kale, finely chopped, fresh or frozen

32 fl oz. Vegetable or Chicken Broth

Directions:

In a medium pot or Dutch oven add the olive oil over medium heat. Next add all your spices, stir and cook the spices for 15 seconds. Add the aromatics and sea salt and pepper, ginger, garlic, onions, red pepper flakes and thyme leaves , stir and cook for 1 minutes. Add the vegetables except the kale, Stir and cook for 5 -7 minutes, until the pot starts to get brown pieces at the bottom. Add the broth, stir and taste. Adjust seasonings, add more of the previous seasoning, to taste , plus add more salt or pepper, if needed. Turn up the heat and bring everything to a boil. Then turn the heat down to medium and allow to cook for 20 minutes, until the carrots and cauliflower are soft, but still has some crunch. Add chopped kale and cook for another 3-5 minutes. Serve immediately.

Beet Salad with a Parsley and Walnut Pesto drizzled with Orange Vinaigrette

I adore beets. They are loaded with lots fiber, vitamin C and they help with inflammation in the body, which mean they are good for you, but they also taste amazing. I love to add beets to my salads, smoothies, and they are awesome sautéed, roasted or just raw.

Today I was craving a salad, but not the lettuce type. I looked in my fridge and remembered, I bought diced beets already marinated from my favorite beet company, Love Beets ! They made this salad easy to make, because everything is seasoned and ready to assemble. I just had to slice the red beets.

I wanted this to look a bit fancy, so I used one of my metal rounds to assemble the dish, but you can easily, slice your beets, top with the pesto and drizzle some of your orange vinaigrette on top and toss. However you decide to do it, just remember to Set the Table with Love.

Beets Rock!!!

Ingredients:

1 pack of Love Beets diced marinated golden beets

1 pack of Love Beets marinated red beets thinly sliced

For the Parsley walnut pesto:

Ingredients:

1 cup shelled walnuts, about 3 1/2 ounces

2 cups chopped parsley, about 1 bunch

1/2 cup grated pecorino or parmesan cheese or if vegan nutritional yeast

3 garlic cloves, roughly chopped

1/2 teaspoon salt

1/2 cup olive oil

Directions:

1. Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.

2. Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds.

Orange Vinaigrette

Ingredient:

1/4 cup freshly squeezed orange juice

2 tablespoons apple cider vinegar

1 tablespoon Dijon-style prepared mustard

2 teaspoons honey

1/8 teaspoon cracked black pepper

Pinch of salt

Directions:

In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Place your metal round on a pretty plate. Inside the round, layer the thinly sliced red beets, then top with the diced beets, stacking them on top of the red beets slices, until you have no space left. Add some pesto, then start the process over, until you end with a layer of pesto on top of the golden beets. Place on fridge to set for 30 minutes. Gently remove the metal round and drizzle with the vinaigrette and serve immediately. 💕

Easiest Stovetop Maple Granola on top of Sweet Potato Pie Oatmeal

Who doesn’t love granola ? Okay, put your hand down, Lol 😂. But for us granola lovers, here’s a keep it simple and a bit sweet easy recipe.

You can also find this recipe and others delectable pictures of yummies on my Instagram page Life with Lisa Washington:

Easiest Stovetop Granola: Maple Granola with Pumpkin Seeds: #nutfree

Ingredients:

1/2 cup pumpkin seeds

1/4 cup sunflower seeds

1 cup gluten free old-fashioned oats, not instant

1 tablespoon virgin-coconut oil

1 tablespoon maple syrup

1/2 teaspoon of molasses

1 teaspoon cinnamon

1/4 teaspoon nutmeg

A pinch of clove

1/2 teaspoon vanilla extract Pinch of sea salt

Instructions

1. In a medium skillet over medium-low heat, add seeds and oats. Toast for 4 minutes, stirring frequently, until the oats are golden and the seeds are fragrant, but not burnt. Add oil, maple syrup, molasses , vanilla, and salt, mix well to coat the oats. Cook 1 additional minute while string.

2. Remove from the heat and spread on parchment paper lined baking sheet. Allow to cool completely before adding to an airtight container.

There’s more than one way to use vegetable skewers

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.

Blackberry Broccoli Slaw with a Blueberry Yogurt Dressing

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.

Simple Green ” Heart Healthy” Avocado Salad

This salad is so beautiful, simple and delicious. I love avocados. They are loaded with so much good stuff, like omega fatty acids. Avocado also helps improve digestion and they are wonderful for your heart.  I love making this salad in the summer, but it’s also delicious in the winter time as well, because I saute the green beans and sweet peas and toss them with arugula, spices and olive oil and lemon juice. I love to also add salmon to add more good omega fatty acids and protein. If you are vegan, add walnut or pistachios.  The possibilities are endless, you can also add chard, kale, even brussels sprouts would be a wonderful green option. Oh and don’t forget to Set the Table with Love.

Ingredients:

1 tbsp olive oil

1/4 cup onions, diced

2 garlic cloves, peeled and minced

1 cup green beans, fresh or frozen

1 cup sweet peas, frozen

Avocado, halved and peeled

olive oil, sea salt, Montreal steak seasonings, lemon juice

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Simple Green Avocado Salad

Directions:

In a saucepan on medium heat, add the olive oil and onions, saute the onions for about 1 – 2 minutes, then add your garlic, cook for another minute. Add your beans and cook for about 3-4 minutes until slightly tender, you still want them to have a crunch. Add your sweet peas, season with sea salt and cracked black pepper to taste. Remove from heat once the sweet peas are warmed through.

In a nice serving bowl, add you arugula, sweet peas, green beans, toss gently with a bit of olive oil and a squeeze of lemon juice. Cut an avocado in half and peel. Take half of the avocado and add it to the top of the green mixture, drizzle with more olive oil and lemon juice and season generously with Montreal Steak Seasoning or a medley of cracked peppercorns. I love to also add basil leaves or mint to this salad to give it some freshness. Enjoy with some crusty bread or yummy multi grain crackers.

Vegan Spinach Florentine Rice Paper Wraps.

Here’s another recipe that may wow your Valentine’s Day date. 💕It’s so simple, easy, delicious and healthy. I love taking traditional recipes like a spring roll adding non traditional ingredients and allowing my guests to experience something in familiar in a new way. This will make appetizer, before dinner or add some wonderful cheeses, nuts,dried fruit and you got a beautifully unique anti pasti platter, pair it with your favorite wines and dinner is served. Psst… throw in some really good chocolates and this Valentine’s Day will be talked about for awhile. The truth is whatever you decide to do, just make sure you Set the Table with Love. NOTE: The pictures below show a wok fried version of this recipe, but I did give you an option to back them. Ingredients:1 tbsp olive oil 1/4 cup onions 1/2 cup red bell pepper1/2 cup sundried tomatoes 1 medium garlic clove, minced 1/2 cup frozen spinach, thawed and pat dry to remove excess water1/2 cup chanterelle or baby portobello mushrooms,choppedFreshly ground black pepper and sea salt to tasteRice Papers To help hold them together:1/2 tbsp cornstarch 1 tbsp water Basil oil for dipping 2 cup of basil 1 cup olive oilSea salt to taste Directions: Preheat your oven to 425.In a sauté pan on medium heat add the olive oil. Add onions, peppers and garlic and sauté for about minutes or two until onions are a bit transparent. Add the remaining ingredients, seasoning to taste. Cook for about 2-3 minutes, until everything is heated through. Remember you will be baking these as well. Remove from stove and set aside. Prepare your rice paper for baking: 1 Place a single wrapper on a wet kitchen towel (cover the remaining wrappers with another kitchen towel so that they don’t dry). Arrange the wrapper in a diamond shape, place a bit of ingredients at the bottom. Stop when you reach half way, fold the right and left corner in so that the roll looks like an open envelope. Brush a bit of cornstarch mixture on the final corner and finish rolling. Place under a damp kitchen towel while you roll the rest. 2 Brush the rolls with a small amount of vegetable oil and place on a baking tray lined with a piece of baking parchment. 3 Bake for about 15 minutes on one side, then flip and bake for another 10-15 minutes on the other side, until the rolls are golden brown. Remove from the oven and enjoy with the basil oil or your favorite sauce.

Preparing Rice Paper wraps for deep frying. Use the same rolling process as you would for baking adding the ingredients in the rice paper and rolling according to previous instructions:To start the process of deep frying, all you need is a nice big wok or saucepan, a ladle or a pair of tongs and some oil.

  1. Heat up a cup of oil on low heat in a wok or big sauce pan. When the oil starts to lightly smoke, it is ready for frying.
  2. Using a ladle or a pair of tongs, gently immerse a spring roll into the hot oil. Be very gentle so that the oil does not splash on you.
  3. After half a minute, turn the spring roll over gently. Fry for another half a minute, then put it to the side of the wok and let it continue frying. You need to do this before putting the next spring roll into the oil as the spring rolls may stick to each other before both sides have been fried for half a minute.
  4. Fry the spring rolls until they are golden brown and crispy.
  5. Remove from oil and place ice on a paper towel, to remove and excess oil and enjoy!

For basil oil: Add all ingredients in a blender and lightly pulse, until well blended, add more oil if you like a nice thin basil oil. Continue to 5 of 6 below.

Mini Vegan Dark Chocolate Macaroons

Today is day four of my 30 day cleanse and it’s going pretty good. It is challenging coming up with creative recipes, but hey, that’s my thing. I love to take what I have an make creative recipes, but even more when the recipes call for no diary, no processed white sugar,vegan and yep, no gluten. The truth is even though I am doing this cleanse, I still crave my favorites, like dessert, chips and bread. The body needs to cleanse and reset itself for optimum health and wellness, this is why I cleanse 3 to 4 times a year. We all need a reset, no matter how healthy we eat. So, back to dessert, chips and breads.

This dessert is very easy and you do not need a million ingredients. Take note, I am not using any sugars, such as, honey, maple syrup or agave, just coconut sugar. Coconut sugar only has 5 grams of sugar, much better for you while doing a cleanse, if you craving something sweet. The macaroons are excellent paired with French Broad 100% dark chocolate, now this will be intense, only for the purist. You can also use 72% or 80% dark chocolate, no milk chocolate, since we are doing a cleanse. LOL. 🙂

Here’s the recipe. Enjoy.

Vegan Dark Chocolate Macaroons

Ingredients:

2 cups shredded unsweetened coconut

1/2 cup coconut flour

1/4 tsp vanilla extract

3 tbsp coconut sugar

1 tsp melted coconut oil

1/2 cup  dairy free dark chocolate, chopped
Instructions:
Preheat oven to 350 degrees F line a cookie sheet with parchment paper.
Add coconut and coconut flour to a food processor or high speed blender and blend, scraping down sides as needed, until you have incorporated the coconut and coconut flour.  You want a pliable dough to feel like play doh. If the dough is not pliable, add more coconut and blend.  Add coconut sugar and vanilla and mix again until just incorporated.
Using a 1 tbsp scoop, scoop out in enough to fill the scoop, pack down firmly, but gently with your hands to shape the dough, gently tap the dough out of the scoop. Shape it into a nice half moon ball. Place each macaroon gently on the baking sheet.

Brush the tops lightly with melted coconut oil. Bake for 8-10 minutes, until the edges start to look golden brown. Allow the macaroons to cool.
While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.  Set aside.
Once completely cooled, drizzle the chocolate over each one. Put them in the fridge for 30 minutes or over night, this will allow them to firm up.  Be gentle in handling the macaroons, because they are very fragile.  Remove each macaroon from the cookie sheet and place on a nice platter. Serve and Enjoy.

Vegan Dark Chocolate Macaroons