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.
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.
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
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.
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.
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.
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.
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.
Fry the spring rolls until they are golden brown and crispy.
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.
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.
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.
What I love about entertaining at home, is spending time with my friends and family, so that means, not being in the kitchen all day, while everyone is having a good time in the other room. Who doesn’t want to be a part of the party? I even bought our new house with that purpose in mind, to be with my guest, while I am preparing food for them. We all sit around our 8 foot island and just connect with one another over an excellent bottle of wine and eat as each course comes out.
Creating recipes that are loaded with flavor and doesn’t take a lot of time, but will make your guest feel like it did, is the key. My to go to recipe, my Sundried Tomato Risotto, because it seems, difficult, it looks fancy, but psst… IT’S NOT and it’s pretty darn delicious.
Risotto is one of those dishes you can truly make it your own, you can flavor it with all kinds of mouthwatering possibilities, with spinach, sweet peas and mint or you could do butternut squash and fried sage with just a pinch of nutmeg. Just allow your imagination to run wild, serve it with steamed veggies or a nice salad, some crusty bread, excellent wine, and you will be the hostess of the year, will maybe of the month, it is risotto and not coq au vin, LOL, 🙂
So here’s the recipe I hope you will enjoy it with your friends and family as you Set the Table with Love.
Sun dried Tomato Risotto
1 cup of water
4 tablespoons olive oil
1 cup finely chopped onion
1 garlic clove, minced
1 cup Arborio rice
1 ounce sun-dried tomatoes (not packed in oil, I used pre sliced ones)
2 cups chicken broth
1/2 cup of white wine
1/4 cup freshly grated Parmesan
finely chopped fresh basil leaves for sprinkling the risotto after cooking
1. In a saucepan add the water and the bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes.
2. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly. Once you have added all the water and broth liquid add the 1/2 cup of white wine remember to allow each portion to be absorbed before adding the next, until the rice is tender but still al dente)
3. Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the fresh basil. I like to drizzle a little olive oil over it all at the end. Makes 4-6 servings
I was in great debate about posting this blog. This sausage recipe is very delicious and the powers that be, suggested that it needs to be in my new cookbook: Set the Table with Love, plant based recipes to make you look and feel great. So stay tuned for that recipe. But keep reading the Vegan Basil Pasta is delish!!
I will share this amazing and easy Vegan Basil Pasta. Here is what making this pasta very special. One of my best friends gave me today this wonderful Kitchenaid food processor. I never had a big professional food processor. I know I cook a lot, but I am so primitive. I do everything on hand. I even make my pasta from scratch with no processor, but I think I am hooked.
Thanks Andrea for making my life easier. I love my new food processor.
Vegan Basil Pasta
1 cups semolina flour
1 3/4 cups organic unbleached pastry flour
1/2 cup basil leaves
1 tbsp olive oil
3/4 – 1 cup room temperature water
Place flours and basil in the food processor and pulse to combine.
While the food processor is running, drizzle in the olive oil. Add the water 1 Tbsp at a time through the spout while the processor is running.
I used almost 1 cup of water. Remove dough from processor and place on a modestly floured clean surface, knead briefly until smooth. Rolling the dough into a ball. Cut in half. Take one of the halves and pass through your pasta machine as per its instructions, dusting with semolina flour as needed. Once the dough is thinned out to your preference, you can send it through your fettuccine attachment, dusting your pasta and the pasta machine with semolina flour, so it doesn’t stick .
If you do not have an attachment or a pasta maker, you can roll the dough with a dusted rolling pin with semolina flour. Take a pizza cutter or knife to cut into small strips. Place the strips on a lightly floured surface and dust with more flour, so that pasta will not stick together.
Toppings for the pasta:
1/2 cup onions, diced
1 garlic clove, chopped
1 tbsp olive oil
basil leaves ( for garnish)
I sautéed the onions and garlic in a sauce pan. I added it over the pasta, with a few chili peppers, sea salt and basil leaves.
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.
It’s another cold day in Georgia and we got some snow. Yes! I love when it snows here. Everything shuts down, because that’s how we do it in the south. 😊
I love it because it gives our family a chance to get quiet and slow down the hustle and the bustle of life and just be inside and enjoy a nice fire, watch our favorite movies and get outside and attempt to make a snowman ⛄️ .
When it’s this cold, it’s time for some chili. Instead of the traditional chili with dark kidney beans, I am using cannellini beans and making Vegan White Bean Chili. I love the buttery flavor of cannellini beans and they don’t cook very long, since I am using precooked beans. This recipe is quick, easy and full of flavor. I spiced it up with some spicy poblano peppers and a little cayenne never hurts .
Enjoy and always remember to Set the Table with Love.?💕
Ingredients: 3 cans or jars of Cannellini Beans ( I used Jovial Organic Cannellini Beans)
2 tablespoons extra virgin olive oil
1 yellow onion large, chopped
3 cloves garlic, finely chopped
1/2 cup chopped poblano peppers
6 cups vegetable broth
1 tablespoon nutritional yeast
2 teaspoons ground cumin
1 1/2 teaspoon Italian herb seasoning (no salt)
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
dash black pepper
Instruction:In large sauce pot heat the oil. Add the onions and sauté until transparent about 10 or 15 minutes.
Add the garlic, peppers, ground cumin, dried Italian herbs, ground cloves and cayenne pepper.
Sauté 2 minutes.
Add the beans
Add 6 cups of the vegetable broth, stir and bring to a boil
Add the nutritional yeast, sea salt and pepper.
Turn on low heat and cook for about 10 minutes ( do not overcook, or the beans will become mushy)
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, I love it or I hate it kind of things. I am on the lovers side of brussels sprouts, you will find plenty of recipes on my site talking about my love for these little baby cabbages. The truth is, if they are done right you might like them, possibly, no promises. But this recipe is one that could win you over. I also love them for their healing benefits.
According this amazing and informative article from Dr. Oz , by Rachel Beller, MS, RD, Founder of Beller Nutritional Institute, shares why brussels sprouts, a cruciferous vegetable is good for our breast health, here’s an excerpt from Rachel Beller’s article:
“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.”
Brussels sprouts is truly a super hero for our bodies, especially us ladies, take care of your Tatas from the inside out ladies, by eating these foods listed above. I really believe you should enjoy your food, but above all, eat on purpose. I love to incorporate in my daily meals, food that are delicious and healing for me and may family. This 30 day cleanse has helped me be so created with the meals I prepare.
Food is truly Healing Art. Please enjoy this recipe and many other happy healing recipes on my blog. Oh yes, always Set the Table with Love. 🙂
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 tablespoon raw walnuts
1 avocado, halved, pitted, peeled, and sliced
2 tablespoons cranberries, for garnish
Whisk together lemon zest and juice and mustard in a bowl. Ad oil in slow, steady stream, whisking until emulsified. Season with salt and pepper.
In another bowl, toss dressing with brussels sprout leaves and walnuts. Gently stir in avocado, season with salt and pepper, and serve immediately.