Brussels Sprouts and Avocado Salad for Breast Health

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

Ingredients:

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.

 

Brussels Sprouts and Avocado Salad

Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

Butternut squash, pumpkins, cinnamon, crumble, Fall, Autumn!  This is me screaming all the things I love about this time of the year and cooking.  My favorite things baking for my friends and family. I feel like cooking and baking for those you love is one of my most rewarding things I can do for someone.

I got to bake these yummy muffins for one of my friends and fellow yogi, Amanda, because it was her birthday.  Amanda is the manager and one of the amazing yoga teachers at the studio I teach at in our community. The studio is incredible, owned by the cutest and coolest couple, Kevin and Megan Kearney, you have to check it out, Ebb and Flow Yoga and Surf.

img_4433Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

Okay back to these muffins. I usually make my own gluten free flour, but this morning I decided to use one of my back up flours when I am in a hurry. I found that, this Pillsbury Gluten Free flour works great, when making muffins. When you are making gluten free baked goods, not every flour blend is going to work. So make sure the flour blend you are using, works well with what you are making. I will talk about this more soon, but check out on the blog my recipes for gluten free flours to make cakes, cookies, pancakes and muffins.

This recipe definitely will remind you of the upcoming holidays, it is packed out with those delicious spices we love during this time of the year, cinnamon, clove and nutmeg. I you will not be able to eat just one, I bet ya! 🙂

Enjoy and remember to Set the Table with Love.

 

Ingredients:

MUFFINS
Make flax eggs ~  2  tbsp flax seed ground meal, plus 1/2 cup water
1 can pumpkin puree
2/3 cup organic cane sugar and 1/4 cup maple syrup

1/4 cup olive oil

1 tsp vanilla extract 

2 tsp baking soda
1/4 tsp sea salt

1 tsp ground cinnamon

1/2  tsp clove

1/2 tsp nutmeg

2 1/2 cup gluten free flour blend
3/4 cup almond milk

CRUMBLE
3 tbsp organic brown sugar
3 1/2 tbsp gluten free flour
2 tbsp pumpkin seeds, 2 tbsp of chopped walnuts
1 1/4 cup tbsp olive oil
pinch of cinnamon and nutmeg
Instructions
Preheat oven to 350 degrees and lightly grease muffin tin. Dust with gluten free flour and shake off excess.
Add flax and water  together into a large bowl( this is your egg substitute). Let set for 5 minutes. Next, add pumpkin purée, organic cane sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
Stir in baking soda, salt, cinnamon, clove, nutmeg and mix. Add milk and whisk. Add the gluten free flour and stir until just combined. The batter should be thick and slightly wet, but with form and it able to be scoop into the muffin tins, easily. You do not want dry batter, dry batter will make very dense muffins.
Divide batter into the muffin tins. You will need to fill them to the top,  they will not rise very much.

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Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

FOR THE CRUMBLE

In a mixing bowl, add crumble ingredients. Use your hand to mash the ingredients together, until crumbly like wet sand. Generously top muffins with streusel.
Bake for  about 30 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack, before serving. Enjoy and Share. 🙂

Rustic Vegan Basil Pasta with Fried Rosemary, Garlic and Walnuts

This blog will be short, simple and elegant. Well, I think the pictures of the dish is very elegant.  One of my food perspectives is that, food doesn’t always need to be complicated to be full of elegant deliciousness. High quality ingredients and a little creativity, can have you creating some delicious and unique experiences for your family. This recipe is very fragrant, the vegan pasta is very silky in your mouth and the crunch of the garlic and walnuts balances the dish perfectly. I hope you enjoy it.

*I dried my pasta overnight and used it today to make this dish, but you can make the pasta and go right into making this recipe.

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To start use my Vegan Basil Pasta recipe to make the pastaVegan Basil Pasta

Here’s what I did and what you will need:

2 -3 sprigs of fresh rosemary

1 large garlic clove

Fleur De Sel or Sea Salt to taste

Instructions:

Once the pasta is made, I sent it through the pasta maker, until it was think of enough to make lasagne. I laid the pasta out on my bread board with a dusting of semolina flour and left it on my counter to try dry over night. Of course it curled.  In order to avoid this you can hang it over a plastic cloth hanger with a clean white cotton dish towel over the inside of the hanger and place the pasta on top and let it dry over night.  I did not mind my pasta curling. It was going to be rustic anyway. I broke the pasta up in sections.

Add the pasta to a pot of boiling water. Let it cook for 2-3 minutes, homemade pasta doesn’t take long to cook.  Remove. Rinse. Drain and set a side. Add a little olive oil, so they pasta doesn’t stick together.

In another sauce pan, add 1 1/2 tbsp of olive oil on medium heat. Add 2 or 3 sprigs of rosemary, stem and all. Let it cook for 1  minute. Use a grater to grate one clove of garlic into the oil and rosemary ( use the larger cheese grater part of the grater, you want slivers of garlic. You can also use a knife to cut thin slivers of garlic, as well. Add some sea salt and cook for another minute.

Once place the pasta in a bowl and pour the rosemary garlic oil over the pasta and top with chopped walnuts and pinch of the Fleur De sel.

Gluten Free Rustic Banana Nut Bread

My husband loves Banana Nut Bread and so do I . Every week I buy him organic bananas for his snack. This week he did not eat them for a snack, so mama had to make some banana nut bread for us. I love this recipe because the ripe bananas makes it sweet and I only used 1/4 cup of brown sugar.  You can see from the pictures, I like it rustic. It’s not pretty, but delicious.

This will be our snack over the weekend.  Psst… Remember to Set the Table with Love. 🙂

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GF Banana Nut Bread

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GF Banana Nut

My rustic GF Banana Nut Bread.
My rustic GF Banana Nut Bread.

Ingredients:

1 cup mashed organic ripe bananas ( I ended up using 3 bananas)
2 large organic eggs, beaten
1/4 cup organic olive oil
1/4 cup  light brown sugar (packed down)
1 cup sorghum flour
1/2 cup tapioca starch
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup walnut pieces

Instructions:

Preheat the oven to 350ºF. Line a 9-inch loaf pan with a piece of parchment paper.

In a mixing bowl, beat the mashed bananas with the eggs, oil and brown sugar till combined. Add the sorghum flour, tapioca starch, baking powder, xanthan gum, baking soda, salt, vanilla and cinnamon and beat until a smooth sticky batter forms. Stir in the walnut pieces by hand, save a few to nestle into the top of the bread.

Spoon the batter into the loaf pan and spread evenly, if you like. I gently spread mines because I wanted that rustic bread look.   Nestle into the top some extra walnut pieces.  Bake on the center rack for 55-60 minutes, if necessary, depending on your oven, until the center is done. Use a wood kabob stick or like my mama use to do, poke a knife down the center, gently.  If it comes back clean, it’s a done deal.

Ovens vary, so check the loaf at 50-60 minutes.  My bread baked for an hour in my Whirlpool.

Chocolate Fettuccine Pasta with Chocolate Sauce, Raspberries and chopped Walnuts

I made homemade spaghetti and meat sauce for my family tonight.  Afterwards, my son and husband went to a Lacrosse game and I was left alone to myself. Not good when I am in a baking mood and I want sweets. LOL. I made homemade cinnamon buns yesterday. Today I decided hmm.. I have leftover pasta dough what is  a girl to do. No wasting food my Father always said and he was Chef, so we made all kinds of things from leftovers.

Well the Chocolate fairy in me was calling out saying, we must sprinkle some yummy goodness on that leftover pasta. So here we are, Chocolate Fettuccine Pasta. Okay true confession: I made the pasta before hand so I couldn’t incorporate the cocoa powder. I took the leftover dough rolled it in cocoa powder, kneaded the powder into the dough and sent it through my pasta machine a few times until the pasta was chocolate.  Frankenstein of Pasta lives!! It LIVES. It’s late. I am cracking myself up. Hee Hee!

Get to the recipe already. Right. So I boiled the pasta but not all the way. I took the Fettuccine ribbons and added them to a saucepan with butter, milk, cocoa powder, honey, organic cane sugar and sea salt. Really. I threw this together. Pasta need a sauce so made a chocolate sauce, added raspberries and walnuts.  OH YES! CHOCOLATE IS VERY ANTI AGING FOR MY SKINCARE PEEPS.

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That doesn’t sound like a recipe but it was  throw together effort to please the Chocolate Fairy, but hold on before you stop reading. I did happen to pull a recipe out of the clouds of my mind. Here is closely what I did.

Chocolate Fettuccine Pasta with Chocolate Sauce

1 cup fresh chocolate fettuccine ( cook for a 30 seconds -1 minute, not until done)

I boiled the pasta but did not cook it all the way. I added to a saucepan:

  • 2 tbsp of butter
  • 1/2 or 3/4 of milk ( add this in slowly to get the consistency you want for the sauce)
  •  1/2 cup of cocoa powder.
  • I tossed the pasta gently into the mixture and let it cook med low.
  • I added about 2 tbsp of organic honey
  • 1 tsp of organic sugar to sweeten. Toss everything again gently. I allowed the sauce to get thick.
  • Removed it from the heat, placed it in my serving bowl.  Added raspberries and chopped walnuts.

SET the TABLE with LOVE cookbook IT’S HERE!

OKAY THE COOKBOOK IS FINALLY DONE. PLEASE GO CHECK IT OUT HERE:

 

SET THE TABLE WITH LOVE COOKBOOK

 

 

So I am almost done with my cookbook and I wanted to share a few pictures of the recipes that will be in the cookbook.  This book is all about how we Set our Tables with Love, for the ones in our lives we hold dear to our hearts. Some of us are vegan, vegetarians, lean meat eaters and raw enthusiast and yes some of us are all of them. That is me! I love Food!! I love eating all kinds of foods. My diet is mostly vegetarian and I love eating lean meats here and there. But I wanted to devote this book to food I have cooked for those I love in my life over the years. I have progressed in my education in using food to heal your life, I have included a few raw recipes and vegan recipes as well.

Food can heal our lives and taste delicious! Here is a few pictures of some the recipes in my cookbook. Set the Table with Love.

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