Millet and Red Quinoa Balls

I love this dish, because it is one that brings beautiful memories of me sitting in my friend’s garden, enjoying a nice glass of Pinot Noir, along side her olive tree, with yummy crusty bread on the side, lots of laughs and a few tears. One of my favorite memories, is just watching the hummingbirds flying around and allowing ourselves to just be in the present moment.

This recipe is a wonderful alternative for a “Meatless Monday”, it can also be a great vegan recipe, just omit the parmesan cheese. The flavor is in the red bell peppers, garlic, onions, basil and fennel. This is one you will want to make with your family over and over and again.  If you have balls left over, please freeze them, they do great in the freezer.

I hope you enjoy it just as much as we do and maybe it will be bring fond memories for you, when you Set the Table with Love for those special people in your life.  Enjoy! 🙂

 

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Millet and Red Quinoa Balls in a Simple Marinara Sauce

Millet and Red Quiona Balls

Ingredients

1 cup of Millet
1/2 cup of Red quinoa
4 cups of water
2 tbsp olive oil
2 garlic cloves ( minced)
1/2 cup onions diced
1/2 cup of red bell peppers, diced
1 cup of parmesan cheese, if vegan omit the cheese or use a vegan cheese instead
1 tbsp dried basil
1/2 tbsp fennel seeds
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp granulated garlic powder

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Millet and Red Quinoa Balls in a Simple Marinara Sauce

1. In large deep sauce pan add the 4 cups of water. Allow it to come to boil. Add millet and red quinoa. Add the salt, pepper and garlic powder. Turn down the heat to medium low simmer, cook for 20-25 minutes. Stirring occasionally. You want a nice fluffy mash potato like texture. This makes the balls easy to roll up.
2. Add 1 tbsp of the olive oil to a sauté’ pan and sauté’ the garlic, onions and red bell peppers, cook for about 1-2 minutes. Add a pinch of salt and pepper to season the veggies. Add the sauté’ vegetables to the mixture along with the dried basil, fennel seeds and the cup of parmesan cheese. Taste and season with the black pepper and sea salt, as needed.
3. Stir completely, incorporating all the ingredients. Wet your hands
slightly and roll the mixture into medium balls. You can put the balls in the fridge to harden for about 30 minutes. This will help the balls to hold together when you are browning them in the sauté pan.
4.Once the balls are firm, add the remaining olive oil in a sauté’ pan and sauté’ each ball until golden brown on each side on medium heat. Add goat cheese, basil and lemon zest for garnish, if you desire.
Makes 20-25 small millet and red quinoa balls

 

Simple Marinara Sauce

Ingredients

2 tbsp. olive oil
3 cloves garlic, minced
1 (28 oz.)can crushed tomatoes
1 (8 oz.) can tomato sauce
1 tbsp tomato puree
2 1/2 tbsp dried oregano
2 1/2 tbsp dried basil
1/2 tsp of sea salt
2 tsp. organic cane sugar
1/2 tsp of red pepper flakes
1 bay leaves
Directions:
Heat oil in a large saucepan over medium heat. Saute garlic until tender.
Stir in crushed tomatoes, tomato sauce, tomato puree, basil, oregano,sea salt (or to taste), organic cane sugar, red pepper flakes. Reduce heat to low and simmer for at least 40 minutes.
Serve the Millet and Red Quiona Balls on top of the Marinara Sauce.
Use pieces of basil as garnish with a little lemon zest.

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Raw Apple Cinnamon Balls with a Raw Apple Butter

Breakfast is served and packed with over 15 grams of vegan plant based protein. I love a good breakfast in the morning to get me started with my day. Today I wanted something sweet, dense nutritious and easy to make. So, I made this Raw Apple Cinnamon Balls, but felt they needed something extra special. What is more special than apple butter. This is my raw chunky version of the traditional apple butter, which is not butter at all, but slow cooked apples with spices.

RAW Apple Cinnamon Balls with a RAW Apple Butter
RAW Apple Cinnamon Balls with a RAW Apple Butter

The balls are loaded with hemp seeds, gluten free oats and anti inflammatory spices like cinnamon and ginger. They are a great way to fuel your busy day with a natural sweet treat.

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Ingredients:

For the balls

1 1 /2 cups gluten free rolled oats ( 1 cup to make flour and 1/2 cup or more for texture at the end of the processing)

1 cup raisins

1/4 cup chopped gala apples

1 teaspoons vanilla

2 teaspoons cinnamon

1 teaspoons of grated ginger

pinch of sea salt to taste

RAW Apple Cinnamon Balls with a RAW Apple Butter
RAW Apple Cinnamon Balls with a RAW Apple Butter

For the Raw Apple Butter:

1/2 cup raisins

1 tablespoon of the Raw Apple Cinnamon Ball mixture ( 1 tbsp of distilled or purified water)

1 tablespoon coconut oil, softened but not melted

2 tablespoons honey

1 teaspoon cinnamon

pinch of sea salt to taste

Directions

In your food processor, grind 1 cup of oats until you have a flour and then set aside. Add the raisins and the apples to the food processor and process until it’s smooth, and then add the vanilla, cinnamon, ginger and salt.
Process until thoroughly combined and then add the remaining oats to mixture. Pulse. Remove from the processor and place an a large bowl.  Look at the texture, if it is too sticky add Add ¼ cup of the gluten free oats, a little at a time and stir it all together until well incorporated into the mixture. You do not want a stick or too dry mixture. You want the balls to feel like soft play doh. Roll tightly into balls. You’ll have to squeeze them together to get them to stick and make a nice round ball.
For the Raw Apple Butter : Add the raisins, one tablespoon of the apple cinnamon ball mixture and the water to a processor. Process until you a have smooth chancy mixture. Add the remaining  ingredients. Once processed, stir everything together and add the butter to a nice bowl to serve along side your Raw Apple Cinnamon balls. This butter is also great on cinnamon raisin toast in the morning as well with a cup of tea.

Protein Packed ~ Vegan Red Quinoa Kale Carrot Salad with Sprouted Watermelon Seeds

Last night I was on a conference call talking about how you can transition over to a more plant based vegan protein diet. I am a kidney transplant survivor . I was born with damaged kidneys and I know how animal protein can be very harsh on the kidneys, not to mention on our environment and our over all well being.  First, let me put it out there my eating habits is about nutrition and well being. I eat for my health and my survival as a kidney transplant recipient. I eat out of respect for my husband risking is life and donating his kidney to me. If you have ever donated your kidney to anyone you know this is a big risk of your own well being and life, so Thank you very much for your BIG HEARTS!

My journey is to continue to incorporate healthy choices into my diet and to inspire others to do the same. I am not a label. I am a woman eating as consciously as possible. Now, with that being said, here is some information that may encourage you to eat a more plant based diet.

~ Too much protein is linked to high cholesterol, fluid imbalances in the body, osteoporosis, heart disease and cancers such as renal cancer. 

The truth is we eat too much protein. The average adult woman only needs about 46 grams of protein and the average adult man needs about 56 grams. But the great news is that you can get your intake of protein through a vegan or vegetarian diet, but just substituting your regular meals with more vegan based meals. Try it out one meal at at time. You will not regret it.

This salad I made today is loaded with vegan based protein and lots good stuff for your body. VEGAN BASED PROTEIN FOODS CAN BE DELICIOUS!

RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds
RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds

I going to break down the protein for you in this salad

Kale ~ 1 cup 2.9 g

Red Quinoa cooked ~ 8.1 g

Sprouted watermelon seeds by Go Raw Foods  1 oz, ~ 11 g

So a big bowl of this salad with 1 oz of Sprouted watermelon seeds = 22 g vegan protein

YOU ARE HALF WAY THERE Ladies! 🙂

Well here is the recipe:

RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds
RAW AND VEGAN Kale and Red Quinoa Salad with Sprouted Watermelon Seeds

Ingredients :

4 cups of Kale chopped

1 cup cranberries

1 cup of cooked red quinoa ( follow the directions on the box)

1/2 cup of grated carrots

1/2 cup of lime juice

2 tbsp organic honey or maple syrup

1/4 cup olive oil

1 tsp sea salt

1 tsp ginger powder

1 tsp garlic powder

pinch of cayenne pepper

1- 2 oz. sprouted watermelon seeds as a garnish

Directions:

Cook the quinoa according to the directions and add the grated carrots in at the end of the cooking process and set a side.

Add the kale and all the other remaining ingredients in a large bowl, EXCEPT THE WATERMELON SEEDS.  Massage the kale until it covered well with the olive oil. I like to massage mines until withers just a little. Add the quinoa, carrots and toss gently until everything is mixed together. Top the salad with 1- 2 oz of the watermelon seeds or as many as you like. Serve and Enjoy your VEGAN energy for the day.

“You are what you eat” First cooking class

I really enjoyed last night teaching my students how to eat healing foods that taste delicious and look amazing. It was a fun night with some amazing ladies. We learned so much about foods you can eat to prevent cancer and foods that help detox your liver. The menu for the evening:

Organic Goat cheese and Sage stuffed chicken, Stuffed Red Roasted Peppers with Moroccan Quinoa, RAW kale, apple and carrot salad, Goat cheese purses and for dessert Asian Ginger Spiced Poached Pears in butter phyllo dough cups drizzled with a balsamic caramel sauce. For our cocktail we had a RAWtini Lemonade Mango with cucumber and ginger shots. Yum O !

You are what you eat
You are what you eat cooking class

Hope you enjoy these recipes.

Poached Pears:

10 pears, peeled with
stems attached(Bosch Pears)

2 cups organic can sugar

1/2 cup of organic honey

3 cups red wine

3 cups water

1 thumb of ginger ( skin on)

2 star anise

2 tbsp of each spice powder ginger, powder cinnamon, powder cardmom, powder indian nutmeg

1 tsp of cumin

zest from 1/2 orange and 1/2 lemon (optional)

2 tsp. vanilla

In a saucepan on medium heat, mix sugar, red wine,honey, water, spices, the ginger piece and zests of orange and lemon. Let come to a boil and add pears to saucepan and turn the heat down and simmer on a med/low heat for about 35 minutes or until pears are heated through but not mushy. They should have a little firmness but you should be able to easily stick a knife in them.

While the pears are cooking prepare

Phyllo dough cups.

Preheat the oven to 350 degrees F.

1 cup of melted butter

a pastry brush or newly bought paintbrush

12 sheets of phyllo dough each cup needs to be 4 sheets thick you should get about 4 medium circles out of each set of sheets. You need 10 circles.

Layer the phyllo sheets on top of each other brushing butter on the first phyllo dough and on the last sheet. Using the cookie cutter, cut out 10 med circles and press them into the large muffin tin, make sure to have the dough go up side the muffin tin. Bake until golden brown and crisp, about 10 minutes. Remove from the oven and let cool.

Balsamic Reduction:

1 cup of Balsamic Vinegar

1/4 of Organic Cane Sugar

Add ingredients to a saucepan on med/hi heat and let cook for about 10 -15 minutes until you have less than half

of the liquid remaining and it has become thick. Cooking time may vary based on your stove.

Prepare the Garnish for the Pears

TIP: make your sauces for the pears about 20 – 25 minutes into cooking the pears so you do not have to rewarm your sauces.

Ginger and Cardmom Sugar ( sprinkle over the pears, optional)

2 tbsp of ginger

1 tbsp of cardmom

1/4 tsp of cayenne pepper ( optional) but so worth trying it

3 tbsp of organic can sugar

Simply mix all the ingredients, makes a great little touch to the pears.

Caramel Sauce:

1 1/2 cups sugar

1/3 cup water

1 1/2 cups heavy cream

1/2 tsp pure vanilla extract

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring
occasionally with a wooden spoon.

Make sure to keep an eye on it, it will burn quickly. When adding cream be careful to stand back to avoid splattering, and gradually add the cream and vanilla extract. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.

Here is the magic! The balsamic reduction should have cooled and looks nice and thick. This is the time to add the balsamic reduction and the caramel together. Add the sauce to the cups and once the pears are done add the pears to the sauced cups and drizzle sauce over the pears and sprinkle the ginger,cayenne and cardmom sugar over top the pears.

Delicious!!

Now to the really healthy stuff!!

RAW Kale Apple and Carrot Salad with citrus dressing

2 bundles of kale chopping finely

4 finely chopped med carrots (diced)

3 organic apples

3 organic med oranges

1/2 cup of balsamic vinegar or apple cider vinegar

1/2 cup of organic olive oil

2 tbsp of organic honey

1/2 tbsp of cumin

1/2 tsp cardmom

1/2 tbsp of smoked paprika

Mix the spices and liquid ingredients for the dressing in a large bowl. Add finely chopped kale, apples and carrots. Toss the salad and add sea salt and pepper to taste. I like to also at the end drizzle little more olive oil.

Remember to Set the table with love!

Bread for Champions

High Octane Banana Nut Bread

Well I rested for awhile until I was craving this amazing bagel from Einstein Brothers. They call it the Power Bagel. It is packed out with whole grains, seeds, nuts and dried fruit. I call it one of my favorites when I need some tasty protein.  But since I am resting and doe not want to give Einstein 3.29 that is including the honey almond cream cheese, I will make my own. So, I got out of my pantry some seeds, nuts, dried fruit and went to town.  What did I come up with this little recipe. My High Octane Banana Nut Bread. Okay this bread is packed out with EFAs, essential fatty acids, protein, high in fiber, antioxidants, potassium, magnesium, vitamin C just to name a few.  I also made a pecan honey cream cheese to go over top it, now this is not healthy, but boy was it good. Hope you will enjoy this Goodness on a plate.

High Octane Banana Nut Bread

Ingredients

  • 1 stick butter, at room temperature( you will need some for your pan to grease it)
  • 1 1/2 cups  organic all-purpose flour ( you will need a little of flour for your baking pan)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large very ripe bananas
  • 1 cup organic cane sugar
  • 2 large organic  eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • 1/2 cup chopped almonds
  • 1/2 cup of dried cranberries
  • 1/4 cup of  flax seeds
  • 1/2 cup of sunflower seeds
  • Pecan Honey cream cheese spread, recipe follows
  • If you like your bread to have more seeds and nuts you can add a little more, but this recipe will fill your bread up with enough of each ingredient.

Directions

Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.

In a separate small bowl, mash the bananas with a wooden spoon, you want to nice texture not real mushy.

In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans, almonds, seeds, cranberries. Pour the batter into the pan and put on a sheet tray.

Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and spread pecan honey cream cheese  on top (optional).

Pecan Honey Cream Cheese

  • 4 oz. of cream cheese
  • 3 tbs of  honey to taste, you may use more or less
  • 1/2 cup of  chopped pecans

Mix all the ingredients in a bowl and serve over top your bread.