Loretta's Business Card

Loretta's Business Card

Monday, March 23, 2015

Quote of the Day and Recipe 3-23-15

                                                           Quote of the Day  

How wonderful it is to enjoy our moments of laughter that make every day a celebration!

Dear Lovers,

Today we are making a scrumptious dish of stuffed red peppers.  Red peppers have a sweet, almost fruity taste.  Red peppers contain 11 times more beta-carotene than green bell peppers as well as 1 1/2 times more Vitamin C.  For the filling the main ingredient is French cous cous which is a type of semolina originating from North  Africa, consisting of granules of crushed durum wheat. The French cous cous is sweet, light, and fluffy.   This combination is going to have you asking for more, more, and more!

                                   Stuffed Red Bell Peppers

4       large red bell peppers
2     cups French cous cous
2     pinches or sea salt
1     small zucchini, cut into small quarterd chunks
8     cauliflower florets, cut into small pieces
       pepper tops(without the stem) diced into small pieces to add to the filling
2     small red onions
1/2  cup white wine
3/4  cup cured black olives, pitted and chopped
3/4  cup parsley, chopped
2     tablespoons extra virgin olive oil
1     cup  walnuts, chopped


                               the pepper 

1    Remove tops of the peppers and put them aside.  Oil the peppers inside and out and place them into a baking dish cut side down.  Also, line the baking dish with a tablespoon of the oil.

2   After 10 minutes into the baking of the pepper, add the wine to the baking dish and continue to bake the pepper for another 10 minutes.

                          French cous cous filling

First, steam the cauliflower florets till they are crunchy.  Next, saute the pepper tops, red onions, zucchini, sea salt and olive oil adding the olives toward the last few minutes of the cooking. Combine the cauliflower florets with this mixture adding a little olive oil and some white wine.  Boil the French cous cous with water till it becomes fluffy.  In a large bowl, mix the stuffing with the French cous cous and stuff the red peppers.  Add  the walnuts now to the stuffing.  Garnish with parsley.

Sunday, February 22, 2015

Loretta's Romantic Wholefoods Cooking: Quote of the Day 2/22/15

Loretta's Romantic Wholefoods Cooking: Quote of the Day 2/22/15:                                       Quote of the Day How wonderful it is to make our days together forever young! Dear Lovers, ...

Loretta's Romantic Wholefoods Cooking: Loretta's Romantic Wholefoods Cooking: Quote of th...

       Try my newest recipe:  sweet potato corn soupThe winter blues will fade away with this delicious dish!  Enjoy!

Quote of the Day 2/22/15

                                      Quote of the Day

How wonderful it is to make our days together forever young!

Dear Lovers,

Sweet potatoes are a scrumptious and indulgent food.  Eating them support your hormones, libido, and mood.  They contain beta carotene, Vitamin B, Vitamin C, and Vitamin E.

Corn is fire energy, just what you need to ignite the passion in you.

Are you aware that nutmeg is often referred to as the natural Viagra?  Nutmeg helps maintain healthy ovaries and testes, and libido.

Wishing you a sensational romantic evening!

                                                 Sweet Potato Corn Soup

3       large sweet potatoes, peeled and cut into 1/4 inch cubes
2       medium onions, finely sliced
1       cup frozen organic corn
3       large garlic cloves, sliced
1       teaspoon ground coriander
4       cups organic rice milk
11/2  cups water
1       teaspoon paprika
1       teaspoon tumeric
11/2  teaspoons nutmeg
2       tablespoons olive oil
2       pinches of sea salt
2       dashes of freshly ground black pepper
         Parsley for garnish.


Bake the sweet potato cubes, along with the garlic cloves slices;  sprinkle the chunks with oil, salt, and pepper and bake for 30 minutes at 375 degrees.

Place the corn in a small pan, add water, and bring contents to a boil.  Set the corn aside.

Fry the onion with the spices.

Once the sweet potato is cooked, blend them together with the onions, spices, garlic and drained corn until smooth.

Place the puree in a saucepan, add the rice milk and bring to a boil.

Garnish with parsley.


Thursday, February 5, 2015

I'm Hot You're Hot book trailer

My friends Stephen Prudente and Rita Tamburrino enabled me to put this video together.  I am most appreciative for their expertise and flair for the dramatic.  Hope you enjoy their support of my book, I'm Hot You're Hot.

I dare you to indulge your taste buds and temptations! 

Wednesday, January 28, 2015

Loretta's Romantic Wholefoods Cooking: Quote of the Day 1-28-15

Loretta's Romantic Wholefoods Cooking: Quote of the Day 1-28-15:                                                           Quote of the Day How wonderful it is to feel the warmth of your loving whis...

Quote of the Day 1-28-15

                                                          Quote of the Day

How wonderful it is to feel the warmth of your loving whispers!

Dear Lovers,

The recipe today of broccoli tahini soup will give you that cozy warm feeling you deserve.

Broccoli is high in Vitamin C and dietary fiber.  It was introduced to he US by Italian immigrants, but did not become widely known there until the 1920s.

Sesame is very rich in calcium.  It is considered a high energy food preferred for many athletes and people who take good care of their bodies.  The peeled sesame seeds are used for the manufacture of white tahini.  It is extremely beneficial to people with all types of stomach diseases.  Experts also claim that sesame tahini is good for the liver.

Enjoy this yummy dish!

                                     Broccoli Tahini Soup   

2      tablespoons extra virgin olive oil 
1      large yellow onion minced
1      tablespoon crushed garlic
1      medium Japanese yam
3      medium parsnips, peeled and chopped
1      stalk of celery, chopped
2      bay leaves
2      cups broccoli florets, chopped
6      cups vegetable broth
1/4   cup fresh dill, chopped 
3/4   teaspoons cumin
        Pinch of cardamon
2      Pinches of sea salt
2      Pinches of black pepper
1/2   cup tahini paste
        Fresh dill for garnish


1     In a large pot heat olive oil over a medium flame.
2     Add the minced onion and saute till softened.
3     Add the garlic and continue to saute for another 2 minutes.
4     Add the diced potato, parsnips, celery and bay leaves. Cover the ingredients with vegetable broth, stir and bring to a boil.  
5     Allow the ingredients to simmer for about 15 minutes.
6      Remove broccoli florets from their stems and chop the florets very fine.
7      When the potato, parsnips and celery have softened, remove the bay leaves.
8      Add the chopped broccoli florets to the soup along with the cumin and  cardamom.  
9      Bring soup back to a simmer and add your salt and pepper.
10    As soon as the broccoli softens, remove from the heat and stir in the tahini paste until ingredients become smooth.
11    Place ingredients into a blender  and pulse till smooth.
12    Serve hot and garnish with a sprig of dill.