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Saturday, August 23, 2014
Loretta's Romantic Wholefoods Cooking: Quote of the Day 8/23/14
Loretta's Romantic Wholefoods Cooking: Quote of the Day 8/23/14: Quote of the Day 8/23/14 How grateful I am to ha...
Quote of the Day 8/23/14
Quote of the Day 8/23/14
How grateful I am to have a mind-body, heart and soul connection with you!
Dear Lovers,
Today's flavorful dish is Escarole with White Beans.
White beans are a complex carbohydrate that is high in fiber, 25% of calories from protein, and only 5% of calories from fat. White beans provide a hefty supply of antioxidants which can help fight premature wrinkling of the skin. They also help you handle stress better and provide you with healthier bones. White beans are of the water element that help strengthen sexual vitality.
Beans are versatile as they are great for soups, dips, spreads and casseroles. Beans go with every season of the year.
Escarole is delicious; it is a powerhouse of nutrition. Its nutrients prevent development of cancers like stomach, lung, colon, skin and breast cancer. The cartenoids in escarole helps maintain health of the macula and lens in the eye.
White beans and escarole, precious gifts! It's rich and it's divine!
Enjoy!
Escarole with White Beans
White beans need to be rinsed and soaked for at least 2-4 hours.
Beans cooked with Kombu (a postage stamp size) helps you digest the beans easier, and makes the beans more flavorful. Also, relieves you of excess gas from the beans.
Rinse off the kombu before placing it in the pot with the beans.
Ingredients
Escarole
8 ounces of escarole
2 tablespoons olive oil
3 cloves of garlic, peeled and minced
1 onion (medium), peeled and chopped
5 cups vegetable broth
1 pinch of salt
1 pinch black pepper
1/2 cup chopped cilantro
White Beans
1 can (15 oz)white beans, rinsed and drained
or
11/2 cups dried white beans(cooked)
1 postage stamp piece of kombu
Optional
2 Field Roast apple sage vegan seitan sausages, diced into rounds
Preparation
Cut off base of escarole and drain leaves after washing and rinsing. Cut leaves crosswise into 1/4 inch-wide strips. Set a 4-5 quart pan over medium high heat. When hot add garlic and oil. Stir often until onion is limp about 3-5 minutes. Add broth and beans, cover and bring to a boil over high heat. Stir in escarole and cook just until wilted, about 2 minutes. Add cilantro to the mix. Add salt and pepper to taste. If you are adding the the sausages, in a small fry pan heat and add 1 teaspoon of olive out and toss in the rounds of the sausages until they've browned. Add them to the white beans and stir for about a minute. Ladle beans and escarole into bowls with sausages if preferred.
How grateful I am to have a mind-body, heart and soul connection with you!
Dear Lovers,
Today's flavorful dish is Escarole with White Beans.
White beans are a complex carbohydrate that is high in fiber, 25% of calories from protein, and only 5% of calories from fat. White beans provide a hefty supply of antioxidants which can help fight premature wrinkling of the skin. They also help you handle stress better and provide you with healthier bones. White beans are of the water element that help strengthen sexual vitality.
Beans are versatile as they are great for soups, dips, spreads and casseroles. Beans go with every season of the year.
Escarole is delicious; it is a powerhouse of nutrition. Its nutrients prevent development of cancers like stomach, lung, colon, skin and breast cancer. The cartenoids in escarole helps maintain health of the macula and lens in the eye.
White beans and escarole, precious gifts! It's rich and it's divine!
Enjoy!
Escarole with White Beans
White beans need to be rinsed and soaked for at least 2-4 hours.
Beans cooked with Kombu (a postage stamp size) helps you digest the beans easier, and makes the beans more flavorful. Also, relieves you of excess gas from the beans.
Rinse off the kombu before placing it in the pot with the beans.
Ingredients
Escarole
8 ounces of escarole
2 tablespoons olive oil
3 cloves of garlic, peeled and minced
1 onion (medium), peeled and chopped
5 cups vegetable broth
1 pinch of salt
1 pinch black pepper
1/2 cup chopped cilantro
White Beans
1 can (15 oz)white beans, rinsed and drained
or
11/2 cups dried white beans(cooked)
1 postage stamp piece of kombu
Optional
2 Field Roast apple sage vegan seitan sausages, diced into rounds
Preparation
Cut off base of escarole and drain leaves after washing and rinsing. Cut leaves crosswise into 1/4 inch-wide strips. Set a 4-5 quart pan over medium high heat. When hot add garlic and oil. Stir often until onion is limp about 3-5 minutes. Add broth and beans, cover and bring to a boil over high heat. Stir in escarole and cook just until wilted, about 2 minutes. Add cilantro to the mix. Add salt and pepper to taste. If you are adding the the sausages, in a small fry pan heat and add 1 teaspoon of olive out and toss in the rounds of the sausages until they've browned. Add them to the white beans and stir for about a minute. Ladle beans and escarole into bowls with sausages if preferred.
Sunday, August 3, 2014
Loretta's Romantic Wholefoods Cooking: Quote of the Day 8/3/14
Loretta's Romantic Wholefoods Cooking: Quote of the Day 8/3/14: Quote of the Day How grateful I am to create days with you that buzz ...
Quote of the Day 8/3/14
Quote of the Day
How grateful I am to create days with you that buzz with joy!
Dear Lovers,
You will love this mouth watering dish!
Tempeh has a firm nougat-like texture and nutty flavor. It is identified as a complete protein food containing all of the essential amino acids. Tempeh is made from fermented soybeans and has a high fiber content; it is also very digestible.
This orange tempeh dish goes well with Brussels sprouts and the grain of your choice.
Remember to prepare your food with a happy heart and a happy heart you both shall have!
Tempeh with Orange Glaze
1 cup freshly squeezed orange juice (3 large juicy oranges)
2 teaspoons soy sauce (or tamari)
2 tablespoons white wine (or mirin---sweet rice wine)
2 Teaspoons brown rice syrup (or maple syrup)
1 package of tempeh
3 tablespoons olive oil
3/4 cup parsley (or lemon balm), chopped
Preparation
Cut your tempeh bar into four even pieces. Place in a small pan of water covering the tempeh, and bring to a boil.
Into a bowl put the orange juice, soy, white wine, and brown syrup and whisk.
Once the tempeh is boiled, take it out of the pan and pat dry then place it in a fry pan with the olive oil, frying both sides about four minutes each, or until brown on each side. Once the tempeh is browned, place the above ingredients from the bowl on top of the tempeh and simmer till a glaze is formed, about 3 to 4 minutes. Add parsley as a garnish.
You can place the tempeh on top of your favorite grain or just eat it as a side dish. Serve warm.
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