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

Preparation

                               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.

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



Preparation


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.

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. 
 

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.

Quote of the Day 7/18/14

                                                     Quote of the Day



                              How grateful I am to experience your devotion and affection!



Dear Lovers,

Buckwheat is one of our main attractions today.  It is not a type of wheat but is related to the rhubarb family.  It  is a high quality protein that is a suitable substitute for wheat, oats, rye, and barley.  Buckwheat is known to lower cholesterol.  Also, it is a good source of magnesium which relaxes blood vessels, improving blood flow and nutrient delivery.  It is of the water element and adds to your sexual vitality.

Quinoa is sometimes called the perfect food because of its balance of proteins. 

This dish will put you in the mood for an evening that would make Aphrodite, the Greek Goddess, blush.  Spontaneity is key!

Buckwheat Salad with Quinoa and Edamame

1 1/2 cups water
1/2    cup quinoa (rinsed 3 time to remove saponins that causes a bitter taste, drain and soak 3 hours)
1/4    cup buckwheat groats (rinsed, drained soaked for 3 hours)
1/2    cup Edamame beans (shelled, frozen)
1/2    cup walnuts
1/2    cup dried cranberries (or dried apricots)
1/2    cup basil (fresh, chopped)(cilantro an option)

Dressing

2      tablespoons extra virgin olive oil
2      tablespoons rice syrup
2      tablespoons white balsamic vinegar
3/4   teaspoons ground cinnamon
1/2   teaspoons ground nutmeg


Preparation

Over a medium heat, pour water into a pan and bring to a boil.  Add the soaked buckwheat groats and soaked quinoa to boil.  Cover and allow them to simmer for about ten minutes.  Add frozen Edamame beans and simmer for another five minutes.  Place is a large bowl when cooked.

Dressing

In a medium bowl, add walnuts, cranberries, and basil.  Mix dressing ingredients and pour mixture into the larger bowl of buckwheat groats and quinoa.  Stir until ready to serve.  Best served on crispy Romaine lettuce.



      

Quote of the Day 7/4/14

                                                                 Quote of the Day

                How grateful I am to celebrate precious moments with you!

Dear Lovers, 

In this recipe I’d like to bring miso to center stage.  Miso is a Japanese word that means “fermented beans”.  The texture of miso is usually paste-like and relatively thick.  Miso is a very good source of magnesium and copper, Vitamin K, protein, zinc, phosphorous, dietary fiber, and omega 3.   Miso, known as a complete protein, can restore beneficial probiotics to the intestines, aid in the digestion and assimilation of other foods in the intestines, and strengthen the immune system.  Today, become the spotlight to each other’s devotion.

This recipe calls for miso as a dressing to soba noodles.

Remember, the most important ingredient is the love you put into preparing this nutritious and energetic meal.

Pecan Miso Noodles

4 ounces organic soba noodles

1 small bunch asparagus, sliced thinly

3 cups water

Miso dressing

½ cup pecans, toasted

¼ cup extra virgin olive oil

1 large garlic clove, peeled and sliced

2 tablespoons sweet white miso

2 tablespoons rice vinegar

1 teaspoon organic rice syrup

2 pinches sea salt

 ¼ cup warm water

½ cup lemon balm (parsley, lemon verbena, or cilantro can be substituted) Garnish is optional.

Preparation

Bring large pot of water to a boil and add salt.  Cook the soba according to packages instructions.  About 60 seconds before you drain the noodles, add the asparagus to the pot.  After a minute, drain the noodles and asparagus.

To make the miso dressing, use a food processor or blender to puree the pecans, olive oil, garlic, miso paste, vinegar and rice syrup.  Add the warm water a bit at a time until the dressing is the consistency of a heavy cream.  Add the dressing to the noodles.  Garnish with an herb of your choice.  Garnish is optional.  Serve warm.

Quote of the Day 6/27/14

                                                     Quote of the Day

 How grateful I am to enjoy God’s bounty with you! 

                  

Dear Lovers,

            Today, you are in store for a refreshing beet salad.  Did you know beets are nature’s Viagra?  One of the first uses of beets was used by the ancient Romans, who used them medicinally as an aphrodisiac.  Science backs this up.  Beets contain high amounts of boron, which is directly related to the production of human sex hormones.  Beets are also a wonderful tonic for the liver, works as a blood purifier, and can prevent various forms of cancer.  Beets, too, are a high source of energy that increases sexual vitality.  You’ll have to agree, sweet beets are a delightful treat in more ways than one!

                                                    

Beet Salad with arugula and walnuts

1 pound red beets, washed, rinsed, peeled and cut into chunks

3 cups water, enough to cover the beets

1 pinch sea salt

3 cups arugula

3 tablespoons balsamic vinegar

2 tablespoons olive oil

½ cup mint, chopped

1 cup walnuts, chopped

Preparation

In a quart pan add beet chunks and water over a medium heat.  Add pinch of sea salt.  Cook 45 minutes, or until beet chunks are tender.  Arrange arugula into a bed onto a plate.  Take out the beet chunks and place into a bowl.  Add the balsamic vinegar, olive oil, and the chopped mint to the bowl.  Toss till the mixture coats the ingredients.  Place the ingredients on top of the arugula.  Add the walnuts.   Serve warm.

Quote of the Day 6/20/14

                                                           Quote of the Day

How grateful I am to share precious moments with you!

Dear Lovers,

            I am so happy to share a mouth-watering dish with you, today.  Shitake mushrooms are the super stars of this hearty recipe.  In Japan, shitake has been called the “king” or “monarch” of the mushrooms.  Shitake is the most popular and cultivated of all exotic mushrooms worldwide.  Shitake is a food of superior taste and quality.  It is of the water element so it adds to sexual vitality.  Studies have shown eating shitake reduces the level of cholesterol and lowers high blood pressure.  Seitan is the other main ingredient in this recipe.  It is a protein product often called, “wheat meat”.  Similar in taste and texture to meat, seitan creates strength and vitality as well.  As the shitake and seitan hug each other on the plate, let it remind you as a couple how embraceable you are!

                                           

                           

Shitake Mushroom with Seitan

1½ tablespoons, sesame oil

2     cups onion, cut into half moons

2     pinches of sea salt

½    pound seitan, cut into ½ strips

1 ½ cups fresh shitake mushroom caps, thinly sliced

2    tablespoons sauerkraut, rinsed and drained

1½ cups water

1       tablespoon kuzu, dissolved in 3 tablespoons water

1       tablespoon shoyu

Preparation

Heat the oil in a medium skillet over a low heat.  Add the onions and salt until onions are translucent.  Raise the heat to medium and add the seitan, shitake mushrooms, sauerkraut and water and continue to simmer about seven minutes.  Dissolve the kuzu in water and add to the skillet.   Stir constantly until the sauce thickens about two minutes.  Add the shoyu and continue to simmer another two minutes.

Serve hot over your favorite grain or noodle.