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.



Preparation


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.




 

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! 

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



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 12/23/14

                                                          Quote of the Day




How grateful I am to find comfort n your love and devotion!




Dear Lovers,

Did you know eating noodles keeps your body flexible? 

Today we are going  to make a healthy delicious dish .  The soba  noodle dish we are going to make soothes the soul.

Soba means buckwheat in Japan. The soba noodles look like spaghetti but have a nuttier flavor.  A two ounce serving of dry soba noodles contain 6 o 8 grams of protein.  Soba is full of minerals and a good source of B vitamins.  In addition,  The World's Healthiest Foods claims that a diet rich in buckwheat may reduce risk of high blood pressure, and also lowers blood cholesterol levels.

Enjoy this hearty meal!

Sea Salt
6     ounces green peas
9     ounces soba noodles
1     tablespoon peanut oil
1     tablespoon sesame oil
1     medium parsnip (peeled and shaved into thin strips)
1     medium carrot (peeled and shaved into thin strips)
1     teaspoon minced peeled fresh ginger
4     scallions, thinly sliced
1     tablespoon shoyu or tamari soy sauce
1/3  cup coarsely chopped fresh mint
       Freshly ground pepper.


Preparation

Prepare an ice-water bath and set aside.  Bring a large pot(8 quart) of water to boil and add sea salt.  Place peas in the pot and cook until bright green and tender, about 3 minutes.  Immediately transfer peas to ice-water bath.  This stops the cooking.  Now drain.  Return water to a boil and cook noodles according to package instructions.  Drain.  Rinse noodles with cold water; drain.

Transfer noodles to large bowl and add oils;  toss to combine.  Add peas, parsnip, carrot, ginger, scallions, soy sauce and mint.  Season with pepper.  Toss to combine.  Serve at room temperature.

Loretta's Romantic Wholefoods Cooking Delicata Squash 10/31/14

                      

                                                  Quote of the Day    10/31/14





How grateful I am that you make me feel so desirable with your kindness, affection, and gratitude!

Quote of the Day 10/31/14

                                 Quote of the Day 10/31/14



How grateful I am that you make me feel so desirable with your kindness, affection, and gratitude!




Dear Lovers,

One of my favorite squashes is the Delicata squash also known as the Bohemian squash or Peanut squash.  They are out for only a short time in the fall.  They are small in size, so they cook fast. You can eat the skin. They are thin in diameter and thin skinned, so they are less risky to open.  Select a firm medium yellow squash that indicates its ripe.  

Delicata has antioxidant, anti-inflammatory, as well as anti-diabetic and insulin regulatory properties.  It provides Vitamins A, C, and B and is a good source of fiber.  It is of the earth element, a food that relaxes  the body, especially  the spleen, pancreas, and stomach.

Enjoy this wonderful food that tastes heavenly.



                          



                                     Delicata Squash 

3        tablespoons olive oil 
1       pinches sea salt
1       pinches black pepper
          Sprinkles of nutmeg and cinnamon

                                    Filling
1       pinch sea salt
1       pinch black pepper
1/2    cup carrots(diced)
1/2    cup onion(diced)
1/2    cup parsnip(diced)
l        small red bell pepper (diced)
1       vegan sausage(apple sage-Field Roast Brand)(diced)
1/2    cup pecans(chopped)
1/2    cup dried cranberries
4       tablespoons parsley(chopped)


                                   Preparation

Wash the skin of the entire squash well.  Cut the squash horizontally and take out the seeds.  Pour about 3 tablespoons of olive oil onto baking dish and spread the olive oil evenly in the dish.   Take each half of the squash and baste on the inside and outside using the oil from the baking dish.   Add salt and pepper to the inside of the squash and place the squash opening face down. A medium squash should take about 40 minutes at 400 degrees baked.
About 20 minutes in to baking I add a 1/2 cup of water to the baking pan to make juice for the squash

Saute the filling, beginning with the onion and ending with the vegan sausage.  Cook till the vegetables are tender.

When squash is cooked, turn squash over and add the filling.  Place back into the oven for about 7 minutes.  Take out and garnish with the parsley.