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. 
 

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.

Quote of the Day 7/27/14

                                 How grateful I am to create colorful and refreshing dishes with you.


Dear Lovers,

Radicchio is a white ribbed, wine red leaf chicory sometimes known as Italian chicory.  It has a bitter and spicy taste.
  
The deep-red radicchio of today was engineered in 1860 by the Belgian agronomist, Francesco Van den Borre, who used a technique of blanching to create the dark red, white veined leaves.  Radicchio plants were taken from the ground and placed in darkened sheds, where lack of light and inhibition of chlorophyll production cause the plants to lose their green pigmentation. 

Some of the health benefits of radicchio are:  high in antioxidants, improves digestion, excellent source of Vitamin K promoting healthy bones and creates mental sharpness.  Radicchio is of the water element signifying flexibility and sexual vitality.  It is also been reported to nourish our adventurous side. How fun is that!

                                          

Radicchio Salad with Fennel Pear  Orange Slices and Pecans

1     cup mesclun salad mix, torn into bite-sized pieces
1     cup radicchio, torn into bite-sized pieces
1/2  cup fennel, chopped
1/2  cup ripe Bosc pear, chopped
1/2  cup naval orange slices
1     cup pecans, chopped
1/2  cup lemon balm (herb) chopped, cilantro optional
2     tablespoons of white wine or mirin (rice wine)
3     tablespoons olive oil


Preparation

Combine mesclun, radicchio, fennel,pear, orange,pecans and lemon balm into a large bowl. Pour vinegar into a small bowl and gradually whisk the oil.  Toss the lettuce with the vinaigrette mixture.  Serve chilled.


_____________________________________________________

                          A Special Note of Interest

On July 17, 2014,  I did a book launch At the Rhythm & Verse:  A Literary and Music Salon at the Daily Grind Cafe in Jenkintown, Pa.  I am proud to say I received a favorable review by Joanne Leva co-host of the event.  The review read:

Dear Loretta, 

With sincere gratitude and warmest thanks for being the featured writer at the Rhythm and Verse Salon on Thursday, July 17, 2014, and for bringing those yummy treats!  Your talk was fascinating.  Your poetry was smart and the subject matter was captivating!
With highest regards,

                        Joanne Leva

 

 

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.