Pasta with Chanterelle Mushrooms - oil free

Our son and I LOVE Chanterelle mushrooms and Costco had them this week. We made a pasta and garlic mushrooms recipe. For my husband, I will make the half of the same recipe substituting leftover turkey for the mushrooms. Both dishes were served with garlic roasted asparagus. Our son's nurse thought the sliced chanterelle mushrooms looked liked sliced chicken.

Ingredients:
1 pound of Chanterelle mushrooms, brushed and sliced (these were large)
8 oz baby crimini mushrooms, brushed, stemmed, and sliced
1/4 cup vegetable broth
4 cloves of garlic, minced
1/2 cup fresh parsley
1 cup scallions (from the garden)
3 TBS white wine (optional)
1 pound of quinoa rice pasta, cook according to the directions on the bag
Pine Nut Parmesan cheese

Directions:
1. place minced garlic in pan with vegetable broth
2. place the brush and slice the mushrooms with the garlic to saute, about 2-3 minutes
3. add parsley, wine, and salt and pepper, stir and heat
4. add mushroom mix to the pasta, fold in and serve
5. Top with Pine-nut Parmesan cheese

4th Annual 7-Course Italian Feast for Thanksgiving 2017

the family

This is our 4th Annual 7-Course Italian Feast for Thanksgiving and this year it is my 57th birthday. My grandmother is now 99 and our tradition will be honoring her once again, hopefully for years to come.
We again will have vegan, whole food , plant based options when necessary, as well as, the traditional meat based dishes.





Course 1 - Anitpasto platter served with a Pinot Gris wine

meat based antipasto platter (thanks Pat)

For our vegans, a vegetable antipasto platter, we omitted all oil but 1 TBS of olive oil. 

Course 2 - Salad served with a Chardonnay

(Thanks Jyl)

Course 3 - Soup served with a White Zinfandel

Potato Leek Soup served applegate Sunday bacon and garden fresh scallions sliced to top the soup

Course 4 - Rice and Quinoa Pasta and tomato sauce (we used our homemade sauce from our garden tomatoes) served with a Cabernet Sauvignon wine

Course 5 - zucchini manicotti and braciole served with a Sangiovese wine

Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts
1 peeled summer squash (zucchini or yellow)
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano
1 clove garlic
2 TBS nutritional yeast
1 probiotic capsule
1 cup filtered water
Directions: combine everything in a high speed blender and process until smooth. Place in a glass container leaving on the counter overnight. Refrigerate until ready to use.

The braciole was stuffed with the Herb Ricotta and gluten free bread crumbs.

Course 6 - fruit and cheese served with a Petit Manseng wine (thanks Judi and Bill)

We made a Fig and Apricot with cashew based marscapone cheese

and cheese with a cranberry relish were served (thanks Pat)

Course 7 - Dessert served with coffee, hot spiced cider, and herbal teas

Apple Persimmon Pie (from my upcoming cookbook, Got Nuts)

and White Chocolate RaspberryTort 

Hot Spiced Cider
ingredients:
4 cups apple cider
3 cups orange juice
3/4 tsp nutmeg
3/4 tsp cinnamon
2 cinnamon sticks
3 whole cloves

Directions: heat in a slow cooker for several hours.

with Jyl

Bahamas - Day 8

Our last beautiful 75 degree morning in the Bahamas.
This week has been such a gift to all of us, giving us time together as a family and getting away from every day life. I'm not sure why but we have been so blessed by the people here. Captain Brian, Queen Esther, Lorraine and Hattie at the front desk have gone beyond what was necessary to make our stay a gift. We are so grateful.

We are packing up and heading to the airport this morning. Our Flight leaves Freeport at 1:30 and arriving in Atlanta at 3:30. Our flight from Atlanta doesn't get us home until midnight. The older boys leave around 5 this afternoon and arrive at home around midnight. We hope to catch-up with each other and maybe even give the guys a ride home. We will be some tired babies when our puppies greets us early Sunday morning.

Pup's bear hug when I came home

Parks has been such a trooper through all the airline transfers, sitting patiently while waiting on the plane and at the gates.
This has been an amazing trip for all of us.
The only things we would have done differently is brought more cash and used a taxi instead of purchasing shuttle passes for all of us.

Bahamas - Day 7

the green is in the water channal

Today due to the snorkeling being too rough, we have exchanged our tour to go see the caves. We went to the Lucayan National Park to see caves, mangroves, and beaches. Prior to leaving Captain Brian blessed us with an amazing piece of coral. He also offered my hubby and youngest a 3+ hour boat ride for free. My hubby thought it would be too long of a ride for our son.

Coral from Captain Brian

Queen Esther was our driver yesterday for snorkeling. We asked her to run an errand for us on the way home. She did with such joy. We were thankful she was our driver today to the Lucayan National Park and Caves.
The Lucayan National Park had interesting composting bathrooms, after using the bathroom, 1 scoop of pine shavings are poured into the toilet.

Composting toilet

Joe and Tim in one of the caves

walking through the mangrove forest

Gold Rock Beach

Lucayan Estuary

Queen Esther spoiled us rotten and after our tour she tooknus to Banana Beach to an amazing restaurant with Guava Duff's and Mango Daiquiris.

Banana Beach and a Mango daiquiri

The view was amazing as was the food.

Banana Bay Beach

This is our last night here. What a wonderful family vacation we have enjoyed this week!
Friday night is the resort's outdoor movie night. The movie tonight is Arrival.

Bahamas - Day 6

This morning our son woke us before 6, before the sunrise. Makes one wonder what plans he has for the day that he needed such an early start. It is a beautiful morning today! Our plan is to go on a power boat ride for our youngest and husband and snorkeling/private beach trip with the rest of the family.
Our son LOVED the power boat ride. He started laughing when we told him he was going on a boat ride and laughed until he fell asleep.

The sea was too rough for snorkeling, the boat ride out to the reef was an adventure all on it's own. While waiting for the shuttle ride back to the resort, we walked the beach and found at least 6 Sea Biscuits and a medium size beautiful conch shell.

Bahamas - Day 5

This morning we woke to off and on rain. The older boys have gone to the beach for the morning, our younger son and hubby spend the day at the pool, while I am baking a whole food, plant based apple pie for our sunset cruise captain. Captain Brian is bringing the ingredients he can get and a sharp knife. How wonderful to meet yet another person, in another part of the world wanting to eat in a healthier manner!!!

He was able to bring, a pie crust, a bag of red apples, oatmeal, 6 dates, a lime, and salt. We had a package of apple cinnamon oatmeal that we added and a 1/2 cup of pineapples. You can't have apple pie without cinnamon.
This is what I did, Captain Brian will let me know if it is any good, I have celiac and can't eat gluten.

Directions:
Cored and sliced the red apples and squeezed half a lime over them with a dash of salt to let them sit for about 15 minutes.
Pureed the dates with water, 1/2 cup of pineapples, the other half of the lime juiced and mixed the puree with the apples.
For the topping I blended the oatmeal, including my hubby's pack of apple cinnamon with a handful of the apple mixture to add some sweetness.
Baked for 30 minutes, rotating at 20 minutes.

If it is any good, we may make another one tomorrow.

Bahamas - Day 4

Day 4 in the Bahamas is again beautiful!!! Wonderful day at the pool! The people here are so kind, they brought our son a float to paddle around the pool for hours.
Our plans for the day are relaxing at the pool and this evening a sunset cruise for my hubby and I.

our captain , Brian, for the evening!

the sun setting

Bahamas - Day 3

Day 3 is just as beautiful as day 2. The weather is amazing, already 75 this morning. It is wonderful having all three of our boys with us on this vacation. Today's plan is to go to Port Lucaya Marketplace.
The resort had a party tonight, chicken, rice, and beans with free Bahama Mamas or fruit punch.

Such a beautiful sunset. Good night everyone.

Bahamas - Day 2

This morning we woke to the birds singing and the water lapping in the marina and a wonderful 74 degrees.

We enjoyed breakfast outside

a morning stroll

We are now in search of a grocery store  for some of the island's seasonal fruits and vegetables. Our taxi driver told us mangoes, bananas, yams, breadfruit should be on our list, greens are on mine.

From our grocery shopping we were able to piece together a Teriyaki Lentil dish.

We boiled potatoes, stir fried mushrooms and carrots in Cindy's Kitchen Teriyaki Hibachi Style . We tossed in a can of brown lentils (rinsed and drained) and the potatoes. It tasted amazing/ We served this with a salad and Cindy's Kitchen Tomato Basil Dressing. 

According to the Bahamians, I have a unique gift, my sinuses can tell the change of barometric pressure creating a headache when a storm is approaching. I asked if rain was in the forecast, with a long tale about no one can predict the weather... I mentioned that my head told me it was going to rain. Since it did, I am now the resident weather girl. 

Rainbow from the afternoon showers

Our two other sons arrived tonight to start this family vacation.

Bahamas - Day 1

We left for the Bahamas today at 8:30. Two airplane rides later we arrived. Our son did great!!! FYI the Fort Lauderdale TSA doesn't like a nutribullet in one's carry on luggage. The blades are considered a dangerous weapon. That bag was checked on the second leg of the journey.

We have arrived at the Ocean Reef and Yacht Resort. We were greeted and blessed by some of the nicest people, including our taxi driver, giving us their featured drink, Bahama Mama. We are off to dinner, until tomorrow.

Acorn Squash recipe from Rawmazing

The Acorn Squash recipe is from Rawmazing. We used millet instead of quinoa and broccoli instead of swiss chard. This recipe was amazing; however, when making this again, I might make more of the Sage Cream Sauce to add to it. I would also recommend using this recipe without the squash as a holiday stuffing recipe.

Preheat oven to 350 degrees

Squash

• 2 acorn squash
• 1 yellow onion, quartered and sliced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 bunch (5 stalks and leaves) swiss chard, leaves cut into ribbons and stems diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup shelled, raw pumpkin seeds
• Himalayan salt and fresh ground pepper to taste
• 3 cups cooked red quinoa
• Sage Cream Sauce (recipe below)

1. Cut acorn squash in half. Scoop out seeds and place cut side down on baking tray lined with parchment. You can also grease with a tiny bit of avocado oil.
2. Bake at 350 for 1 hour. Set aside.
3. Place onions, celery and carrots in a large sauté pan over medium heat. Cook, stirring occasionally until onions are translucent. You can add a little water if things start to stick.
4. Add chard and continue cooking until chard is wilted.
5. Stir in garlic, cranberries and pumpkin. Cook for an additional minute or two.
6. Stir in cooked quinoa remove from heat.
7. Stir in sage cream sauce.
8. Fill baked squash with quinoa mixture.
9. Place back in oven for 1/2 hour.

• 
  
• Sage Cream Sauce
• 1/2 cup cashews, soaked until soft (at least 6 hours)
• 1/2 – 3/4 cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon dried sage or 2 tablespoons fresh sage
• pinch Himalayan salt and pinch fresh ground pepper

1. Place all ingredients in blender except sage, salt and pepper. Blend until smooth.
2. Add sage, salt and pepper. Pulse to combine. Do not over blend, you just want the sage lightly blended in.

Vegetable Broth from Scraps

We often make our own vegetable broth due to the large amount we use. We freeze our vegetable scraps and once a gallon bag is full it is time to make broth.

Onion peels
shallot peels
mushroom stems
celery ends and leaves
carrot peels
herb stems
pepper stems
garlic
sometimes cabbage or broccoli stems (this depends on what our plans are for the broth that week)
2 bay leaves
parsley, tarragon and thyme
8 cups of water

Directions: water sauté the frozen scarps, then add the 8 cups of water and herbs. Bring to a boil and then reduce heat to simmer, partially covering for 45 minutes to an hour. Strain the broth and store in mason jars in the quantity you will use. We use 2-3 cups at a time. Once cold, it can be refrigerated  for 4-7 days or  frozen for up to 6 months, leave enough head room when freezing so the jar doesn't burst.

November Holiday Potluck 2017

This month's theme is whole food plant based holiday dishes. I love all of our potlucks but sharing holiday favorites with a group of ladies that are healthy is a special treat for me each year. This year's holiday favorites was no different. Thank you all for a wonderful year and blessing me with your friendships!
December we will be meeting at Sassool's with a white elephant gift exchange, December 2nd at 1.

Salad

Chickpea Cutlets

Cauliflower stuffing

INGREDIENTS
1 head organic cauliflower
1 organic carrot
1/2 organic onion
6 cloves of garlic
1 sprig fresh basil
1 sprig fresh parsley
1 Tbsp. fresh thyme
1 Tbsp. dried rosemary
2 Tbsp. tamari
½ cup pecans, chopped (optional)
½ cup dried cranberries (optional)

METHOD 1. Chop the cauliflower in a food processor until minced into a rice-like texture.  set aside. 

2. Combine the carrot, onion, garlic, basil, parsley, thyme, and rosemary in the food processor. Pulse until minced. Transfer to a large non-stick skillet and cook over medium heat for 6 minutes. 3. add the cauliflower and cook for another 10 minutes, covered, stirring occasionally.
 remove from heat. add the pecans and cranberries if desired, and let stand, covered,
 for an extra 5 minutes. add the tamari and combine well.  serve and enjoy.
from Naked  Food Magazine

Mushroom Gravy double recipe

No Mushroom Gravy tapioca starch was substituted for corn starch.

Green Bean Casserole

Roasted Butternut Squash with Hazelnuts, Apples and Quinoa

substituting kale for spinach.and butternut squash for acorn.











Sweet Potato Souffle

The Sweet Potato Souffle recipe is from Brenda Cobb's Holiday cookbook (this was my favorite!!!)

ingredients:
6 cup diced and peeled sweet potatoes
1 tsp salt
2 tsp nutmeg
2 cups soaked over night cashews, rinsed and drained
2 cups pitted dates, soaked overnight, reserve the soaking water to use if needed

Combine in the high speed blender and blend until smooth

Fold in
2 cups raisins, soaked over night  and drained
2 cups pecans or walnuts, soaked over night  and drained

Cranberry Relish

Ingredients
2 cups of raw cranberries
3/4 cup of dates dates 
1/2 cup apple juice
Directions: Place everything in the food processor. After well chopped, add 1 orange and 1 apple to pulse until well mixed. We also added the juice of one orange. 





Cherry Mango Juice

Apple Streusel Bars