Copy cat of Starbucks Quinoa and Black Bean Wrap

Day two of our second day of cleansing second time around and all we do is look for recipes that we can eat the day after...Can't wait to sip that IsAgenix Shake tomorrow morning...

So here is a great recipe that we tried last week and loved it...I again have adapted the recipe to conform with the IsAgenix Program.  Here is the original recipe taken from   Je suis alimentaqeuse.  I found this site on Tumbler which is a great resource.

This is the image from the original posting... 

Prep Time: 5 minutes
Cook Time: 20 minutes  So now excuses you can eat healthy.

• 2/3 cup uncooked quinoa
• 1 cup vegetable broth
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• a pinch of cayenne
• 1/2 can of black beans (19 oz) rinsed and drained 
• juice of 1/2 lime
• Salt to taste
• Veganaise  (available at most grocery stores)  I forgot to add and it was fine
• Daiya Brand Pepperjack Cheese  (non dairy)
• Ezekiel 4:9 Prophets Pocket Bread "food for life" is the baker found at health food stores

Instructions:

1. Cook the quinoa by combining quinoa, broth, paprika, chili powered, garlic powder, onion powder, and cayenne powder in a small covered pot over medium low heat let simmer for 20 minutes. (until liquid is absorbed)
2. Once the quinoa is cooked, remove from heat, fluff with  a fork and drizzle lime juice over the quinoa.  Add black beans.
3. Toast the Ezekiel Pocket Bread and cut off the top to create an opening. Fill with quinoa filling and some Daiya Brand Pepperjack Cheese.
4. Serve immediately with a nice salad...

Daiya Brand Cheese/Daiya Brand

Ezekiel Bread/Ezekiel 4:9 Prophets Bread

Summer Squash Pasta with Green Goddess Dressing

My sister and I are on week 6 of the IsAgenix better health program.  Its been really successful and we both are loving the results that we have achieved.  There has been a lot of changes.....one of those is that we are not drinking wine by the cases. Which was pretty much the standard for the last few summers....

We are always looking for something new and exciting to prepare so that we don't get bored....I might want to mention that I am Vegan she is not.  I adapted this recipe that I found  on sprouted kitchen 

It is a cold Zucchini salad with the right amount of crunch....you will have dressing left over to use on other salads.

• 2 lbs. mixed summer squash
• 1 tsp. sea salt
• 1/2 cup plain whole milk greek yogurt/ I substituted Tofutti Sour Supreme (non dairy)
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh lemon juice 
• 1 Tbsp red wine vinegar
• 1/3 cup fresh chopped basil
• 3 Tbsp fresh chopped parsley
• 3 Tbsp fresh chopped chives
• 3 small garlic cloves
• 1 Tbsp drained capers
• fresh ground pepper

It calls for shaved Parmesan cheese which I omitted...and also 1/4 cup of pine nuts....

Cut the squash into thin strips using a julienne peeler.  

Sprinkle the squash with salt, toss gently and place in colander to drain for 20 minutes.  Carefully squeegee the squash over the colander to release excess liquid and pat dry.

In a food processor or blender...I used my IsAgenix blender combine, the yogurt or Tofutti Sour Cream, olive oil, lemon juice, vinegar, basil, parsley, chives, garlic and capers until smooth.

This is actually a little bowl left over....

Toss with the drained squash.....serve immediately ....Enjoy as a side dish....with a protein....

#vegan#IsAgenix

What is a Kouglof?

Antique Koulof Mold

Its a Bunt Cake !! ( every time I say the word Bunt Cake, I think of the Movie Big Fat Greek Wedding) , made of flour, butter, yeast, raisins and eggs.....simple and Delicious.  In our house, it was a cake that was served after the Sunday afternoon dinner.  I have a lot of memories surrounding the cake, including the cake mold.  I am not sure who broke the Kouglof clay mold, was it my sister or I, but we both were in big trouble, as it was our Tata's (aunt)  given to my mom.  This it what it looks like to the left.

I always wanted one, but they are not readily available in the US and I didn't want a metal mold.



So, during one of my trips to the south of France I found one at an antique flea market in l'isle sur la sorgue. I was so excited...(if you click on the description to the above- I have linked a web site for purchases...

I made one last night for blogging purposes.....and also consumption..  Okay it was an excuse to make a cake.

Yeast

eggs, flour, butter

melting butter in milk

sifting flour

eggs in flour

My priceless Koulof mold

before it rises

After about an hour of rising

Add powder sugar and ready to eat

I hope you enjoy.....the miss spelling is an added attraction....but it adds to the many great food memories of growing up  French .. The instructions are just simple, but you will get it right...follow the pictures...they will help.....

Radishes as an appetizer

Union Square Market NYC

Radishes get a bad rap for the most part...

.As a child growing up each Sunday we would have a formal dinner at 2:00 pm in the afternoon....which was not always conducive to  a kid  schedule ; and especially now a days..can you imagine bringing the entire family together for a 2:00 pm dinner....forget it!

There was always a little something before the meal which was usually some raw vegetables, in particular radishes served with salt and sweet butter.

Fleur De Sel

A French Baguette is an added bonus

If you are looking for something a bit different to serve try this traditional french appetizer.....Its healthy (without the butter and salt)....Oh, but then you loose the entire experience.....Oh, I forgot it was always paired with a very well chilled bottle of white wine.

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My Mother's Beignets - Not just for Mardi Gras

My mother makes these fabulous Beignets which traditionally were made and served only on Mardi Gras.  However, they are so good we try to coerce her well that is a bit strong...we plead ...we make her feel guilty....Well you get it the idea .....we try everything... Can we make them absolutely.....but she makes them the best.

 As you can see they are very different then the folks in New Orleans are serving up.  She takes time in braiding and twisting them into individual shapes.   My mother had told us many stories on the traditional of making Beignets in France weeks in advance and filling large baskets for the celebration of Mardi Gras or Fat Tuesday..   This year it falls on Tuesday February 12th (a week from today).  

Here is her Beignet recipe
4 cups of flour
1 Tablespoon of Baking Powder
A pinch of Salt
1/2 cup of Sugar
3 egg yolks ( safe whites)
1 stick of melted cooled butter
2 Tablespoons of Rum
1 Tablespoon of Vanilla

Mix dry ingredients together
Beat Egg whites until stiff
Pour combined dry ingredients onto a board and make a hole in the center, pour in beaten egg yolks, vanilla and Rum . Mix with your hands lightly until liquid mixture is absorbed... fold in egg whites.  Making a soft dough.  Cut into pieces and roll out dough cutting pieces into about 2 inch strips - at this point you can twist and knot.  Deep fry pieces and drain on a brown paper bag - sprinkle with powder sugar when cooled...
Enjoy....

My Mother's French Vinaigrette

We grew up with Vinaigrette on our salad, there was never, ever a store bought bottle of salad dressing in our refrigeration   Back in those days the vinaigrette was made at each meal.  It was placed at the bottom of the bowl, and the salad was added on top...The rule was to toss the salad 100 times ...why, I am not sure...maybe it was a job just to keep us busy.

The simple rule of making a true French Vinaigrette is 1 part vinegar to 3 parts oils ( measured out with the same wooden spoon)  Always start with the vinegar add the salt, then the shallots, pepper,Dijon mustard and then the oil.  If you were serving lets say cold asparagus you could add some chopped parsley to the vinaigrette.  Softer leave lettuce such as Boston lettuce, a table spoon of cream was added to the dressing... 

At one point my mother traveled back home to France to visit and she learned that they actually make a batch of vinaigrette at one time...So we followed suite... Below is the secret of a French Vinaigrette (single serving).

A bowl

Add one tablespoon of red wine vinegar to the salt

add one small shallot, pepper 

Add 3 tablespoons of oil

add on teaspoon of Dijon mustard and whisk

And now a days we make it in batches, and it is always stored in Grey Poupon  Jar

Growing up with French Parents we learned to appreciate good food....and were exposed to a variety ...and were expected to try everything and finish what was on your plate..

I hope you enjoyed....you can follow me on Harmonizing Home  where I have blogs on transforming your home with design and style.

Lille France

I think back often to the fortune I have had in my travels...I have visited many continents ....but my home country and where my roots are planted deeply is in France...  I am sharing some pictures from a trip that we took to a cousins' wedding in a cute town near the Belgium border.