Lemon Olive OIl Cake

 Ingredients

Olive oil 1 ½ cup + more for the pan

Eggs 3 large

Granulated sugar 1 ¼ cups

Whole milk 1 ¼ cups

Lemon juice 2/3 cup

Lemons 2 large

All-purpose flour 2 cups

Baking soda 1/2 tsp

Baking pdr ½ tsp

Amaro del capo 1 tbsp * OR Vanilla extract

Orange zest 1 tsp

Kosher salt 1 tsp

Raw sugar for topping ¼ cup OR cane sugar

Pdr sugar for dusting

* The Amaro is made with 29 different herbs, flowers, roots, and fruits. The recipe includes juniper, ginger, laurel, anise, orange peel, mint, cardamom, elder, saffron, cinchona, gentian, bitter orange, citrus zest, angelica, sage, liquorice, chamomile, cloves and cinnamon. OR any German Liqueur

 

Preparations

Preheat oven to 350 deg. F/ 180 C

In a springform pan, oil and line with parchment paper

In a medium bowl whisk egg, oil, granulated sugar until smooth. Then whisk in milk, amaro / vanilla, orange zest, lemon juice, lemon zest and vanilla.

In a separate large bowl, mix in all dry ingredients. Whisk until smooth.

Pour the batter into the prepared pan. Sprinkle with cane sugar  over the top and bake for about 50 minutes to an hour.

Remove the cake from the oven and cool. When cooled, dust with powdered sugar and a scrape of lemon zest.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Lentil & Root Veggie Soup

Ingredients

3 cups chopped peeled celery root

 2 cups chopped parsnips

 1 cup chopped carrot

1 cup frozen pearl onions

 1 stalk celery, chopped

2 medium plum tomatoes, seeded and chopped

3 cloves garlic, minced

2 tsp herbes de Provence* 

 8 cups low-sodium chicken broth or vegetable broth

1 cup French green lentils or black lentils, rinsed

1 sprig fresh rosemary

 1 tbsp (3 inch) rind Parmesan cheese plus 1/2 cup shredded Parmesan, divided

1 medium bay leaf

1 tsp salt

½ tsp pepper pdr 

4 ounces tofu/ mushroom / seitan crisp-cooked and crumbled (Optional)

* The best substitute for Herbes de Provence is a mix of dried thyme, rosemary, and savory (or oregano). If you have it, add a tiny pinch of lavender or fennel for authenticity. Italian seasoning is a good 1:1 backup but is more basil-heavy and lacks the signature floral/earthy notes. 

 

Preparations

Combine celeriac, parsnips, carrot, pearl onions, celery, tomatoes, garlic and herbes de Provence in a 5- to 6-quart slow cooker. Add broth, lentils, rosemary, Parmesan rind, bay leaf, salt and pepper. Cover and cook on High 4 1/2 hours or on Low for 8 hours.

Remove the rosemary, Parmesan rind and bay leaf. Serve the soup topped with shredded cheese and garnished with tofu if desired. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Massaged Kale Salad with Roasted Squash & Chickpeas

 Ingredients

 5 cups cubed peeled butternut squash (1-inch pieces)

1 small red onion, cut into 1-inch pieces

4 tbsp extra-virgin olive oil, divided, plus more for garnish

1 tsp za’atar, plus more for garnish

1/8 tsp salt plus 1/4 tsp, divided

1 15-ounce can no-salt-added chickpeas, rinsed

 6 cups stemmed chopped kale (about 1/2 large bunch)

2 tbsp lemon juice

1/8 tsp ground pepper plus a pinch, divided, plus more for garnish

1/2 cup whole-milk plain strained (Greek-style) yogurt

1 tbsp water

1 large clove garlic, grated

1/2 cup crumbled feta cheese

 

Preparations

Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.

Toss squash and onion with 3 tablespoons oil, za’atar and  1/8 teaspoon salt. Spread on the prepared baking sheet. Roast, stirring once halfway, until golden, about 30 minutes. Add chickpeas and roast for 5 minutes more.

Meanwhile, place kale in a large bowl. Drizzle with lemon juice, 1 tablespoon oil, 1/8 teaspoon pepper and 1/8 teaspoon salt. Massage with clean hands until the kale is glossy and turns a darker green. 

Mix yogurt, water and garlic with the remaining 1/8 teaspoon salt and pinch of pepper in a small bowl.

Serve the roasted squash and chickpeas over the kale. Sprinkle with feta and drizzle with the yogurt sauce and more oil, if desired. Garnish with more pepper and za’atar, if desired.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

 

Peanut Butter-Banana Flaxseed Smoothie

  

Ingredients

2 frozen sliced very ripe medium bananas (about 1¼ cups)

½ cup unsweetened almond milk

¼ cup whole-milk plain strained (Greek-style) yogurt

¼ cup smooth natural peanut butter

1 tbsp ground flaxseed, plus more for garnish

1 tbsp pure maple syrup (optional)

½ tsp vanilla extract

⅛ tsp cinnamon pdr

Pinch of salt 

 

Preparations

Combine frozen sliced bananas, ½ cup almond milk, ¼ cup yogurt, ¼ cup peanut butter, 1 tablespoon flaxseed, 1 tablespoon maple syrup (if using), ½ teaspoon vanilla, ⅛ teaspoon cinnamon and a pinch of salt in a blender; process until smooth, about 1 minute. 

Pour into 2 glasses. Garnish with additional ground flaxseed, if desired.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Strawberry-Banana Smoothies

  

 Ingredients

4 cups sliced fresh strawberries

1 medium banana, sliced

1 (6 ounce) container vanilla low-fat yogurt

1 cup ice cubes

1 kiwi fruit, peeled and sliced (Optional)

Preparations

In a blender, combine strawberries, banana, and yogurt; cover and blend until smooth. With blender running, add ice cubes, one at a time, through hole in the lid; blend until smooth. Pour into 8 small glasses. If desired, garnish with kiwi fruit; serve immediately.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Strawberry-Peach Chia Seed Smoothie

 Ingredients

1⅓ cups unsweetened almond milk

1 cup frozen strawberries

1 cup frozen peach slices

½ cup reduced-fat plain strained (Greek-style) yogurt

¼ cup pitted dark sweet cherries

3 dried pitted dates

2 tbsp chia seeds

Preparations

 Place 1⅓ cups almond milk, 1 cup strawberries, 1 cup peaches, ½ cup yogurt, ¼ cup cherries, 3 dates and 2 tablespoons chia seeds in a blender. Process until smooth, about 1 minute, scraping down the sides of the blender as necessary. Divide between 2 glasses and serve immediately.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Bean & Pasta Salad

  

Ingredients

4 ounces whole-wheat fusilli

2 tbsp extra-virgin olive oil

1 tbsp lemon juice

1 tbsp red-wine vinegar

1 tsp dried oregano

¼ tsp ground pepper 

⅛ tsp salt 

½ cup rinsed canned no-salt-added kidney beans

½ cup rinsed canned no-salt-added chickpeas 

½ cup halved grape tomatoes

½ cup chopped English cucumber (about ¼ cucumber)

½ cup diced bell pepper (about ½ medium pepper) 

½ cup diced red onion (about ½ medium onion)

½ cup crumbled feta cheese

 Preparations

Bring a large pot of water to a boil. Add 4 ounces pasta; cook according to package instructions. Drain and rinse under cold water.

Whisk 2 tablespoons oil, 1 tablespoon lemon juice, 1 tablespoon vinegar, 1 teaspoon oregano, ¼ teaspoon pepper and ⅛ teaspoon salt in a large bowl. Add ½ cup kidney beans, ½ cup chickpeas, ½ cup tomatoes, ½ cup cucumber, ½ cup bell pepper and ½ cup onion; mix until combined. 

Add the pasta to the bowl; mix until evenly distributed. Fold in ½ cup feta. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs