Living Heart Oasis

17/03/2023

Ukulele take over open mic night at the Spillway in Marion! Groups from South Carolina, Marion, Hendersonville, Asheville. Morganton, and...? It's been so much fun!

10/01/2023

12/10/2021

I have so many eggplants growing in my garden and today I am using some of them to make babaganoush! For those of you who don't know babaganoush is basically a Mediterranean type of hummus (without the garbanzo beans of course). Instead you use eggplant! It's creamy, tasty, and a perfect dip for sliced vegetables.

OIL-FREE BABA GANOUSH

INGREDIENTS
2 medium eggplants, diced
4 cloves garlic
Juice and zest of 1 large lemon (¼ cup of juice)
¼ cup tahini
1 Tbsp white miso paste
2 Tbsp chopped parsley leaves plus more for garnish
1 Tbsp chopped mint leaves plus more for garnish
½ tsp cumin
⅛ tsp smoked paprika
Sea salt and freshly ground black pepper to taste
3-4 Tbsp water to thin while processing

DIRECTIONS
1. Preheat oven to 425 degrees F.
2. Line two baking sheets with parchment paper or silpat.
3. Place eggplant and garlic cloves on the sheets, spreading them out evenly, and roast for 20 minutes. Turn over, and continue roasting for an additional 10 or 15 more minutes, or until cooked through and very soft.
4. Remove from oven and set aside to cool.
5. While the eggplant and garlic are roasting, combine tahini, lemon juice and zest, miso, parsley, mint, cumin and smoked paprika in a food processor or blender.
6. Pulse to blend.
7. When the eggplant and garlic have finished cooking add both to the food processor or blender.
8. Process until completely smooth and creamy, adding water and/or more lemon juice a little at a time to thin as needed.
9. Garnish with chopped parsley and mint if desired.

I have so many eggplants growing in my garden and today I am using some of them to make babaganoush! For those of you who don't know babaganoush is basically...

05/10/2021

Here are two easy ways to prepare potatoes without using oil. Both are potato reset compliant! We spiralize the potatoes and cook one in the air fryer which makes them very crunchy. The other is boiled and becomes like spaghetti noodles. Check out my video on “Po-toodles!”

“PO-TOODLES” TWO WAYS

AIR FRIED CRUNCHY POTOODLE RIBBONS
1-2 potatoes
1 tablespoon Apple Cider Vinegar
2 tablespoons Nutritional yeast

1. Using a spiralizer spiralize the potatoes with the flat ribbon blade.
2. Add the spiralized potatoes to a large bowl.
3. Sprinkle the apple cider vinegar and nutritional yeast over the potatoes and toss.
4. Add seasoned potato ribbons to air fryer basket.
5. Air Fry for 15-20 minutes at 400 degrees or until desired crispiness is achieved.

SPAGHETTI POTOODLES
1-2 potatoes

1. Using a spiralizer spiralize the potatoes with the spaghetti strands blade.
2. In a large pot on the stove boil some water.
3. Add spiralized potatoes to the boiling water and boil for approximately 5 minutes.
4. Remove the potatoes from the boiling water and drain.
5. Add whatever sauce you would like to the potatoes.
6. Enjoy!

Here are two easy ways to prepare potatoes without using oil. Both are potato reset compliant! We spiralize the potatoes and cook one in the air fryer which ...

04/09/2021

Week 4 of the potato reset and I'm down about 6 pounds! Today, I'm cooking a dish that is a true comfort food. It's “cheesy” and creamy and full of goodness! This “Cheesy” Hashbrown Casserole contains no oil and is potato reset compliant!

“CHEESY” HASHBROWN CASSEROLE

ANNETTE'S FAVORITE SQUASH SAUCE (pg. 30):
1 cup of chopped yellow summer squash
1 large potato, chopped
3 cloves garlic
3 tablespoons nutritional yeast
1 tablespoon potato starch
1 teaspoon lemon juice
1 teaspoon onion powder
¼ teaspoon pepper
1. Bring a pot of water to a boil. Add the squash, potatoes, and garlic. Boil all for 10 minutes or until the potatoes are very soft.
2. Reserve 2 cups of the potato cooking water.
3. Drain potatoes and add to a blender.
4. Add the remaining ingredients along with the reserved cooking liquid.
5. Blend until very smooth and thickened.

FOR THE CASSEROLE:
2 pounds shredded/ grated potatoes, frozen or fresh
6 ounces sliced mushrooms
6 ounces broccoli, fresh or frozen

1. In a large bowl mix together the squash sauce and shredded potatoes, mushrooms, and broccoli.
2. Transfer the mixture to a large baking dish and smooth out evenly in the dish.
3. Bake at 400 degrees for 60 minutes.

Week 4 of the potato reset and I'm down about 6 pounds! Today, I'm cooking a dish that is a true comfort food. It's “cheesy” and creamy and full of goodness!...

29/08/2021

Week 3 of the potato reset and I'm down about 4 pounds! Today, I'm cooking up some Roasted Rosemary Garlic Potatoes which is a recipe straight from the Potato Reset Guide by Jeannine Elder. It's a very simple and tasty dish, completely oil free!

ROASTED ROSEMARY GARLIC POTATOES

INGREDIENTS:
2 lbs. baby potatoes, cut in halves
1 cup no-salt added vegetable broth, divided
2 cloves of garlic, minced
½ tablespoon potato starch
¼ teaspoon dried rosemary
Fresh rosemary, chopped (optional)

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Wash potatoes and cut into halves
3. In a small saucepan whisk ½ cup of the vegetable broth with the potato starch to combine well.
4. Add the garlic and dried herbs to the saucepan.
5. Bring to a boil to thicken. Remove from heat.
6. In a large bowl coat the potatoes with the thickened broth.
7. Line a baking dish with ½ cup of vegetable broth to the bottom of the dish.
8. Add the potatoes to the dish.
9. Cover and bake for 40 minutes.
10. Remove the cover, stir potatoes.
11. Increase the oven temperature to 450 degrees.
12. Continue cooking potatoes uncovered for about 15-20 minutes or until golden brown.
13. Enjoy!

Week 3 of the potato reset and I'm down about 4 pounds! Today, I'm cooking up some Rosted Rosemary Garlic Potatoes which is a recipe straight from the Potato...

21/08/2021

It's week 2 of the potato reset and I've been experimenting with some compliant potato recipes. Today, I'm cooking a dish that's based off of a Forks Over Knives recipe. It's Sweet Potato-Jalapeno Poppers. And of course it's oil free!

VEGAN SWEET POTATO-JALAPENO POPPERS

INGREDIENTS:
1 lb. sweet potatoes, peeled and cut into large pieces
¼ cup nutritional yeast
½ ground turmeric
7 fresh jalapeno chilies, halved lengthwise and seeded (keep the stems attached)
Salt & pepper to taste
Fresh cilantro (optional)

DIRECTIONS:
1. Preheat oven to 400 degrees. Line a baking sheet with either parchment paper or silpat.
2. Steam potato pieces in large saucepan until very tender. Transfer to bowl and allow to cool. Then mash the potatoes.
3. Add the spices to the mashed potatoes and stir until well distributed.
4. Spoon potato mixture into jalapeno halves.
5. Place on the prepared cooking sheet.
6. Bake 30 minutes or until lightly browned on edges.
7. If desired, top with cilantro.
8. Enjoy!

It's week 2 of the potato reset and I've been experimenting with some compliant potato recipes. Today, I'm cooking a dish that's based off of a Forks Over Kn...

14/08/2021

It's been about 1 week now that Victor & I have been doing our Potato Reset. I am happy to have lost about 2.2 pounds. One thing we have noticed is how filling potatoes are and how our cravings have vanished. Today, I am showing you another potato reset compliant recipe. It's Vegan Potato Soup with Green Chilies-and of course it's oil free!

VEGAN POTATO SOUP WITH GREEN CHILIES

INGREDIENTS:
1 yellow onion, diced
2 medium carrots, diced
2 ribs of celery, diced
3-4 cloves garlic, minced
5-6 mild hatch green chilies or 1-2 cans of store bought green chilies
4 russet potatoes, cubed
2 cups vegetable broth
2 cups water
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper

DIRECTIONS:
1. Finely diced the onion, carrot, and celery and add to a large soup pot.
2. Saute the veggies in a few tablespoon of vegetable broth or water until softened.
3. Stir in the minced garlic and continue to cook for another 30 seconds.
4. Stir in the diced green chilies and simmer for 2-3 minutes.
5. Add diced potatoes, veggie broth and seasonings. Stir well.
6. Bring the soup up to a good medium simmer and cover for at least 15-20 minutes until the potatoes are soft.
7. Remove 2-3 ladles of soup and puree in a high speed blender or use an immersion blender. Add the reserved ladles of soup back into the pureed soup.
8. Adjust seasonings if needed and serve.
9. Enjoy!

It's been about 1 week now that Victor & I have been doing our Potato Reset. I am happy to have lost about 2.2 pounds. One thing we have noticed is how filli...

06/08/2021

At least once a year Victor & I like to reset our tastebuds & jolt our metabolism, curb our cravings, and lose some weight without going hungry. How do we do this? We eat potatoes. Lots of potatoes. We do what is termed a Potato Reset. Basically, we focus on potatoes, sweet potatoes and yams, non-starchy vegetables, and plant-based sauces. And we do this anywhere from 10 – 30 days. So today I am going to show you one of my favorite ways to keep potatoes interesting. Im going to show you 2 different methods of making these potatoes.

At least once a year Victor & I like to reset our tastebuds & jolt our metabolism, curb our cravings, and lose some weight without going hungry. How do we do...

31/07/2021

Today I borrowed a recipe from the Bounty and Soul website and adapted it to cook in the InstantPot. This rice dish is oil-free and has a middle eastern blend of spices and flavor. You won't even know you're eating eggplant!

INSTANTPOT CUMIN RICE WITH EGGPLANT AND PEAS

INGREDIENTS:
1 ½ cups brown rice
1 medium eggplant, cut into 1/2-inch cubes
1 medium onion, diced
1 red bell pepper, diced
1 ½ cups fresh tomatoes, diced or 1 (15 oz.)can diced tomatoes
4 teaspoons ground cumin
½ teaspoon tumeric
¼ teaspoon ground ginger
¼ teaspoon cinnamon
1/8 teaspoon cayenne pepper
¼ cup chopped parsley
3 cups water or vegetable broth
1 ½ cups fresh or frozen (thawed) green peas

DIRECTIONS:
1. Turn InstantPot to saute function.
2. Add diced onion to the InstantPot and saute for a few minutes until it starts to soften.
3. Add the eggplant and continue sauting until the eggplant begins to soften.
4. If the onion and eggplant begin to stick add a little water to keep from sticking
5. When eggplant is soft, but not mushy, add the pepper, tomatoes, seasonings & parsley. Combine well.
6. Add the rice and combine.
7. Add the vegetable broth and stir.
8. Close the InstantPot and set to sealing. Press the “RICE” function button and allow to cook.
9. One the InstantPot has completed cooking, allow pressure to come down naturally (approximately 10 minutes).
10. Stir in the peas and let the rice sit for about 5 minutes before serving.
11. Enjoy!

Today I borrowed a recipe from the Bounty and Soul website and adapted it to cook in the InstantPot. This rice dish is oil-free and has a middle eastern blen...

22/07/2021

Anyone who knows me knows I love salads – especially during the summer. I developed this recipe after receiving a small head of broccoli and a bag of peas in my Bounty & Soul market box. The end result is an oil-free, creamy, vegan broccoli salad that is perfect for summer!
https://youtu.be/AokLU5Dmj7M

OIL FREE VEGAN BROCCOLI SALAD

SALAD INGREDIENTS:
1 small head of broccoli, chopped
1 cup of green peas, parboiled
½ cup of carrots, julienned
1 red onion, diced
½ cup raisins
½ cup walnuts, chopped into small pieces

DRESSING:
¾ cup of raw cashews, soaked
½ cup water
1 teaspoon mustard
1 teaspoon white miso
3 tablespoons nutritional yeast
3 tablespoons apple cider vinegar
2 tablespoons maple syrup

1. Blend all ingredients for the dressing in a blender until smooth. Set aside.
2. Combine all the salad ingredients, except the walnuts into bowl.
3. Pour the dressing over the salad ingredients and toss until everything is well coated.
4. Add the walnuts and toss one more time.
5. Refrigerate at least one hour before serving.
6. Enjoy!

Anyone who knows me knows I love salads – especially during the summer. I developed this recipe after receiving a small head of broccoli and a bag of peas in...

16/07/2021

Today I'm preparing ahead three dishes for my upcoming patio party. The food for the party will be a vegan build your own taco bar. All three of these dishes are oil free and very healthy for you. First, I'm using the InstantPot to cook some Cilantro Lime Rice. The second dish is Lentil Taco Meat which is high in protein and easy to put together. While those two dishes are cooking I'll be chopping up some refreshing mild pico de gallo.

INSTANTPOT CILANTRO LIME RICE

INGREDIENTS:
1 ½ cups brown rice
1 ½ cups vegetable broth
½ bunch cilantro, halved
salt to taste
Juice of 1 ½ – 2 lemons
1. Roughly separate the cilantro leaves from the stems.
2. Finely dice the stems and add them to the InstantPot.
3. Finely dice the leaves and set aside for later.
4. Add the dry rice and vegetable broth to the InstantPot. Close the IP and set to sealing. Cook on Manual High Pressure for 22 minutes.
5. Once the IP is done cooking allow it to release pressure for 10 minutes before venting/opening.
6. Stir in the fresh lime juice.
7. Fold in the diced cilantro leaves.
8. Salt to taste.
9. This can be refrigerated in a sealed container for up to 5 days.

LENTIL TACO MEAT

INGREDIENTS:
4 ½ cups water, divided
1 cup brown or green lentils
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon chipotle powder
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon salt
¼ teaspoon black pepper
4 tablespoons nutritional yeast
½ – 1 cup water

1. Bring 4 cups of the water to a boil; add the lentils and reduce heat to low. Cook uncovered for 20-25 minutes until tender.
2. In a large skillet saute the onion until it becomes translucent.
3. Add the chili powder, cumin, garlic powder, oregano, salt & pepper to the skillet and cook for about 30 seconds more.
4. Add the lentils, nutritional yeast, and water to the skillet. Make sure the water is almost completely absorbed.
5. Mash a few of the lentils with a fork or potato masher.
6. Serve in any of your favorite meals that call for taco meat.

ANNETTE'S MILD PICO DE GALLO

INGREDIENTS:
2 cups fresh tomatoes, diced, seeds removed
1 cup red onion, diced
½ cup packed cilantro, chopped
1 mild poblano pepper, seeded and diced
1 mild banana pepper, seeded and diced
1 red bell pepper, seeded and diced
Juice of 1 lime
Salt to taste

1. Combine chopped tomatoes, onions, cilantro and peppers in a mixing bowl.
2. Juice the lime over the bowl.
3. Add a sprinkle of salt.
4. Gently stir together. Enjoy immediately or chill in the refrigerator before serving.

Today I'm preparing ahead three dishes for my upcoming patio party. The food for the party will be a vegan build your own taco bar. All three of these dishes...