bare femme.

musings and rambling of a sensual foodie's art of slow, pleasurable living.

[barefemme-blog]

Mediterranean Stuffed Bell Peppers

Stuffing vegetables is so relaxing. It is a contemplative practice since it’s so methodical. I like to focus on my breath when making this dish. Sometimes I take the time to thank those who grew the plants and made it possible for me to buy them. Consider cooking as a form of meditation.

Ingredients

4 bell peppers

1 cup of green lentils

4 clove garlic

6 tablespoons of olive oil

1 cup of coarsely chopped walnuts

1 jalapeño 

1/2 teaspoon of cumin

1 teaspoon of za’atar

1 teaspoon of cayenne pepper

1/3 cup of parsley

1 cup of lemon juice 

5.3 oz of vegan greek yogurt

1/3 cup of dill

Onion powder

Thyme 

Directions

Preheat oven to 400 F

Cook lentils by adding green lentils and 3 cups of water to a pot. Bring to a boil then reduce to a simmer. Cook covered for 20 minutes or until water is all gone

Dice jalapeños and garlic. 

Heat a pan and add 2 tablespoons of olive oil. Add jalapeños and garlic. Cook for 3-4 minutes

Once lentils are cooked, drain and then add them to the jalapeño and garlic mix. 

Add in za’atar, cumin, thyme, and onion powder. Stir to coat fully

Turn heat up, cook until lentils start to get crispy, about 5- 10 minutes

Lower heat, then add coarsely chopped walnuts. Add 2 more tablespoons of olive oil and cook for another 1-2 minutes.

Add in parsley and 1/2 cup of lemon juice then remove from heat

Cut bell peppers in half then remove seeds 

In a bowl stir together vegan greek yogurt, 1/2 cup lemon juice, 2 tablespoons of olive oil, dill and 2 cloves of chopped garlic. Set aside 

Start filling the bell peppers

Line a baking sheet with parchment paper. Stuff bell peppers with lentil “meat” filling. Then put them into the oven for about 10 minutes or until the bell peppers start to roast

Drizzle sauce over stuffed bell peppers then put back in a oven for another 2-5 minutes. 

Remove from oven and allow them to cool. Add more sauce when eating, if you desire :)

[simpleisnewluxury]

[vogue-ysl]

P I X I E G O L D 

[thunderstruck9]

Ana Mercedes Hoyos (Colombian, 1942-2014), Sin título, 2013. Oil on linen, 150 x 150 cm.

[barefemme-blog]

Mango Blue Summer Salad

Honestly, my favorite part is the dressing! It is so good. It can be a dip for fruits and veggies or simply a dressing for a summer salad packed with fruits, greens and seeds/nuts. Feel free to substitute the greens for kale, just make sure you massage the kale with the dressing before adding the mangos and nuts. 

Ingredients

5 oz of spinach 

2 - 4 mangoes 

16 oz of strawberries

1/2 cup of pumpkin seeds

1/2 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon of maple syrup 

1/4 teaspoon of black pepper

A pinch of salt

Directions

Rinse strawberries then add to blender with balsamic vinegar, olive oil, maple syrup, salt & pepper

Peel and cut mango in slices or cubes, your choice

Mix spinach and mangoes together in a bowl, add dressing then toss together

Sprinkle with pumpkin seeds then enjoy!

[barefemme-blog]

Witchy Salad

I love adding fruits to my salads, especially in the summer. It adds a nice touch of sweetness with the bitter, spicy taste of the greens. This is one of the easiest salads. All you do is gather your veggies, rinse them and throw everything together in a bowl. 

Ingredients

5oz clam of arugula

4.4 oz clam of blueberries

1 bunch of witch finger grapes

8 oz of feta cheese

Raspberry balsamic vinaigrette

Directions

Rinse your arugula, blueberries and witch fingers then add to a mixing bowl

Crumble feta cheese over the greens and fruit

Drizzle raspberry balsamic over the salad, then toss together

[purrfectpeach]

First strawberries from my garden🍓✨

[barefemme-blog]

Spicy Thai Cucumber Salad

I have been cooking with cucumbers a lot lately because it’s hot and humid where I live. Cucumbers happen to be the most hydrating vegetable (filled with gel water) available in my area and they’re easy to turn into a quick snack!

Ingredients

2 cucumbers

2 tablespoons of maple syrup 

1/2 tablespoons of red pepper flakes 

1/3 cup rice vinegar

1/2 teaspoon of sesame oil 

A pinch of salt and black pepper 

Directions

Whisk together all the ingredients except the cucumbers

Let the dressing sit while you peel and cut the cucumbers so they’re 1/2 inch wide

Pour the dressing over the cucumbers, stir and then refrigerate. Allow the cucumbers to marinate overnight or you can eat immediately. It tastes better the longer it marinates :)

[paradise-country]

[barefemme-blog]

Cheesy Zucchini Breadsticks

Another yummy low carb snack that you can eat shamelessly. It is known that overindulgence in carbs can cause blood sugar spikes and over production of insulin, which can eventually lead to insulin resistance. To prevent this, its best to watch how many carbs you consume. However, complete restriction of carbs is not the answer! Carbohydrates is broken down into glucose which is necessary for adequate brain, muscle, and heart function. Our brains use glucose for fuel. Without carbs we’ll have problems with cognitive retention, concentration, moodiness and fatigue. 

Ingredients

3 cups zucchini about 3 zucchinis

5 oz clam of spinach 

3 eggs 

1/3 cup flour (organic all-purpose)

1 teaspoon salt

2 cups vegan cheese* or 3 tablespoon nutritional yeast 

1 1/2 tablespoon of rosemary

1 1/2 tablespoon oregano

1/2 tablespoon of parsley 

1/2 tablespoon of thyme 

Salt & pepper

Olive oil

* I used Daiya Cheddar and Mozzarella vegan cheese

Directions 

Preheat oven to 450 F degrees

Peel zucchini, then grate or use food processor 

Place zucchini in a bowl of water. Let it sit for 10-15 minutes to release moisture

Squeeze ro release liquid, then mix zucchini in a bowl with eggs and flour

Oil baking sheet with olive oil and spread mixture onto pan. Shape into a rectangle

Bake for 25 minutes. Don’t be afraid to brown the top, you want the side to be nice and brown and the middle to be firm, not super mushy

Chop spinach, finely

Reduce oven to 350 F. Sprinkle vegan cheese or nutritional yeast and top with additional seasonings like rosemary and oregano

Bake for another 1-3 minutes or until the cheese melts. Remove from the oven and allow to cool. Cut, then enjoy!

[barefemme-blog]

Spanish Butternut Rice

Carbs is an important macronutrient, but in excess it can drive insulin levels up, causing blood sugar spikes, resulting in cravings and overeating. That is why I love this recipe! There is only 16g of carbs in 1 cup of butternut compared to the 45g in one cup of brown rice and it really tastes like rice!

Ingredients 

1 butternut squash 

2 cups tomatoes

3 tablespoons of parsley

2 tablespoons of cilantro

2 clove of garlic

1 tablespoon or more garlic powder

2 teaspoon or more chili powder

1 teaspoon of cumin powder

Salt & pepper

Olive oil

Directions

Preheat your oven to 400 F degrees

Peel butternut, and chop into pieces small enough to fit into your food processor. I did 1 inch cubes

Dice your tomatoes 

Pulse squash until rice like. But be careful not to puree

Pour in bowl, add olive, and stir in everything, including tomatoes. Mix in really well. Let it marinate for about 20 minutes or longer to let the seasonings soak in

Oil a baking sheet and spread the mix evenly in a single layer

Bake for 12 minutes, stir everything then spread into an even single layer, again. Continue to bake for 12 - 15 minutes

Remove, allow it to cool. Add fresh cilantro if you like :)

[simpleisnewluxury]

[vogue-ysl]

P I X I E G O L D 

[adoracioninfinita]

[equatorjournal]

Georgia O’Keeffe Untitled, 1970s, watercolor on paper

[barefemme-blog]

Chipotle Lime Crema-dillas!

I’m so excited to share this recipe because it is so good and easily customizable! You will definitely need a blender or food processor and some time, less than one hour though :) 

Ingredients: 

8 tortillas 

1 lime

1/2 cup raw cashew*

1/4 cup tapioca flour

Olive oil

*Cashew pieces are cheaper, especially if you buy bulk

For the Crema

1 tsp lemon juice

1/4 cup water

1 1/2 tablespoon 

1/2 teaspoon garlic powder

Salt & pepper

For the Chipotle Lime

1/2 cup cashews

3/4 cup chipotle lime salsa**

1/2 teaspoon chili powder

Salt & pepper

**You can substitute for what salsa you want, if you want a different flavor

Directions:

You will need soaked cashews. You can soak them overnight or boil a pot of hot water, and soak then soak the cashews for 15min or longer depending on the power of your food processor or blender

Preheat oven to 375 degree

Blend all the crema sauce ingredients together until creamy

Heat a pan on medium heat, with a little olive oil. Pour cheese sauce in pan and cook for 5 minutes until balls form

Remove from heat and mix very well. Add water if necessary then set aside

For the chipotle lime sauce, blend all ingredients together until smooth and creamy

Spread crema on one tortilla and chipotle lime sauce on the other then place on a baking sheet 

Pop the tortillas in the oven for about 5 minutes or until they are at your desired crispiness

Optional: 

After removing from the oven, you can spread vegan butter (like Miyoko’s or Earth Balance) on the top of the tortillas

Sauté some colorful bell peppers, season, then add those on top or inside the tortillas before you put them in the oven

[spi-ltmilk]

[danger]

[barefemme-blog]

Decadent Red Velvet Bliss

Disclaimer: I am not a big fan of red velvet. So how can I call these delicious balls red velvet bliss? Because, in my personal opinion they’re better. I know how red velvet taste . . . like red chocolate. These balls are richer in flavor and made from pure cacao. Traditional red velvet cake is made with cocoa paste and red food coloring. Both processed ingredients & who knows what is in red food dye? Do you like the taste of bugs?  

Red food dye is made from scale insects called cochineal bugs. These little creatures produce carminc acid, a crimson colored pigment that the bugs “store in their guts to ward off predators.” The Huffington Post claims the Mixtec Indians used the cochineal dye to color their clothes and show off their social status. This tidbit of info was put in the article, I guess to prove that this practice has been going on for years, but it doesn't say that they consumed the bugs (the Mixtecs were smart :) 

Also, just because bugs are from nature doesn’t make this dye the most natural. For example: To get these baby balls their reddish hue, I use beet powder. Beet powder is rich in:

Antioxidants

Folate

Iron

Fiber

Magnesium

Calcium and more!

Ingredients:

1 cup sunflower butter* 

6 tablespoons maple syrup

2 cups almond flower, blanched 

2 tbsp cacao 

4 tablespoon beet powder

1/2 teaspoon salt

1 tablespoon vanilla extract 

1/2 cup chocolate chips 

*I used honey sunflower, but omit if you’re following the vegan lifestyle

Directions: 

In a mixing bowl, combine the almond flour and sunflower butter together

Mix in cacao, beet powder, salt, vanilla, and maple syrup

Fold in chocolate chips

Roll into nice size balls

Refrigerate for at least one hour then enjoy your balls bug free!