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Quote of the Week
The center of the universe, beautiful, delightful, delicious Paris! – Marianne Lauren
Quote of the Week
With the fury of a scorned woman, she, on her period and having given up cigarettes and alcohol, waits to pounce on him. – Marianne Lauren
Quote of the Week
Nature and human existence depend on each other. Nature provides clean air to breathe, pure water to drink, and virgin soil to tend, reap, and sow a wondrous abundance of living foods. We, in gratitude, must reciprocate with respect and responsible stewardship. – Marianne Lauren
Quote of the Week
Nature recharges me. Yoga centers me. The arts move me. Love heals me. Passion exalts me.
– Marianne Lauren
Quote of the Week
Communication leads to understanding. Lack of it lets the crazy out. – Marianne Lauren
Quote of the Week
Happy every day!
When you consider every little thing to be grateful for in your life, you can make every day happy. – Marianne Lauren
Quote of the Week
When you don't take time to love, care, have compassion for, spend with, or stay in touch with others, you shouldn't be surprised when they don't take time for you. – Marianne Lauren
Quote of the Week
Mellifluous, symbiotic connection. Strong together. Strong apart. –Marianne Lauren
Quote of the Week
By visiting other countries with our eyes and spirits wide open, we interact with the people and learn about their cultures. We can experience firsthand our differences and similarities and understand we share the same human condition. – Marianne Lauren
My Berry Smoothie
Organic ingredients only, please.
1 cup mixed or your favorite berries
2 cups romaine lettuce
1 cup pomegranate juice
1 cup bottled/filtered water
1 tablespoon protein of choice
Place ingredients into a blender and blend for 30 seconds. Serve and pump up your mojo!
Quote of the Week
"Whatever the question, love is the answer." – Wayne W. Dyer
Sending love, peace, and happiness to everyone and everything.
Marianne
Quote of the Week
When sharing your dreams and passions, ignore naysayers and show gratitude to yeasayers.
– Marianne Lauren
Quote of the Week
Reciprocate love, respect, and kindness to those who take the time to care about you. – Marianne Lauren
My Walnut Pesto Rice
Remember to make this with love and organic ingredients. :)
One cup walnuts
Half bunch fresh Italian parsley
1 to 2 cloves garlic, chopped
1/4 to 1/2 cup olive oil
1/2 to 1 teaspoon sea salt
1/2 to 1 teaspoon black pepper, freshly ground
4 cups cooked brown basmati rice
1. Soak walnuts in bottled/filtered water for five minutes. Drain. Pat dry.
2. Place walnuts, parsley, garlic, olive oil, sea salt, and pepper in a food processor. Pulse until it reaches the consistency of pesto.
3. Heat rice and place in a large glass bowl.
4. Add pesto and mix well. Serve as an entree or side dish.
Mangia bene!
Love, Marianne
My Raw Spanakopita
A staple in our home, this is my raw version of Spanakopita, Greek Spinach Pie, sans the crust, using organic ingredients and making it with love.
7 ounces Organic Baby Spinach (triple washed), chopped
1 clove garlic, finely chopped
4 ounces Mt. Vilkos Feta Cheese, hand crumbled
1 teaspoon smoked paprika
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon freshly ground black pepper
Dash of sea salt
1. Place olive oil, chopped garlic, smoked paprika, black pepper, and sea salt in a large glass bowl and whip.
2. Add chopped spinach and crumbled feta cheese. Mix well.
3. Serve alone or with other Greek side dishes.
Opah!
Love, Marianne
My French Lentil Salad Recipe
Due to popular demand, I'm sharing my French Lentil Salad recipe. I've kept my secret, treasured recipes to share in a future cookbook. However, this recipe is too good not to share now!
I buy the best, freshest, organic ingredients I can find. Play your favorite music, make this dish with love, and you'll taste the difference!
ML's French Lentil Salad
1 cup French Lentils
2 cups good (bottled/filtered) water
1/2 package of Mt. Vilkos Feta Cheese
Red Onion, chopped
Sea Salt and Black Pepper (freshly ground)
1. Clean/sift through lentils, rinse, and drain. Place in a stockpot (cast iron or stainless steel) and add water. Bring to a boil then to a simmer. Simmer for 30 minutes. Remove from heat and season with 1/4 teaspoon sea salt. Place in a glass bowl and allow to cool.
2. Place chopped red onion in a glass baking dish or cast iron skillet. Toss with one teaspoon ghee. Preheat oven to 350 degrees and roast for 25 minutes until golden brown. Season with a bit of sea salt and black pepper. Allow to cool, add to lentils, and mix well.
3. Prepare Vinaigrette Dressing
Place Olive Oil (about 1/4 cup), Balsamic Vinegar (about one tablesppon, one garlic clove, finely chopped, a handful of fresh Italian parsley, finely chopped, one tablespoon mayonnaise, 1/4 teaspoon sea salt, 1/2 to one teaspoon black pepper into a large, glass bowl and whip.
3. Add lentil and red onion mixture into dressing and mix well. Add half a package, hand shredded, feta cheese and mix well. Voila! Serve alone or topped over a romaine lettuce salad with more of the same dressing.
Love, Marianne