This Valentine’s Day, show your family you love them by feeding them a clean, healthy dinner and dessert!
Be My Valentine Veggie Salad
Pick ten of your favorite veggies, one of them being your favorite type of lettuce. Chop and prepare as desired, toss, sprinkle with salt, pepper, olive oil and vinegar.
Veggie Ideas:
Romaine Lettuce
Tomatoes
Mushrooms
Onions
Artichokes
Radishes
Cucumbers
Purple Cabbage
Cauliflower
Red pepper
Nutritional Info and Serving depends on how much you make and what veggies you use. To keep this a whole foods meal, use Olive Oil and Vinegar for dressing. Adding fresh herbs such as cilantro, basil, thyme, dill etc. can also enhance the salad’s flavor.
Melt My Heart Marinara Sauce
1 16 oz can stewed tomatoes
1 4 oz can tomato paste
Fresh basic to taste
1 tsp. crushed garlic
1/2 tsp salt or to taste
1/4 tsp black pepper
Spaghetti Squash (to replace traditional spaghetti noodles)
Prick spaghetti squash all over with a skewer so it will not burst while baking.
Place whole squash in a shallow baking pan.
Bake in preheated 375 F oven for 1 hour.
When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.
Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.
Top with Melt My Heart Marinara Sauce (Recipe Above)
Grass-Fed Beef Balls of Burnin’ Love
Preheat oven to 400
Roll meatballs into 1 1/2 inch balls
Place on foil lined baking sheet
Bake on each side 5-8 minutes
Organic Valentine’s Vanilla Bean Ice Cream
2 1/2 cups whole organic milk
2 vanilla beans
5 large organic egg yolks
2/3 cup sugar
1 cup organic heavy cream
Method:
Add milk to a medium saucepan. Halve the vanilla beans lengthwise with a knife. With your finger or knife, scrape the vanilla beans into the saucepan with the milk and add vanilla pod to the mixture. Stir and bring mixture to a simmer and steep for 30 minutes. Strain mixture, reserve milk and discard solids.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer.
Prep an ice water bath.
Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.
Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator.
Freeze custard in ice-cream maker according to the manufacturer’s instructions. Store in an airtight container in freezer until ready to eat.
Crush-Worthy Chocolate Sauce
7 oz. of your favorite chocolate, roughly chopped
2 T coconut oil
In a heat-proof bowl, place chocolate and coconut oil in microwave. Heat 30 seconds at a time, stirring in between, until fully melted. (Or, in a double boiler, heat chocolate and coconut oil over water on medium high heat, stirring frequently until fully melted.) Set aside to cool. Put on top of ice cream.
Love Potion #9
2 ounces Vodka
1 ounce champagne
1/2 ounce Chambord
Directions:
Stir ingredients and serve in a champagne glass.