Marla’s Mindful Eats

Violet Light Glow Plate

A high-vibration, nutrient-dense dish that looks like art and feels like medicine.

Ingredients

• 2 cups purple cabbage, thinly sliced

• 1 tbsp extra-virgin olive oil, golden and fresh

• Juice of ½ lemon

• Pinch of Celtic sea salt

• 1 tbsp toasted pumpkin seeds

• 2 tbsp pomegranate arils

To serve with (optional but beautiful):

• Wild salmon, gently cooked

• or a clean plant protein of choice

Directions

1. Lightly steam the purple cabbage just until tender but still vibrant, about 2 to 3 minutes. Remove from heat and let it breathe.

2. Transfer cabbage to a warm plate or shallow bowl.

3. Drizzle with olive oil and fresh lemon juice.

4. Sprinkle with Celtic sea salt, allowing the flavors to softly awaken.

5. Finish with toasted pumpkin seeds and jewel-toned pomegranate arils.

6. Serve beside wild salmon or a simple plant protein, letting the colors speak for themselves.

Gluten-Free Coconut Sugar Pecan Pie

✨ A true southern thanksgiving tradition that I made more healthy along the way as I learned!✨

Ingredients

  • 1 Gluten-free pie crust, unbaked
  • 2 Cups halved pecans
  • 3 Room temperature eggs
  • 1 Cup Organic coconut sugar
  • 3/4 Cup organic maple syrup
  • 3 TBS melted/room temp butter
  • 1/4-1/2 tsp sea salt
  • 1 tsp vanilla extract

Directions

  1. Mix the organic coconut sugar, butter, eggs, maple syrup, salt & vanilla well with a whisk. 
  2. Stir in 1 Cup of halved pecans.  
  3. Lay the remaining 1 Cup of pecans on the bottom of the unbaked pie crust, then pour in the batter.  
  4. Bake at 400°F for 20 mins, then lower the temperature to 350°F & bake for another 30 mins.  
  5. Let cool before serving & enjoy with family & friends!

Marla’s Nearly-Vegan Eggplant Parmesan

Ingredients

  • 1 Large ripe eggplant
  • 1 Cup of corn meal, or corn meal substitute (ground flax, chia, flour, gluten-free panko, etc.)
  • Organic Tomato sauce
  • Coconut or Extra Virgin Olive Oil
  • Himalayan Sea Salt
  • Cayenne to taste
  • 2 eggs

Directions

  1. Peel, slice & salt the eggplant, then set aside covered in the fridge for at least 1 hr.  Rinse it well & dry out as much as possible. 
  2. Beat 2 eggs in a bowl, & place cornmeal/substitute in another bowl.  
  3. Dip eggplant slices in the egg wash one at a time, then toss & coat in the meal.  
  4. Briefly cook the eggplant on each side in hot coconut oil on a skillet to lightly toast, then place into a lightly oiled glass baking dish.  
  5. Layer one eggplant slice with a thin slice of vegan mozzarella & a spoonful of tomato sauce, & continue to layer until all slices are stacked & ready to pop in the oven.  
  6. Bake at 350°F for 30 mins.  
  7. Sprinkle the top with vegan parmesan & let it cool until ready to serve.
  8. OPTIONAL:  Can be served over gluten-free pasta, sautéed garlic spinach or with a salad

Scissor-Cut Kale & Quinoa Salad

As featured on Oprah’s “Where are they now”

Ingredients

  • 1 Bunch or 10 oz bag of fresh Kale
  • 1 Carrot lightly grated
  • 1/2 Cup of purple cabbage
  • 1 Dozen organic cherry tomatoes, cut in half
  • 2 TBS un-hulled sesame seeds
  • 1 TBS pumpkin seeds
  • 1/4 Cup sesame oil
  • 1/2 Cup olive oil
  • 1/2 Cup unsweetened rice vinegar
  • Himalayan sea crystals or sea salt & fresh ground pepper, to taste
  • OPTIONAL: 1 TBS spicy sprouted sunflower seeds with Spirulina
  • OPTIONAL: 1 Small package or sprinkle of Xylitol or other favorite sweetener
  • OPTIONAL: Pre-cooked & chilled quinoa

Directions

  1. Scissor chop kale & purple cabbage.
  2. Grate the 2 carrots on top.
  3. Mix sesame oil, olive oil & rice vinegar with the Xylitol, then pour mixture over the kale, cabbage & carrots.
  4. Toss in tomatoes.
  5. Sprinkle the seeds & add the salt & pepper.
  6. Toss all together & let sit 1 hour before serving. 
  7. OPTIONAL: To make it a heartier, higher protein meal, top with pre-cooked & chilled Quinoa to taste. 

Lima Bean And Broccoli Casserole

Gluten-free and Vegan

Passed down as a family tradition, updated throughout the years as I learned more about food and healing… but it’s still a favorite for family and friends. 

I always seek organic ingredients and read labels for no hidden sugars or preservatives.

Ingredients

  • 1 ten ounce package of frozen baby lima beans
  • 1 ten ounce package of frozen chopped broccoli
  • 6 -8 ounces of non-dairy sour cream like Tofutti or Follow Your Heart brands
  • 1 package of Simply Organic French Onion Soup Dip Mix
  • 8 ounces drained and sliced water chestnuts
  • 1 Cup of Cream of Mushroom soup. I use Imagine Organic Portobello Mushroom Creamy Soup (gluten-free)
  • 1 stick of Earth Balance or other margarine or butter
  • 3 Cups of Organic Brown Rice Crisps Gluten-free cereal or Rice Krispies
  • Optional Sprinkling of Gluten-Free Crispy Onions

Directions

  1. In a large bowl stir in all ingredients except butter and Rice Crisps.
  2. Rub a little butter around the base of a glass baking dish, then spread mixture evenly across dish. 
  3. Melt the butter and then add in Rice Crisps and a handful of the Crispy Onions. 
  4. Add this mixture evenly across the top of the baking dish. 
  5. Bake at 350 degrees for 30-40 minutes.  

Measurements can vary according to taste and size of baking dish. I love to make it up as I go along but trying to give you a good starting point