Friday, July 24, 2020

Simple & Practical Home Entryway Feng Shui Tips!

Simple and Practical Home Entryway Feng Shui Tips that will Enhance and Promote Happiness and Prosperity!

In Feng Shui, the entryway to a house is considered ‘the mouth of Chi.’ When a house has plenty of Chi (energy) coming and circulating throughout without any obstructions, i.e. clutter, the people living in the house will experience higher levels of happiness and prosperity.  

Moreover, the first impressions count! When you have an entryway that’s appealing, beautiful and welcoming, it’s a statement to all who visit your home.    

Below are some simple and practical home entryway Feng Shui tips that you can easily apply:

1.  Keep your home entryway clutter-free, beautiful, vibrant and welcoming.
2.  Make sure there is good lighting.
3.  Hang beautiful and inspiring arts.
4.  Replace artificial plants and flowers (stagnant energy) with energy purifiers such as colorful fresh plants and radiant flowers. 

Get inspired! Do something today! 

Ellie Lavender
Certified Feng Shui Practitioner
Interior Designer
Lavender Design + Cuisine

Join my network on Facebook & Instagram to receive Feng Shui & Interior 
Design tips and information on upcoming workshops & special events!

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.

Thursday, July 23, 2020

Savory Beetroot Walnut Pate Vegan Recipe!

Savory Roasted Beetroot Walnut Pate
Pic. 5

Flatbread with Roasted Beetroot Walnut 
Pate Spread, Spinach & Olives
Pic. 6

Flatbread with Roasted Beetroot Walnut 
Pate Spread, Spinach & Olives
Pic. 7

Savory Roasted Beetroot Walnut Pate in a Jar 
as a Culinary Gift
Pic. 8

Savory Roasted Beetroot Walnut Pate
Appetizer Plate
Pic. 9

 Pic. 4

 Pic. 3

Pic. 2

Pic. 1

Greetings Beetroot Lovers!

This beautiful Savory Roasted Beetroot Walnut Vegan Pate is delicious, highly nutritious, very easy to make and a delightful appetizer with artisan crackers, pita chips, radishes, carrot sticks, endive leaves, sliced apples, pears and much more, pic. 9. Perfect by itself, but beautifully complemented with a glass of Pinot Noir.

You can also enjoy it as spread on flatbread or naan with spinach, arugula or mixed greens, Moroccan oil-cured black olives, a drizzle of olive oil, crushed toasted pistachios and a few sea salt flakes, pics. 6 & 7 or put it in a jar as a unique culinary gift, pic. 8.

So let's get started with the recipe (for nut-free version, skip walnuts).

Ingredients (serving size 6):
3 medium red beetroots
1/2 cup walnuts 
1/4 cup pistachios
2 tbsp. olive oil
2 garlic cloves
1/5 tsp. sea salt
1/2 tsp. cumin seeds 
1 tbsp. Meyer lemon rind
1/4 cup fresh Meyer lemon juice
A few fresh dill sprigs 

1. Preheat oven to 450F. 
2. Peel beetroots, wash & pad dry with paper towel and chop into medium size pieces. 
3. Place chopped beetroots in a bowl, add olive oil, sea salt, toss them well with 2 spatulas, spread them on a baking tray lined with parchment paper and roast for 30 minutes, pic 1.
4. Remove beetroots from the oven and set aside to cool for 30 minutes. 
5. In a food processor, combine roasted beetroots, walnuts, cumin seeds and garlic cloves (peeled and smashed). Process until roughly smooth, pic. 2.
6. Add Meyer lemon rind, juice and dill, pic. 3 and pulse a few more times until well blended, pic. 4.
7. You can put the pate in a bowl and garnish with crushed pistachios, a few Meyer lemon rinds and a drizzle of olive oil, pic. 5 or in a pate mold and garnish with fruits and veggies, pic. 9.

Happy Cooking & Enjoy!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information 
on upcoming chocolate, culinary & wine pairing classes and special events! 

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.

Monday, June 29, 2020

Savory Herbes de Provence Focaccia Bread Vegan Recipe!

Savory Herbes de Provence Focaccia Bread with 
Artichoke Pesto, Olives, Capers, Rainbow Cherry 
Tomatoes, Roasted Yellow Squash & Zucchini 

Focaccia Bread Perfect Crust

Focaccia Bread & Chalone Vineyard Estate 
2016 Pinot Noir

Savory Herbes de Provence Focaccia Bread with 
Artichoke Pesto, Olives, Capers & Rainbow 
Cherry Tomatoes
Pic. 8

 Pic. 7

 Pic. 6

Pic. 5

 Pic. 4

Pic. 3

 Pic. 2

 Pic. 1

Greetings Focaccia Bread Lovers!

If you love Focaccia bread as much as I do, you’ll love making and enjoying this 
Simple, Delicious, Savory and Yeast-Free Herbes de Provence Focaccia Bread with Artichoke Pesto or Pistou de Roquette (arugula pesto), Olives, Capers and Rainbow Cherry Tomatoes toppings or any other toppings to your liking!

This delicious Focaccia bread is flavorful and very easy to make with ingredients you most probably already have in your pantry and the herbs in your garden! 

Kids would love this Focaccia bread and by getting them involved in the making, you'll inspire the delicious joy of cooking in them, so let’s get started with the recipe!

Focaccia Bread Dough

Ingredients (serving size 9):
2 Cups flour (1 cup whole grain & 1 cup spelt)
1/3 Tsp. sea salt
1 Tbsp. baking powder
1 Tbsp. dried herbes de Provence
1/4 Cup olive oil
1/3 Cup unsweetened plain almond milk
1/2 Cup water


1. Preheat oven to 400 F.
2. Add the flour, sea salt, baking powder and herbes de Provence into the mixing bowl of the stand mixer, pic. 1.
3. In small bowl, stir in olive oil, almond milk and water, pic. 2 and pour over the flour mixture in the mixing bowl, pic. 1.
4. Knead the mixture on the lowest setting with the dough hook attachment until it forms a dough, 3-5 minutes, pic. 3.
5. Transfer the dough on a floured surface and knead gently 2-3 times to form a round shape (don’t overwork your dough – unlike a dough that contains yeast, you do not need to knead this dough too much), pic. 4.
6. Roll out the dough into a large rectangle until the dough is about 1/2-inch thick, pic. 5
7. Transfer the dough on a flat baking pan lined with parchment paper, pic. 6
8. if you do not have a stand mixer, follow steps 2 & 3, mix the ingredients with a hand mixer or a fork, transfer on a floured board and follow steps 5, 6 & 7.
9. Bake the dough in the middle rack preheated oven for 20-25 minutes until the crust is golden, pic. 6.
10. Remove the dough from the oven, transfer to a cooling rack and set aside.


1 Cup rainbow cherry tomatoes
1 Tsp. capers
1/3 Cup French green olives 
1/4 Tsp. dried herbes de Provence
1 Tsp. olive oil
A pinch of sea slat


1. Cut cherry tomatoes in half and put them in a small bowl.
2. Add olive oil, herbes de Provence, sea salt to halved cherry tomatoes and gently toss with two table spoons.
3. Spread a generous layer of Artichoke Pesto on Focaccia bread, pic. 7.
4. Arrange halved cherry tomatoes, olives and capers over the artichoke pesto, pic. 8.

You can enjoy this delicious Focaccia Bread as a meal by itself, with soup, salad, as an appetizer, for breakfast with a cup of espresso and much more! 

Perfect by itself, but even better with a glass of beautifully aged California red wine, the Chalone Vineyard Estate Grown 2016 Pinot Noir (plummy, spicy and tart with a core of acidity and oaky finish).

Get creative with your Focaccia Bread and turn it into Food art!

Happy Baking!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.