My Latest Recipes

Curried Cauliflower Cashew Salad

Curried Cauliflower Cashew Salad

With my background being Chinese Jamaican, I grew up loving curry! This is a much lighter take on a deli salad using roasted cauliflower and a cashew based sauce. Make this ahead of time and take it with you on a picnic. This salad is great simply wrapped in a lettuce wrap.   Curry Roasted Cauliflower 1 large head of Cauliflower Juice from a Lime 2 teaspoons Curry ½ teaspoon coriander 2 teaspoons Honey ½ teaspoon Salt Toss cauliflower florets in sauce and bake at 400 for 20-30 minutes. Cashew Curry Sauce ½ Cup Cashews, Soaked ½-2/3 Cup Hot Water 1 Tablespoon Curry 1 Tablespoon Honey ½ teaspoon salt, or to taste 1 garlic clove 1 tablespoon lime juice A few slices of ginger (optional) Blend till smooth. For the Salad: Curry Roasted Cauliflower 2 Red Bell Peppers ½ Cup chopped apricots ½ cup Cashews, toasted 1 Cup Green Peas, thawed ¼ Cup Cilantro, diced Toss all the ingredients together till well combined. Enjoy on its own or in a lettuce...
Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

We celebrated St. Patrick’s Day with a Kale & Boston Bib salad served with a vegan potato Au Gratin (fine-tuning:) stay tuned for the recipe). This savory salad is so simple with a lot of flavor. You may want to make a double batch of dressing to use the next day…soooo good;) My mom came over for dinner and was almost licking her plate! Always a complement when Mom enjoys my cooking. Kale and Boston Bib Salad tossed with Lemon Tahini Dill Dressing, Roasted Chickpeas & a Sunflower Seed Hemp Parm For the Salad: 2 Heads Boston Bib Lettuce, cut into bite sized pieces 1 Bunch Lacinto Kale, de-stemmed & cut into bite sized pieces 1 Cucumber, Diced 1 Bell Pepper, Diced For the Dressing: 1/4 Cup Lemon Juice 3 Tablespoons Tahini 1/2 teaspoon Apple Cider Vinegar 3/4 teaspoon Salt 1/3 Cup Olive Oil 2 Tablespoons Fresh Dill Blend to together all the ingredients till smooth. For the Chickpeas: 1 Can Chickpeas, Drained and Rinsed 1/2 teaspoon Cumin 1/2 teaspoon Smoked Paprika 1/2 teaspoon Salt 1/2 Tablespoon Oil (coconut, olive or grapeseed oil) Toss chickpeas with spices & oil. Bake in a 375 degree oven for 20-30 minutes. For the Sunflower Hemp Parm: 1/2 Cup Sunflower Seeds 1/4 Cup Hemp Seeds 3 Tablespoons Nutritional Yeast 3/4-1 teaspoon Sea Salt Pulse all ingredients in a blender or food processor till crumbly. Toss salad ingredients together with the dressing. Top with the roasted chickpeas & Sunflower Hemp...
Curried Cauliflower Cashew Salad

Curried Cauliflower Cashew Salad

With my background being Chinese Jamaican, I grew up loving curry! This is a much lighter take on a deli salad using roasted cauliflower and a cashew based sauce. Make this ahead of time and take it with you on a picnic. This salad is great simply wrapped in a lettuce wrap.

read more…

Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

We celebrated St. Patrick’s Day with a Kale & Boston Bib salad served with a vegan potato Au Gratin (fine-tuning:) stay tuned for the recipe). This savory salad is so simple with a lot of flavor. You may want to make a double batch of dressing to use the next day…soooo good;) My mom came over for dinner and was almost licking her plate! Always a complement when Mom enjoys my cooking.

read more…

Chocolate Chia Hemp Pudding

Chocolate Chia Hemp Pudding

Creamy, Decadent & Healthy all in one bite. Pact full nutrients this pudding makes an indulgent post workout breakfast, snack or dessert! Chia Seeds are not only a great source of fiber, but also loaded with antioxidants & a great source of omega 3 fatty acids. Hemp Seeds give this treat a boost of protein & additional omega 3 fatty acids which aids in reducing inflammation.
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