Jerk Style Black Beans

I love this recipe and I was shocked that I hadn’t posted it here yet. I was planning on making my recipe for Gigantic Beans but then I discovered I didn’t have the beans so I was going to make a different recipe but then I had yet another idea and I decided to make this instead.

I was feeling pretty courageous too so I decided to film it too. I always think everything needs to be perfect…my kitchen, my hair, my face, the lighting but today I didn’t care and just put this out there.

Here’s a link to the video

I hope you enjoy this recipe!

Jerk Style Black Beans

1 onion, chopped
1 green onion, chopped
1 red onion, chopped
3 cloves of garlic, chopped
3 cups diced tomatoes
2 cans black beans, rinsed
2 tsp jerk seasoning
1/4 tsp ginger powder

Saute the onion until tender then add the peppers and saute them until they’re tender. Add the rest of the ingredients and simmer until tasty.

That’s it!

Forbidden Rice Salad with Chia Seed Dressing

A new grocery store opened near my home and I was delighted that it was similar to Whole Foods but not as expensive. I get more excited about new grocery stores than I do about a new mall opening. Part of discovering a new store involves walking up and down the aisles and seeing the interesting stuff they carry.

Most of the time I rush into grocery stores and buy the basics so this store was a true adventure. I found forbidden rice and knew about it so I bought it to give it a whirl in a kitchen adventure. I thought it would be great for a rice salad so I went searching on the web. I found this one and I followed it pretty closely except for the dressing.

I made it yesterday for my lunch today and all day long I yearned to eat it but I waited. I evenly patiently ate my coleslaw first then had a smaller serving of this salad for dessert. I’m glad I made it and it’s so stunning. It’s sure to catch people’s attention.

Here’s the recipe…start the dressing before you prep for the salad then go back and finish the dressing!!

Rice Salad

1 cup forbidden rice, cooked in 1 3/4 cups of rice for 30 mins
2 med sweet potatoes, diced small and roasted at 400 degrees ’til tender
1 red pepper, chopped finely
4 green onions, chopped finely
1 cup cooked and shelled edamame


1/2 c water
1/2 c rice wine vinegar
2T coconut aminos or low sodium soy sauce
2T chia seeds
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ginger

Combine all the dressing ingredients and let sit until chia thickens in the liquid.

Prep the rice, edamame and sweet potatoes and let cool. Chop the pepper and green onions. Put the cooled items and the chopped veggies in a bowl.

Blend the dressing in a blender until it is smooth. Toss the dressing with the salad and stir gently to avoid breaking up the rice or sweet potatoes.



Mushroom Bisque

In Safety Harbor we ate at a cute restaurant. The meal started off with a little espresso cup of a mushroom bisque. It was so tasty that I ended up downing mine very quickly and shared someone else’s with my friend who also loves mushrooms. I took a picture of the empty cup to remind me to create a nutritarian version.

And here it is…so tasty too!

Next time I will puree it less so there is a bit more texture.

Mushroom Bisque

2 onions, chopped
2 lbs mushrooms, sliced
2 ounces dried mushrooms (shitake or wild mushrooms)
8 cups hot water to soak the mushrooms
2 cloves of garlic
2 cubes sodium free vegetable stock cubes
1/2 c cashews
2 tsp umami paste (optional but really good if you avoid salt)
white pepper, to taste
dried dill, to taste

Soak the dried mushrooms in the hot water. In a separate container soak the cashews in one cup water.

Saute the onions until soft then add the sliced mushrooms and the stock cubes. Cook until the mushrooms are tender.

Chop up the soaked mushrooms and add them to the pot. Strain the soaking liquid and add it to the pot as well.

Puree the soup as much or as little as you’d like. Blend the cashews in a blender and add to the soup. Season with the umami paste or salt, white pepper and dill to taste.