Quick & Tasty Indian Cabbage

This is fast and easy…need I say more? I could tell you how great cruciferous veggies are and how you should find as many ways as possible to get it into your diet. If you’re going to eat them, they’re beneficial to you in raw form or lightly cooked. This recipe is perfect because it’s good without cooking the cabbage to death. This is nice al dente and it pairs well with other indian dishes without being overpowering.


1.5 tsp yellow or brown mustard seeds
5 cloves of garlic chopped
1/2 a head of cabbage sliced thin
1.5 tsp ground turmeric

Spray a non-stick pan or wok with cooking spray. Add 3 tablespoons of water to the pan once it’s hot then add the mustard seeds. They may pop and that’s ok. Add the garlic and stir it around along with the turmeric. Add the cabbage and stir fry it until it’s all well incorporated and cooked to your liking.

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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 http://youtu.be/2j0SJVfHddU

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!

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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.



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