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I’m all about dressings this week. I find that I am getting bored with store-bought dressings. There aren’t many that are dairy free – italians and vinaigrette mostly. I have found some “creamy” based dressings that are dairy-free. So here we go: Cherry Peanut Dressing.


1/4 cup chopped, thawed, frozen, pitted sweet cherries, juices reserved

2 tablespoons low sodium soy sauce

2 tablespoons creamy Earth Balance peanut butter

1 tablespoon unseasoned rice vinegar

3 tablespoons vegetable oil

1/2 teaspoon sesame oil


Step 1: Whisk cherries, 1 tablespoon reserved juices, soy sauce, peanut butter, vinegar, vegetable oil and the sesame oil together until well blended.

It’s that easy. Enjoy!


Carrot Ginger Salad

Wow, today got away from me. I didn’t even realize it was Monday. Three-day weekends really screw up my schedule! Enough of my lateness, I’m here now. And now, for something cool, crisp, and refreshing to combat the sweltering heat of summer. I love salad, but sometimes lettuce gets kind of old. I like to spice my salads up using thinly sliced zucchini or carrots (or both!). And, that’s what I’ve got for you today. Thinly sliced carrots in a homemade ginger dressing sauce.


1 pound carrots, large sticks that can be easily shaved with a vegetable peeler

1 clove crushed garlic

1 teaspoon finely chopped and peeled ginger

1 lime, juice and zest collected

1 tablespoon vegetable oil

1/2 teaspoon salt

2 tablespoons chopped fresh cilantro


Step 1: Using a vegetable peeler, shave the carrots into thing ribbons.

Step 2: Mix garlic, ginger, lime juice and lime zest.

Step 3: Whisk vegetable oil into the dressing.

Step 4: Toss the carrots into the dressing.

Step 5: Add cilantro and salt and toss again.


So we’ve made our mango sauce and we’ve roasted our peppers and onions, what’s next? We combine them over stir-fried black beans and mango, and brown rice. Sounds simple enough right? Let’s get started!


1 tablespoon olive oil

1 mango peeled and diced

1 15 oz can of black beans

1 cup uncooked brown rice

2 1/4 cups water

1 Mango Sauce

1 Roasted Red Pepper and Onion


Step 1: Rinse rice thoroughly in a strainer until water runs clear.

Step 2: Put water into pan and add rice, stir once.

Step 3: Bring to a simmer and cover tightly. Reduce heat to low and cook for 45 minutes

Step 4: Remove lid and stir once to make sure there is no more liquid water at the bottom of the pan.

Step 5: Saute Roasted Peppers and Onions in oil until fragrant.

Step 6: Add mango to olive oil and sauté until mango is soft.

Step 7: Add black beans and Mango Sauce and simmer for 5 minutes