Clean out the fridge salad.


I love cabbage so much. Shredding it on a mandoline is my preferred way to eat it raw. I always have a large bowl of prepped cabbage in my fridge. I mix red and green together and use it as the base of salad instead of lettuce.  I added pea shoots, rainbow carrots, pumpkin seeds, dried cherries, and garlicky, lemon hummus as the dressing.

I love eating a big salad for breakfast.




  • 1 tablespoon oil 
  • 1 tablespoon coriander 
  • 1 teaspoon cumin seeds
  • 2 tablespoons chili powder
  • Pinch oregano
  • 1 large onion
  • 5 Serrano or Jalapeno Peppers
  • 1 teaspoon Tony’s Cajun Seasoning or Salt
  • Around a ½ cup of water
  • 28 oz can tomatoes and their juice, crushed with your hands
  • 2 cloves garlic, chopped
  • 1/2 cup cilantro
  • Juice of 2 limes


Over medium heat, add the oil and spices. Toast for several minutes or until very fragrant. Add the onions and peppers along with the salt and cook for 15 minutes, stirring often adding water to keep the mixture from burning. Next add the tomatoes, cover and turn the heat down to medium-low. Simmer for 30 minutes. Take off heat, stir in the garlic, cilantro and lime juice. Puree in a food processor or blender. Allow Salsa to cool then adjust seasoning if needed. 




Simple Pickled Onions


Condiments and sauces are my best friend! They can elevate a dish to the next level and are great to have on hand. One of my favs is pickled onions! I used red onions and red wine vinegar because I like the color, but you can use white onions and other kinds of vinegar. I would stay away from a live apple cider vinegar though because the flavor can be a bit intense.

Pickled Onions

  • 1 large red onions, sliced (around 2 cups)
  • 1 1/4 cups red wine vinegar
  • 1/2 cup water
  • 1 – 2 teaspoons Kosher salt
  • 1 teaspoon peppercorns
  • 4 cloves
  • 1 teaspoon allspice berries
  • optional: 1 tablespoon sugar or 1 stevia packet

Method: Massage the onions with the salt, then add the rest of the ingredients. Incorporate them well, then pack mixture into a sterilized glass jar. Make sure the brine is covering the onion. Cover and put in the fridge for at least an hour. This will keep for 2 weeks in the fridge.

Winter Kale Salad

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Winter Kale Salad

  • 4 cups kale, destemmed and cut in a chiffonade
  • 1 teaspoon smoked sea salt
  • 4 Tablespoons freshly squeezed orange juice
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon garlic powder
  • 1 teaspoon orange zest
  • 2 cups shredded carrots
  • 1 cup chopped red cabbage
  • 1 cup chopped green cabbage
  • ½ cup chopped sun-dried tomatoes
  • 2 Tablespoons minced red onion
  • ½ cup chopped green olives
  • 1 cup toasted sunflower seeds
  • ½ teaspoon toasted cumin seeds
  • Pinch nutmeg
  • ½ cup raisins
  • 1 cup cilantro, chopped
  • 1 Tablespoon vegan Worcestershire sauce
  • 2 Tablesppons nutritional  yeast
  • 3 Tablespoon best quality extra virgin olive oil
  • Salt/pepper to taste if needed

Method: Place everything in a bowl, and massage well with clean hands. Serve immediately.

Long time no see!

Obligatory food pic: BBQ Cauliflower Tacos with Spicy Scotch Bonnet Sauce, Black Beans & Grilled Zucchini. 

It’s been SO LONG since I’ve updated. Things have changed a lot in my life.

The Boyfriend and I broke up a year ago and I moved north of Boston. It was a sad time, but definitely the best decision for both of us.

I’m doing the Personal Chef, Cooking Classes, Recipe Development and Photography thing.I like working for myself and every day is a little different, which I appreciate.

I have some exciting ideas for projects over the winter! I will share more as they begin to come to life.

I’m at an interesting point in my life. My children are grown. I have no responsibility to anyone other than myself. I don’t own a home and am pretty much free to do whatever I want! It’s kind of shocking actually, and the entire world is there for the taking!

Recipe Thursday: Simple Dahl


simple dahl

I’m sharing another one of my old recipes. I took a poll on Facebook, and this was the recipe people wanted to see.  It’s one of my kids favorite recipes ever.

If you can’t find black mustard seeds, leave them out. It’s not a big deal…  everything else should be easily found in any well stocked grocery store. One tip about spices: buy them in bulk from a health food store or whole foods. They are so much cheaper!

I use a lot of garlic. I recommend it, but if you don’t want to use as much feel free to cut down. If you are sensitive to heat, then start with 2 tbsp. of ginger.

I love this recipe so much! I hope you do too.


  • 3 tbsp. coconut oil
  • 1 tsp black mustard seeds
  • 2 tsp. cumin seeds
  • 1 large onion, diced
  • 10 cloves garlic, pressed
  • ½ tsp. kosher salt
  • 1 tbsp. ground coriander
  • 2 tbsp. curry powder
  • ½ tsp. turmeric
  • ¼ tsp. cinnamon
  • 2-4 tbsp. freshly chopped ginger
  • 1 lb. red lentils
  • 4-6 cups vegetable broth (I use better than bouillon)
  • 1 cup chopped cilantro
  • Juice and zest of 1 lemon
  • 1 tsp. toasted sesame oil
  • Braggs or Soy Sauce to taste
  • 1 cup chopped, fresh tomatoes
  • 4 tbsp. diced, raw red onion
  • 1 lime, cut into 8 pieces


  1. In a heavy bottom 4 qt. pan over medium heat, add the oil, mustard seeds, and cumin seeds. When the mustard seeds begin to pop, add the onion and garlic along with the salt. Cook for around 5 minutes or until the onions are translucent.
  2. Add the rest of the spices and toast with the onion mixture for around 1 minute, then add the ginger, lentils and broth (start with 4 cups)
  3. Bring to a simmer, lower heat and cook for around 30 minutes, adding more broth if needed.
  4. When lentils are cooked, stir in the cilantro, lemon juice and zest, sesame oil, and season with Braggs or soy sauce.
  5. Serve over basmati rice and top with fresh tomatoes, raw onion, and a wedge of lime.

My Must-Have Veggies!

To sign up for my 8/27 VEGAN 101: The System class click here! 


I am often asked what veggies to buy, so I’m writing this post to tell you all about my favorite veggies! These are what I always have on hand at home (and at work in my commercial kitchen!)

I can’t talk about shopping with gushing over my favorite store ever, Market Basket! If you get a chance click on the link above, and see how the employees and shoppers stood up for their CEO and demanded his return to the company when he was ousted! It’s an amazing story. (They buy a lot of their produce from local farms and when they were on strike, Whole Foods snatched it up and charged 4 times as much!) 

So, my love of Market Basket started way back when in 1997 when I first moved to New England. I was living in Concord, NH and noticed immediately that the both the selection and the prices were amazing. It continues to this day and each time I go, I love it even more. I can even get Umeboshi Vinegar at the store in Brockton, MA!

But I will stop swooning about Market Basket, and get down to business. These are my staple veggies.


  • Red and Green Cabbage
  • Kale
  • Carrots
  • Red and Yellow Onions
  • Red Bell Peppers
  • Red Radishes
  • Daikon
  • Avocado
  • Cilantro
  • Fresh Basil
  • Garlic
  • Avocado
  • Jalapenos, Serrano, or Habanero Peppers
  • Limes

I like to use kale in place of lettuce, and cabbage is pretty much my favorite veggie ever. I also buy frozen peas, frozen corn, shelled edamame, and frozen mixed veggie. When frozen cauliflower and broccoli is on sale ($.99/lb.) I usually stock up on that as well.

I like to prepare my veggies in a variety of ways so I don’t get sick of them.

Daikon, Carrot, Onion, Tumeric, Jalapeno Pickles
  • Raw
  • Roasted
  • Grilled
  • Steamed
  • Spiralized
  • Sauteed
  • Massaged
  • Soups/Stews




Homemade Italian Sausage (seitan) and Kale 
Asian Fusion Chickpea & Daikon Stew
Warrior bowl
Warrior Bowl 

What are some of your staples?