Asian Slaw

Crisp and refreshing, this slaw-style side salad is perfect with lunch, dinner, or as a crunchy snack!

Asian Slaw_1


about 4 cups finely chopped red savoy cabbage (1/4-half a small cabbage)

about 3 cups finely chopped green cabbage (1/4-half a small cabbage)

about 1 C finely shredded carrots (I used multicolored baby carrots)

1 small shallot, diced

1-2 cloves of garlic (or use rice vinegar with garlic in it for an even easier recipe)

1/3-1/2 C rice vinegar (plain or garlic)

1/4 C shoyu or soy sauce

2-3 Tbsp. sesame oil

1/3-1/2 C cashews, halved


Preparing asian slaw

After you have cut, shredded, and measured out all of the ingredients, put them together in a dish with a lid (glass preferable) and mix thoroughly.  If the least amount of rice vinegar, shoyu, or sesame oil are not enough, add more to taste, but be careful to not overdo it!  Place in the refrigerator and store for up to 3 days (tip: it will actually taste better on the second day than it does on the first) before the cabbage gets too soggy.  Enjoy!

Optional topping: crunchy ramen noodles

“The Bard” Gourmet Green Smoothie

The chard in my garden has grown large enough to start eating, so here’s a delicious smoothie I concocted this morning to celebrate the start of my homegrown chard season (and to get rid of the remaining frozen fruit from my last shopping trip in my freezer before I go to the grocery store today)!

And yes, this smoothie is so good that you will want to tell stories 😉


2 bananas, cut into coins, frozen

1/2-3/4 C papaya, diced, frozen

3 Medjool dates, pitted

4-5 large leafs + stalks (or about 1 1/2 C) Swiss chard, washed and chopped

about 1 C water for blending


Add banana and water to blender and blend until smooth.  Take about 1/3 of the contents into a glass.  Add the papaya to the blender and blend again until smooth.  Empty half of the contents into the glass with the first layer of the smoothie.  Add the dates and chard to the remaining smoothie in the blender and blend again until smooth.  Top off glass.  Enjoy!

Sesame Rice Bowl

I made my very first poached egg tonight, and it actually turned out successfully thanks to a tutorial that I found from Alton Brown, and which you can also use if you follow this link:!

Ingredients: (*I made this recipe to serve two, with leftover rice)

For sesame infused rice

1 1/2 C uncooked basmati rice (I buy this in bulk from my local coop, as it is much cheaper to buy organic grains and nuts in bulk)

3 C water

1 Tbsp. sesame oil

For sesame braised carrots and mushrooms

1-1 1/2 C baby carrots, cut into quarters lengthwise

1 C diced mushrooms (or more, because why not?, and because they do lose water and cook down)

a few pinches of pink Himalayan sea salt, to taste

1 Tbsp. sesame oil

1/8 cup water

Everything else you’ll need

1/2 red cabbage, finely chopped

1 C mung bean sprouts

2 eggs

about 1 C pea shoots


mint (I used peppermint because that’s what I have in my garden)

Thai basil (again, I use this variety because it’s what I have in my garden and I feel that it has a well balanced flavor suitable to a wide variety of recipes, but most any basil would be tasty to add!)

chili pepper/ garlic chili pepper paste for topping (optional)


In a large pan, bring 3 cups of water and 1 Tbsp. of sesame oil to a boil.  Once the water reaches boiling, add the 1 1/2 cups of basmati rice.  Stir.  Turn the heat down to low and cover. Cook covered (do not open the cover! not even to peek!) for 20 minutes.  After the 20 minutes have finished and the rice is cooked, remove the lid and stir after taking the pan off the heat.  For other varieties of rice, follow directions specific to the variety.

rice bowl 22_June_2015_2

As your rice cooks, why not get everything else ready (and have a glass of kombucha)?

First and foremost, make sure that all of your vegetables and herbs are thoroughly washed before preparing.

In the meantime, bring a saute pan to medium heat.  Add 1 Tbsp. sesame oil.  Once you have cut up the carrots and mushrooms and the oil has heated (which does not take long, and which will burn if you take over medium heat), add the carrots and mushrooms to the saute pan.  Stir.  Add 1/8 C water (or more if it reduces too quickly) and a few pinches of pink Himalayan salt. Turn heat down to medium-low.  Cook uncovered for about 6-8 minutes for al dente carrots.  Remove from heat.

While the carrots are cooking, prepare the poached egg.  (You can follow my directions here, or check out the link with Alton Brown’s tutorial that I linked above).  Crack egg (or eggs, if you’re cooking for two; I only made one tonight because Mike didn’t want one) bring 1 1/2 inches of water nearly to a boil in a nonstick pan with 1 Tbsp. white vinegar added to it (I used rice wine vinegar because that’s what I had on hand).  Using a spoon, create a whirlpool by briskly stirring the water.  Quickly add the egg to the whirlpool.  Cover and remove from heat. Do NOT remove the lid for 5 minutes. Once the five minutes have elapsed, remove the poached egg from the water with a slotted spoon and place onto a clean, dry cloth or paper towel.

Now that all of the real work is done, you can finally put together your tasty creation!  For a single serving, using about 1 or 1 1/2 cups of rice, make a bed of rice in a bowl.  Top with half of the braised carrots and mushrooms, red cabbage, pea shoots, mung bean sprouts, basil, mint, cilantro, and poached egg.  Repeat for the second bowl. Enjoy!! (and heck, you’ll have at least 2 cups of rice left over for the next day, too!)

Pineapple Banana Spinach Zingiberaceae Smoothie

Yet another zingiberaceae smoothie packed with anti-inflammatory goodness (especially helpful to the ladies out there experiencing cramping)!


2 bananas, cut into coins, frozen

1 C pineapple, diced, frozen

1-2 C spinach, packed

1/2 in. finger ginger (or about 1/2 tsp. dried ginger)

1/2 in. finger fresh turmeric (or about 1/2 tsp. dried turmeric)

1/2-1 C water for blending


Add the pineapple, banana, ginger, turmeric, and water to the blender and blend until smooth.  Empty half of the contents into a glass.  Add the spinach to the remaining contents of the blender and blend again until smooth.  With the second mixture, top off the first layer of the smoothie.  Enjoy!

Chocolate Chip Banana Bread Smoothie

I haven’t been able to post for a few days because I’ve been busy working, but while I have a few extra minutes tonight, I’ll try to catch up with a few recipes that I recently created (my recipes are all created by me, unless noted otherwise) and that I’ve been excited to share!

In a strange, yet incredible way, this smoothie tastes just like banana bread batter, and much more like an indulgent treat than a breakfast smoothie 😉


2 bananas, cut into coins, frozen

1 banana, cut into coins, fresh

2 Medjool dates, pitted

1/2 avocado

1-2 C spinach, packed

1-2 Tbsp hemp protein powder (I added 4 in my first iteration of this recipe, but feel that it would have tasted better with half the amount)

1 tsp. cinnamon

3/4-1 C unsweetened hemp milk

1 Tbsp. cacao nibs

1 Tbsp. chia seeds


Add the frozen bananas, dates, avocado, spinach, cinnamon, and hemp milk to your blender and blend until smooth.  Pour half of the contents into a glass.  Add half of the fresh banana, spreading evenly over the top of the smoothie.  Sprinkle half of the chia seeds over the bananas.  Pour the remaining smoothie over the chia seeds, topping with the remaining banana, chia seeds, and cacao nibs.  Enjoy!

Three Sweet P’s Sunrise Smoothie


1/4 of a papaya, or about 3/4 C, diced, frozen

1 peach, pitted, sliced, frozen

1 pluot, pitted, sliced, frozen

1/2 mango, or about 1/2-3/4 C, diced, frozen

1-2 C spinach, packed

about 1-1 1/2 C water for blending


Blend the mango and papaya with about 1/2 C water until smooth.  Empty half of contents into a glass.  Add about 1/4 C more of water and the spinach.  Blend again until smooth.  Empty all contents into the glass, topping off the first layer.  Rinse out the blender.  Add the papaya and peach to the blender and blend until smooth.  Top off glass with the third layer and enjoy!

Kiwi Watermelon Mint Smoothie

Try this simple smoothie recipe on a hot day for a refreshing treat!


1 C watermelon, frozen

1-2 kiwi, peeled, cut, frozen

about 1 Tbsp. fresh peppermint

1-2 C spinach, packed

1 C water for blending


Add all ingredients to blender and blend until smooth.  Enjoy!