Sesame Garlic-Ginger Cabbage

I like most veggies. Add some sesame, garlic and ginger and I’m in love. This cabbage sauté is quick and yummy and works great with any variety of cabbage. It’s even good with other greens, like spinach, kale or chard. It’s equally tasty with book chop and mushrooms. Ya know, this sauce is probably even good on a shoe! If you’re trying to keep things healthy, you can substitute this cabbage for rice in other stir-frys….or not, your choice. As always, feel free to adjust the spice level to make this side dish your own. This cabbage reminds me of kimchi, a mild to spicy Korean fermented slaw made with cabbage.

In case, I’ve neglected to mention it before, I always use low-sodium soy sauce  and fat-free, low sodium broths for cooking. 

Prep Time: 10 min           Cook Time: 5 min               Total Time: 15 min.        Serving Size: 1 cup

Servings: 6                          Difficulty: easy peasy        Yield: about 6 cups         SP: 1 SP


1 large Nappa cabbage, any variety, cut into ribbons

2 teaspoons toasted black sesame seeds


4 cloves garlic, minced

1-2 tablespoons, sriracha or chili garlic sauce

1 tablespoon freshly  grated ginger

1 tablespoon rice wine vinegar

1 tablespoon low-sodium soy sauce, Tamari (gluten-free)

2 teaspoons toasted dark sesame oil

Kosher salt, pinch (optional)


1.  Whisk garlic, sriracha, ginger, rice wine vinegar, soy sauce and sesame oil in a small. Set aside.

2. Spray a  wok or large skillet with nonstick cooking spray and place over medium high heat. I like to add the tougher core pieces of cabbage first and let them cook before adding the softer leaves. Stir-fry the cabbage core pieces, about 2 minutes. It’s great to get a lil color on them. Add the cabbage leaves  to wok and stir-fry 1-2 minutes until wilted but still crisp with a little bit of color. 

3. Add the sauce to the pan and stir-fry, combining the sauce with the cabbage until the sauce is slightly thickened  1-2 minutes. Taste and adjust seasoning if needed. 

4. Remove the cabbage from the eat, garnish with sesame seeds and enjoy as a side dish or with my Kung Pao Shrimp.  


Don’t worry about peeling the ginger. I keep a piece in the freezer at all times and just grate it straight into recipes with a micro place as needed. Plus, it’s extra fiber! To get this dish on the table even faster, prep the cabbage and make the sauce the day before. 

Sometimes, I like to add thinly sliced onions to the cabbage stir-fry for a little sweetness. Add the onions with the cabbage core pieces in Step 2. They’re sooooo good when they car Alexis a bit. 

If you can’t find black sesame seeds, the regular ones are just fine! I just like the contrast of the black seeds with the cabbage. 

If you’re allergic to soy, try liquid amigos as a soy alternative, to achieve that salty, umami flavor. 


Spicy Asian Cucumber Salad

I’m currently working in Southern California and have discovered Xiao Long Bao, savory soup dumplings with a delicious yummy broth hidden inside various meat or veggie fillings. These dumplings are amazing! They are typically served with a side of fresh slivered ginger, vinegar, soy sauce and chile oil to customize your dim sum feast. 

In my dumpling quest, I have become addicted to a crisp cumcumber salad appetizer. This recipe is my version of this cool and crunchy simple veggie dish. As you may have gathered from my recipes, I like it spicy. If you don’t, just cut back on the chile paste. If you like it super hot, add more chile paste. Happy eating in 2017 my virtual friends. 🍴😊

Peace & Java 

Prep Time: 10 min       Marinating Time: 30 min

Total Time: 40 minutes    Serving Size: 1 cup

Servings: 4                           Difficulty:  Easy Peasy

Yield: about 4 cups            SP: 1 

3 tablespoons rice wine vinegar

1 tablespoon fresh grated ginger

1 tablespoon red chile paste

1 tablespoon fresh lime juice

2 teaspoons lime zest

1 teaspoon sesame oil

1 clove garlic, minced

4 small Persian cucumbers, sliced into 1 inch rounds

sea salt, optional 


1. Whisk all ingredients, except cucumbers to make dressing in a medium bowl.

2. Add cucumbers rounds to dressing. Toss well to coat. Marinate 30 minutes to 1 hour.

3. Serve with a sprinkle of sea salt if desired. 


I like to create a stripe effect using a vegetable peeler before slicing my cucumbers. 

Boozy Watermelon Sorbet

Summer’s here! Enjoy this cool refreshing adult desert anytime anywhere.  Feel free to substitute your fav vodka flavor for a taste twist.  I like to  enjoy a scoop or two of this sorbet in my chardonnay or proseco. Cheers!

Prep Time: 30 min            Cook Time: 5 min               Difficulty: Intermediate

Servings:1 2                         Serving Size: 1/2 cup         Yield: about 6 cups      SP: 3



  • 6 cup watermelon 1-inch chunks, seeds removed
  • 1/2 cup grapefruit or watermelon vodka

simple syrup

  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon ginger, grated
  • zest of 1 lime
  • 1 tablespoon lime juice




1. Combine sugar, water, ginger, lime juice and zest in a small saucepan over medium heat. Bring mixture to a boil, stirring occasionally. Boil mixture for 2-3 minutes until the sugar dissolves. Remove simple syrup from the heat and cool completely.

2. Once cool, strain the simple syrup through a wire-mesh strainer.

3. In a blender or food processor, combine diced watermelon, vodka and 1/4-1/2 cup of the simple syrup depending on the sweetness of the watermelon. For a non-boozy sorbet, leave out the vodka. Strain the mixture to eliminate the seeds. Cover and refrigerate the watermelon juice for at least 2 hours.

If  sorbet isn’t your thing, you can chill the watermelon juice and drink it plain or with a kick of your favorite liquor.

4. Pour sorbet mixture into an ice-cream make and freeze according to the manufacturer’s directions. Store frozen sorbet in a freezer-safe container and freeze until firm, about 4 hours. Drizzle a little vodka or sparkling wine over sorbet just before serving, if desired. 

NOTES,  TIPS & TRICKS: If you don’t have an ice-cream maker, pour the sorbet mixture into a freezer safe container and freeze. Remove the sorbet from the freezer and stir after 30 minutes to prevent ice crystals. Place the sorbet back in the freezer until it freezes.

Use leftover simple syrup to sweeten cold beverages and cocktails.