sesame oil

Baked soy and sesame salmon.

Simply place your salmon fillets in an oven dish on some grease-proof paper and pour over some soy sauce, drizzle with sesame oil and sprinkle with sesame seeds.

Season with a little freshly ground black pepper and sea salt and bake until tender, about 20 mins at 200 Celsius in my oven.



Traditional Hummus. Garbonzo beans (3 cans), Garlic (4 cloves), Olive Oil (2 cups), Sesame oil (1 cup), Lemon (2), Paprika (Dash), Kosher Salt (Dash), Black Pepper (Dash). In food processor, pulse oils, garlic and lemon juice. Add beans, salt, pepper & paprika. Puree until smooth. Add more olive oil if necessary.

White Bean & Toasted Onion Hummus. Cannelloni Beans (3 cans), Vidalia Onion (½), Thyme (¼ bunch), Garlic (2-3 cloves), Olive oil (3 cups), Kosher Salt (dash), Black Pepper (dash). Toast onions and thyme in cast iron pan (with no oil). Add to food processor with oils and garlic and puree. Add beans, salt & pepper. Puree until smooth.

Sundried Tomato Siracha Hummus. Kidney Beans (3 cans), Garlic (4-5 cloves), Basil (½ bunch), Olive Oil (3 cups), Sundried tomatoes (14 oz.), Siracha (dash), Montreal steak seasoning (dash). Rehydrate tomatoes in boiling water. Puree tomatoes in olive oil with garlic and basil. Add beans, siracha, black pepper, and kosher salt.


Jeon-Bok-Jook is the korean word for the abalone porridge and it is a special treat in korean cuisine. Abalone is very tasty but it can get super pricy and hard to find in a regular grocery shop. So I’ve replaced it with the king oyster mushroom which tastes so much like scallop, sometimes even better than abalone or scallop when cooked right! In the seafood mix, there are mussels, shrimps and squids in it and they give out enough seafood flavor in the porridge. This is a super simple recipe and the only thing to be careful about is to pay attention when you’re simmering the porridge. Do not leave the pot unattended! You should watch it bubble up and stir it so the rice and the glutenous liquid get mixed well and it’ll get thickened evenly. A bit of sesame oil and the york of the soft boiled egg add more rich and creamy flavor,  and the seasoned seaweed adds more seafoody saltiness and a bit a of crunch which goes so well with this porridge. This is one of my favorite savory treats. 

If you are a vegetarian or allergic to seafood, you can still make this by taking out the seafood and the fish sauce and replacing them with more mushrooms and the soy sauce. 

Grilled Chicken Skewers

4 servings

These marinated boneless, skinless, diced chicken breast pieces are very tender and tasty. Serve over rice and accompany with a dipping sauce for the chicken.



1/3 cup low sodium soy sauce

1/3 cup honey

3 cloves garlic, minced

¼ cup lime juice

1 tablespoon Sriracha hot sauce

1 ½ tablespoons sesame oil

1 ½ tablespoons cornstarch

1 tablespoon fresh ginger root, minced

2 boneless, skinless chicken breasts (about 1.5 pounds) diced


In a medium size bowl mix together the soy sauce, honey, garlic, lime juice, Sriracha sauce, sesame oil, cornstarch and ginger root.  Either stir by hand or blend in a food processor or blender.  Reserve ¼ cup of the marinade for basting the chicken while it is being grilled.

Add the diced chicken breasts to the bowl and stir to cover the chicken in the marinade.  Tightly cover the bowl with plastic wrap and place in the refrigerator for several hours or overnight.

Place about 10 chicken pieces on the 4 skewers and grill them on a well oiled outdoor grill or under the broiler in your oven.  If cooking them indoors you can place the 4 skewers on a wire rack over a rectangular cake pan filled with about a ¼ inch of water to make it easier to clean afterwards. Grill the chicken about 8 minutes per side or until they are no longer pink inside.

You can serve the chicken with rice and a dipping sauce.


If you prefer the chicken spicier, use less honey and more Sriracha sauce.


Vietnamese-Style Banh Mi Meatball


  • 1 ½ cups of daikon radish
  • 1 ½ cups of carrots
  • 2 jalapeños 
  • 2 Tbsp. of sugar
  • ½ tsp of salt
  • 2 tsp of sesame oil
  • 3 Tbsp. of rice vinegar

Meatballs Ingredients:

  • 1 lb of ground pork
  • 2 tbsp of chopped cilantro, basil or parsley
  • 1 scallion, chopped
  • 3 cloves of garlic, minced
  • 1 Tbsp. of fish sauce
  • 1 Tbsp. of Sriracha
  • 2 tsp of sugar
  • salt and pepper to taste
  • 1 Tbsp. of cornstarch

Sandwich Ingredients:

  • baguette
  • Sriracha mayo
  • cilantro

Keep reading


So mixing a bit of shea with oil every morning got old, and I moved on to melting it to add the oil to it, but that got old too as it wasn’t as effective as at moisturizing as I believe shea butter could be. So after fighting it, I got a hand blender and decided to whip me some shea!!

I stopped using aloe vera in my shea better a while ago, b/c it was tragically drying my skin out.  Also, per a recipe from a friend, I decided to try a tad bit of honey since it’s got all these vitamins and moisturizing properties…I admit, although I use it as a facial mask and “cleanser” in the AM, I was nervous about adding it to my lotion–putting it on and rinsing it off is one thing. Leaving it in your lotion and letting it absorb into your skin…a totally different thing. Will keep you posted on how this goes. Now let’s get to it! My recipe du jour….

~8 oz Raw Ivory Shea Butter 

¼ cup of oil (TOTAL)–I mixed these 3, about 1 part each
Jojoba oil
avocado oil
sesame oil

1 tsp raw honey

15-20 drops lavender essential oil (for fragrance–OPTIONAL)

1) Partially melt shea butter in double boiler on LOW heat, leaving about ½ unmelted. 

2) Transfer partially melted shea butter to mixing bowl.

3) Place mixing bowl with shea butter into a larger mixing bowl that has ice in it to cool the shea butter in the smaller mixing bowl. 

4) Using mixer, blend shea butter on low setting until all the shea butter is the same consistency. Should result in a cream or thick liquid depending on how much of the shea butter was not melted and how quickly it begins to cool. 

5) add the ¼ c of oil blend and honey to the shea butter. Continue to blend until smooth and the mixture begins to thicken. 

6) Optional add 15-20 drops Lavender essential oil. Blend more. 

7) Enjoy this creamy, whipped deliciousness for your skin!

PS…yes, that is a gel container that I have placed my whipped shea butter into. We reuse & recycle whenever possible in this house. What do you do that’s good for the planet? 

If you decide to try this let me know! And feel free to hit me up with any questions you have! I tried a little bit of this today and my skin is loving it far more than shea alone or my previous “blended” shea mixture.