• Facebook
  • Twitter
  • Instagram

Copyright Meg Pearson, 2020

  • Meg

*NEW* Peanut Watermelon Poke!

I'm putting my new recipe book together, and hope to have it ready for you all by somepoint in July! It is a collection of 43 recipes I've showcased over the last few years during my Rythmia Facebook Live cooking demos. It includes some of my fave go-to dishes, like:

  • Sunflower Seed Cookies

  • Tofu in Maple Teriyaki Sauce

  • Stuffed Butternut Squash

  • Pulled Carrot Sandwich

  • Chik ’n Yucca Waffles

  • Meg’s Go to Taco Salad

And this new one, Peanut Watermelon Poke!


4 cups seedless watermelon, rind removed, cut into 1 cm cubes

1/4 cup rice vinegar

2 tbsp toasted sesame oil

3 tablespoons soy sauce

juice of 1/2 lime

2 tablespoons peanut butter

1/2 tablespoon maple syrup

1 tablespoon sesame seeds

1/2 cup cilantro leaves, chopped

Place watermelon in a large resealable bag or glass storage container. Blend rice vinegar, oil, soy sauce, lime juice, peanut butter, and maple syrup in a blender until smooth. Pour over watermelon, seal bag/container, and chill at least 4 hours or overnight.

Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes

Bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened.

Chill watermelon and sauce separately at least 1 hour.

To serve, toss watermelon with sauce and top with sesame seeds and cilantro; serve with rice and fresh veggies.