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!
Ingredients
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.