Portable Sprouted Mung Bean Salad w/ Beets Flavored Dressing


Hey there! If you fail to follow my previous posting of a successful bean sprouting, not to worry, you can buy bean sprouts from the Chinese supermarkets. This is so easy, as you just layer up the ingredients in a huge mason jar. You can experiment too but always put the bean sprouts at the bottom so they won’t dry out when you store it in the refrigerator, better to layer them the night before you get to work in the morning but the salad dressing will blow you away, as this amount is just enough for your portable salad and I really wanted a burst of red color and zing to our dressing, hate to use food coloring too!


1 and 1/2 cups of bean sprout

1/2 red plum tomatoes (cubed)

1/4 cucumber (cubed)

1/4 can young corn (rinsed/drained)

1-2 red radish (cubed)


1. Layer the cubed ingredients inside a cleaned and dried mason jar. Put the lid back and put inside the refrigerator. Serve with the dressing, recipe to follow.


Mix 2 teaspoons each of olive oil, lime juice and apple cider vinegar in a cute little jar like in the picture, cover and shake vigorously then add 1 teaspoon each of balsamic vinegar, sesame oil, soy sauce and shake again. Add 1 teaspoon coconut sugar, 2  pinches of cayenne pepper and garlic powder then add a slice of fresh, uncooked beets (minced finely) and a small clove of finely minced garlic. Shake vigorously mixing the red beets color and all the flavors in that cute, tiny jar. Taste if you like the flavors, and adjust the ingredients according to your tastebuds.

As always, continue to create good things out of the ordinary stuffs that are just easily available for our creative minds.  Masarap! (Delicious)






Basil Pineapple Flavored Salad


You can say that this is a very simple  salad that’s good for you and me. Less sodium and with garden fresh basil. The procedure is fast and easy. So let’s start with the ingredients.


1 can chick peas

1/4 cup boiled black beans

1 clove garlic (minced)

1 shallot (chopped)

1/4 cup cubed red and yellow bell pepper

1/2 cup pineapple chunks (drained)

2 red radishes  (sliced)

2 Tbsp. virgin olive oil

1 Tbsp. balsamic vinegar

a squeeze of half a lime

1/4  Himalayan pink salt

1/4 ground black pepper

1/8 tsp. garlic salt

few stalks of scallions (sliced)

1/2 green chili (seeded and minced)

a handful of freshly picked basil from the pocket garden (picture below)



1. Whisk first all wet or liquid ingredients then add garlic, shallots and 1/4 of minced green chilis. Combine well then mix in the seasonings like salt, black pepper and garlic salt and incorporate well once again.

2. Add the black beans, chickpeas, radish and black peppers and the scallions, torn basil and pineapple chunks, stir gently but well. Refrigerate and serve when cold.

As always, a simple  serving of plant based salad  from a rainbow of colors.











Chipotle Tuna Macaroni Salad


In keeping up with the Lenten Season, I came up with a flavorful macaroni salad with a Chipotle kick. It is also tangy as I added juice of half a lime and a zest of one lime. Try it out and you can add anything here depending on your preference, the sky is the limit. If you are not observing the Lenten season, you can use chicken in this recipe.


These are few of my ingredients but I continue to add different colored bell peppers and Dijon mustard and some kosher dill pickles, as well as some mayonnaise, fire roasted red peppers,lime zest and juice and more. Let’s start preparing it as I will bring it to my 20000 Hail Mary’s for my friends attending our prayer group. It’s quite easy to prepare, especially in advance. We’ll be praying for the world again.



6 cups of boiled Barilla elbow macaroni (instruction on the box)

1 5 oz can of Skipjack tuna in water (drained)

red and green bell peppers ( coarsely chopped)

2 celery ribs (chopped)

4 scallions (chopped)

1 tsp. Dijon mustard

2 pieces of dills (finely chopped)

2 pieces Chipotle peppers in Adobo sauce (seeded and finely chopped)

salt and pepper

2 Tbsp. mayonnaise

1 Tbsp. Lady’s Choice Tuna spread (optional)

1/4 tsp. garlic salt

chopped celery flowers for garnishing

zest or rind of 1 lime

juice of half a lime

few pieces of chopped fire roasted red peppers


In a huge mixing bowl, mix well together mayonnaise, Tuna spread, Dijon mustard, bell pepper, garlic salt scallions, dills, Chipotle peppers, lime zest, lime juice, celery and tuna then add 4 cups of drained macaroni and mix gently, lastly sprinkle some salt and black pepper. Add the celery flowers and few pieces of chopped fire roasted red peppers for garnish and color.

This a spicy and crunchy salad, hoping you will all like it but you can alter the flavor according to your personal preference but I like it this way.

-Peaches, Masarap!



2 in 1 (Chick Pea/Red Bean Chipotle Salad & Healthy Tuna Salad)

imageChick Pea/ Red Bean Chipotle Salad


1 15.5 oz can chick peas, (drained  and rinsed well)

1 15.5 oz can red bean (drained and rinsed well)

1 small red onion, sliced very thinly

1 medium cucumber, chopped

1/2 cup red bell pepper, chopped coarsely

3 Tbsp.olive oil

1 Tbsp. balsamic vinegar or red wine vinegar

1 piece Chipotle pepper in Adobo sauce, (seeded and chopped finely with your gloved hands)

1/4 tsp. garlic powder

salt and pepper to taste


Whisk together vinegar, olive oil, garlic powder, onion and chopped Chipotle peppers in a huge bowl, once well blended, add the rest of the ingredients, stir and sprinkle salt and pepper to taste, refrigerate till ready to serve.


Healthy Tuna Salad


3-4 Tbsp. mayonnaise

1 large celery stalk, chopped

4 small red radishes, sliced

1/2 Granny Smith (green) apple, seeded and cubed

2-3 Tbsp. minced fresh  cilantro

1/4 cup chopped walnuts (lightly toasted)


Mix the tuna and remaining ingredients in a bowl very well. Cover with saran wrap and

refrigerate until ready to serve.

Fennel, Peppers, and Arugula Salad with Peaches’ Fave Dressing


Hi there everyone, back at it again. I made this due to my co-worker’s special request, so let me walk you through the ingredients. Check out the picture below…


As you can see, you need a spiralizer for the long carrot. Not only does it give  an aesthetic appeal, but it makes the carrots more chewable.

Let’s start going green…



1 container of Wild Arugula (washed and spinned on salad spinner when ready to serve)

1 small fennel bulb, washed, trimmed and sliced thinly and a sprinkle of Goji Berries for color

Colored bell peppers: green, red, orange, yellow (don’t slice early as they sweat, slice into bite size)

1 long carrot, spiralized just like in the picture below: You have to keep turning the carrot around  inside the spiralizer until they come out in spiral shapes. You can make a vegetarian zucchini spaghetti using this wonderful kitchen gadget; I got mine from Amazon. It’s a must-have in your kitchen.


Place all the sliced vegetables on a huge salad bowl, then add the washed and spinned/dried Arugula, mix gently but well and lastly a sprinkle of Goji Berries.



1/3 cup of Modena balsamic vinegar

1 cup of Chosen Foods 100% avocado oil or Filippo Berio olive oil

1/4 cup brown sugar

1 tsp. salt

1 tsp. Grey Poupon Dijon mustard

1 tsp. sesame seeds

1-2 tsp. grated onion

1 tsp. poppy seeds (optional)



1. In a huge bowl, pour balsamic vinegar, brown sugar, salt, grated red onion, and mustard sauce.

2. With a handheld blender, whisk the mixture. Then with the blender running, pour the oil into the mixture gradually until you finish the whole cup of the oil, turn off the blender then add the sesame and poppy seeds, mix well. Just see the next picture.


3. Pour the homemade salad dressing into a  nice clear glass. Put dressing only on the amount of salad you want to eat so the salad doesn’t wilt.

Here’s a salad that you just made from ingredients that you can actually pronounce, with no harmful additives or any preservatives.Speaking of preservatives,since this dressing has none, you have to finish the dressing immediately in a few days. Okay?

-Peaches, Healthy and Masarap!