Who doesn’t love a refreshing cocktail on a hot summer’s day? I certainly do! And I LOVE me some coconut water! Coconut water is very hydrating on a hot day. So why not combine it with one of my fave treats...coconut rum! Can you say...

M A L I B U ? Hehe ! 

This tasty treat is right out of Fixate, and I’m so happy I discovered it! I can’t have dairy, so enjoying this treat dairy free is AWESOME! 



¼ cup coconut water
½ cup cubed fresh pinapple
1oz. Coconut flavoured rum
1 cup crushed ice
Fresh pineapple wedge for garnish
METHOD: Place your coconut water, pineapple, rum, and ice in blender; cover.Blend until smooth. Pour into serving glasses, garnish with your pineapple wedge! 

*Fixate portions : 1 yellow


This recipe is a play off one of my old faves from Padme Lakshme. She makes hers with plumbs, but I like things a little sweeter. Plus I usually serve this salad with some kind of barbecued meat with an asian inspired sauce. So this salad really works well with that smokey flavor! I love mixing sweet with smoky!  This is a perfect summer salad when you don’t want a rich dressing! 
-2 tablespoons extra-virgin olive oil
-2 tablespoons fresh lemon juice
-2 tablespoons fresh orange juice
-1 tablespoon balsamic vinegar
-1 teaspoon grated orange zest
-1 teaspoon grated lime zest
-Pink Himalayan Sea salt
-Coarsely crushed black pepper
-6 cups baby spinach
-2 cups basil leaves, torn
-2 large mangos (slightly less ripe ones) 

In a small bowl, whisk the olive oil with the lemon and orange juices, the vinegar and the orange and lime zests. Season lightly with sea salt and black pepper.
On a large platter, layer the spinach, basil and mango. Add the dressing and toss well. Sprinkle with sea salt and black pepper and serve right away.

*Fix Portions - for 1/6th of the salad, 1 purple, 1 green, and 1 tsp

Indonesian Beef Satay

Indonesian Beef Satay

Years ago when I first started cooking ( like we are talking a long long time ago. Like back when dinosaurs roamed... haha), One of the first cookbooks I ever bought was called "best of bridge". They had a series of cookbooks and a lot of them were very homestyle cooking casseroles and such. Not really my jam anymore. But Out of those cookbooks came one of my favourite recipes. It was for a Pork Satay.

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