Your whole food, plant-based life.

Black Beans with Mango Salsa and Lime Cream

Oh my goodness it has been a couple of weeks! The construction on our house is almost done and oh…yes…I got married last week!

We had a beautiful, very small ceremony with just our children, their significant others, Peter’s sisters and his nephew. We were married at the Kenwood in close to Sonoma, right in wine country. The kenwood Inn* is a stunning, private hotel with gardens, and suites that look more like little houses than a hotel. It reminds one of walking the streets of Italy. I will happily share some photos when we get them back.

Recipe for Black Beans with Mango Salsa and Lime Cream

The weather was beautiful and the chef rose to the occasion, preparing what I believe was his first 100% vegan dinner he had ever made for a wedding party. The food was fantastic. More so, the wedding was wonderful. Just what we wanted. And the weather was stunning. Catherine Scott* provided the stunning flowers that decorated the Ivy arch we were wed under and also the bouquets and centerpieces. We sat under the strung lights, in the garden, listing to Carl Vast* and his jazz trio well into the night while we dined . It was divine. It just doesn’t get better than that.

Then it was back to reality when 2 days later, we hosted over 80 people at our home for an “After the Wedding Celebration”. We were so touched as people from all over the country came to celebrate with us. It doesn’t hurt that San Francisco is a destination city but I’ll take it. It was another magical evening.

The best part of the party, other than being surrounded by family and friends, was introducing everyone to just how delicious vegan food can be. The caterers, Carrie Dove Catering* did an exceptional job and the guests were delighted. I hope we made a couple of converts. Or at least provided encouragement to people to try to incorporate more plant based food in their diets.

*Please note: no compensation is being received for the links. I just wanted to share these special places and people with you.



Today I am bringing you a recipe that is from the Rawmazing Transitions Book. I am actually demonstrating this dish in San Francisco on Saturday at The World Veg Fest!  So if you are in the area, come on down and say, “hi”!

This is a transitional recipe that includes raw elements and cooked elements. It is one of my favorites. And since I just harvested my first lime from my little lime tree (a really big deal for a Minnesota girl), I will happily be using my limes in the lime cream!

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  1. Colleen wrote on October 5, 2015


    As one who has just begun a journey into raw foods I am delighted to have found your blog for this homemaker is surrounded by males with large appetites who have felt deprived of late.

    The pages already perused are comprehensive, and the photographs… well, they are mouth-watering incentives to say the least!

    I greatly look forward to attempting this recipe, and others such as the “Stuffed Mushrooms with Rosemary Cream.”

    For all the creative efforts you’ve invested in this site I sincerely thank you!

    • Susan wrote on October 5, 2015

      Thank you, Colleen! What wonderful words. I so appreciate it. 🙂

  2. Gemma wrote on October 4, 2015

    Gosh this looks absolutely delicious! You had at mango salsa but lime cream? Hell yes! I love everything with cashews, bet this lime cream is super yummy.
    Congratulations on your wedding!


    • Susan wrote on October 5, 2015

      Thank you, Gemma! I did a demo with this at the World Veg Fest and it was a hit! Cheers!

  3. Filis wrote on October 4, 2015

    Congrats on your wedding!! Love all your awesome dishes!!

    • Susan wrote on October 5, 2015

      Thank you, Fillis! We are loving life. 🙂

  4. Jess | Urban Alchemy wrote on October 3, 2015

    Congratulations on your wedding! Sounds like it was absolutely incredible. And thanks so much for posting! Mango salsa is a favorite over here, will definitely be trying this recipe!

    • Susan wrote on October 3, 2015

      Thank you, Jess! It was. 🙂

  5. Kathy wrote on October 2, 2015

    Susan, Congratulations on your wedding! Thank you for inspiring me this past year to eat healthy and oh so deliciously Mmmm. Wishing you both every happiness,

    • Susan wrote on October 2, 2015

      Thank you, Kathy! We so appreciate it!

  6. Roxy wrote on October 2, 2015

    First, congratulations! 🙂
    This recipe sounds delicious and looks delicious . Cashews aren’t a friend of mine. Is there a another nut that is comparable in texture and flavor that can be used in this recipe? And for many other recipes that use cashews for a base ingredient.

    Again, congrats on your wedding.


    • Susan wrote on October 2, 2015

      Hi, Roxy, Cashews are tricky because they get very smooth (desirable) and also have a sweetness to them. They don’t give a strong flavor. I have used macadamia nuts and pine nuts with success. And thank you!

  7. Sophia wrote on October 2, 2015

    Thanks for the recipe, Susan. 🙂 And CONGRATULATIONS on your wedding; I’m happy you enjoyed it and had a wonderful time. Eating healthy never tasted so good. 🙂

  8. Kenda wrote on October 2, 2015

    I agree with Drew. Another amazing recipe. I will be trying this soon. My new husband is not a vegan, but he is trying more of the vegan food I prepare and seems to like it. Congrats on your marriage. Wish I was going to be in San Francisco so I could come watch you. Thanks for all the great recipes!!

    • Susan wrote on October 2, 2015

      Thank you, Kenda! I wish you could come too. And for your husband? Mine was definitely a meat eater when we first started dating. He is now vegan and hasn’t looked back. Just keep making him great food! 🙂

  9. Drew wrote on October 2, 2015

    Again! Another amazing recipe … can’t wait to try this!

    • Susan wrote on October 2, 2015

      Thank you, Drew!


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