I know that coleslaw seems more like a summer food but cabbage is still in season right now and coleslaw seems like a perfect side dish to so many of my favorite meals….BBq beef brisket, Carnitas and my most favorite…. fish tacos. I don’t make the typical cole slaw. I love lots of flavor so I add lots of different veggies and also on occasion I add some pineapple. Here is my favorite version of an “Island” coleslaw with a simple, nutritious and DELICIOUS dressing. COLESLAW 1/2 head green cabbage, chopped 1/2 head red cabbage, chopped 3 carrots, grated 1/2 bunch cilantro, finely chopped 3 green onions, finely chopped 1 jalapeno pepper, minced 1 cup finely diced Pineapple (optional) 1/3 cup toasted slivered almonds DRESSING 2/3 cup good quality mayonnaise (I prefer using mayo made with Avocado Oil) 2 TBS. Apple Cider Vinegar 3 TBS. Raw Honey Salt & Pepper to taste DIRECTIONS 1.Chop all the Veggies and Mix them together 2.Whisk together the dressing 3. Toss salad! I love this slaw alongside any hearty and meaty dish or just by itself with a drizzle of sciracha!! ENJOY!!
This is probably my favorite salad. It is definitely my favorite way to eat raw broccoli. This salad has a great crunch with broccoli, carrots and toasted almonds. then you get a little bit of sweet with the raisins and honey. It is well balanced and a great way to get raw food into your diet. BROCCOLI SALAD 1 head of Broccoli, finely chopped 2 carrots, grated 1/2 cup red onion, finely chopped 1/2 cup parsley, chopped 1/3 cup Thompson seeded raisins 1/2 cup toasted, slivered almonds DIRECTIONS 1.Combine all the salad ingredients. 2. Mix the dressing ingredients until well blended. (Dressing recipe is below) 3. Pour over salad and toss. DRESSING 2/3 cup good quality mayonnaise (I prefer using mayo made with Avocado Oil) 2 TBS. Raw Apple Cider Vinegar 3 TBS. Raw Honey Salt & Pepper to taste This salad keeps up to 5 days in the refrigerator and does a great job of holding it’s “crunchiness”. This is a super easy but nutrient dense recipe. Give it a try! ENJOY!!!
This dressing is a complete hormone balancer. No supplements needed here! I often teach how to make this in my classes but it’s high time I share it here because its such a good recipe to have on hand. I’m obsessed with this dressing because we often only think of dressing when we want to add flavor to a salad. However, this one not only tastes good also does wonders for your hormones! It feels like cheating honestly, in such a good way! The Ingredients in this dressing work to detox the liver, remove bad or fake estrogens from the body and help to build up good hormones. It’s full of healthy fat and fiber along with a little sweetness from the goji berries. I’ve noted beside each ingredient how it helps your body, I’m always looking for new ways to incorporate these ingredients into other dishes, they are that good for you! Ingredients: 2 TBS. Balsamic Vinegar (I use Neopolitan from Olive Oil Taproom) 2 TBS. Extra Virgin Olive Oil (I use Picoult from OOTR) 1 tsp. Chia seeds (removes bad estrogen) 1 tsp. Goji berries (detox the liver) 1 tsp. Maca powder (builds good hormones) ½ tsp. Flax seeds (removes bad estrogen) ½ tsp. sea salt Freshly ground pepper 1 TBS. water if needed for consistency Directions: 1. Place all ingredients in the food processor (except olive oil). 2. As food processor is going add the olive oil in a slow steady stream and blend until well mixed. Can […]
I just love the flavors of summer produce: tomatoes, basil, bell peppers, hot peppers, cucumber, blackberries, blueberries, peaches and so many more! When I am in the middle of winter I find that I crave those fresh sunny fruits and vegetables and have found a way to have those year round. I buy up as much as I can afford each week and freeze them. It’s way more fresh and cost-effective than buying frozen veggies and fruit at the grocery store. It’s best to buy fruits and vegetables in the summer as they are always less expensive in season. Also, when you freeze them yourself you know exactly where they came from and that nothing was added in the freezing process. As summer sets in, remember that colder weather will come and you will long for these delicious foods. So buy a little extra each week, you’ll be surprised how much it adds up and you can stash away for the winter. Here is my method: Berries: Put berries on a parchment paper lined cookie sheet, make sure they are not touching and freeze. Note: I first freeze them on a cookie sheet to make sure they don’t clump together. Much easier for grabbing just a handful for smoothies etc. Then date, label and move to a quart size bag. I keep adding to the bag each week until full and freeze as many bags as I can over the summer. Use in desserts and smoothies. Peaches: Peel and slice. Place single layer on […]
I know it doesn’t feel like it yet, but Fall is approaching and that means all the delicious root veggies are coming. Squash is already beginning to appear at the farmers market. I love to buy up plenty each time I go. It lasts a while when stored in a cool, dry place and I can make it later in the week if I need to. Butternut squash is one of my favorites in the squash family because of its sweetness, especially after roasting. This salad really highlights the squash and the salty, smoky bacon is a great balance. The pumpkin seeds provide the crunch and pomegranate seeds are a really fun burst of flavor with every bite. Goat cheese tops it off with rich and creamy texture and also gives you a bit of a tang. Not only is the salad delicious but it is beautiful to look at. We eat with our eyes first and making beautiful looking food is a part of enjoyment! You could add some shredded chicken to this for a great midweek supper or as a side on the weekend when entertaining family and friends. It will be a hit for sure. This recipe will hold up in the fridge for about 4 days so a great make ahead as well. Give it a try! Ingredients: 1 Large bunch of kale, curly or Tuscan, de-stemmed and chopped 1 Butternut squash, peeled, seeded and cubed 4 Slices thick cut bacon ¼ cup toasted pumpkin seeds ¼ cup […]