Monthly Archives: June 2012

Crantastic Coleslaw

This year I planted 3 rows of cabbage in my garden, which is 25’x30′, so you can imagine that things are pretty green around here!  2 of the rows are flat leaf, which I am drying and freezing for soups and stews this fall.  The other row is head cabbage–just like you find in the grocery store, only much tastier!!  The cabbage is very crispy, bright green, a little sweet, and just bitter enough!  My only problem is that I have about 30 heads of cabbage ready to eat…NOW!  What that means is that we will be doing the cabbage thing here until we rid the garden of the very last head!  It also means I need to run to Sams to load up on beano!!

Good thing we love cabbage here at 488!  It really is a very versatile vegetable — roasted, dehydrated, fresh in salads and slaws, or cooked in soups and stews.  Use it in mexican, american, indian, german, because it works in just about any type of dish you are craving!  I started simple here last night.  I made a crantastic coleslaw as a side dish.  I served it with roasted salmon and steamed broccoli.  It had a perfect trifecta of flavors–sweet, tangy, and salty–and paired beautifully with a spicy salmon and simple, earthy steamed broccoli.  I bet it would pair perfectly with what you have planned for dinner tonight too!

Now I am going to talk about the leftovers!  I had a nice sized bowl leftover so I decided to have it as my lunch.  I mixed in a generous amount of sodium-free, roasted sunflower seeds and gave it a try.  WOWZA!  It was really, really WOWZA!  I love that it had a little bit of crunch from the veggies, and a huge amount of crunch from the seeds!  Talk about energized…I feel so good, I might just go mow the yard!

Make sure you add the seeds if you want to make a meal out of your slaw!  I promise, you won’t be sorry you did!

Let me know what you think and stay tuned for more cabbage recipes!

Bon Appetit!

Dinner last night: Spicy Salmon, crantastic coleslaw, and steamed broccoli

Crantastic Coleslaw

Servings:  4-5

  • 1 head of cabbage, chopped
  • 2 carrots, finely chopped or grated–I use my mandolin
  • 1/2  (or more, to taste) large red onion, diced
  • 1 c (or more, to taste) sweetened dried cranberries
  • 1/2 t celery salt or celery seed
  • freshly ground black pepper
  • chipotle pepper flakes
  • 1/3 c sugar OR 1/4 c honey.  You could probably try agave nectar too!
  • 1/3 c vegetable oil–I used grapeseed oil
  • 1/3 c red wine vingear
  • 1/2-1 c roasted, sodium-free sunflower seeds (optional)
  • 1/2-1 c roasted, shelled pistachios (optional, but delicious!)
  • 1/2 head of broccoli, torn into small pieces (optional)

Put the veggies and cranberries in a large mixing bowl.  In a seperate bowl, add all of the other ingredients and mix the dressing well.  Pour the dressing over the veggies and stir (or put the lid on the bowl and shake) well to distribute the dressing evenly.  You can serve it immediately for a crispier slaw or let it sit for an hour or so for a more tender slaw.  ENjoy!

TACA salad

TACA salad

No, that is NOT a typo!  My TACA salad is a healthy mix of Tomato, Arugula, Cucumber, and Avocado.  The cumin, lime, and cilantro do give it a bit of a mexican flare, but it is definitely not a taco salad (whatever that really is!?!).

My hubby and I visited our local farmers market early Saturday morning.  We lucked out and and scored a big bag of super spicy arugula and some gorgeous (on the tongue and the eye!) cherry tomatoes.  It is pretty sad, but on our drive home we were munching away on the spicy green leaves and sweet little tomatoes…yep, we love to eat like bunnies!  So today I picked a couple of big cucumbers from the garden and made this FANTASTIC salad for lunch!  It was super easy to make and filled me up all afternoon.  Plus, this one will nourish your body like crazy with loads of antioxidants (to help you get rid of cancer causing free radicals), vegetable protein (which is low in acid and easily utilized by the body to make new tissue), healthy omega 3 fats (the backbone of mitochondria, which fuels your cells–esp your brain cells), SULFER (which helps rid the body of toxins), folic acid (which is necessary for DNA and RNA replication–i.e. building new, healthy cells), manganese (supports bone and tissue health), magnesium (transmission of nerve impulses, detoxification of toxins, heart and bone health), and calcium (do I really need to write about this one?!).

Do me a favor:  Hit your local farmer’s market this weekend and try this salad!  You will be very glad that you did!

Bon Appetit!

Stop drooling and get busy chopping!

TACA salad

Servings:  As many as you like!

  • Big bunch of arugula
  • Big bunch of green onions, chopped
  • juice of one lime
  • juice of 1/2 lemon
  • 1/2 t ground cumin
  • salt and pepper
  • pinch of chipotle pepper flakes
  • 2 cucumbers, cut into bite size cubes
  • 2 avocados, cut into bite size cubes
  • 1 c (or more) cherry tomatoes, cut in half
  • 1/2 c cilantro, chopped
  • splash of agave nectar

Mix together the fruit juices, cumin, salt, pepper, agave nectar, and chipotle pepper flakes in a large bowl.  Add in all of the other ingredients, except for the avocado and arugula, and stir until well coated with the dressing.  Add the avocado and very gently stir, until well distributed, being careful not to mash the avocado.  For serving, place a healthy amount of arugula in individual serving bowls.  Divide the vegetable mix evenly, and serve on top of your bed of arugula.  Eat and enjoy!


Chia fruit pudding

Chia seeds are such the rage right now!  I had been silently resisting the temptation to jump on the chia seed party train until I was fully convinced that they were really worth the hype…I didn’t need another trendy food item taking up space in my pantry, afterall!  Well, a few days ago after doing more research on their health benefits (omega 3 fatty acids for mitochondrial renewal, antioxidants to get rid of cancerous free radicals, seed protein with low acidity and high calcium to help build strong, long, and lean muscles and keep my large bones strong, and fiber to keep me GOING!), I finally broke down and bought a big bag from the bulk foods section of my regular grocery store.

Coincidentally, right after I purchased my seeds, I saw a recipe on Pinterest for coconut mango chia seed pudding.  You probably already know how much I love coconut and mango, so I figured this was a pretty safe place to start.  Boy, oh boy, was I right!  I whipped a modified version of this pudding together in about 3 minutes that same afternoon and in the fridge in went.  A short time later, I had to give it a try.  I must say, I liked it.  No, I did not love it–it seemed a bit boring and thin.  Feeling a little miffed and dissatisfied, I went back and read the recipe again.  I had completely forgotten that it suggested waiting overnight (or at least 5 hours) before eating.  Sooooo I stuck it back in the fridge and waited.  WOW, what a difference a few hours made!  My creation had taken on a whole new consistency and honestly, it had a lot more flavor!  I was sooo elated, I ate nearly the whole bowl!!  Since then (which was only about a week ago) I have made it a few more times, trying different fruits and adding some vanilla beans–testing it out to see how versatile it is.  I am happy to report that so far, I have loved everything I made!  Even my hubby–who isn’t crazy about these sorts of dishes– digs on this one!  He had a small bowl with blueberries at lunch today and told me “It is sooo good, it tastes a lot like tapioca”!  When I eat the seeds, I am actually reminded more of poppy seeds because of their size and texture.  Next time I make it, I might try adding some chopped pecans or walnuts to the pudding to make it a great option for breakfast.  Oh, and how about lemon or lime zest?!?  If you want to doll it up a bit more for dessert, try adding some small dark chocolate chips and/or some coconut (toasted coconut?)–I bet it would be fantastic!!  Anyway, I am pretty sure you will almost always find a bowl of this yummy pudding sitting in my fridge just waiting for a hungry tummy to call home!  Bon Appetit!

Chia Pudding

Servings:  4-5

1 c vanilla almond milk (I like Silk’s)

1 c vanilla coconut milk (ditto)

4 T chia seeds

1 c cubed fresh champagne mango (or blueberries, raspberries, peaches, strawberries, blackberries)

dash of sweetener (optional–I don’t do this, but if you like it sweeter add some agave, honey or stevia)

Mix all of the ingredients in a bowl and refrigerate for a minimum of 5 hours.  It will thicken up nicely if left overnight!