Category: Recipes Page 17 of 24

Happy National Kale Day! {Plus a NEW Kale Salad Recipe to Try}

By

On October 1, 2014

In Clean Eating, Dairy-Free, Paleo, Products I Use, Recipes, Vegan, Vegetarian

Happy National Kale Day!

In all honesty, I had no idea this was even a “thing” until I woke up this morning and saw it all over twitter.

We love kale and all of the amazing health benefits it provides. It’s a super versatile super food.

kale

Two weeks ago, I had the opportunity to attend the Natural Products Expo East in Baltimore and had the privilege of meeting Mr. Kale himself – Brad of Brad’s Raw Kale Chips. 

Total food nerd moment 🙂

brad

I’ve featured kale in several recipes on this blog in addition to the one I’m sharing today! I use it in everything from salads, soups and sautees to smoothies and frittatas.

To celebrate National Kale Day, try one of these recipes, the *new* salad below, or one of the others on the National Kale Day website:

  1. Taste the Rainbow Kale Salad
  2. Upgraded Kale Waldorf Salad
  3. Mediterranean Chickpea and Sundried Tomato Kale Salad
  4. Mini Kale & Mushroom Breakfast Frittatas
  5. Peachy Keen Kale Salad
  6. Tuscan Bean Soup (scroll to the bottom of the page next to the picture of the soup)
  7. Caribbean Island Breeze Smoothie
Kale leaves after being pulled off of the pretty purple stems

Kale leaves after being pulled off of the pretty purple stems

I was on Facebook the other day and was intrigued by the headline, “The Recipe That Will Make You Fall In Love With Kale All Over Again” on MindBodyGreen’s page.

Being the kale lover that I am, I had to click on it.

Reading through the ingredient list piqued my interest, so Bill and I made it for dinner using the purple kale that we had in our fridge. I’m so glad we did!

The lemon juice broke down the bitterness of the kale (as it always does!), and the combo of the sweetness from the dates, complex flavors of the curry powder, bite of the ginger, tanginess of the tahini and crunch of the pumpkin seeds was a real mouth party!

kale salad

Salad Ingredients

  • 1 big bunch of kale (any variety), thinly chopped (about 5 cups)

Dressing Ingredients

  • 2 tablespoons tahini (usually in the international section of the grocery store)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon curry powder
  • 1 garlic clove, minced
  • 1 teaspoon ginger root, peeled and grated
  • 3 Medjool dates, pit removed and soaked in hot water for 10 minutes to soften them
  • 1/8 teaspoon sea salt
  • 1/4 cup water
  • pinch of cayenne pepper

We topped ours with some raw pumpkin seeds for an extra crunch 🙂

Click here for the full recipe from MindBodyGreen!

Ingredients for the salad. This is the best (and cheapest!) tahini we've found. We bought it at a Mediterranean grocery store/cafe nearby called Cedar Cafe

Ingredients for the salad. This is the best (and cheapest!) tahini we’ve found. We bought it at a Mediterranean grocery store/cafe nearby called Cedar Cafe

“The Best Thing You’ve EVER Made” {My Father Knows Best!}

By

On September 22, 2014

In Clean Eating, Dairy-Free, How To, Paleo, Recipes, Vegetarian

I’m especially excited about this recipe because it marks a special point in my food journey.

As I shared in one of my first posts, I used to hate the main ingredient in this recipe…

IMG_6569

Eggplant.

The very idea of the funky-shaped purple vegetable weirded me out, and I had no desire to eat it…ever.

Fast forward to today, and I’ve come up with an eggplant recipe that I dare say would get ANYONE (even kids!) to like eggplant.

I made a similar version of these a few months ago in the form of eggplant fries, but the coating on these chips is absolutely to die for and makes them – as my dad AND husband said – “One of the best things you’ve EVER made.”

We liked them SO much that my sister, Jane, even requested that I make them for her 21st birthday dinner the other night. Everyone gobbled them up!

Almond & Rosemary-Crusted Eggplant Chips

IMG_6655

Ingredients

  • 1 large eggplant, cut into ¼” discs
  • 1-2 free-range eggs, whisked (I only needed 1, but depending on the size of your eggplant, you might need 2)
  • 1 cup raw almonds
  • 2 tablespoons arrowroot powder (sub in cornstarch if you don’t have arrowroot)
  • 1 heaping tablespoon fresh rosemary (or 1-2 tsps dried…fresh tastes best!)
  • 1 teaspoon garlic powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Additional sea salt to sprinkle on the eggplant to draw out moisture

Directions

  1. Preheat oven to 425F.

    Place eggplant slices on a paper towel and sprinkle sea salt on top and let sit for 15-20 minutes. You’ll notice little pools of liquid forming on top of the slices. This helps draw the moisture out of the eggplant, so that it crisps up when baked. Use another paper towel to press any remaining moisture out of the eggplant slices, and shake off any excess salt.

    Place eggplant slices on a paper towel and sprinkle sea salt on top and let sit for 15-20 minutes. You’ll notice little pools of liquid forming on top of the slices. This helps draw the moisture out of the eggplant, so that it crisps up when baked. Use another paper towel to press any remaining moisture out of the eggplant slices, and shake off any excess salt.

IMG_5622

Grind the almonds, arrowroot powder, rosemary, garlic, pepper and sea salt in a food processor until small chunks remain. Pour almond coating onto a plate.

IMG_6615

Dip the eggplant slices one by one in the egg wash and shake off any excess egg. Then, coat both sides of each slice generously with the almond coating.

Place eggplant slices on a foil or parchment-lined baking sheet and bake for 20-25 minutes, flipping once at the 10-12 minute mark.

Place eggplant slices on a foil or parchment-lined baking sheet and bake for 20-25 minutes, flipping them over at the 10-12 minute mark.

IMG_6655

Remove from oven and enjoy by themselves or in a tomato dipping sauce linked below!

Crispy, crunchy, and savory with a hint of salt. No soggy eggplant here, folks!

They’re also incredibly addictive and DEEElicious!

You’ll enjoy them even more with this tomato dipping sauce on the side.

I guarantee you will eat the whole tray.

We did 🙂

How to Make Your Own Pumpkin Puree {Step-by-Step Guide!}

By

On September 20, 2014

In Clean Eating, Dairy-Free, How To, Paleo, Recipes, Tips & Tricks, Vegan

I’m a big advocate of eating food that is as fresh and unprocessed as possible.

Sometimes, for convenience sake, I opt for minimally processed versions of certain foods.

Like pumpkin puree.

Most of the time, it’s easier and quicker to buy a can of it to put into my smoothies, muffins, and overnight oats than to make it from scratch.

But last week I got this in my Hometown Harvest bag and knew it was time for me to figure out how to make my own.

The squash below is actually just an autumn squash, but you can follow the process I outline for autumn squash, butternut squash or pumpkin to make your own puree. 

IMG_6434

Roasting your own vegetables for this puree gives them a velvety smooth texture and deep flavor that definitely tastes better than the canned stuff!

Step-by-step instructions for how to make your own squash puree

Preheat the oven to 350F.

IMG_6624

For a round squash, cut off the top (including the stem) with a sharp knife and then cut the squash in half. For flatter squash, like the one I had, cut it in half with a sharp knife, cutting one side first and then the other on either side of the stem.

IMG_6625

Break it apart with your hands along the seam where you cut.

IMG_6629

Scoop out the seeds with a spoon. Save them to make your own toasted seeds (something I plan to do in the future).

IMG_6630

Cut the pumpkin into chunks. I cut along the existing creases.

Cut the squash into chunks. I cut along the existing creases.

Pumpkin chunks ready for roasting!

Squash chunks ready for roasting!

Put the pumpkin slices on a baking sheet and roast for 45-60 minutes or until you can easily pierce the pumpkin with a fork.

Put the squash slices on a baking sheet and roast in a 350F oven for 45-60 minutes oven or until you can easily pierce the squash with a fork.

Pumpkins are done roasting when they look like this.

Squash is done roasting when it looks like this.

Let the slices cool and then take a spoon and scoop out the “meat” from the rind.

Let the slices cool on a plate and then use a spoon and scoop out the “meat” from the rind.

Puree all of the pumpkin in a food processor until smooth.

Puree all of the squash in a food processor until smooth.

IMG_6733

Use the puree immediately OR measure out 1-cup servings and put the puree in freezer bags, squeezing out all of the air, so it’s ready to use whenever you need squash in the future.

Follow the step-by-step process below!

IMG_6737 IMG_6740 IMG_6742 IMG_6744 IMG_6746

If you’re using pumpkins, once you have your puree ready, try using it in this Ultimate Pumpkin Pie Smoothie Recipe, Pumpkin Pie Overnight Oats, or these Paleo Pumpkin Spice Muffins!

What’s your favorite way to use squash? Are you looking for any recipe ideas? Feel free to leave a comment below to let me know 🙂

Paleo Pumpkin Spice Muffins (GF)

By

On September 18, 2014

In Clean Eating, Dairy-Free, Paleo, Products I Use, Recipes

paleopumpkinSpiceMuffins

“This is one of the best muffins I’ve ever had.” 

That’s what one of my co-workers said when she tried these the other day.

I served these pumpkin muffins at a client meeting, and one of my other coworkers, who is a meatball sub and Fritos-lover, went back for seconds.

That’s how I knew this recipe was a keeper!

If you’ve been following my blog for some time or are a newbie (welcome!), you’ll notice that all of the recipes are gluten-free and dairy-free, most are vegan (though I am not), and all focus on making “upgrades” to typical favorite recipes…all while nourishing our body!

Some of the recipes I make are also paleo-friendly (no refined or processed sugars or oils; grain-free, dairy-free; bean-free). It’s supposedly the way the cavemen ate.

(There are still disputes about what the cavemen actually ate, so if you’re interested in learning more about that, check out this TED Talk or this post.)

Many people who have health conditions like irritable bowel syndrome, acid reflux, thyroid issues, and even multiple sclerosis find they feel a lot better when they “eat paleo,” even if just for a trial period.

This recipe for pumpkin muffins happens to be paleo, so it should fit with most people’s health needs and concerns. 🙂

IMG_6707

Enough about paleo…let’s talk PUMPKINS!

Fall is my absolute favorite season, and pumpkins are one of my favorite things about fall.

Because I like to focus on WHY we should add in more good stuff (like pumpkin!) to crowd out the other stuff. I want to share just how nourishing pumpkin is for our bodies before we get into the recipe:

  • Fun facts: Pumpkins are actually fruits (not veggies) and are related to cantaloupes and cucumbers (Who knew??)
  • High in fill-you-up fiber, which keeps us “regular” (this is a good thing!) and keeps us feeling satisfied for hours
  • Excellent source of beta-carotene – a potent antioxidant and cancer-fighter that also happens to be good for our eyes and skin health
  • Loaded with lycopene and carotenoids that are known to help “diminish cancer cells, inhibit diabetes, hypertension, the signs of aging, and prevent macular degeneration”
  • Full of potassium, which helps restore our body’s electrolyte balance

I wrote a blog post the other day about some of my top “Sweet Treat Pantry Staples.” You’ll see some of them below (coconut flour, maple syrup), and I mentioned some of the others in my Top 10 Gluten-Free, Dairy-Free Everyday Pantry Essentials post (coconut oil, raw apple cider vinegar).

Paleo Pumpkin Muffins (Gluten-Free)

IMG_6703

IMG_6709

Ingredients

  • ½ cup coconut flour
  • 1 cup canned pumpkin puree (or fresh puree!)**
  • ¼ cup coconut oil
  • ¼ cup 100% pure maple syrup or raw honey (I used maple syrup and loved it!)
  • 4 eggs
  • ¾ tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon raw apple cider vinegar (Bragg’s brand)
  • ¼ teaspoon sea salt
  • ¼ cup pecans, chopped (I added this ingredient)

I followed the directions in the original recipe but used 100% pure maple syrup instead of honey and sprinkled pecans on top before baking. I really liked the added crunch!

**Make sure you don’t buy pumpkin pie filling if you buy the canned stuff, by the way. It’s totally different from pumpkin puree!

I cooked them for a full 30 minutes. Coconut flour has a tendency to dry out, so make sure you don’t overcook them.

Click here for the full directions for how to make these yummy muffins 🙂

I love my silicone muffin holders!

I love my silicone muffin holders!

The Easiest Way to Roast Beets {A Simple How to Photo Guide}

By

On September 17, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, How To, Paleo, Recipes, Tips & Tricks, Vegan

Whenever I think of beets, I can’t help but think of The Office’s Dwight Schrute and his epic beet farm.

As well as Jim Halpert’s impersonation of Dwight and his ”Bears. Beets. Battlestar Galactica” line.

beets

Had to reminisce about that for a second 🙂

Now, let’s get to the beets!

Over the past few months, I’ve had several friends ask me how to roast beets.

To be honest, I had never had much success with it in the past, but I was determined to figure it out.

IMG_4922

Beets are one of those foods that, if we haven’t tried them before, can be a bit intimidating to prepare.

I hope to take that intimidation factor down a notch today and show you how easy it is to cook beets.

One of my goals when I cook and teach about food is to share how certain foods nourish our body, so I have to share some of the reasons beets are so good for us!

  • They contain a nutrient called betaine that fights inflammation (inflamed body = sick, overweight body), improves our heart health, and protects our cells and internal organs.
  • Like any deep-colored fruits and veggies, beets have anti-cancer properties, and some research has shown that beetroot extract reduced tumor formation in animal models.
  • They help our bodies detoxify (clean out!), helping to purify our blood and our liver, which is crucial to keeping weight off, feeling our best, and staying healthy.
  • They’re loaded with vitamin C, fill-you-up fiber, and minerals that are good for our bones, liver, kidneys, and healthy nerve and muscle function.

Now that we know how good for us these little crimson gems are, let’s talk about how to cook and peel them!

How to Roast & Peel Beets

IMG_6578

Step 1: Preheat the oven to 350F.

Step 2: Cut the tops (beet greens) and bottom “tail” off the beets, so they will sit upright in a pan. Save the beet greens. You can sautee them on the stove just like you would any other greens like kale or Swiss chard (more on how to do that in a future post!).

IMG_6575

Step 3: Place the beets in a covered baking dish as shown below. Cover the dish with an oven-proof lid. I used a Corningware dish and a glass lid.

IMG_6586

Step 4: Bake for 50-90 minutes, depending on how big the beets are. I used relatively small beets and they took almost an hour. You can check them for doneness by piercing them with a fork – they will be “fork tender” when they’re done.

Step 5: Let them cool.

IMG_6645

Step 6: Take a paper towel and rub/pull the skin off of the beets as shown in the pictures below. This minimizes stains on your fingers.

IMG_6658 IMG_6661 IMG_6663 IMG_6664 IMG_6665 IMG_6668 IMG_6671

The aftermath of another culinary adventure!

The aftermath of another culinary adventure!

Step 7: Once the beets are peeled, you can do whatever you want with them. They have an “earthy” and slightly sweet flavor. Nothing else really tastes like a beet, so you’ll just have to try it yourself to see how you like it!

I sliced them up and put them on a salad.

You could also eat them by themselves, throw in a few in a smoothie (they will make it VERY red!) or toss them in a vinaigrette. They pair well with balsamic vinaigrette as well as herbs like rosemary.

Here’s a recipe for a beet, pear and almond salad you can try 🙂

Simple salad of sliced beets, chopped pecans, and field greens

Simple salad of sliced beets, chopped pecans, and field greens

How do you like to use beets? Feel free to share your favorite recipes with us below!

Simply Slow Roasted Tomato Sauce

By

On September 13, 2014

In Clean Eating, Dairy-Free, Paleo, Recipes, Vegan

When I needed to figure out a creative way to use up the jumbo slicing tomatoes we had on our counter before leaving for vacation, this recipe was born!

Roasting the tomatoes before blending them gives this sauce a rich, deep flavor that you don’t get from the canned stuff.

We ended up putting it on top of some brown rice pasta, broccoli and sautéed eggplant, but you could also use it as a dipping sauce (like I plan to for the amazing eggplant “chips” we made this past week!

IMG_5525

Tomatoes are loaded with an antioxidant (antioxidant = anti-disease, anti-aging) called lycopene, which has been shown to have anti-cancerous properties. Lycopene is not naturally produced in our body, so it must be supplied through our diet.

The antioxidants and nutrients in tomatoes also contribute to our bone health and protect our heart and blood vessels.

It’s important to eat tomatoes with some fat (i.e., top them with a drizzle of an oil-based vinaigrette or enjoy them with avocado…something with fat!) since lycopene is what is known as a fat-soluble nutrient.  It has to be eaten with dietary fat in order to be properly absorbed by our body.

To read more about the awesome health benefits of tomatoes, click here or here.

The recipe is very simple to make and tastes delicious. Chances are, you already have all of the herbs and spices in your pantry!

Stay tuned for a recipe later this week for what my dad AND husband said is one of THE BEST things I’ve ever made…it’s pairs nicely with this tomato dipping sauce, too 🙂

Simply Slow Roasted Tomato Sauce

IMG_5624

Ingredients

  • 2 pounds tomatoes, quartered (see first pic above!)
  • 3 cloves garlic, minced
  • 1 cup yellow onion, chopped
  • 1/4-1/2 teaspoon sea salt, depending on your taste preference
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • Black pepper, to taste

Directions

  1. Preheat oven to 400F.
  2. Place the tomatoes on a foil-lined baking sheet, cut side down, and sprinkle 1/4 teaspoon of sea salt on top of the slices. Cook tomatoes in the oven for 60 minutes, flipping the tomatoes halfway for even roasting. Remove from oven and set aside to cool.
  3. While the tomatoes are cooling, saute onions and garlic in your choice of vegetable broth, cooking oil, ghee, or grass-fed butter until the onions and garlic have softened, about 10-15 minutes (Click here for info on why grass-fed butter may be tolerated just fine on a dairy-free diet, as I’ve found it to be for myself…everyone is different!).
  4. Puree the roasted tomatoes, sauteed onions and garlic, herbs, and pepper in a blender until smooth. Season with black pepper and salt, to taste. Adjust the amount of herbs based on your taste preference.
  5. Heat sauce on the stove in a medium saucepan until ready to serve.

Better-Than-Takeout Chicken "Fried" Rice {Gluten-Free}

By

On September 10, 2014

In Clean Eating, Dairy-Free, Nourish, Recipes

Every now and then we stumble upon a recipe that becomes a staple in our house, and this stir fry is one of those recipes!

IMG_6388

IMG_6377

Whenever we’re in a pinch and don’t have anything else to make, we make this healthier version of a take-out favorite – chicken “fried” rice.

A few things are different about this version from the original, but it’s still FULL of flavor!

  • Brown rice vs. white rice (which has been stripped of all the good-for-you nutrients and fiber)
  • LOTS of veggies (You can use any variety you want, but our staples are carrots, onion, celery and garlic. Snow peas, broccoli, peppers, and green peas would work really well, too!)
  • Sauteed on the stove in a wok vs. fried
  • Tamari vs. soy sauce (Tamari is wheat-free soy sauce – make sure the label reads “gluten free” to be 100% sure. It has a milder yet richer taste than regular soy sauce.)
  • No MSG (monosodium glutamate)! A lot of Chinese restaurants use this additive as a “flavor enhancer” but it’s really harmful to our health. Read more about MSG and why we’re better off avoiding it here.

The best part is that you can use whatever protein you want – from chicken and fish to tempeh – depending on your preference. Feel free to add in whatever veggies you like best – the more the merrier 🙂

I love dishes that give me lots of options to use a variety of vegetables, and this one is no exception. Try it for yourself!

Better-Than-Takeout Chicken “Fried” Rice

IMG_6395IMG_6407 

Better-than-Takeout Chicken Fried Rice

This delicious recipe is a quick and easy go to meal. You can use whatever vegetables you have on hand, too, so let your creativity run wild!

  • 1 chicken breast (diced and cooked)
  • 2 tablepoons coconut oil or avocado oil
  • 2 eggs beaten (try for free-range and pastured)
  • 2 scallions (roughly chopped)
  • 2 cloves garlic (peeled and minced)
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 1.5 cups onion (diced)
  • 2 cups brown rice (cooked)
  • 2 tablespoons tamari or coconut aminos (tamari is wheat-free soy sauce; find it in the Asian or health food section of the store)
  • 2 tablespoons water
  • 1 teaspoon toasted sesame oil
  • salt & pepper (to taste)
  • sesame seeds (sprinkle on top)
  • 1 teaspoon ginger root (peeled and minced (optional but delicious!))

  1. In a large skillet or wok, heat 1 tablespoon of oil over medium/high heat.

  2. Add garlic and ginger and stir for 30 seconds, then add eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned and combined with the scallions.

  3. Stir in the rest of the vegetables and saute for 5 minutes. Add the brown rice and chicken, and stir to combine.

  4. In a small bowl, whisk the tamari and sesame oil with 2 tablespoons of water, and pour over the rice mixture. Turn heat up to high. Continue cooking, stirring frequently, until the rice has absorbed all the liquid, about 2-3 minutes.

  5. Season with the salt and pepper, and, if you prefer, additional tamari or sesame oil. Top with lightly toasted sesame seeds.

Notes*

We cooked the diced chicken in 1 tablespoon of coconut oil in a skillet over medium high heat for 12-15 minutes. Internal temperature of the chicken should read 165F with a meat thermometer.

While it’s best to cook brown rice from scratch on the stove and avoid the microwave, an easy shortcut is to use the microwaveable bags of plain brown rice from the grocery store or Target.

Tamari is a wheat-free soy sauce found in the Asian or gluten-free section of the grocery store.

IMG_6390

Pumpkin Pie Overnight Oats: Easy & Healthy Breakfast To Go! {GF, DF}

By

On September 9, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Gluten-Free, Gluten-Free, Nourish, Recipes, Savor, Vegan

It’s almost fall…and you know what that means…

PUMPKINS!

pumpkin

I love just about anything made with pumpkin.

From my favorite creamy, “I can’t believe this is good for me” pumpkin pie smoothie shake that literally tastes like pumpkin pie in a glass to pumpkin pie, pumpkin tea, pumpkin muffins and a whole slew of pumpkin recipes I plan to try this fall…pumpkin rocks!

pumpkin-pie-shake

It’s gotten some not so positive press this year due to the FoodBabe’s investigation of the ingredients in Starbucks’ Pumpkin Spice Latte (but if those are your thing, at least there are healthier recipes out there for how to make them yourself!).

Because I like to focus on the positives when it comes to our health and what we eat, here are just a few reasons pumpkin is so good for us and we should eat more of it!

  • Loaded with the antioxidant beta carotene, which the body converts to Vitamin A for healthy, glowing skin, strong vision, and to boost our immune system.
  • Contains anti-inflammatory compounds that reduce the risk of developing diseases like heart disease and arthritis.
  • Great source of potassium, an essential mineral we need to keep our hearts and muscles working at their optimal levels.

A few weeks ago, I made some “berry” quick overnight oats, and due to all of the positive feedback you shared, I wanted to try round 2 and make pumpkin-based overnight oats.

If you like the flavor of pumpkin and all of the wonderful, warming spices of fall, then you have to try this recipe 🙂 The longer I let it sit in the fridge, the more the flavors melded together. Seriously guys, this stuff is deeelish!

This will keep in the fridge for 3-4 days, so you can make up a few ahead of time and enjoy them throughout the week!

IMG_6422

IMG_6442

Pumpkin Pie Overnight Oats

Ingredients

  • 1/3 cup canned pureed pumpkin, NOT pumpkin pie filling (I use this kind)
  • 2 teaspoons chia seeds
  • 1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon, 1/8th tsp nutmeg, 1/8th tsp ginger, pinch clove)
  • Pinch fine grain sea salt
  • 1 tablespoon pure maple syrup, divided
  • 1/4 teaspoon vanilla extract
  • 1/3 cup rolled oats, gluten-free
  • 1/2 cup almond milk, unsweetened
  • Optional toppings: chopped walnuts, almond butter, raisins, unsweetened shredded coconut

Directions

  1. In a pint-size (16 oz.) mason jar, combine pumpkin puree, chia seeds, spices, 1/2 tablespoon of maple syrup and vanilla extract and whisk until evenly combined.
  2. Add oats and almond milk and stir with the whisk or spoon for about 30 seconds, so it combines evenly.
  3. Cover with a lid and leave in fridge overnight or for at least 1 hour. Add remaining 1/2 tablespoon maple syrup and any additional toppings or mix-ins. A tablespoon of almond butter makes it even creamier!

"I Can't Believe There's No Mayo" Cole Slaw {Paleo, Too!}

By

On September 9, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Paleo, Recipes, Vegetarian

Guilt-free, mayo-less, nourishing, healthy…cole slaw?

It’s possible!

nomayocoleslaw

As I’ve mentioned before, I used to be a super picky eater (and wouldn’t even let different foods “touch” on my plate).

One of the foods I’ve never liked is cole slaw. 

Since I’ve started experimenting more in the kitchen, I thought I would take a stab at a cole slaw recipe after my friend Elise posted one on my Facebook page a few months ago.

I first attempted this recipe a few weeks ago and brought it to a bachelorette party weekend to serve at lunch alongside this Chipotle-style burrito bowl (which was also a HIT!).

I don’t even know what cole slaw is supposed to taste like since I’d never eaten it, so I crossed my fingers and hoped everyone would like it.

Much to my surprise, they LOVED it!

What I like about this recipe is that it UPGRADES the ingredients in a traditional cole slaw recipe, and that’s what I like to focus on doing – upgrading our diet to nourish our bodies.

Cabbage is one of the ultimate anti-cancer GBOMBS foods. GBOMBS are a group of the most nutrient-dense, disease-fighting, health-promoting foods in the world, foods we should eat a lot of on a daily basis. Go to this post for the full details on GBOMBS and how you can benefit from eating them! In the meantime, here are the other health benefits of cabbage:

  • Anti-aging/great for your skin because it contains vitamins A, C and E
  • Helps to detoxify or purify the blood (which also contributes to clearer skin and reduced inflammation…good for anyone with inflammatory conditions like arthritis, skin irritations, diabetes, etc.)
  • High in fiber so it “keeps things moving” 🙂
  • Good for the thyroid and other endocrine glands because of its iodine content

I wrote about why two other ingredients in this recipe – raw apple cider vinegar and raw honey – are so good for our bodies in this post, so check it out!

Two of the surprise ingredients in this delicious cole slaw!

Two of the surprise ingredients in this delicious cole slaw!

Here’s a challenge for you. The next time you go to a party and need to bring a side dish, bring this.

I talked to a friend at a wedding this weekend, and she said she prepared this at home for her husband after the bachelorette party, and he said it was the best cole slaw he’d ever had!

nomayocoleslaw

Testing Note: Due to some helpful feedback from a reader, I revised the original recipe for improved taste, so check out the revised recipe below.

Serves: A crowd! You can easily feed 20 people with this recipe as a side dish. I pack it in mason jars and have it with my lunches during the week. It holds up well!

Ingredients

  • 8-10 cups green cabbage, shredded
  • 1 cup canned, full fat coconut milk (we use the Native Forest brand. Make sure you shake the can first)
  • 2 tablespoons raw apple cider vinegar
  • 1 tablespoon raw honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • You could also add some shredded carrots for an additional pop of color!

Directions

Whisk together coconut milk, apple cider vinegar, raw honey, sea salt, pepper, onion and garlic powder, and celery seed for the dressing. Set aside.

IMG_6764

Shred one head of green cabbage. I cut mine into chunks, cutting off the tough, inner triangle piece at the base as shown in the picture below. I used the shredding attachment on my food processor and just pushed the pieces through the tube, but you could also use a knife or a box grater.

IMG_6754 IMG_6757 IMG_6758

IMG_6759

Pour dressing over cabbage and toss to combine, so all of the cabbage is coated. Set in the fridge for at least one hour (but preferably a few hours or even overnight), so all of the flavors combine.

Set out for about 10 minutes before serving (that’s what I prefer) and toss just before serving, as the dressing settles a bit at the bottom of the bowl. Enjoy!

IMG_7146

Page 17 of 24

Previous

Next

Powered by WordPress & Theme by Anders Norén