When you hear about a recipe for cole slaw, you usually think about cabbage. The “cole” in cole slaw” actually refers to cabbage, and it’s related to the “kohl” in kohlrabi, as well as the “col” in colcannon, that delicious Irish dish of cabbage and potatoes. Like Brussels sprouts, kohlrabi and cabbage are members of the Brassica family of vegetables, also known as crucifers. This is a magnificent and extensive group of related veggies that form a significant segment of the food supply. Among other benefits, like being rich in fiber and tons of vitamins and phytonutrients, they are also thought to have cancer-fighting properties. So eat up!
- 1 lb. Brussels sprouts
- 1/3 c. slivered almonds, toasted
- 1/3 c. tart dried cherries or cranberries, chopped
Honey mustard dressing:
- 1/4 c. olive oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. Dijon mustard
- 1 garlic clove, pressed or minced
- 1/4 tsp. sea salt
Cut off sprouts’ ends and loose or yellow outer leaves. Using the slicing blade in your food processor, push the sprouts against the blade with the plastic pusher. If you don’t have a food processor, slice them as thinly as possible with sharp knife, then continue to chop them up some more.
Toast almonds over medium heat in a frying pan for 3-4 minutes, until golden and fragrant.
Whisk together the dressing ingredients.
Toss together the shredded sprouts, almonds and dried fruit with the dressing. Serves 3-4.
Thank you to cookieandkate.com for this great recipe!
A long time ago, I spent an exciting albeit exhausting day climbing inside the Pyramids at Giza. Later that night, I ate a dish just like this in a restaurant in Cairo. Having worked up quite an appetite, my memories of that meal are layered through with the sounds of noisy waiters and clanging pots, the smart smack of pottery plates being gathered to and from tables, and the sight of dozens of cats walking silently above us on the roof beams of that busy restaurant. Continue reading
I’m still collecting recipes for July 4th! This particular tabouleh is a Mediterranean masterpiece! If you’ve never tried sumac and za’atar, you are in for a treat — packed with phytonutrients and flavor, they make for a major mouth rush! If you don’t have any and you’re not inclined to go find some, then just substitute a teaspoon of thyme and don’t give it another second’s thought. Continue reading
Have you ever considered that the amount of insulin you are capable of making over your lifetime is limited? That your pancreas can make, oh, let’s just call it 1000 pounds, of insulin, and that after that it starts to have trouble trying to keep up with demand? Think about that. What would happen if you used up most of your supply by the time you were 40 or 50? Then what? Continue reading
This week we are all about this summer salad, created by our very own Chickpea Chica! The Chickpea Chica has developed dozens of recipes that showcase bright flavors you would never have thought to combine. So we celebrate her talent and thank our lucky stars, which reminds me: It’s not too early to start collecting your recipes for July 4th! Continue reading
What makes you grateful to feel your feet hit the ground every morning? What gets you up and out? Here are some of the things that inspire my work and keep me rockin’ and rollin’: Continue reading
Wondering what to make yourself for dinner tonight? Make a meal for two with this magnificent bowlful of flavor, or save half to take to work tomorrow. Then again, you might want to pack this meal-in-a-bowl for a picnic, or to eat once you get situated on that train or plane ride you’ve been planning. A very smart choice…and it sure beats those sad, little pretzels! Continue reading
What is the benefit of loading up on colors? Why do people talk about eating as many colors as possible? What does it mean to “eat the rainbow?”
Most of the color in our diets comes from the carbohydrate family. When I talk about carbs, I am referring only to ones with an intact fiber matrix. That includes vegetables, beans, fruits and whole grains. It does not include carbohydrates whose fiber matrix has been stripped away — like white “refined” flour, corn starch & syrup, sugar or white “polished” rice. There is a reason these have no color. Continue reading
The Free Dictionary defines salsa as a spicy sauce of chopped (usually raw, but not always) vegetables or fruit, especially tomatoes, onions and chili peppers. You may not have realized, however, that salsa doesn’t necessarily mean tomatoes. In Spanish, salsa means, simply, sauce, and salsa comes in lots of different versions, such as negra (black, with dried chilis) and verde (green, with herbs and tomatillos), not to mention, of course, roja (red, with plenty of tomatoes, onions and garlic). This particular salsa features berries to grand effect! Continue reading
Thomas P. “Tip” O’Neill, the former Speaker of the United States House of Representatives, was famous for having said that “all politics is local.” By this he meant, I believe, that you grow to understand much more significantly any issue that touches you directly and personally. Continue reading