YOUR HEALTHY PLATE: Asian Cabbage Slaw

A few weeks ago I had the pleasure of spending the evening with a wonderful group of new friends. The fire was crackling, the food and wine were wonderful, the company was delicious, and I had such a nice time. This Asian Cabbage Slaw was one of the inspired dishes we enjoyed together. I could tell you all kinds of reasons that this salad is so good for you, like the Vitamin C, and the heat from the capsaicin, and the benefits of acid, but the fact of the matter is that the best reason to make this is because it’s really good. Enjoy!

3 tbsp. lime juice
2 tbsp. honey
1 tbsp. finely grated fresh ginger, peeled
2 tsp. Sriracha sauce
2 tsp. soy sauce
2 tsp. Asian fish sauce (skip this if you are vegan, and increase soy sauce to 3 tsp.)
1 tsp. white wine vinegar
3/4 tsp. chaat masala (use garam masala if you cannot find this)
1/4 tsp. cumin, ground
1 tsp. Kosher salt
1/2 tsp. black pepper

1 pound green cabbage, cored and shredded finely
6 scallions, thinly sliced (discard the dark green part)
1 pint grape tomatoes, halved
1/2 cup cilantro leaves, chopped finely
1/ cup mint leaves, chopped finely
2 avocadoes, peeled, pitted, diced
1 avocado, peeled, pitted, sliced for garnish
1 1/4 cup roasted, salted cashews, chopped coarsely
microgreens for garnish

Whisk together the lime juice and honey in a large serving bowl, followed by the sriracha, soy sauce, fish sauce, vinegar, chaat masala, cumin, salt, and pepper. [Stop here, and store dressing in the refrigerator overnight if desired.] Add cabbage, scallions, tomatoes, cilantro, mint, avocadoes and 1 cup of cashews. Toss thoroughly. Garnish with avocado, cashews, and greens.

Thank you to Food & Wine for this exotic and wonderful recipe.


YOUR HEALTHY PLATE: Nut & Seed Bread Not For the Birds

1 cup raw almonds*
1 cup raw walnuts
1 cup whole flax seeds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sesame seeds
5 eggs
1 ½ tsp. salt

  1. Preheat oven to 350F.
  2. Line a loaf pan with parchment paper.
  3. Chop all the nuts and seeds into comfortably bite-sized bits. Not like a meal (e.g., almond meal) or a butter (e.g., peanut butter), but small pieces. Mix all ingredients thoroughly in a large bowl, empty into the loaf pan, and level the top.
  4. Bake at 325F for 60 minutes. The finished loaf should sound hollow when tapped. Remove from oven and allow to cool.
  5. Slice very THIN slices, and slather with your choice of nut butters, preserves, avocado, smoked salmon, sliced turkey, butter, cheddar, or whatever your heart desires.

*To customize, keep a ratio of 2 cups of nuts to 4-5 cups of seeds.

Thank you to ehow for posting this interesting recipe from Danish chef and blogger Kirstin Uhrenholdt and the staff at Kong Hans restaurant in Copenhagen!


YOUR HEALTHY PLATE: Simply Black Bean Soup

Sometimes you need to get something on the table pronto-quick-fast! This delicious black bean soup is for those times.

2 cans (15 ounces each) black beans, rinsed, drained, and divided
16 oz. salsa
1 cup vegetable broth
1 tsp. cumin
1 tsp. chili powder
optional garnishes: avocado, cilantro

Add half the black beans to a medium-sized pot along with salsa, broth, cumin, and chili powder. Bring to a boil, reduce heat to medium-low, and cook 10 minutes more.

Blend until smooth with an immersion blender. Add remaining black beans, and heat for 5 minutes.

Garnish with avocado and/or cilantro, if desired.

Thank you to pulses.com for this recipe!

 


YOUR HEALTHY PLATE: Breakfast Blueberry Scones

You may not have realized, but scones don’t need to be made with wheat flour. These gorgeous scones, made from nut flour, are flavorful and sweet, gentle and crumbly on your tongue, and full of nourishing ingredients. Whether you’re wheat-sensitive or simply curious, these scones are the perfect treat if you’re looking for a sweet, nutritious something to enjoy with your morning tea or coffee.

1 1/3 cups cashew or almond flour
1/2 cup arrowroot flour
1/8 tsp. salt
1 tsp. baking powder
1/4 cup coconut oil
1 tsp. fresh lemon peel, chopped fine
3 tbsp. maple syrup
2 tsp. vanilla
1 egg
1 cup blueberries, fresh or frozen

Preheat oven to 350F.
C
ombine cashew flour, arrowroot flour, salt, and baking powder in a medium bowl.
In a second bowl, combine coconut oil, maple syrup, lemon peel, vanilla, and egg.
Add wet ingredients to dry ingredients, and stir with a spatula to form a well-combined dough.
Gently f
old in blueberries.
Pour batter into a round 9-inch pan. 
Bake 30 minutes, until crust turns golden brown.
Allow to cool 10-15 minutes. Use a sharp knife to cut into 6 beautiful wedges.

Thank you to greatist.com for this lovely, lovely recipe.


YOUR HEALTHY PLATE: Stogie’s Belize Hot Sauce!

When I was a kid my parents had friends who grew hot peppers on their farm in Muncie, Indiana. When we stopped in Muncie for a visit, on our way across the country to the Twin Cities, Ted laid out an array of peppers on the kitchen counter. I tried every one. They were spectacular, and I was hooked. Forever after, he called me “Hot Pepper.” I’ve never met a hot sauce I didn’t like. Continue reading




YOUR HEALTHY PLATE: Lentils, Grapes & Hazelnuts

You know this recipe comes straight from your dear friend who can cook incredibly authentic Lebanese food like nobody’s business (because she learned it from her own beloved mother of blessed memory) when she tells you exactly which type of green lentil she prefers for this salad and you’ve never even heard of it. Carry on. Any green lentil is better than none.

Continue reading


YOUR HEALTHY PLATE: Cookies!

I hope that everyone is having a wonderful holiday, and that you find yourself surrounded by at least a few simple things to nourish body and soul, like kind people, blankets, hummable music and, of course, good food. Just in case you’re looking for one more cookie recipe, I recommend this one. Enjoy to your heart’s content. Continue reading


YOUR HEALTHY PLATE: Coconut Curry Lentils

Here’s what I love most about this recipe from Julia Turshen, a genius in the kitchen and author of a very fine cookbook, Small Victories. Julia says dried spices are just “sleeping in the cupboard,” and that a hit of hot oil is just what they need to get them to “wake up.” In her curried lentils, the spices (cumin seed, coriander, and turmeric) are roused from slumber for 10 minutes, which is a pretty long time in comparison to other recipes. That’s why she adds them right at the beginning, along with minced garlic, shallot, and ginger. Not to worry, though. This dish comes together in 30 minutes, which gives them enough time to blend with the aromatics (garlic, shallot and ginger) and make the lentils taste earthy and “deeply curried.” Continue reading