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: 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


Potatoes, Horseradish, and Other Gifts

Some years ago, when winter was coming to an end and spring was still soggy and cold, I discovered a lone organic potato in my kitchen. I have to specify that it was organic because conventionally grown potatoes are much less likely to root and generate offspring. This sad little potato was dried out, wrinkly, and way past edible. At least six little rootlets were beginning to form on the skin, and so I decided to try an experiment. I cut that little potato into six chunks, each containing a single rootlet. I dug a trench in the garden on the far side of our backyard, and dropped each of the pieces into the trench, about 1 foot apart. Then I covered them with dirt and waited. Continue reading


YOUR HEALTHY PLATE: Watercress-Grapefruit Salad

Make yourself this sweet little salad, just for you or just for two. It’s an exotic bunch of ingredients, so it’s unlikely that you will have all these ingredients in your kitchen when you’re ready to put it together. And it will probably help to take the recipe with you when you go to the grocery store to collect your ingredients. But here’s a trick: you can make this salad two different ways, one easier and the other more involved. Buy all the ingredients for the fancier version, or skip over the [bracketed ones] for a simpler version. Either way, it’ll be [simply] delicious. Continue reading




YOUR HEALTHY PLATE: Sweet Potato Tzimmes

Wishing all my friends, family and readers a happy and HEALTHY year ahead, starting with this gorgeous sweet potato tzimmes, which will definitely make an appearance on our holiday table this coming week! Read through before you start — the magic is in how you prepare the baking dish. It should be good and hot, the oil fragrant and almost spitting, before you fill it with the ingredients. Continue reading