snappy crunchy coleslaw

recipe:

2 heaping cups chilled cabbage- ideally, some green and some purple- shredded thin

1 tart or sweet apple, peeled, julienned (I used this nifty julienne peeler)

1 smallish carrot, julienned

Half a smallish red onion, sliced thin

1/4 cup golden raisins- or dried cranberries

3-4 tablespoons light and grassy extra virgin olive oil, as needed

1 tablespoon Champagne vinegar or apple cider vinegar, to taste

1-2 teaspoons organic raw agave nectar, to taste

1/2 teaspoon caraway seeds

1/2 teaspoon dill

A small pinch of cumin

Sea salt and fresh ground pepper, to taste

directions: 

Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but don't drown it.

Sprinkle with vinegar, agave nectar, caraway, dill, cumin, sea salt and pepper, to taste. Toss to coat.

Taste test- does it need more oil? More vinegar? A tad more caraway? Sea salt? Adjust the seasoning.

Serve immediately. 

Makes 4 side servings.

Source: glutenfreegoddess.blogspot.com

avocado fudgesicles

recipe:

8 medjool dates, pitted

1/2 cup water

3 medium avocados, pitted

1 cup coconut milk

1/4 cup honey

5 to 7 tablespoons cacao or cocoa powder

2 teaspoons vanilla

pinch sea salt

directions:

Place the dates into your blender and cover with the 1/2 cup water. Pack the dates down if needed so they are covered, for the most part, in the water. Let soak for about 30 minutes.

Then add in the remaining ingredients and blend until very smooth and creamy. Depending on your blender, you may need to add a little extra coconut milk or water.

Pour into small bowls and serve as pudding or pour into popsicle molds and freeze for at least 6 hours. Run under hot water to release.

Source: www.nourishingmeals.com

chilled pea, lettuce and herb soup

recipe:

3 tablespoons extra virgin olive oil

2 leeks, white and light green part only, cleaned and sliced

Salt to taste

5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)

3 cups, tightly packed, coarsely chopped Boston or bibb lettuce

5 cups chicken stock, vegetable stock or water

1/3 cup coarsely chopped fresh tarragon leaves

1/4 cup coarsely chopped flat-leaf parsley leaves

1/4 cup coarsely chopped fresh mint leaves

1/4 cup chopped chives, plus additional for garnish

Chopped fresh tarragon, chives and/or mint for garnish

1. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.

2. Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.

3. Serve, garnishing with additional chives, tarragon and/or mint.

Source: http://www.nytimes.com/

Lemon-Roasted Green Beans with Marcona Almonds

recipe:

2 pounds green beans, trimmed
1 onion, peeled, cut into 8 wedges
6 large fresh marjoram sprigs
2 tablespoons extra-virgin olive oil
Coarse kosher salt
1 tablespoon fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/2 cup coarsely chopped Marcona almonds or roasted regular almonds

directions:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.

Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.

Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.

Source: http://www.bonappetit.com/

pan crisped greens with eggs and sweet potato

recipe: 

1 tablespoon organic, extra virgin coconut oil (or use olive oil)
2 handfuls of chopped organic greens
2 eggs, preferably organic and free range
1 small or 1/2 large organic sweet potato, baked or steamed (or microwaved, in a pinch) and then sliced and drizzled with a little coconut oil, if desired
*coarse sea salt and freshly ground black pepper- to taste
*any other seasonings you like ex. a squeeze of fresh lemon juice for the greens, hot sauce, etc- optional

directions:

1. Heat oil in a cast-iron skillet. When the pan is very hot, add the greens. Cook for several minutes, stirring sporadically, allowing them to crisp in the hot pan.

2. Break the eggs into the pan over the greens and turn the heat to very low. Cover the pan and allow the eggs to cook for 3-5 minutes, until done to your liking.

3. Using a large spatula, transfer the greens with the cooked eggs on top to your plate. Season to taste with salt, pepper, etc., and serve with sliced sweet potato.

Serves 1

Source: www.healthygreenkitchen.com