Archive for June 20, 2011
Recipe for: Raw Kale Cole Slaw
Hello Community,
In my program last year we spent a whole weekend “cooking” with Mary Kern. She is a Raw-Foodist and Associate Chef and Instructor of Living Light Culinary Arts Institute. We made almond milk from the raw nuts, blended avocados, frozen bananas and some cocoa for a delicious desert, made a raw kale cole slaw and many other delicious raw food items.
I personally fell in love with the Raw Kale Cole Slaw, which I have been making forever since for my family and friends. Every time I bring this salad to a social pot luck people are thrilled with its fresh, crunchy and healthy taste. Last weekend I received so many compliments again that I decided to share this recipe from Mary Kern with all of you.
So get creative, get healthy, boost your immune system and just have fun with this colorful and vibrant “Slaw”:
Raw Kale Cole Slaw
Yield: 3 cups (2 to 3 servings)
Dressing
– 1 tablespoon olive oil
– 1 tablespoon flax oil
– 1 tablespoon light miso
– 1/2 tablespoon lemon juice
– 1/2 tablespoon agave nectar
– 1 teaspoon onion powder
– 1/4 teaspoon powdered mustard
– 1/2 teaspoon crushed garlic
Salad
– 1/2 bunch kale, de-stemmed and cut into thin ribbons (about 1 cup packed)
– 1 tablespoon lemon juice
– 1/8 head purple cabbage
– 1 tomato, diced
– 1/2 read jalapeno pepper, seeded and minced (or substitute a dash of cayenne
pepper)
– 2 tablespoons red onion, finely julienned
– 1/8 teaspoon Himalayan crystal salt
– 2 tablespoons kalamata olives, sliced
– other ingredients I have used for this salad before – thinly sliced:
carrots, golden beets, radishes, broccoli and bell peppers
- For the dressing: combine the oils, miso, lemon juice, agave, onion powder, mustard powder, and crushed garlic in a bowl and use a whisk to combine.
- In a large bowl, massage the kale with salt and lemon juice well for a couple minutes to soften. The kale should take on a “cooked”, broken down appearance.
- Add the cabbage, tomato, jalapeno, and red onion to the bowl of softened kale. Pour the dressing over the mixture, toss, and season to taste. Garnish with the optional olives.
- Kale Cole Slaw is best served immediately, but it can be stored in a covered container in the refrigerator for up to 24 hours.
Explaining Sustainability Through Animation
Hello community!
I’ve been hearing the word sustainability or any version of it over and over lately.
Even though I knew what it meant I was curious what the official definition would be – and during my search I came across a neat little internet video explaining it via animation.
I really enjoyed the following link and it just brings me once more the awareness about how I would like to live my life!
Gesundheit,
Angela
Say Yes to Organic Gardening!
I am an avid gardener myself and love to spend time outside in my yard. Therefore it just made complete sense to me – trying to be holistic and eco friendly – switching over to organic gardening, or at least giving it my best shot.
Keep reading and watching the video below if you are interested in a different approach to all those critters:
- 80% of the bugs in your garden are good bugs – they eat other harmful bugs, like the ones eating your crops.
- Scott Myer, the editor of Organic Gardening Magazine has an enlightened approach and offers some wonderful practical tips in this video.
- He emphasizes that the idea is to create balance in the eco-system in the garden.
- Don’t panic when you see pests. It’s all about observing and making adjustments to help nature get it’s own symbiosis going.
- Creative, natural remedies and suggestions abound.
- How about a bird bath to get the birds feeding on the critters?
Click here to see the video >>
Gesundheit,
Angela
PS: below my own backyard
holisticgesundheit.com 