Tag Archive: cabbage


Peanut Sauce

Ingredients

  • 1/2 cup warm water
  • 1/2 cup organic smooth peanut butter
  • 1 tsp braggs liquid aminos or  1 & 1/2 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp chili paste or siracha sauce
  • 1 large clove garlic

Directions

  • Mix all ingredients in a bowl. Whisk until smooth and well blended
  • Set aside

 

Spring Rolls

Ingredients

  • 1 cup cooked thin rice noodles – cook as directed on package
  • 1 & 1/4 cups shredded carrot
  • 1 & 1/4 cups shredded cabbage (red or green)
  • 2 scallions thinly sliced
  • 15 fresh basil leaves chopped
  • 15 fresh mint leaves chopped
  • 2 tbsp chopped fresh cilantro
  • 1/4 cup peanuts crushed
  • 1 tbsp fresh ginger grated
  • 1 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tsp sesame oil
  • rice paper spring roll wrappers

Directions

  • Cut rice noodles into 1 inch lengths and transfer to large bowl
  • Add all remaining ingredients to this bow (minus the rice paper wrappers)
  • Fill a bowl large enough to fit rice paper wrappers with warm water
  • Soak rice paper wrappers in warm water until it begins to soften and pattern begins to disappear
  • Transfer wrapper to a flat surface
  • Put 1/4 cup filling on each wrapper
  • Fold the wrapper from the top and then the bottom
  • Then roll the wrapper with the filling as tightly as possible from left to right without ripping
  • Serve at room temperature with peanut sauce or refrigerate for 2 hours and serve chilled with peanut sauce

Prep time: 30-40 min

Makes approx 15 rolls

Ingredients

  • 2 cups thinly shredded green cabbage
  • 3 leeks, white and light green parts only, cut into thin slices
  • 1/4 cup gluten free bread crumbs
  • sea salt to taste
  • 1/4 tsp ground black pepper
  • 1/4 tsp red chili powder
  • 1/4 tsp italian seasoning
  • 1 tbsp extra virgin olive oil
  • 3 eggs, beaten (or 2 large russet potatoes)
  • coconut oil

Directions

  • In a large bowl, toss together cabbage and leeks
  • Boil potatoes and mash with potato masher (if using potatoes instead of eggs)
  • Add bread crumbs or flour, salt, pepper, red chili powder, italian seasoning, olive oil and eggs (or potatoes)  and stir until well coated
  • Heat a large skillet over medium heat and add 1 tsp coconut oil spray generously with oil.
  • Working in batches, drop a generous 1/3 cup of the mixture into skillet, spreading it out to make 4-inch pancakes
  • Flip once tender and deep golden brown, transfer to a plate once done

Recipe courtesy of http://www.wholefoodsmarket.com with adjustments by me!

Vitamin C from food is much more  beneficial to the body than isolating it in supplements (ie: ascorbic acid). Vitamin C from foods such as oranges, provides more protective benefits than consuming the supplement on its own.  This salad is a great way to incorporate some Vitamin C into your diet.  Vitamin C provides great antioxidant protection and immune support.  Oranges are a great source of fiber, they help prevent ulcers and reduce stomach cancers.  Plenty of reasons to consume an orange a day! (courtesy of whfoods.org)

Ingredients

  • 2 bulbs of fennel diced
  • 2 tangerines peeled and separated
  • 1/4 cup cabbage chopped
  • juice of 1 orange
  • sea salt and pepper to taste

Directions

  • Mix all ingredients and keep in fridge for several hours
  • Chill in refrigerator and serve