This is a Hallelujah Acres recipe. (You can find more of their delicious recipes at http://www.hacres.com). It is so healthy, fresh, and tasty! The combination of apples and onions with the veggies is outstanding. I appreciate the dressing — it’s much lighter than traditional cole slaw dressings that rely on mayonnaise or sour cream as a base. If you use a food processor the prep time is much lower than chopping and shredding everything by hand. Be warned: this recipe makes a HUGE amount. I used fairly small cabbages and it made over a gallon of slaw — make it for a crowd!
1/2 green cabbage, finely chopped
1/2 red cabbage, finely chopped
4 stalks celery, finely chopped
3 carrots, shredded
1 onion, finely chopped
2 apples, finely chopped
1/ cup raw honey
1/2 cup lemon juice or Bragg’s vinegar
1/2 cup extra virgin olive oil
1 – 2 tsp. sea salt
1 Tbsp. celery seed
Blend raw honey, lemon juice or vinegar, olive oil, and sea salt until smooth. Stir in celery seed. Pour dressing over prepared vegetables and apple. Toss lightly to distribute dressing and set in refrigerator for at least 15 minutes to allow flavors to mingle. Serve cold.
This recipe makes a great summer, picnic, or a take to work lunch. The flavor is better if made ahead, so make it the night before and packing your lunch the next day will be simple. (The secret ingredient is the nori — for real seafood taste that makes all the difference in the world!) Remember, organic ingredients are always best.
1 parsnip, finely shredded
1 carrot, finely shredded
1/2 c. red bell pepper, finely chopped
3 – 4 stalks celery, diced (I like a lot of crunch — it adds interest to this salad)
1/2 c. onion, finely chopped
1 sheet sushi nori, crumbled or folded several times and snipped into tiny bits with kitchen shears (This is the quickest and easiest way)
1 tsp. nutritional yeast
1/4 tsp. pink sea salt (or to taste)
1/8 tsp. freshly ground pepper (or to taste)
1/4 – 1/3 c. Vegenaise (vegan mayo)
Toss to mix all ingredients. Adjust spices to your preference. Let chill for at least 1 hr. to allow flavors to blend.
Serve cold on a bed of lettuce and tomatoes. Also delicious as a sandwich spread on toasted whole grain bread.
The inspiration for this recipe came from “The Vegan Scoop,” a dairy-free ice cream cookbook by Wheeler Del Torro. Eating vegan is always my goal, but I realize that simply because something is vegan doesn’t make it healthy. In fact many vegan recipes, especially those for desserts, contain so much fat and sugar that you might as well eat the real thing; if health is your concern there’s not much difference. So, I just had to tweek this recipe to make it a bit more acceptable.
This is a refreshing summer cooler. With all the added artificial ingredients found in most frozen treats it’s nice to find one that contains no added sugar, and has all the healthy lycopene found in watermelon naturally. (Lycopene is thought to reduce the risk of cancer). The sweet crisp taste will please both young and old alike, and of course, it’s low in calories. This one won’t weigh you down on a hot summer day 🙂
6 – 8 cups diced seedless watermelon
1/4 cup Xylitol crystals
Zest of 1 lime, finely chopped or 1 – 2 tsp lime juice
1/4 tsp. Stevia powder
Using a food processor, puree watermelon into 4 cups. In a large saucepan over medium heat, bring 1 cup watermelon puree, Xylitol, and lime to a simmer, stirring until sugar dissolves. Season with salt. Pour in remaining 3 cups watermelon puree, then add Stevia — whisk until evenly blended.
Pour entire mixture into a metal cake pan and freeze overnight.
The next day, allow frozen watermelon to thaw at room temperature for 5 – 15 minutes. Using a knife (if it’s too hard let it thaw a little longer), carefully break up puree into 2-inch pieces. Transfer to food processor in batches and pulse until smooth.
Store in plastic container in freezer for up to one week.
Yield: App. 1 quart
This is another good recipe for those who are wondering what a vegetarian could possibly throw on the grill for supper. We like to grill corn on the cob in the husks. This requires soaking the ears for at least one hour.
If the corn has a lot of silk you can peel back only the top half layers of husk and remove as much silk as possible. Then rewrap the husks over the corn. Or, you can cut off as much silk as is hanging outside the husks. Usually I just leave it on. Once the corn is grilled the husk and silk remove easily, and that is part of the fun of eating outdoors anyway, and a way to get your guests involved in the fun, too.
Once the silk issue is dealt with, simply put the ears of corn in the sink and fill it with enough water to completely cover, and let them soak. I like to do this on a Sunday just before leaving for church. Then, when we get home and fire up the grill the corn is all ready to go.
Remove the corn from the water and shake to remove excess water. Place on cooking grate and cook on indirect/medium heat for about 25 minutes, turning 3 times. Husks may get brown and shriveled — don’t worry about that.
The corn will be very hot! Wear gloves or use ovenmitts to protect your hands while husking. (Each person husks his own ear of corn, so have a bucket handy for husks).
REMEMBER: organic corn is always your best choice.