Dec 23, 2015
Asian Cole Slaw ~ Oil-free
Seasons greetings! I am back. Whew. Wow, wow, wow. My recent trip to Florida was akin to an episode of the Twilight Zone. I felt SO displaced. But I kept busy and helped my mom a LOT. She is doing so much better and was ever grateful. I was able to get her doctor to take her off one of her medications that was just causing her so much trouble. She was able to eat pretty well by the time I left and towards the end of my 3-week stay she was eating plant-based, whole foods! She is getting stronger and thinking more clearly. Mamma is a stubborn old bat—self-proclaimed—and, as such, she refuses to go into an assisted living facility. I will still worry about her being home alone, but we talk every day and I think she will be okay…
ANYway. Home. Yes. I so missed my Mountain Man, my kitties, our new mountain cabin, the fresh, cool air and our amazing view. And, of course… MY KITCHEN! There is nothing like one’s own kitchen in which to create culinary wonders.
There has been much tweaking being done to my new site behind the scenes during the past week or two. You may have gotten a couple of duplicate emails. If so, sorry about that. We are pretty much done, aside from uploading some photos that got lost in the shuffle and some links that got broken. I can’t say enough great things about the gal who helped me with the design! She rocks.
So, while I was in Florida, I did some eating out (ugh). There is not much of a selection eating out when wanting to consume some nutrients, that’s for sure. I did however visit one of my favorite little spots called Consciousness Blossoms. It’s in Palm Harbor. If you’re ever in the area, it’s worth the trip. I tried something that I had never had before on their menu; their homemade cole slaw. I LOVED it! And thus, a new recipe was born to share with you!!!
This slaw is for sesame lovers (me) and maybe you? It’s light and refreshing and an absolute perfect way to get a nice dose of raw cruciferous deliciousness. If you use oil, you could also add a drop or two of toasted sesame oil to amp up the flavor, but really it was great without any. I used a goodly amount of my homemade gomasio, which is a sesame seed condiment (recipe here). It’s pretty tasty stuff!
Are you ready for the holidays? Christmas is only TWO days away!! Yikes. I have done NOTHING so far. We went out shopping yesterday for some food for Christmas dinner and tried to find a Christmas tree… everyone was sold out! Bummer. So we wound up going to a small nursery and purchased this adorable, little blue spruce tree which we will decorate and then plant outside. I’m happy about that! And I’m grateful that I get to be home for the holiday. Gotta get decorating!
In case I don’t get to post before Friday, Merry Christmas! I appreciate you all so much!!! xo
- 2 cups tightly-packed, finely shredded cabbage
- 1/4 cup gomasio
- 1 TBS balsamic vinegar
- 2 tsp date syrup or other sweetener of your choice
- 2 tsp tamari or other lower sodium soy sauce
- 1 tsp dried onion flakes
- 1 tsp lemon juice
- Combine all the ingredients.
- Mix well to coat evenly.
- Refrigerate several hours or overnight.
- Be careful if purchasing gomasio. The store-bought version always contains a lot of salt.