Nov
13
    
Posted (Lori) in News

Cabbage and Apple Salad with Honey Ginger Dressing
Sometimes nothing else will satisfy me but a fresh, raw, crunchy and delicious salad. But, at the end of winter and in the beginning of spring there’s not too much produce being harvested.
The ground, in most places, is still hard as a rock, and the new spring sprouts have yet to burst up and start growing.
That means, it’s a great time of year to enjoy the hardy wintry-type foods that are still abundantly available, but prepare them in a much lighter way.
As a salad!
I’m using Chinese cabbage in this recipe, but you can use any type. There are so many to choose from. Purple cabbage, for example, would make this dish really stand out with a burst of bright color if you’re craving some eye candy.
Cabbage has a mildly sweet flavor and is rich in vitamin C, vitamin K, vitamin B6 (pyridoxine), choline, beta carotene, folate, and fiber. It also contains sulphur compounds that help with digestive health, liver health and bodily detoxification.
So, if you’re craving a crunchy and delicious salad like I am, get yourself a beautiful head of cabbage and start chopping! Your whole body will thank you for it.
Cabbage and Apple Salad with Honey Ginger Dressing
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Prep time
10 mins
Total time
10 mins
Author: Andrea Beaman
Recipe type: Salad
Cuisine: Healthy and Delcious
Serves: 4 servings
Ingredients
½ head Chinese cabbage (or other cabbage)
1 apple, seeded and sliced into thick matchsticks
¼ cup parsley, chopped
¼ cup extra virgin olive oil
2 tbsp. apple cider vinegar
1 tsp. ginger juice
2 tsp. raw local honey
¼ tsp. sea salt
¼ cup crushed roasted almonds
Instructions
Shred the cabbage or slice it thin
Place into a large mixing bowl
Add apple and parsley
Whisk the oil, vinegar, ginger juice, honey and salt
Pour over the sale and toss to coat
Garnish with crushed toasted almonds

CREAMY CAULIFLOWER PUREE WITH TOASTED SESAME SEEDS

Author: Andrea Beaman

Prep time: 15 mins Cook time: 35 mins Total time: 50 mins

Serves: 4 servings

Ingredients

1 small head Romanesco broccoli florets, plus ¼ cup cauliflower florets

Olive oil

Black pepper

1 large head cauliflower (or 4 cups of florets)

4-5 large garlic cloves, peeled

2 & ½ cups vegetable stock (water or milk of your choice)

3-4 tbsp. grass-fed butter

1 tsp. sea salt

1 tbsp. fennel seeds

Instructions

Preheat oven to 375.

Chop romanesco and ¼ cup cauliflower into small florets.

Put florets into a mixing bowl and lightly coat with olive oil, sea salt and black pepper.

Place onto a baking tray and bake 30-35 minutes.

While romanesco and florets are baking, bring remaining cauliflower (4 cups), garlic, stock, butter and 1 tsp. sea salt to a boil in a soup pot.

Reduce heat to simmer, cover and cook 15 minutes.

Pour soup ingredients into a food processor or Vitamix.

Puree until smooth and creamy.

Ladle puree into a soup bowl and top with roasted romanesco and cauliflower florets.

In a small frying pan, lightly toast fennel seeds on a low heat for 5-7 minutes (or until lightly toasted and fragrant).

Top with toasted fennel seeds.

CINNAMON AND NUTMEG SPICED SQUASH SOUP

As the season’s shift and the weather cools, it’s a wise idea to incorporate more warming and nourishing foods into your diet.

Winter squash is definitely one of those prized ingredients that I love during the fall and winter months. It is not only warming, sweet and delicious, it contains quite a few carotenoids that support good health: alpha-carotene and beta-carotene, lutein, zeaxanthin, and beta-cryptoxanthin.[1]

According to studies, dietary carotenoids provide health benefits by decreasing the risk of disease, particularly certain cancers and eye disease.  “The carotenoids that have been most studied in this regard are beta-carotene, lycopene, lutein, and zeaxanthin. In part, the beneficial effects of carotenoids are thought to be due to their role as antioxidants. Beta-Carotene may have added benefits due its ability to be converted to vitamin A. Furthermore, lutein and zeaxanthin may be protective in eye disease because they absorb damaging blue light that enters the eye.”[2]

But, besides the scientific mumbo jumbo, squash has a sweet flavor that helps support the stomach/spleen/pancreas. This is the system in the body that thrives on the naturally sweet flavor of good starches and carbohydrates.

I’ve also included some savory and warming spices into this recipe. Both cinnamon and nutmeg bring heat into the digestive system, helping you digest your food better.

Try it yourself and see how you feel. I bet on a cold blustery day, your body will thank you for this delicious meal.

2-3 tbsp. grass-fed butter

1 onion, peeled and diced

4-5 cups butternut squash, peeled and cubed (1 large butternut squash)

1 & 1/2 tsp. Real sea salt

2-3 inches, ginger peeled and chopped

1 tsp. organic ground nutmeg

1 tsp. ground cinnamon

4 cups duck stock, water, veggie stock or milk

In a soup pot on medium high heat, saute onion and squash in butter for 3-4 minutes. Add sea salt, ginger, nutmeg and cinnamon. Add stock and bring to a boil. Cover and reduce heat to simmer for 15 minutes. Put all ingredients into a food processor or blender and puree. Add soup back to the pot and season with more salt if needed. Enjoy!

Cabbage and Apple Salad with Honey Ginger Dressing

Sometimes nothing else will satisfy me but a fresh, raw, crunchy and delicious salad. But, at the end of winter and in the beginning of spring there’s not too much produce being harvested.

The ground, in most places, is still hard as a rock, and the new spring sprouts have yet to burst up and start growing.

That means, it’s a great time of year to enjoy the hardy wintry-type foods that are still abundantly available, but prepare them in a much lighter way.

As a salad!

I’m using Chinese cabbage in this recipe, but you can use any type. There are so many to choose from. Purple cabbage, for example, would make this dish really stand out with a burst of bright color if you’re craving some eye candy.

Cabbage has a mildly sweet flavor and is rich in vitamin C, vitamin K, vitamin B6 (pyridoxine), choline, beta carotene, folate, and fiber. It also contains sulphur compounds that help with digestive health, liver health and bodily detoxification.

So, if you’re craving a crunchy and delicious salad like I am, get yourself a beautiful head of cabbage and start chopping! Your whole body will thank you for it.

CABBAGE AND APPLE SALAD WITH HONEY GINGER DRESSING

Prep time: 10 mins Total time: 10 mins

Author: Andrea Beaman

Recipe type: Salad

Serves: 4 servings

Ingredients

½ head Chinese cabbage (or other cabbage)

1 apple, seeded and sliced into thick matchsticks

¼ cup parsley, chopped

¼ cup extra virgin olive oil

2 tbsp. apple cider vinegar

1 tsp. ginger juice

2 tsp. raw local honey

¼ tsp. sea salt

¼ cup crushed roasted almonds

Instructions

Shred the cabbage or slice it thin

Place into a large mixing bowl

Add apple and parsley

Whisk the oil, vinegar, ginger juice, honey and salt

Pour over the sale and toss to coat

Garnish with crushed toasted almonds



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