Raw Root Slaw with Kale
This takes only a few minutes to make and is so nourishing! Make sure you remove spines and stems of the kale.
1 large carrot, peeled
1 large beet, peeled
2 -3 lacinato kale leaves with spine/stems removed
1 curly kale leaves, spine/stems removed
1 avocado sliced into cubes
Shred root vegetables into a medium/fine shred. Cut kale leaves into small slivers so they can be eaten easily. Combine root vegetables and kale in a salad bowl and top with avocado cubes. Garnish with raisins, dried cranberry, pine nuts and chopped cilantro. Serve with Lime Cilantro Vinaigrette.
Lime Cilantro Vinaigrette
1/2 seeded jalapeno pepper
1 garlic clove, chopped or 1/2 shallot
2 tbsp. raw honey
3/4 tsp fresh ginger root, chopped
1/4 c. fresh lime juice
1 Tbsp. balsamic vinegar
1/4 c. cilantro, packed
1/2 c. extra virgin olive oil
1/2 tsp. salt
Place pepper, garlic and ginger in a small blender and pulse till they are finely chopped. Add all other ingredients and blend until smooth. Add salt, more or less to taste. Enjoy on just about any salad!
4-Nut Cookies with Raisins
I dreamt up this recipe in seconds….I promise they will be eaten just as quickly! They are loaded with fibre, are high in protein and hence, are very satisfying. A few of these with a cup of herb tea will make a very nutritious and filling snack.
1/2 c. ground raw almonds
1/2 c. ground raw walnuts
1/2 c. ground raw pecans
1/2 c. shredded unsweetened coconut
1/4 c. arrowroot or tapioca flour
1/4 c. ground flax seeds
1/2 c. melted coconut oil
1/3 c. water
1/2 c. less 1 tbsp. honey or coconut syrup
1/2 c. raisins
Mix together dry ingredients with wet ingredients. Drop by large spoonfuls onto greased baking sheet. Bake at 350 degrees for about 20 minutes.
You can grind the nuts and flax seeds in a high powered blender, such as a Vitamix.
Ethiopian Collard Stew or Ye’Abesha Gomen
This is a simpler version of the real thing. However, each recipe I see of this tasty dish seems to vary a little. This recipe works perfectly well regardless of the greens you use. I generally use collards but you can also use spinach or brocolli. Everyone who tastes this dish just loves it!
2 tbsp coconut oil, olive oil or butter/ghee
1 small red onion
4 garlic cloves, minced
2 tsp pureed ginger root
1 tsp salt
1 tsp – 1 tbsp berbere spice blend (this is very hot, so be careful!) – You will find this in African stores, especially the Danforth, Toronto!
2 c. vegetable stock
1 or 2 potatoes, peeled and cut up into small pieces
1 or 1/2 bunch collards with stems removed and chopped into small pieces
Note: This recipe also calls for green pepper which I generally avoid whenever possible because it is a nightshade. You can also add more spice. Please research “niter kibbeh” to discover how to enhance the flavour by using more traditional Ethiopian spices.
In a large frying pan, chop onion, garlic, ginger and oils and fry at medium heat for about 10 minutes or until the onion looks cooked. Add salt and berbere spice and stir for several minutes. Add greens, potatoes, and soup stock, stirring for several minutes. Then heat till boiling and then quickly turn down heat to just below a simmer and let cook, covered, for about 15 minutes.
This dish can be served with rice, bread, injera, or just about anything!! Enjoy!!
Quite some time ago I discovered Ethiopian cuisine. Toronto has several good restaurants. I must say that kids especially love this type of food because they can eat it with their fingers! Ethiopian food is very spicy and has appealed, over the years, to my 2 children, who are very picky eaters!
Here is a youtube instructional video of yet another collard stew recipe:
If you are creative and have some ideas to share….please let me know and I will add them to this page!!