This is great summer dish as it can be served either hot as an entrée, or chilled as a salad. Much more than a dish of humble cabbage it is far more exciting than you would imagine and not one to pass by. The leaves become silky from being thinly sliced and par-boiled, spicy and complex when cooked with Middle Eastern inspired spices.
Ingredients:
one green or white cabbage thinly sliced
2- 4 tablespoons olive oil
2 onions chopped
5 to 8 garlic cloves chopped
1/2 green bell pepper chopped
1/2 tsp curry powder
1/2 tsp ground cumin
seeds from three to five cardamom pods
1 mild fresh chili or 2-3 pinches of dried chili flakes
14oz canned tomatoes
1 pinch of sugar
juice of 1/2 to 1 lemon
4 tbsp chopped fresh coriander (cilantro) leaf
1) Put the cabbage in a pan of boiling water for 5 to 8 minutes or until tender Drain well and set aside.
2) Meanwhile, heat the oil in a pan. Add the onions and fry until softened. Add the garlic and green pepper, cook 3 to 4 minutes, or until pepper softens but the garlic does not turn brown.
3) Sprinkle all the spices into the pan. Stir and cook for 1 - 2 minutes to bring out their flavor. Add the reserved cabbage, tomatoes and sugar, cover the pan and cook over a low heat for 15 to 30 minutes or until the sauce is thick and flavorsome. If necessary, remove the lid and cook off any excess liquid.
4) Add the lemon juice and remaining garlic to the cabbage and cook for about 10 minutes. Stir in the chopped coriander and serve immediately, Alternatively, allow the cabbage to cool completely, then, chill and serve as a cold salad.
Who says you can’t have your cake and eat it too? Or in this instance Mayonnaise. While our title may stretch the truth a little bit since traditional Mayo is probably one of the most artery clogging condiments out there, Vegenaise does just the opposite! Made with heart healthy Canola oil, filtered water, apple cider vinegar, brown rice syrup, soy protein, sea salt, lemon juice, and mustard. This stuff is downright good for you, Vegenaise is Vegan, All Natural, Gluten Free, Kosher (parve) and the best part is it taste great! I am a big (literally) Mayonnaise fan “Hellman’s man myself” but from this point on I am going Vegenaise! For the entire line of Vegenaise products visit [Follow your Heart]
In Southern California we are sometimes known as the land of “fruits and nuts” well now we may have to change to “fruits, nuts & berries” everyone in my granola loving neck of the woods are going crazy over the uber healthy superfood Açaí [ah-sigh-ee]. These little purple berries taste like a cross between a tangy blueberry with a hint of chocolate and are imported from the Amazon Rainforest. Dr Nicholas Perricone while on the Opera show declared Açaí #1 on his top 10 superfood list.
Açaí is full of antioxidants and actually contains more than ten to thirty times the antioxidant power of red wine. They are also high in heart healthy Omega-3 Omega-6 and Omega-9 fatty acids. They are high in fiber, calcium Vitamin E and are a great source of Amino Acids, and may also be a cure for world peace. Well that last part may be slightly exaggerated but who knows it has everything else going for it! [Via eatdrinkbetter.com}
Zambezi Organic Raw Honey is produced in the African Highlands of Zambia along the Zambezi river. Zambezi Organic Honey was founded by former Peace Corp. volunteers that state they are comitted to returning a portion of all profits to local community projects. All their honey is harvested using sustainable methods and is USDA NOP Certified 100% Organic by ECOCERT and OREGON TILTH. It is also certified Kosher by Va-ad Hakashrus of Buffalo New York. Zambezi Honey is harvested in Zambia and bottled in the United States.[Visit Zambezi Honey]
You just can’t get much healthier than lentils, chickpeas and my personal high protein superfood favorite quinoa. All combined into a hearty soup aromatically infused with ginger.[lentil,chickpea,quinoa soup recipe]
