Simple Purple Cabbage Slaw

This super easy slaw was inspired by a lack of groceries and a desire for a delicious side dish for the Black Bean Burgers I have on the menu for dinner tonight. This gorgeous slaw is colourful, healthful, and flavourful and the perfect addition to your summer meals.

Ingredients:

  • 1/2 head of purple cabbage (sliced with thinly with mandolin or sharp knife)
  • juice from 1 medium lemon
  • handful of mint leaves thinly sliced
  • handful of cilantro thinly sliced
  • sea salt to taste (I like pink Himalayan Sea Salt)
  •  3 tbsp extra virgin olive oil
  • 1 tbsp honey

Directions:

  1. In large bowl with lid, add all ingredients.
  2. Shake until honey and olive oil have dispersed among mixture
  3. Serve immediately or refrigerate for a few hours for a more tender slaw.

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Tip: If you want to make this salad your main dish, just add a cup of black beans for added protein. You can also add corn, carrots, etc. This dish is so versatile, so experiment and enjoy!

Roasted Squash, Apple, and Caramelized Onion Soup

This savoury soup will warm your soul on a crisp fall day. With fragrant herbs, fresh picked apples, creamy autumn squash, and toasted nuts and seeds, this nutrient dense soup will help to boost your immunity and provide you with many other health benefits. You are definitely going to want to go back for seconds.

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Ingredients:

  • 1 acorn squash
  • 1 butternut squash
  • 1 yellow onion
  • 1 apple
  • 6 cloves of garlic (I love garlic)
  • 8 fresh sage leaves (extra for garnish, if desired)
  • 6 thyme sprigs
  • 1 can of full fat coconut milk
  • 1L of vegetable broth
  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • handful of pecans
  • 1/4 cup pumpkin seeds
  • salt and pepper

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Directions:

  1. Preheat over to 400F. Slice acorn and butternut squash length wise. Scrape out seeds with a spoon. Brush olive oil over the flesh of your squash. generously sprinkle with sea salt and pepper. Add 1-2 sprigs of thyme on top of each half of squash. Flesh side up, bake on a cookie sheet for approx. 1 hour or until you can easily put a fork through and the edges start to brown. Set aside.
  2. While the squash is baking, heat a pan on low/medium heat. Add onion rings, apples. garlic, sage, and 1 tbsp coconut oil. Sauté until onions and apple brown, stirring frequently. If burning occurs, lower heat. Set aside.
  3. In large pot, add vegetable broth and can of coconut oil. Once cooled, scrape out flesh of squash and add it to broth/coconut milk mixture. Add caramelized onion/apple mixture.
  4. Simmer mixture on medium heat for 20-30 minutes.
  5. With an immersion blender or counter top blender (being careful not to fill to high- I usually split it into 3 batches to blend), blend your soup until it becomes creamy and there are no chunks left.
  6. lightly toast pumpkin seeds and pecans on a cookie sheet (approx. 5 minutes, stirring occasionally)
  7. Enjoy sprinkled with pumpkin seeds and pecans, and topped with couple sage leaves.

**We cut up a few extra apples and multigrain crackers to have on the side to dip into our soup.

Beets and Bourbon Salad

If you want to get the man in your life to eat more greens, just add bourbon. This fresh, delicious and beautiful salad is a hit at my house.

Dressing 

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Ingredients:

  • 2 tbsp bourbon
  • 2 tbsp maple syrup
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar (I like “Braggs”) 
  • tsp. dijon mustard
  • 3-4 sprigs of thyme
  • sea salt and pepper (to taste)

Recipe:

  1. Combine all ingredients in blender, blend until creamy.

Salad

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Ingredients:

  • 2-3 purple beets
  • 2-3 golden beets
  • 1-2 small zucchini(s)
  • 1/4 red onion
  • 2-3 tbsp goat cheese
  • small handful of pea shoots
  • 2 tbsp pumpkin seeds
  • 8 cups mixed greens lettuce
  • 1.5 tbsp coconut oil

Recipe:

  1. Peel and chop beets into bite size pieces. Shake in 1 tbsp coconut oil. Bake on 425F for 30 minutes; stirring at about 15 minutes. Set aside.
  2. Slice Zucchini length wise creating strips, and onion into rings, shake in 1/2 tbsp melted coconut oil. Grill on medium. Set aside.
  3. lightly toast pumpkin seeds in oven (about 5 minutes at 425F)
  4. Toss greens in Bourbon Dressing.
  5. top with zucchini and onion, then beets. Top with crumbled goat cheese, pea sprouts, and toasted pumpkin seeds.

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*Bourbon Dressing adapted from “The First Mess”