This coleslaw comes together super quick with an easy vinaigrette made of apple cider vinegar, lemon juice, olive oil, salt and pepper. The coleslaw itself has cabbage (of course), toasted walnuts, thinly sliced apple and lemon juice. It’s got just enough sweet and just enough sour, balanced nicely by the earthy walnuts. Apple cider vinegar is great for getting your digestive juices flowing and so makes a great starter dish. Walnuts are a great source of omega-3 fatty acids which are essential for the body and act as potent anti-inflammatories. Good enough reason for a second helping!
Here is a recipe I’ve made a few times and might try again sometime soon on the barbecue. I think it’s a great idea, an easy way to cut down on refined white flour and increase your whole grain intake and excellent for those of you that find the whole bun part of hamburgers a little overwhelming (I know you exist!!).
In this recipe, the burger bun is made of sprouted or canned (I used a bit of both) garbanzo beans, sprouts, cilantro, lemon zest and the usual eggs, bread crumbs, salt, pepper, etc. The mixture is shaped into patties and fried in a pan. Once browned, the patty is sliced in half and filled with whatever delicious fillings you can think of. I found sprouts, avocado, tomato, thinly sliced red onion and some dijon to do the trick. For my barbecue version, I’m imagining roasted red peppers, hummus, fresh chard and goat cheese. Easy and delicious! The burgers in the photo are served with Crunchy Slaw Salad.
I’m sitting in 30+ degree heat in my little apartment, fighting with my cat for the prime seat in front of the fan. Ok so I realize 30 degrees probably isn’t so hot for a lot of people, but in Vancouver, it’s hot. I’m dreaming of cooler weather and that has brought me back to some recipes I made back in the spring, but neglected to blog about.
The Spring Minestrone soup recipe was nice and fresh with in season greens. I’m not going to think much about the whole “hot soup” part right now, since soup is one of the last things I’d consider having, but needless to say, it was welcome all those months ago.
The recipe was easy to follow and felt very wholesome to eat – brown rice, lightly steamed bright green asparagus, snow peas and shelled peas with just enough added flavour from some garlic and shallots. Nice and simple, filling and delicious.
