Cabbage Orange Salad

cabbage orange salad

Unfortunately, the incoming Obama administration has potentially failed those of us that want to see a food revolution.  Tom Vilsack, Governor of Iowa (and a good friend of multinational food corporations such as Monsanto) has been nominated Secretary of Agriculture.  Rather than the promised change, we are facing more of the same.  This is a problem.

To block confirmation of Vilsack, you can sign this online petition coordinated by the Organic Consumers Association.  It will be sent to the President elect’s office as well as your senators and has already received more than 20,000 online participants.  Take a second to sign and remember –yes we can!

On another note, way back when, around Thanksgiving I asked what dishes you would like to see more of up here.  That question really got me thinking, what do I actually want to be preparing and eating?  Well, ever since I asked myself that question I have been on a vegetable kick.

During the weekends when things are a little slower in my home, I have been making meals with several veggie side dishes.  The salad below is one of our favorites.  Easy to make, full of satisfying flavors and a burst of gorgeous color, it’s the perfect dish for any winter table.

Purple Cabbage Salad
½ head purple cabbage
1 orange, peeled and sliced into ½ inch segments
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
dash chili powder

  1. Slice the cabbage as thinly as possible
  2. Place cabbage in a large bowl, add the orange segments
  3. Toss with olive oil, vinegar and lemon juice then sprinkle with a dash of chili powder
  4. Serve

This simple yet stunningly colorful make ahead dish tastes even better the next day after the flavors have marinated and blended together.


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Posted on January 2, 2009 in salads by Elana
you might also like: Cherry Arugula Solstice Salad or Top 10 Healthy Memorial Day Recipes



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New Years Eve Recipes

sparkling fruit beverages

While I enjoy the holidays, I do frequently find New Year’s to be a bit of a let down.

Though I must confess, last year New Year’s Eve was a wild bacchanalian affair.  We went to a 70’s party with our friends Peter and Patrice.  Everyone (except the 4 of us) were, to our surprise, in costume.  Somehow Peter’s brother had found out in advance that this soiree was a costumed event and he wore crazy polyester bell bottoms and stuffed a pair of gym socks in his pants to get that very bulgy 70’s look.

Nevertheless, we had a great time and danced into the early morning.  The revelry of a brilliant evening was broken a couple of hours later when I awoke at 6 AM to the sound of a snow plow grinding its machinery on the pavement for a good hour.

I’m planning something a bit less over the top this year –no dancing until 3:00 in the morning.  Though actually, I’m not planning anything at all, nor did I last year.  Here is my menu for dinner and maybe we’ll go out afterward, you never know!

Beverages:
diy sparkling beverage

Starters:
fig tapenade with walnut crackers
sun-dried tomato parsley pesto with sesame crackers

Salads:
spinach salad with pistachios

Entrees:
salmon with mushrooms and roasted red peppers

Desserts:
chocolate mousse
apricot cranberry truffles
candy bars
chocolate bark

Have a Happy New Year!

Posted on December 30, 2008 in recipes by Elana
you might also like: looking at all of my recipes



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German Chocolate Cake

When I recently posted my Accidental Mocha Mousse recipe, Samantha requested this German Chocolate Cake so that she and her mother would not miss out on it during the holidays. I am more than pleased to add it to this blog, as German Chocolate Cake is a classic.

Although my boys are in a finicky stage lately, boycotting most of the things I make (even dessert!) they eagerly wolfed down this sweet, rich chocolaty cake.

German Chocolate Cake
¾ cup coconut flour, sifted
½ cup dagoba cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 ½ cups agave nectar
1 tablespoon vanilla extract

  1. In a small bowl combine flour, cacao, salt and baking soda
  2. In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar and vanilla
  3. Add dry ingredients into large bowl and continue to blend
  4. Oil (2) 9 inch round cake pans and dust with coconut flour
  5. Pour batter into pans and bake at 350° for 35-45 minutes
  6. Remove from oven, allow to cool completely then remove from pans
  7. Frost and serve
Coconut Pecan Frosting
1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 ¼ cup coconut oil
1 ½ cups shredded coconut
1 ½ cups pecans, toasted and chopped

  1. In a medium saucepan, heat coconut milk, agave and salt
  2. In a small bowl, combine arrowroot and water to form a smooth paste
  3. Pour arrowroot mixture into saucepan
  4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
  5. Remove pot from heat and blend in coconut oil
  6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
  7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
  8. Spread frosting over cake and serve

Enjoy!

Posted on December 26, 2008 in desserts by Elana
you might also like: Chocolate Cake — Coconut Flour Continued or Coconut Cream Frosting



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