I’m slightly obsessed with coleslaw these days, especially any coleslaw made with purple cabbage which I find to be delectably sweet and crunchy.  I’m always craving a good crunch in my food.

I like to serve this spicy slaw with my Turkey Burgers from The Gluten-Free Almond Flour Cookbook or my Grilled Chipotle Orange Chicken.

Spicy SlawNote: There is a print link embedded within this post, please visit this post to print it.
½ head purple cabbage, shredded
1 bunch cilantro, finely chopped
1 carrot, grated
1 jalapeño pepper, seeded and minced
1 teaspoon minced ginger
2 limes, juiced
2 tablespoons olive oil
7 drops stevia
½ teaspoon celtic sea salt

1. Place the cabbage, cilantro, carrot, jalapeño and ginger in a large bowl
2. Toss veggies with lime, olive oil and stevia, then sprinkle with salt
3. Serve

Don’t forget the giveaway for a Ball Canning Discovery Kit ends this Wednesday. To be entered simply leave a comment on the Cherry Strawberry Ice Cream Post and let us know what kind of food you would be preserving, or if you’re not the preserving type, let us know what you would store in them.

UPDATE: this giveaway has ended and the winner was Tracy.

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This super healthy Asparagus Basil Salad is a not just nutritious, it’s a treat for the palate.  Trust me, it’s delectable, especially right now using wonderfully ripe vegetables at peak season. I found this recipe in Sunset Magazine.  Actually, I didn’t find it, our family friend Mrs. Rose found it and made it for Mr. Rose’s 75th birthday, a fabulous little gathering that the boys and I attended when we were in Davis, California visiting my folks a couple of weeks ago.

For those of you that commented on my last post, The Gluten Free Diet, about family and friends that don’t understand, accommodate or respect your dietary restrictions (or eating plan, as I prefer to say) Mrs. Rose made tons of gluten free food for us!  And so, a yummy dinner was enjoyed by all.

However, IMHO, it really is up to us to maintain our boundaries and not eat food that makes us feel awful, just to spare someone else’s feelings.  I would rather hurt their feelings than hurt my body; has anybody else been in a situation like that?

In any event, here’s a yummy salad that pretty much anyone can enjoy.  If you don’t do nightshades, it’s still delicious without the tomatoes!

Asparagus Basil SaladNote: There is a print link embedded within this post, please visit this post to print it.
1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon celtic sea salt
½ teaspoon pepper

1. Steam asparagus for 5-7 minutes until fork tender
2. Place asparagus, tomatoes, avocado and basil in a large bowl
3. Stir in olive oil, lemon juice and mustard
4. Sprinkle with salt and pepper
5. Serve

I actually made a huge batch of this last weekend and ate it for breakfast and then had the rest for dinner with Turkey Burgers from my book, The Gluten-Free Almond Flour Cookbook.

I am LOVING Mark Sisson’s book The Primal Blueprint, the guy is a genius.  And I am waiting for his next book to come out, which is the called, The Primal Blueprint Cookbook. If you haven’t had a chance to look at Mark’s site, marksdailyapple.com, head on over there and check it out.  It is primal galore.

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The name of this cucumber salad really could be Bubby’s Cucumber Salad.  I learned to make it from my father’s mother, an immigrant to this country, and an amazing woman.  She helped my Dad’s father run their butcher shop and was quite the business woman from what I can gather.

She also was an amazing cook.  Her Matzo Ball Soup was incredible, as were so many of her other dishes.

We make Bubby’s Cucumber Salad in my home all the time, and when I say we, I am being literal, the boys can whip this salad up in a jiffy, it’s so easy.  We like it best in the summertime, when its impact is extra refreshing.  Go ahead, try some for yourself!

Cucumber SaladNote: There is a print link embedded within this post, please visit this post to print it.
2 cucumbers, peeled
½ cup apple cider vinegar
½ teaspoon celtic sea salt

1. Cut the cucumber into ¼ inch slices
2. Place in a medium bowl
3. Cover with vinegar and sprinkle with salt
4. Serve

I’m really looking forward to my upcoming webinar with the editor of Allergic Living Magazine, Shelley Case, which will be on July 8th at 11am.  More details to come. Hope you can tune in.

Finally, I’ve been thinking lately about discussing the reasons I went gluten free and why that eating plan has helped me in my healing process.  I also may share some other strategies that I have used to rebuild my health.  Is there anything that would be of particular interest to you?  If so, leave a comment and I just might do a health related post in response to your question.

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I am on a coleslaw roll.  In fact, my children are so tired of coleslaw that they have begged me to stop making it; I made coleslaw with dinner every night last week and just can’t get enough crunchy cabbage.

One afternoon last week, I put out a query on Twitter (my favorite e-venue to hang out these days, I’m over there quite a bit chatting with people real time) to find out people’s favorite coleslaw recipes.  Jenn Cuisine responded with this recipe and I was hooked from the moment I saw it.  My recipe is based on Jenn Cuisine’s.  In fact, I hadn’t thought about making a “peanut” style sauce for my coleslaw and I have to say, this really hits the spot –and again, no agave and hopefully, healthy enough for all you health nuts out there!

Asian SlawNote: There is a print link embedded within this post, please visit this post to print it.
Slaw:
½ head Napa cabbage, chiffonade
2 large carrots, grated
Dressing:
¼ cup creamy roasted almond butter
1 tablespoon apple cider vinegar
1 teaspoon ume plum vinegar
1 tablespoon toasted sesame oil
1 tablespoon lime juice
¼ teaspoon fresh ginger, zested (I used a microplane]
7 drops stevia
¼ cup toasted sesame seeds (2 tablespoons for dressing and 2 tablespoons for garnishing)

1. Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies)
2. In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly
3. Stir in 2 tablespoons of the sesame seeds
4. Stir dressing into bowl with veggies
5. Serve, topping with remaining sesame seeds

As I mentioned, I am having a lot of fun with Twitter.  What’s your favorite form of social networking these days?  Twitter?  Facebook?  Or something else that I haven’t even heard of yet?

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My husband and I guzzled this summer squash salad last night at dinner.  We had a massive feast of vegetables and salmon (the boys picked at dinner, though did just fine all in all).  Along with the salad, we grilled the salmon, eggplant, red peppers and broccoli.  Fresh fruit for dessert –cherries, apricots and strawberries.

It was a lot of fun.  Making it even better was the fact that my husband and I went grocery shopping together in the afternoon (love doing that with him) while the boys were over at Josh’s house running through the sprinkler.

Summer Squash SaladNote: There is a print link embedded within this post, please visit this post to print it.
2 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
2 tablespoons basil, sliced into strips
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon celtic sea salt
¼ cup Marcona almonds, chopped

1. In medium bowl, combine squash, zucchini, basil, olive oil, lemon juice and salt
2. Toss ingredients together
3. Allow to marinate for 20 minutes to 1 hour (time permitting, I have also served mine immediately and it was fine)
4. Sprinkle with almonds
5. Serve

I had a great live interview today with Dr. Alvin Jones on WCBQ-AM 1340/WHNC-AM 890.  He was just a total sweetheart.  Said he was going to come over to my house and knock on the door for some cookies.  A really great guy!

Listen to my interview with Dr. Alvin Jones.

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This healthier gluten free potato salad is perfect for picnics and barbecues.  Replacing potato with cauliflower is a trick that I learned from the “low-carbers.”  And it is a good one!

In the winter, I often make mashed cauliflower in place of mashed potatoes.  Now, in spring, it is wonderful to have this no potato salad made from cauliflower.  We’ll be having it tonight with grilled turkey burgers and green salad from our garden.

No Potato SaladNote: There is a print link embedded within this post, please visit this post to print it.
1 head cauliflower
2 stalks celery, diced
1 small onion, finely chopped (about 3-4 tablespoons)
1 tablespoons parsley, finely chopped
2 eggs, hard boiled and diced
2 tablespoons grapeseed oil grapeseed oil vegenaise
1 tablespoon dijon mustard
½ teaspoon celtic sea salt

1. Chop cauliflower into small florets (½ inch)
2. Steam cauliflower on the stove until fork-tender, not more or a stronger “cauliflower” smell develops
3. Allow cauliflower to cool then place in a large bowl
4. Add celery, onion, parsley and egg
5. Stir in Vegenaise, mustard and salt
6. Serve

Several people have contacted me recently about elana’s pantry shopping bags and other merchandise.  If that is something you are looking for you can purchase it at cafepress.com/elanaspantry.

I hope everyone had a wonderful Mother’s Day!

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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.

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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Zucchini overload? I have the answer for you. Zucchini carpaccio. My husband loves this dish. I make it every summer just about this time when we are in zucchini overwhelm. It is quick and easy to make, with somewhat elegant results. And you don’t need fancy equipment (no mandolins used here) just a sharp knife and decent cutting skills.

Here in zucchini-land we are enjoying the last days of summer vacation. The boys have been home and camp-free for a while now and running with a pack in the neighborhood. There are about 6 of them altogether, mine, plus Josh, his sister Zoe, Tyler and Dylan. These last two are the new kids on the block. Their house in Centennial was struck by lightening so they are here in Boulder shacking up with their grandparents for the time being, living almost across the street from us. This morning the children and I gathered in my kitchen and we baked cakes in dishes of varying sizes –one per child, 6 cakes in all; tomorrow we frost them.

When we’re not baking, this small herd of children cruises the ‘hood on their bikes or scooters, savoring the last days of summer and making quite a bit of trouble –I have had to apologize to several neighbors during the last two weeks on behalf of the pack. So if you’re one of my neighbors, and reading this, I apologize again for the wilding. They will all be back in school 5 days from now. I promise.

Zucchini CarpaccioNote: There is a print link embedded within this post, please visit this post to print it.
3 medium zucchini (about 1 pound)
¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon celtic sea salt

1. Trim off the ends of the zucchini, then slice lengthwise as thin as possible
2. Place zucchini, olive oil, balsamic and salt in an 7 x 11 baking dish
3. Place in refrigerator to marinate (1 hour to overnight)
4. Serve

Serves 4

We had this tonight with dinner; I served it with orange cherry tomatoes fresh from our garden –a hit all around.

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Don’t try this at home! I highly recommend keeping the animals far away from the food. My little bunny lives in our house –he roams the family room and kitchen and he thinks he’s a dog.

He kept me company today during hours of culinary exploration. As I chopped mountains of vegetables, every now and then I threw him a scrap under the kitchen table. Today he dined on parsley, jicama peels, carrot tops and celery.

He became quite excited when I set the beet salad on a low bench to stage it for a photo shoot. Luckily I shooed him away before he could make any trouble. That dish was not meant for him and he did not get quite as close as it looks in the photo above. Rest assured, there was no contact between bunny and dish. He was attempting to peer into it, the nosy little thing!

Last week, the New York Times hyped up the nutrition of beets, calling them the new “spinach.” The recipes they offer are for cooked beets, which is fine enough, however, during summer I like to eat as much raw food as possible. Why change what is already in a state of fresh perfection?

Beets are one of my favorite veggies and the salad below is a summery and refreshing dish that I like to serve for dinner and especially as a side at picnics and barbecues.

Beet SaladNote: There is a print link embedded within this post, please visit this post to print it.
1 cup jicama, grated
1 cup carrots, grated
1 cup beets, grated
2 tablespoons orange juice, freshly squeezed
1 tablespoon lime juice, freshly squeezed
¼ cup olive oil
¼ teaspoon celtic sea salt

1. In a large bowl, combine jicama, carrots and beets
2. In a glass jar, combine orange juice, lime juice, oil and salt; shake well
3. Toss dressing into salad
4. Serve

Serves 8

I hope you find this salad to be as interesting as my house rabbit did!

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We had a quiet July 4th celebration with Martha, her daughter Erin and a friend of Erin’s named Sarah Rose. These two girls go to the same school as my boys so they all had a great time bouncing on the trampoline in our backyard while Martha and I made a couple of salads and “readied” the organic turkey dogs. My husband, just back from a week in the Grand Canyon with our younger son, manned the grill.

My older son and I stayed home from the Grand Canyon hiking/camping extravaganza due to… you guessed it, baseball. We are now in all star season. Don’t tell him I said so –every child that tried out made the all star team. So it is not exactly an elite squad. In fact, so many children “auditioned” for all stars that they created two teams and he ended up on the “B” team, the one with players that are not quite as good. A little twist? When they scrimmaged, his scrappy “B” team beat the “A” team –twice.

The all star tournament for the Boulder region begins this week. Our first game is this Wednesday, so stay tuned for more updates. Thankfully, I am not coaching; this is one intense baseball situation full of very competitive boys and dads. And they seem to really be enjoying their male bonding time, which is just great with me!

ColeslawNote: There is a print link embedded within this post, please visit this post to print it.
5 cups purple cabbage, grated
5 carrots, grated
1 cup grapeseed oil grapeseed oil vegenaise
½ cup apple cider vinegar
¼ cup agave nectar
1 teaspoon celtic sea salt

1. Combine grated cabbage and carrots in a large bowl
2. Mix in Vegenaise, apple cider vinegar and agave and toss well
3. Add salt and mix again
4. Serve

I made this coleslaw for our little July 4th barbecue. It is based on a recipe from the Joy of Cooking. Of course that one had sugar, white vinegar and mayo, so mine is slightly different. It’s a new twist on everyone’s old favorite. And yes, you have permission to make it with green cabbage instead of purple. I like the color of the purple cabbage with the orange carrots, that’s why I use it here. Either way, enjoy!

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