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 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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