Sunday, March 10, 2013

Sweet and Tangy Cabbage


1 head green cabbage, shredded
1 red onion shredded
1 yellow and one red apple, cut into ½ inch strips
1 tablespoon agave nectar
1 tablespoon organic sunflower oil
2 cups chopped carrots
½ cup organic unsalted raw peanuts nuts, crushed
1 cup edamame
Left over white drinking wine, as needed
Organic apple cider vinegar, as needed
*all vegetables were organic

My experience:

I added the shredded cabbage, onion, apple, and carrots to sunflower oil in 9 inch frying plan on medium heat. I mixed occasionally until cabbage began to wilt. I added agave nectar, vinegar and white wine as needed, never allowing more than a quarter inch water to simmer. I took off heat just as the carrots began to soften, the cabbage just past wilted, and added peanuts and seasonings, until it smelled good. I split this into 7 servings.

Plan for use week of 3/10/2013
This is so yummy, and low in calories that I plan on eating as a side with every meal. This sis yummy cold and warm, and will be a nice side with soup and a sandwich, or on its own. I will update with how I use throughout the week.  Also, my husband hasn’t tried it yet, I will let you know what he thinks.

Vegan Lentil Soup Recipe Experiment


1 cup each: carrots, onions, celery (I put these through food processor before putting into sauté pan)
2 cups organic lentils, picked through and rinsed
1 avocado
3 cans organic vegetable broth
1 tomato
*All vegetables were organic.

My experience:

For this soup, I cooked the vegetables first, adding ½ can broth to 4 quart sautéing pan. I sautéed the vegetables over medium heat until soft, adding broth and various seasonings as needed while stirring. After veggies were soft, I added lentils to the pan with the remainder of the first can of broth. I brought the broth to a boil, and added a second can of vegetable broth. I kept at a simmer while occasionally string lentils, adding the third can of vegetable broth and spices as needed.  Once the lentils were soft, I took off the heat and waited about 3 minutes before putting in the food processor and blending until smooth. This made me 4 one cup servings. I pair with whole grain bread or add wild rice for better nutrition.

Our use week of 2/24/13:
Sunday: Soup for two with toasted organic wild harvest whole grain bread. My husband had butter with his bread.
Monday: Lunch for me, soup with ½ cup organic wild medley rice added. Very filling.
Tuesday: Dinner for two: Add ¼ cup almond milk, add 1 cup cooked organic brown rice, ½ cup each: cauliflower, snow peas; add 1 can water chestnuts; ½ each: rep pepper and onion; ½ tablespoon flaxseed and chia seed. Sauté together until cauliflower is soft. Yummy.

Planned use week of 3/10/13:
Sunday: Dinner for me soup with toasted organic quinoa flaxseed bread. 
Monday: Lunch for two, with ½ cup black rice added to soup. Mike also to take bread with butter.
Tuesday: Lunch for me paired with leftover Monday dinner.