I hope that you have thoroughly enjoyed your month of July. I can’t believe how quickly the days have flown by.
This entire month, I’ve been in and out of the kitchen spending precious time with my mother, my baby sister, Ali Bug,
my two beautiful children, Kirsten and Sean,
and enjoying the beautiful sunshine Oregon has had to offer.
July was an absolute whirlwind!
I think the best thing about summertime eating for me is taking just a bit of time to make delightfully delicious salads and tasty treats from the marvelous bounty of veggies and fruits that I find at the Farmer’s Markets, in my Community Share Farm Subscription or I’m given from my friends’ gardens that have been bursting with produce.
As I’ve mentioned before, summer is the perfect time to easily move toward those lifestyle changes of adding more veggies and fruits to your diet and away from animal-based foods. Really, it’s so much easier when you are piling your plate with the delectable treats from the garden. There just won’t be room for that burger or hotdog on your plate! But, let’s be honest, as we all know, most of us don’t make diet or lifestyle changes overnight and it’s awfully hard to instantly sacrifice all of the foods that we have been accustomed to for some many years — even when we know it’s the right thing to do for our health and well-being.
I truly believe that long-lasting dietary changes will happen if made gradually and gently with foods and recipes that are simple and easy to prepare. I also believe that if you make those changes slowly but steady, you’ll be successful; and you’ll be able to make some long-lasting lifestyle changes. Just keep that goal of a healthier and lighter diet in sight. You can do it!
Now for the best part: A yummy recipe! I recently got a wonderful bundle of delicious beets and a beautiful head of purple cabbage. So guess what? I made up an absolutely wonderful slaw that I know you will enjoy too!
RAW BEET AND PURPLE CABBAGE WITH APPLE SLAW
With this salad, you want to start by making the vinaigrette dressing ahead of time so that it can chill in the fridge for at least an hour and be ready to go.
- 2 green onion bulbs, minced
- 1 tablespoon French white wine vinegar
- 1 tablespoon sweet white wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 tablespoons extra-virgin olive oil
- Fine sea salt (pinch)
- Freshly ground black pepper, to taste
How to prepare the vinaigrette
In a small bowl, stir together the minced onion, white wine vinegar, wine, balsamic vinegar, lemon juice and Dijon mustard. Let stand for about 15 minutes. Next, pour the mixture into a small jar with lid, add the oil, screw on the lid and shake to combine well. Season with just a pinch of salt and pepper to taste.
Raw Beet and Purple Cabbage with Apple Slaw
- 2 medium green onions, minced
- 1 teaspoon French white wine vinegar
- 2 cups shredded purple cabbage
- 1 large raw beet, grated
- 1 large crisp apple, grated (or chopped, your preference)
- 2 – 3 tablespoons of Vinaigrette Dressing (see recipe below)
- Juice of 1 lemon
HOW TO PREPARE THE SLAW
In a small dish, soak minced green onions and 1 teaspoon white wine vinegar for 10 – 12 minutes. Next, in a large bowl, mix together the cabbage, beet, apple vinaigrette dressing, and the minced onion that has been soaking. Season generously with lemon juice a pinch of salt and fresh ground pepper, to taste.
For dinner one night, I paired the slaw with a kale salad topped with roasted sweet potatoes and garbanzo beans. Now that was a delicious!