- Crunchy Slaw – serves 3
- 1/2 small head of purple cabbage
- 1 large carrot
- 1 cup loosely packed spinach
- 1 small bunch of broccolini – about 1 1/2 cups
- 1 small yellow squash
- 1/2 cup sliced almonds
- 1/2 lime
- Ginger Carrot Miso Dressing – makes roughly 1 cup
“The Gods created certain kinds of beings to replenish our bodies; they are the trees and the plants and the seeds.”
Recently I’ve been coming back to the realization that whole, raw foods are the way to good health. Thriving with nutrients to heal and repair your body, these vegetables are just beautiful. Recently I’ve been neglecting any form of green, and it shows. I’ve been feeling groggier and the stomach has been sassing me…Dang, sometimes it’s hard to avoid those $1 pizza slices around the block.
But the only person that can fix this situation is me. I know I need to restart my diet – not diet as “South Beach”, but diet as my longevitous way of eating (not a word but I like it).
Some people battle it out with sickness in different ways: my mom prescribes a potent mix of Emergen-C’s. My friend Andrew buys a whole pint of this ginger elixir, which he claims spruces him up. An old friend even swore that double-chocolate ice cream was her cure-all.
This is mine, along with a vow to start eating better again. Crunchy cabbage, spicy ginger, dark leafy greens…my turbulent stomach deeply sighs with a few bites inside.
I find that with most raw food, the only involved part of creating is the prepwork.
I love this dressing from before, and I jilted just a few ingredients. (Upped the garlic by a clove; also used red miso, so I reduced the amount to 1 1/2 Tbsp – that stuff is potent.)
Doesn’t salad taste great in a big ol’ bowl? It seems like it’s about to overflow with goodness.
So cheers to a long, nutrient-dense life:
1. Carefully mince the garlic & ginger. Scrub the 4 bright carrots with cold water, than coarsely chop 3 into 1/2-in pieces. Then, combine the garlic, ginger, carrots, both oils, miso, and water in a food processor or blender until smooth. Set aside in the fridge, until we’re ready to dress the salad. (Besides keeping it cool, this also gives the flavors more time to meld.)
2. Thoroughly rinse the spinach and broccoli in a colander, and shake the extra water loose. Scrub the squash, and rinse off the cabbage under cold running water. Chop the broccolini into 1/2-in pieces; julienne the cabbage. Slice the cabbage into long, 1/4-in pieces, then make perpendicular cuts halfway through.
3. Toss the lime’s juice with all the veggies in a bowl; mix in the yummy dressing. Enjoy!