This is a wonderfully refreshing and colorful spin on traditional cabbage slaw, made with red cabbage, carrot, raw butternut squash, and raw beet. Rich in antioxidants and phytonutrients, you can experiment and personalize this refreshing salad to your tastes. It is a perfect salad or side dish to lighten up heavy winter meals, and makes a crunchy, nutrient packed summer lunch dish as well.
Ingredients:
1 small red cabbage, cut in quarters, coarsely shredded (Kitchen Kutter cone #2)
2 medium size carrots, coarse shredded (Kitchen Kutter cone #2)
¼ Red Beet – Fine shredded (Kitchen Kutter Cone #1)
1/10 Butternut Squash – Fine shredded (see below for directions)
Directions:
Shred Red Cabbage and Carrots in a bow, toss together, and put in several small bowls for serving.
Cut Butternut squash in half, length-wise and remove seeds. Cut a 1 inch wide wedge, also length-wise from one of the halves. Put rind to back of hopper of Kitchen Kutter and use #1 cone to fine shred Butternut Squash.
Top of with a little Butternut Squash and finely shredded Beet.
Garnish with Fresh Parsley, Cilantro, and /or Toasted Sesame Seeds.
Dress with Fresh Squeezed Lemon Juice, Unfiltered Apple Cider Vinegar, or Mirin (rice wine vinegar), Extra Virgin Olive Oil, a dash of Sea Salt, or a little ground pepper.
Always a crowd pleaser, warm and wholesome. There is something about the smell of this roast beef with vegetables recipe that will make the whole family come running when you serve it up! This recipe was inspired by one that was written by one of America’s all-time favorite chefs, Julia Child.
It is no surprise to many of us that when it comes to nutrition, we are being continually misled by the mainstream media. We have been told that eggs cause heart disease, then that they are good for you. The same story with bacon, then coffee, the list goes on to a daily deluge of savvy marketing disguised as “the truth” about nutrition. So who do you believe? How do you know who to trust with your health?
If you're a seasonal allergy sufferer, you know that few things can drain the joy out of spring and summertime like the misery of red, itchy eyes, continuous sneezing and post-nasal drip. Airborne pollen is the most common cause of seasonal allergies, also known as hay fever or allergic rhinitis. Allergies can mean more than general misery for asthma sufferers, whose bouts can be much worse during allergy season—even life-threatening, in some cases. Allergy-driven asthma affects 10 million Americans, rates that have doubled since 1980.
We have been having fun experimenting with the new 6 Quart Gourmet Cooker. We have made a number of recipes, all with excellent results. We wanted to share this Brined Chicken recipe, when we served it to our family the whole thing disappeared. Brining poultry prior to cooking gives the bird exceptional moistness and a wonderful flavor.
If you like shrimp try these, they come out crispy and delicious! They work out well as an appetizer, a side dish or perhaps add a salad and have a great lunch!
Most of us ignore our digestive system unless there’s a problem. For whatever reason, we rarely consider the role it plays in our overall health. But if it isn’t functioning the way it should be, life can be miserable.
By now most people have heard about a “paleo”, “primal”, or “caveman” diet, but what is it really all about? One of the most thorough looks into "Stone Age" nutrition was done by Dr. Loren Cordain, author of The Paleo Diet and considered to be one of the world's leading experts on Paleolithic nutrition.
A classic Italian dish, Eggplant Parmesan is a type of casserole with eggplant slices layered with Parmesan, Mozzarella and tomato sauce. This recipe also can be made to work for people on a Paleo diet by simply switching out the breading type.
Thank you for visiting our website, we are here to help you use the world’s best cookware and Cook for Life! Make sure to browse our recipes, articles and meet our health coach Medea. Listen to what “Our Customers” are saying about waterless cookware. For more details about us, click below.
Medea earned her MS in Nutrition from Oklahoma State University. She is a health and nutrition columnist, and is in private practice as a health coach. Since 1998, she has helped thousands of people of all ages improve their health and wellbeing, one meal at a time!
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