It’s Friday night as I’m sitting down to write this post. I just pulled a batch of dark chocolate chunk and pretzel studded cookies from the oven (recipe destined for FW soon) and Scott is pulling up the Olympics on the telly. We nailed the best brownie recipe I’ve ever created the other night (well, I did, but Scott was the very important DJ) and I’m finding my hands searching for heaps of veggies and green juices (and smoothies) in between this baking spree I seem to have set myself upon. It’s all about balance, right? Even in the midst of summer. This specific recipe was created out of need. A need to consume more of my favorite summer vegetable, bell pepper, and a need for a heaping pile of flavorful veggies to be within my reach each day at lunchtime. I was able to share about this delicious recipe on my Nom show this past week (which you can re-watch if you’d like) but knew after one bite I had to bring it to you here as well! It’s a Thai spin on the beloved slaw. You can eat it on it’s own, or serve it up with several options I list below in the recipe. I hope you enjoy this quick and delicious lunch or side while summer is still kickin’. Now I’m off to go watch the opening ceremonies! Have a weekend worthy of a gold medal now folks (too cheesy?) – xx
I’m kind of obsessed with this wood shopping list pad. It would look a wee bit nicer than the torn piece of notebook paper currently taped to my pantry.
Does any one else get anxiety about going to yoga class? I found this article to be of some help for us inflexible people, with great principles to keep in mind to make sure you’re doing it correctly. Phew.
I’m in love with the Smeg Kettle, and wouldn’t be sad one bit if someone wanted to “secret santa” it to me this year ;). I’ll make you tea!
Has anyone tried Stitch Fix? I have this problem where I want to look cute, but have zero interest in shopping. I’m tempted to give it a whirl, but would love to hear from anyone who has tried it out – super tempting.
It’s time for the Olympics! What snacks will you be making? Nothing screams snacking like watching people work out harder than I ever will.
And now for some tunes! Scott and I were hanging in the kitchen baking the other night, when he put on this old album by Everclear and all the lyrics came right back to us. Ah, memories. – xx
2 medium red bell peppers
1 medium yellow bell pepper
1/4 head of purple cabbage
1 small bunch of cilantro
1/3 cup sliced green onions
3 tablespoons pure cashew butter
1 teaspoon grated fresh ginger (or 1/4 teaspoon ground)
1 tablespoon fresh squeezed lime juice
1/4 teaspoon mellow white miso
1/2 teaspoon tamari
1/2 teaspoon brown rice vinegar
1/2 teaspoon raw honey
1 garlic clove (or 1/4 teaspoon ground)
1/4 teaspoon sea salt
1/4 cup filtered water
Finely slice the bell peppers and cabbage using a mandolin (or using the shredding attachment in your food processor). Toss in a colander over a large bowl, to allow any excess water from the vegetables to drain.
Place all of the ingredients for the sauce in an upright blender and puree until smooth (or use an immersion blender to puree in a small bowl). Taste and adjust seasonings/salt if needed.
Finely slice the scallions, and chop the cilantro. Transfer the shredded veggies draining in the colander to a large mixing bowl. Add the scallions and cilantro, and give it a toss. Drizzle with the sauce and toss until evenly coated. Serve right away, or let marinate (either on the counter or in the fridge) for 20 minutes before serving.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. These also pack well in individual jars for grab and go lunch! Jazz them up with a scoop of cooked basmati rice and diced avocado, or top with your favorite marinated tofu or tempeh.
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