Asian slaw with warm ginger dressing. Don’t let warm dressing intimidate you, this recipe is super delicious and about as easy as it gets. Oh and it pairs perfectly with my curried carrot soup.
I want to take a minute to reflect back on this past weekend. I had the pleasure of going to Little Rock to attend the Vegan 101 class hosted by Central Arkansas Vegan and Natural Grocers. I was back and forth on whether I really wanted to go since it had been 5 weekends since I’d just been able to have a day off at home. Thankfully, my boyfriend gave the me the extra encouragement to go. Guest speaker, Dr. Jason Beck, offered a great presentation on the health impacts of the standard american diet and how a plant based diet can transform our health. After Dr. Beck’s presentation, my friend and fellow foodie Dr. Tionna Jenkins gave a rock-star cooking demo. This lady, founder of Plate It Healthy, is 110% dedicated to her career in public health and encouraging others in their own health transformations. This was her first cooking demo but I think it’s only the beginning of the wonderful impact she will have on others in her community and across the state.
My favorite part of the experience was hearing other peoples questions for Dr. Beck and the conversations I was able to have with the ladies sitting next to me. We live in a society that has, for decades, influenced our understanding of health and nutrition with false governmental campaigns and profit driven industry advertising. As a result, we’re all left really confused at the end of the day. And you know what? That’s OK! It’s important to remember that this is your journey. We are all on our own journey and we are in different places along that journey. I love that within the plant based community it offers just that, community. That is really my #1 goal of The Fellow Foodie. I want to offer a judgement free place where I can meet you, wherever you are, on your journey and offer my own experiences and insight as a tool. I want us to contribute our honesty and experiences to enable us all to work towards the same ultimate goal of health. And I’ll say that even though the end goal is the same, not everyone’s avenue to reaching that goal will be the same or should be the same. And any lifestyle change comes with difficulties. We’re human, we have cravings, we’re emotional, and sometimes life just happens. So when you “mess up” on your diet, don’t think of it that way. Be conscious of your actions, of your body and how it feels and keep going with the end goal in mind. I love this quote I heard last week, “discipline is only difficult until it becomes a habit.” It’s SO true. The early days of changing my diet took serious discipline. But the longer I went, the easier it got. Now it’s simple; I know what to order when I go out, I have a handful of recipes I can throw together without much effort and I know that I feel better than ever. I’m extremely proud of each and every one of you dedicated to living a healthier lifestyle. Keep telling yourself, “I AM worthy, I AM beautiful, I AM strong, I AM loved, I AM ……”.
Did you know…
Cilantro is the popular name for the coriander plant. Yes, coriander and cilantro are the same plant.
Cilantro is extremely versatile and used in Indian, Mexican, Mediterranean, and Asian cuisines.
While most recipes that call for cilantro are referring to the leaves and/or stems of the plant and coriander is often the dried seeds.
Coriander can be added throughout the cooking process, however, cilantro loses its strength and health benefits when introduced to heat. Therefore, it’s is best to add freshly chopped cilantro just prior to serving in hot dishes.
Cilantro is a good source of fiber and is rich in phytonutrients, flavanoids, and phenolic compounds. Studies indicate that cilantro can help rid the body of heavy metals, settle digestive upset, protect against cardiovascular disease, support healthy menstrual function, and lower blood sugar levels.
- 1 14 oz. package coleslaw mix
- 1 green apple, peeled and cut into thin matchsticks
- ½ tsp sea salt
- 3 Tbsp apple cider vinegar (with mother)
- 2 Tbsp plus 1 tsp fresh lime juice
- 2 Tbsp water
- 1 large red onion, thinly sliced
- sea salt
- 1 Tbsp plus 2 tsp fresh ginger, minced
- ½ cup fresh cilantro, divided
- In a large bowl combine slaw mix and apple. Sprinkle with salt.
- In another bowl whisk together vinegar, lime juice, and 2 tablespoons water.
- In a skillet, saute onion in water or broth over medium heat for approximately 6-8 minutes until onion is browned. Add vinegar mixture and ginger, cooking for another 30 seconds. Remove from heat.
- Toss onion mixture with slaw and apple until well combined and cabbage beings to wilt. Add half of the cilantro and toss again. Let sit for 5 minutes.
- Garnish with remaining cilantro and serve.
Discipline is only difficult until it becomes a habit. -Colin Hudon