antioxidants

Granola!

Jennifer 5 Comments

granola

One of my friends made this for me a couple of years ago and shared the recipe. It’s been a while since I’ve made it because I would consume the batches way too quickly. This time around I’m trying to exercise some self-control which is not an easy feat. It’s such a simple recipe and can be adjusted to personal tastes as well as what mix-ins you have around the house. Sunflower seeds, diced dried apricots, and pistachios would work really well in this too. This morning, I made a parfait with blackberries and raspberries. For a snack or breakfast, I like to also have it in warm almond milk. It’s really soothing and satisfying 🙂

Ingredients:
2 1/2 cups regular oats (not instant)
1/2 cup roasted coconut chips
1 cup pumpkin seeds
½ cup dried blueberries or cranberries
1 teaspoon cinnamon
1/3 cup coconut oil
1/3 cup honey or agave nectar (vegan)
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees.
2. Line a large sheet tray with parchment paper or a silpat.
3. Combine oats, coconut chips, pumpkin seeds, blueberries or cranberries, and cinnamon in a large bowl.
4. Combine honey or agave, coconut oil, and vanilla extract in a measuring cup.
5. Add oil mixture to oat mixture and combine well.
6. Spread on baking sheet in an uniform layer to allow for even baking.
7. Bake 20-25 minutes, stirring once halfway. Cool completely in pan, allowing the granola to crisp up and form clusters.
8. Store in airtight container.

Burdock Kimpura!

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kimpura

I had never heard of burdock root before the macrobiotics class at Natural Gourmet Institute. Our chef instructor said that in culinary school, he was reprimanded for peeling it, so I always remember to leave the skin on. It looks like it should be peeled with some dirt embedded in the skin, so I usually gently use a vegetable scrub brush to get any excess dirt off. The antioxidants and flavor are concentrated near the surface, so you want to make sure you preserve the skin. The root has a unique, sweet flavor that’s complemented by the savory sesame oil and shoyu. It is believed to serve as a blood purifier and strengthen the intestines. And it’s delicious!

2 tablepoons sesame oil
burdock root (about half pound), matchstick cut
medium onion, saute slice
2 carrots, matchstick cut
2-3 tablespoons shoyu or soy sauce

1. Heat a heavy skillet and coat with sesame oil.
2. Add burdock matchsticks and saute over medium heat until they no longer release their strong aroma. Stir constantly to coat the slivers evenly with oil and prevent burning.
3. Add thinly sliced onions, then the carrot matchsticks, mixing ingredients together. Saute for 1-2 minutes, and then add enough water to cover the bottom of the pan.
4. Cover pan and reduce heat, allowing to simmer for 25-30 minutes, or until the vegetables are tender, making sure the bottom of the pan does not get dry. Uncover and add shoyu or soy sauce to taste and simmer until most of the liquid is cooked out.

Cranberry-Pistachio Biscotti!

Jennifer 3 Comments

cranberry-pistachio biscotti

Every year around the holidays, I break out this recipe, which is a favorite of family and friends. I first learned this recipe when I assisted with culinary classes in The New School Culinary Arts program, which were held at The Inn on 23rd St. Grand Marnier enhances the rich dough with an orange essence, which complements the almond extract. The pistachios and cranberries are not just festive, but are full of antioxidants, evident from their bright colors. Hope you’ll enjoy these and share with loved ones over the holidays!

4 ounces (1 stick) butter, melted and cooled
1 cup sugar
2 ounces Grand Marnier
½ teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
3 eggs
2 ¾ cups all-purpose flour
2 teaspoons baking powder
2 cups shelled pistachios
1 cup dried cranberries

Procedure:
1. In a medium bowl, sift together the flour and baking powder. Set aside.
2. In a large bowl, cream the butter and sugar together. Add Grand Marnier, salt, extracts, and eggs, one at a time. Beat until smooth.
3. Add the flour mixture, a third at a time, folding it into the wet ingredients.
4. Fold in the pistachios and cranberries until combined. Cover bowl and chill in refrigerator for about 1 ½ hours.
5. Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper. Form the dough into 2 slightly flattened logs, about 2-3 inches wide. Use the parchment paper to help form the logs, since the dough will be pretty sticky.
6. Bake in the oven for about 30- 35 minutes, until they are golden. Remove from the oven and slide the parchment onto a wire rack to cool.
7. Once the logs are cool, slice them crosswise about ¾ inches thick. Bake again at 350 degrees F for about 15-20 minutes, flipping over once.
8. Cool completely and store in an airtight container.

Garlic-Miso Soup!

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garlic-miso soup

Happy First Day of Fall! With the change in weather, it seems that colds have been spreading quickly at the office. Every time I heard coughing and sneezing in the office today, I cringed, hoping I wouldn’t be the next one. On my way home from work, I stopped at the market for a head of garlic to make this soup. I learned the recipe in my Kitchen Pharmacy class in culinary school. It’s super simple and delicious! I would enjoy it even if I weren’t looking to boost my immunity. A single clove of garlic has 5 mg of calcium, 12 mg of potassium, and greater than 100 sulfuric compounds to kill bacteria and infection. Miso is a great concentrated source of plant protein, antioxidants, protective fatty acids, and live probiotics. Hope this soup will serve you well!

INGREDIENTS

1 head of garlic, peeled
1 quart vegetable stock or unsalted broth
1 1⁄2 tablespoons white miso
PROCEDURE
1. In medium pot, simmer garlic cloves in stock or broth for 15 minutes, partially covered.
2. Remove from heat. Puree garlic cloves in blender with about 1 cup of cooking liquid and the miso. Pour back into soup pot and stir.
3. Serve immediately. Enjoy!

Zucchini-Avocado Tartare!

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tartare_blog

This month is super busy for me since I’m doing an online culinary program that is more intense than expected! But I will try to blog when I have free time 🙂 This is a recipe that I just learned and really love for its simplicity. You can easily impress guests with it! Because it’s raw, you’ll be absorbing more of the nutritional goodness. Lemon juice and olive oil help to make the zucchini nice and tender. Also, this is done best with a ripe avocado that is not too soft. Enjoy!

1 small zucchini, small dice
½ tablespoon lemon juice
1 teaspoon olive oil
1/8 teaspoon agave
½ tablespoon chives, minced
½ teaspoon salt
½ avocado, small dice

1. Toss all ingredients until well combined, saving avocado for last so that it doesn’t get mushy.

2. Press into a ring mold (using a spoon) to serve. Garnish with
chive points, fresh ground pepper and a drizzle of olive oil.

Matcha Spinach Smoothie!

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matcha spinach smoothie

This morning, I was in a rush to meet friends to go to the beach, so I didn’t have time to cook breakfast. Improvising with what I had in the fridge, I came up with this smoothie which I was really happy to take on the train 🙂 Matcha green tea is rich in catechin polyphenols, which are compounds with high antioxidant activity. The green tea powder has a strong flavor that is mellowed out with the addition of banana, coconut water, and almonds. It also seems like a lot of spinach but you honestly can’t taste it. This yummy smoothie packs in 2 servings of fruit, 2 servings of veggies, and also 10 grams of protein!

Yield: About 3 cups

1 ½ cups coconut water
1 teaspoon matcha green tea powder
1 banana
1/3 cup raw almonds
2 cups fresh baby spinach
ice cubes (optional)

1. Combine all ingredients in powerful blender and blend until smooth. Enjoy!

Cumin-Spiced Beet Chips!

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beet chips

This was my first endeavor in making beet chips and I ate the whole batch, so if you plan on sharing, maybe make a double batch! The sweetness of the beets is enhanced by the coconut oil and balanced out with the savoriness of the cumin.Beets are high in folate, manganese, and also the chemical betaine, which is important for cell reproduction and liver function. These would be a great, healthy snack, especially if you’re traveling. I would choose a cone of these chips over fries at a restaurant any day. These are even more nutritious because the skin is left intact, preserving more of the nutrients. Forget those veggie straws and make your own snacks 🙂

INGREDIENTS
3 medium beets
2 teaspoons coconut oil
1 teaspoon cumin
1/2 teaspoon sea salt

INSTRUCTIONS
1. Preheat oven to 350°F.
2. Wash and dry beets (no need to peel). Using a mandoline, thinly slice the beets, about 1/16”.
3. In a large bowl, toss beet slices, oil, cumin and sea salt.
4. Spread beet slices onto baking sheets in a single layer.
5. Bake beet chips for 35-45 minutes until crunchy, flipping slices once halfway through baking time.
6. Allow chips to cool thoroughly and blot any excess oil with paper towels. Store in an airtight container.

Broccoli Carpaccio!

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broccoli salad

This recipe does not require cooking and comes together very quickly, making it ideal for summer. I personally love broccoli stems and for this recipe, be sure to trim and peel them before slicing thin. Broccoli is packed with phytochemicals that boost the immune system and antioxidants that fight cancer. While the toasted almonds are optional, they really add a nice earthy flavor and crunch on top. Enjoy!

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly-squeezed lemon juice
2 teaspoons dijon mustard
½ teaspoon sea salt
pinch freshly ground black pepper
¼ cup olive oil
1 pound broccoli, rinsed, trimmed, and sliced thinly (using mandolin or food processor)
sliced almonds, toasted (optional)

1. Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a large mixing bowl. While whisking constantly, gradually add the olive oil until uniform.
2. Add broccoli and toss to coat. Cover and place in the refrigerator at least an hour before serving.
3. Before serving, toss again. Sprinkle with toasted almonds.

Zucchini Noodles with Garlic Scape Pesto!

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Garlic Scapes Pesto

Garlic scapes are the flower stalks that spring out of the garlic bulb and impart a milder garlic flavor. They are harvested at this time of year so that they won’t drain nutrients from the garlic bulbs that will be dug up in a couple of months. Similar to garlic, they are high in antioxidants, believed to have anti-cancer properties, and strengthen the immune system. Zucchini noodles are such a nice no-cook summer dish and they absorb the pesto beautifully. Leftover pesto can be used in numerous ways, such as a spread on toasted baguette, tossed into a pasta with heirloom tomatoes, mixed into scrambled eggs, or spread on pizza. Unlike basil pesto, this will not brown, so it will maintain its vibrant green for the week!
1 zucchini, spiralized or julienned

Pesto:
1 cup garlic scapes, trimmed and thinly sliced crosswise (about 1/3 lb)
¼ cup pine nuts
½ cup olive oil
¼ cup freshly grated pecorino romano or parmesan
Salt and pepper, to taste

1. Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit.
2. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. 3. Add cheese, pulse, then season with salt and pepper to taste.
4. Mix 2-3 tablespoons into the zucchini. Enjoy!

Rye Berry Pilaf with Balsamic Cherries & Hazelnuts!

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rye berry pilaf with cherries and hazelnuts

I had never heard of rye berries before spotting them at my coop recently. And now I’m hooked! They are nice and chewy like freekah and wheatberries, as well as filling, since they are packed with a fiber called arabinoxylan (high antioxidant activity). Rye is also rich in selenium, phosphorus, magnesium, copper, zinc, and protein. The toasted hazelnuts add crunch and lovely savoriness to the salad. This would be great over spring greens and also as a hearty side dish. Enjoy!

INGREDIENTS

FOR THE BALSAMIC CHERRIES
8 ounces cherries
1 tablespoon butter
2 tablespoons balsamic vinegar

FOR THE PILAF
1 cup rye berries (or wheatberries), cooked
¼ cup hazelnuts
Salt to taste
1 to 2 teaspoons fresh thyme leaves or pinch of dried thyme, to taste
Freshly ground pepper

PROCEDURE
1. Preheat oven to 300 degrees.
2. Pit the cherries and cut in half.
3. Heat a medium or large heavy skillet over medium-high heat and add the butter. Add the cherries and sauté for 1 minute. Add the balsamic vinegar and cook no more than 1 minute. Transfer the cherries immediately to a bowl so that they don’t overcook. Set aside.
4. Place hazelnuts on baking sheet and toast in oven for about 20 minutes. When cool enough to handle, peel and roughly chop.
5. While the rye berries are still warm, combine with cherries, hazelnuts, thyme, salt, and pepper.

Balsamic Strawberry Salad!

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balsamic strawberries

Rather than just eating an entire one pound carton of strawberries today, I chose to be a little more adventurous 🙂 A while back, one of my culinary friends suggested making a salad with balsamic vinegar and arugula. This recipe comes from Mark Bittman, who can always be trusted in the kitchen. The simplicity and freshness of the salad make it truly satisfying. Strawberries are a member of the rose family and the only fruit with its seeds on the outside. A single cup of strawberries provides more than 100% of the daily value of vitamic C as well as other powerful antioxidants. It’s important to buy organic strawberries, as conventional are grown with more pesticides than most other crops.

Makes 2 servings

1 cup strawberries, hulled and halved or quartered
1 teaspoon balsamic vinegar
freshly ground black pepper
2 cups mixed greens
sea salt
1 teaspoon extra virgin olive oil

1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes
2. Add the greens, sprinkle with sea salt and toss again. Drizzle with olive oil and toss gently one last time.
3. Taste, adjust the seasoning, and serve. Enjoy!

Miso-Lime Dressing!

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miso-lime carrots

The combination of miso, lime juice, and walnut oil makes for a very unique and delicious dressing. Walnut oil is best used in dressings, as it loses flavor and nutritional value when heated. It is a good source of omega-3 fatty acids, which aid in memory and overall brain function. Walnut oil is also high in ellagic acid and antioxidants which have been shown to kill cancer cells and fight free radicals. The dressing is perfect on roasted veggies, such as the roasted carrots here. However, it would be wonderful on grilled veggies, like zucchini, in the summer or mixed in with your favorite grains. This would make for a great side dish at a barbecue or picnic, and intrigue your guests! Enjoy!

2 tablespoons lime juice (about 1 lime)
1 ½ teaspoons white miso paste
2 tablespoons walnut oil

Whisk together lime juice and miso paste until smooth. While whisking, drizzle in walnut oil until mixed thoroughly.

Soy Sauce Eggs!

Jennifer 4 Comments

soy sauce eggs

My mom makes a Chinese dish of braised pork and eggs, and while I love those eggs, I wanted to make a vegetarian version. When I saw this recipe on the Food52 website from Christina Tosi of Momofuku, I needed to try it! Besides being a great source of protein, eggs are high in B vitamins and antioxidants. Also, something that I learned in culinary school is that eggs have a net protein utilization (NPU) of 1, which means that 100% of the nitrogen supplied by the egg is converted into protein.

These are essentially medium-boiled eggs (set white, runny yolk) and marinated in a soy sauce mixture for up to 6 hours, so a very simple recipe. Once done, you can enjoy them in so many ways. They’re delicious on their own, but would be delicious in a bowl of ramen, on toast, or on a salad. I don’t see them lasting long in my fridge! 🙂

Makes 6 eggs

6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
¾ cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

Procedure:
1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
2. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
3. Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
4. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
5. To serve, cut the eggs in half lengthwise and season with salt and pepper.

Quinoa Tabouli!

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tabouli

Quinoa is one of the few plant-based, complete protein foods, which means that it contains an adequate proportion of all nine essential amino acids. Some of the vitamins and minerals that are abundant in quinoa include vitamin E, B vitamins, zinc, potassium, phosphorus, magnesium, and iron. It’s a great source of protein, with a half-cup serving providing 4 grams of protein! This superfood is used instead of the traditional bulgur (cracked wheat), which makes it ideal for a gluten-free diet. Tabouli is one of my favorite dishes to make and is so refreshing with lots of parsley, mint, and lemon.

1 cup quinoa, rinsed
1⁄2 cup lemon juice (about 3 lemons)
1⁄4 cup extra virgin olive oil
1⁄2 teaspoon sea salt
2 plum tomatoes, seeded and cut into small dice
1 bunch parsley, chopped
1⁄2 bunch mint, chopped
4 scallions, thinly sliced
4 ribs celery, cut into small dice
Sea Salt and pepper, to taste

1. Cook quinoa according to package instructions.
2. In large bowl, whisk together lemon juice, olive oil, and salt. While quinoa is still warm, toss with dressing. Let sit until it reaches room temperature.
3. Add remaining ingredients and mix well. Enjoy!

Cauliflower Fried “Rice”

Jennifer 1 Comment

cauliflower fried rice

This is such a brilliant way to make a healthy fried “rice.” No wonder it’s gone viral on food sites! The recipe is pretty basic and can be customized with whatever veggies or leftovers you happen to have in the house. Cauliflower is a cancer-fighting crucifer and an excellent source of Vitamins C and K. This is a fried rice that you won’t feel guilty about having seconds of! If you’re watching your carb intake, this is a really satisfying dish without the heaviness of your typical takeout. Also, you can process the cauliflower into “rice” and freeze, so that it’s ready to go anytime. Enjoy!

Ingredients:
1 head cauliflower, rinsed and cut into small florets
1 tbsp sesame oil
1 small onion, diced small
1 cup frozen peas
2 carrots, peeled and diced
2 garlic cloves, minced
½ bunch scallions, thinly sliced, whites and greens separated
3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

Procedure:
1. Allow cauliflower to dry completely. In a food processor, place as many florets that fit in a single layer and process until size of rice. Do not over process; otherwise, it will end up mushy. Set aside and repeat with the remaining cauliflower.
3. Heat a large saute pan or wok over medium heat and add sesame oil.
4. Saute onions, scallion whites, peas, carrots, and garlic about 3 to 4 minutes, or until soft.
5. Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
6. Remove from heat and mix in scallion greens.

Blistered Shishito Peppers!

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shishito peppers

In the office this past week, I overheard some guys talking about shishito peppers and how one of them was trying to grow them in his garden. He was eating them by the bowlful and thought it would be more economical to grow his own. I had been intrigued about these peppers in the past, but never really got around to trying them until today. I bought some at my coop this morning and then noticed them in Trader Joe’s too! These Japanese peppers are high in vitamins A and C. They’re generally not spicy peppers, but about one out of every ten is spicy (mild), which is actually a pleasant surprise. Unlike jalapenos, they are thin-walled, so they cook very quickly on the stove and are best eaten while still warm. Eat the entire pepper, except the stem. They’re delicious, making it easy to polish off the entire bowl, like I did. They make for a quick appetizer or snack, and even a nice side dish for brunch!

Ingredients:
2 teaspoons sesame oil
6 ounces shishito peppers
sea salt
1/2 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon toasted sesame seeds

Procedure:
1. In a large dutch oven, over high heat, add sesame oil.
2. When hot, add shishito peppers and a pinch of salt. Toss to combine.
3. Saute for 4-5 minutes, stirring frequently, until the peppers are mostly blistered on all sides.
4. Toss with sesame oil and soy sauce until the peppers are evenly coated, and sprinkle with sesame seeds.
5. Serve warm. Enjoy!

Roasted Beech Mushrooms!

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beech mushrooms

I have yet to find a type of mushroom that I don’t like! Mushrooms have traditionally been used as an antitumor, antifungal, and antiarthritic medicinal food. They are also full of umami, described as a savory, rich flavor and is the fifth taste, following sweet, salty, bitter, and sour. Mushrooms are a great source of B vitamins, phosphorus, magnesium, potassium, and selenium. They are the only plant that provides a natural source of vitamin D. These brown beech mushrooms, also called bunashimeji, originated in Japan and are now cultivated in the US. They are sold in clusters in the supermarket and can be found at Whole Foods and even from Fresh Direct. They take minimal effort to prepare and are absolutely delicious out of the oven! I love to put them on top of my salad to add that rich, umami flavor.

Ingredients
1 package brown beech mushrooms (bunashimeji), about 2.5 ounces
2-3 teaspoons olive oil
sea salt
pepper

Procedure
1. Preheat oven to 400 degrees F.
2. Trim bottom of mushrooms and separate them into single pieces.
3. Toss with olive oil, just enough to lightly coat them so that they will crisp up.
4. Season with sea salt and pepper.
5. Roast for about 15-20 minutes, until browned and crisp.

Bibimbap!

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bibimbap

This is my modernized version of bibimbap, made with forbidden black rice. According to legend, this rice was only to be consumed by the emperors of ancient China and “forbidden” to the general public. Black rice has a sticky texture and slightly nutty flavor. Not only does it look beautiful, but it has the most protein of any type of rice and double the fiber of brown rice! When cooked, it turns a deep purple, indicating that it contains powerful phytochemicals that are believed to fight cancer, heart disease, and lower cholesterol. This superfood also contains more antioxidants than blueberries! Cook as you would any other type of rice.

Tonight, I also made a quick cucumber salad with an umeboshi dressing. Umeboshi paste is made from umeboshi plums that are pickled by packing them in sea salt and shiso leaves for about 6 months. In Asian medicine, they are used to treat various maladies. They are believed to relieve hangovers, stomach distress, morning sickness, and fatigue. Since they are high in sodium, they may not be ideal for anyone with high blood pressure.

Cucumber Salad with Umeboshi Dressing

Ingredients
1 tablespoon umeboshi paste
1 tablespoon mirin
8-10 mint leaves, finely chopped
1 english cucumber, thinly sliced

Directions
1. Whisk together the umeboshi paste, mirin, and mint in a large bowl.
2. Toss the sliced cucumbers with the dressing until the cucumbers are well coated.
3. Enjoy!

SuperSeed Crackers!

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seed crackers

A couple of weeks ago, I was working at the coop (required for membership) and needed a snack. One of the customers purchased a box of Mary’s Gone Crackers, which looked like a healthy option. I loved them and before I knew it, I had polished off the entire box! (not unusual :P). They reminded me of these raw seed crackers that I had tried in culinary school while helping out with a dinner for another class. Therefore, I decided to try making a similar version at home, instead of buying another box. This recipe is supereasy, healthy, and yummy; hence, a great snack option 🙂 Not only are these crackers packed with omega 3s and antioxidants, they are also gluten-free, raw, and low-carb!

Ingredients:
1/3 cup chia seeds
1/3 cup flax seeds
1/3 cup sunflower seeds
1 cup coconut water
1 teaspoon za’atar
¼ teaspoon garlic powder
¼ teaspoon sea salt

Instructions:
1. *If using oven, preheat to 300 degrees. Combine all seeds and blend for about 10 seconds in the Vitamix or other powerful blender. Do not make into fine powder; leave some texture.
2. Add remaining ingredients to blender.
3. Blend again to fully incorporate ingredients. The batter should not be as thick as cookie dough but not as thin as pancake batter. It should resemble fluff, just not as sticky.
4. Using a spatula, spread onto Tefflex-Lined Dehydrator Screens or silpats about 1/8th of an inch thick. The thinner you spread it, the crispier the cracker.
5. If using oven, bake for about 30 min on each side, watching it closely. If using dehydrator, set to 155 degrees for 8 hours on each side, until crisp. If this doesn’t end up being crispy enough, you may have to put it into the oven.
6. When done to desired crispness, break apart and store in airtight container.

Asian Red Cabbage Slaw with Mint!

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asian red cabbage slaw

After making the red cabbage and carrot slaw earlier in the week, I still had half a head of red cabbage and leftover mint in the fridge. I didn’t have a lot to work with and was too tired to head out to the supermarket, so this was the perfect recipe! Not until culinary school was I introduced to gomasio, which is a dry condiment made from toasted sesame seeds, sea salt, and seaweed. In Japanese cuisine, it is often sprinkled over plain rice. As part of a macrobiotic diet, it is used as the healthier alternative to ordinary salt. The slaw would be refreshing on fish tacos! The vinaigrette is very versatile and I could see it being delicious for a summer cucumber salad 🙂

½ head red cabbage, thinly sliced
¼ bunch mint, chiffonade
1 teaspoon gomasio or toasted sesame seeds (garnish)

Sesame Vinaigrette:
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon honey

Instructions:
1. In a large bowl, whisk together vinaigrette ingredients.
2. Add cabbage and mint, making sure dressing is evenly distributed.
3. Sprinkle with gomasio or sesame seeds before serving. Enjoy!