Cabbage and Broccoli ‘Slaw

I’m trying to increase my intake of sulphurous vegetables upon the advice of Dr Terry Wahls (excellent TEDx talk here).  Terry has Multiple Sclerosis and is an advocate of Paleo, but with a greater emphasis on eating lots of non-starchy vegetables – at least 9 cups per day (6+ if you’re a girl) – comprising 3 cups of leafy greens, 3 cups of sulphur-containing (kale is an excellent choice as it is both a leafy green and a sulphurous veg) and Continue reading

French Lentil and Carrot Salad

One of my chosen legume/veg combos for this week’s slow-carb/4 Hour Body meals is French Lentil and Carrot Salad.  I thought a basic lentil and carrot salad might be a bit boring, especially without the addition of any sweeteners, so I jazzed up the lentils with spices and ‘ta da!’ they taste great. 🙂  The addition of gomasio works well as it imparts a toasty nutty flavour – toasted sesame seeds or hemp seeds would go nicely too.

Continue reading

Broccoli and kale ‘slaw

I’ve been making a fair bit of mayonnaise recently, and while I’m still not 100% happy with the oil I’ve been using (tried almond oil and EVOO and both are just far too dominant in flavour) adding a lot of lemon juice (i.e. one small lemon’s worth in addition to the amount specified in the recipe) does help if you forgot to buy basic (not extra virgin) olive oil like I keep doing.

The mayo recipe I’ve been using is from Melissa Joulwan and can be found here. I use a teaspoon of Dijon mustard instead of dry mustard.  A couple of other recipes can be found here and here.

Spring is finally here and we’ve had some great bbq weather (i.e. warm days, not too freezing at night) although being Melbourne, it does turn miserable/cold at the drop of a hat (and almost certainly if you forgot to bring an umbrella that day).  I’m besotted with Saudi Baharat BBQ Chicken and what better accompaniment and use for mayonnaise, than a ‘slaw.

Continue reading