My lovely neighbor clipped out an article for me the other day from the Toronto Star and left it on my door step. I scrolled through the article and then noticed a recipe that caught my eye, called Indian Slaw. As always, Star Tested recipes are usually winners and this one was no exception.

The recipe was also a great way for me to incorporate peanuts into my diet as I’m always looking for additonal sources of protein. There’s more great news about peanuts too:

A serving of dry roasted, unsalted peanuts contains no sodium or cholesterol and is:
• a source of fibre, potassium, zinc, iron, thiamin, vitamin B6, phosphorus and selenium
• a good source of folate
• an excellent source of magnesium, vitamin E and niacin

This is great news for momwhoruns!!

Ok back to the recipe! Here ya go….

RECIPE: INDIAN SLAW (from Indian Cooking Unfolded by Raghavan Iyer)

1/4 cup dry roasted unsalted peanuts

14 oz coleslaw mix or 1 lb green cabbage shredded (I used a cabbage)

1 to 2 serrano chilies or 1 jalapeno (I used jalapeno)

1/4 of a large red pepper, cut in thin strips

1/4 cup unsweetened dried coconut (I used Co-Conut Bacon from YamChops)

1/4 cup finely chopped cilantro

Juice from 1 lime

1-1/2 tsp kosher salt

2 tablespoons oil

1 tsp mustard seeds

1/4 tsp tumeric

DIRECTIONS:

1. In a mini food processor or spice grinder, pulse nuts to a consistency of coarse bread crumbs (of course, I did not do this step and kept my peanuts whole). Infact, I used fresh peanuts and unshelled them – one by one. Here’s proof!

2. In a large mixing bowl, combine coleslaw or cabbage, peanuts, chilies, red pepper, coconut, cilantro, lime juice and salt.

3. In a small skillet, heat oil over medium high until shimmering. Add mustard seeds. Cover skillet. Cook until seeds stop popping – about 10 to 20 seconds. Remove from heat. Add tumeric. Stir. Pour over coleslaw mixture.

4. Toss slaw thoroughly until well coated.

MY DINNER LOOKED LIKE THIS! 

As you know, I have been trying to avoid carbs…. which means I try to avoid sweet potatoes, squash, carrots and more. (I’m not listing them so I don’t get depressed).

However there’s a list of vegetables I am allowed to enjoy and that list includes: bok choy and asparagus. Here are two recipes that I made this week.

I am a bit frustrated with the first recipe as I can’t find it. Don’t ask..it’s in a cookbook but I don’t know which one. I have given up looking. Sorry.

But I’m going to share it with you anyway with my own made up recipe.

Again, this dish is a perfect side dish for salmon and can be served warm or cold.

Gingered Asparagus

Ingredients

asparagus

Sauce:

1/2 tablespoon tamari

1 tablespoon sesame oil

1 minced garlic clove

1 minced chunk of ginger (please oh please buy organic.It’s so much more flavorful)

a bit of honey (sorry I didn’t measure)

DIRECTIONS:

1. steam asparagus

2. combine the ingredients to make the sauce.

3. drizzle the sauce of the middle of the asparagus dish.

Nutty Bok Choy Salad (from Gatherings: A Collection of Recipes from Netivot Hatorah Parents Association)

Dressing

3 tablespoon Balsamic vinegar

3 tablespoons soy sauce

2 tablespoons honey

2 teaspoons peanut butter

Topping

1/2 cup dry roasted peanuts

1 pk ramen noodles, crushed

Salad

5 cups bok choy, sliced

2 green onions, sliced

1 red pepper, thinly sliced

1/2 cup cherry tomatoes

Directions:

In a small bowl, whisk together vinegar, soy sauce, honey and peanut butter until well combined. Set aside.

In a small saucepan, saute peanuts and noodles until golden. Remove from heat

Put the salad ingredients in a shallow bowl. Right before serving, sprinkle the noodles and nuts over the salad.

Drizzle with dressing. Serve.

Happy Healthy Cooking