“But, you must remember, whatever you eat, make sure you have at least one bowl of salad with it.” -S.A. Tawks, The Spirit of the Imagination
I don't know if I have mentioned it before, but I am an accidental vegan. It has been less than a year that I undertook a (mostly) vegan lifestyle. I had been living with a chronic, rare and so called auto-immune and incurable skin condition called granuloma annulare for nearly three years. Western medicine was unable to help me. Functional medicine approaches yielded no help, including the Paleo diet which is supposed to be really helpful for so called auto-immune disease). The condition only worsened and became more disfiguring by the month, appearing on most areas of my body including my face. Then this past November a book was released by Hay House called Medical Medium by Anthony William. It changed my life. Embarking immediately on a diet change incorporating as many organic raw fruits and vegetables as possible, the condition stopped spreading. Then in January I did the very strict 28-day cleanse out-lined in the book and I my skin cleared up 100% and has never come back. I have felt so good eating that way (both physically and emotionally, not to mention my hot flashes disappeared) I primarily stick with the diet of only raw fruits and vegetables (I am not 100% perfect 100% of the time, and that is good enough for me). Now my family is not following a vegan eating plan, and that's ok with me, too, so I cook for everyone in my family (exhausting sometimes, I'll admit!) Luckily, there are some recipes the whole family can enjoy, and this is one of them! I have been making this for years and it seems to turn up on our dinner table mostly in the summer. It makes a lot, but it lasts several days stored air-tight in the refrigerator, so great to have on hand. It's a perfect accompaniment to typical summer BBQ fare of grilled chicken and ribs, so it would be perfect for summer entertaining as well. It's crunchy, cool and refreshing, And it's so pretty on the plate! Give it a try, won't you?
Cool and Crunchy Jicama Slaw- serves 8-10
special equipment needed - Mandoline with slicer and julienne blades
1 large Jicama (about 1 1/2 pounds), peeled and julienned
1 cup of julienned radishes
4 cups shredded red cabbage
2 cups julienned carrots (about 3 medium, peeled)
1 cup red onion, halved, and sliced lengthwise
1 yellow or red bell pepper (or half and half), cored, halved cross-wise, seeded and sliced thinly
3/4 cup chopped fresh cilantro (or Italian parsley, if you are a cilantro hater)
1 tsp kosher or sea salt
1/4 cup freshly squeezed
1/4 cup unseasoned rice wine vinegar
2 teaspoons honey (you can sub for another sweetener if you are strictly vegan)
1/2 teaspoon chili powder
1/8 teaspoon ground cumin
1 teaspoon minced jalapeno, seeded, optional
1/2 cup avocado oil
1. Place all of prepped veggie ingredients in a large bowl.
2. Prepare dressing. Combine all ingredients for dressing except the oil and whisk together. Gradually drizzle in the oil while whisking constantly.
3. Pour about half of the dressing over the ingredients in the bowl (I always like to start with less. You can always add more); toss. Taste and adjust seasoning to your taste.
4. Serve on a bed of baby greens, garnished with a few slices of avocado for a main dish (top with some broccoli sprouts? Yes!), or as is for a great side dish.
Disclaimer: I am not advocating for a vegan lifestyle, just sharing my story. However I will highly recommend the book Medical Medium if you have a chronic mystery illness (RA, fibromyalgia, Hashimoto's thyroiditis, MS, Lyme and more...) and can not get help with your condition. You CAN heal!
Welcome to my blog! I am a wife, mother ,former pastry chef, pet mom and creative who is exploring art, trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I live in Northern Colorado where I love to cook, play with art supplies, hike and ride my bike. Thank you for visiting!