Gorgeous day on the lake today. Blue sky, big puffy clouds…picture perfect!
such festive colors!
People are starting to decorate their boats for the Fourth of July!! It’s so fun — it’s like a boat parade to watch the fireworks! Everyone drives their boat to Rest Lake to watch the fireworks show. And all the boats, and the houses on the lake get all decked out in red, white, and blue!
such a refreshing meal!
Today was hot though! When we got home, the LAST thing I wanted to do was cook over the stove. Enter: Fireworks Slaw! :)
crunchy veggies!
A fabulous crunchy salad of sugar snap peas and cabbage, tossed in an almond butter and ginger sauce. Super tasty — Cold and crunchy!
what a plate!
Here’s what you need!
1/2 head of cabbage, sliced thin
1 1/4 cups sugar snap peas, sliced
1 red bell pepper, sliced
3 carrots, sliced
1/2 red onion, sliced thin
3 Tbsp cilantro, chopped
1 1/4 cups sugar snap peas, sliced
1 red bell pepper, sliced
3 carrots, sliced
1/2 red onion, sliced thin
3 Tbsp cilantro, chopped
Sauce:
1/3 cup almond butter (I used homemade)
3 tsp raw apple cider vinegar
12 drops pure liquid stevia extract (BED use alcohol-free)
1 Tbsp grated ginger
approx. 3 Tbsp water – until you get a “drizzly” consistency
1/3 cup almond butter (I used homemade)
3 tsp raw apple cider vinegar
12 drops pure liquid stevia extract (BED use alcohol-free)
1 Tbsp grated ginger
approx. 3 Tbsp water – until you get a “drizzly” consistency
gluten free, vegan and Body Ecology Diet friendly!
Super Super Simple: Prep all your veggies and put them in a big bowl. Combine your sauce ingredients and add enough water until you get a liquid dressing consistency. Toss your veggies and the cilantro with the sauce and enjoy! It can be eaten right away or refrigerated!
With this super salad, I served buckwheat chips!
Chips:
¼ cup buckwheat, cooked in ½ cup veg stock
3 Tbsp almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
salt and pepper
¼ cup buckwheat, cooked in ½ cup veg stock
3 Tbsp almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
salt and pepper
buckwheat chips!!!!
Preheat oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid – about 7 minutes! Fluff with a fork and let cool. Cut 2 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg white, and S&P. Then, place your mixture on one piece of parchment. Place the other piece on top, and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON and bake it as a “parchment sandwich” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off! Break into chips, and enjoy!
mmmmmm!
This meal really hit the spot! It was cold, crunchy, and refreshing! The flavors were phenomenal with the slightly sweet and spicy almond-ginger dressing! The veggies had a glorious crunch factor too!
red, orange, green and purple!
And the colors were outstanding! The orange carrots, green snap peas, and red peppers jumped off of the purple cabbage! It was a delight for the eyes — as well as the taste buds!
oh yum!
Finally, the chips were wonderful! I enjoyed scooping up the slaw with them — simply delightful!
Fireworks Slaw!
Don’t the colors look like fireworks? :)
exploding with colors!
Do you decorate your house for the Fourth of July?
Until Tomorrow!
Need a mandoline? Or a food processor to make your own nut butter like I did? Here are the ones I use:
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