Well, the fam has all gone home now. We went from 12 people on the boat, to 3. It was so great to be all together…even though there were a few snags along the way. Lots of memories made — especially when the power, water, internet, cable, and air conditioning were broken…simultaneously! haha
taking in the concert on the lake!
So today, the lakes were practically empty! All the “Fourth-of-July-ers” have gone home, and now it’s just the locals — all 676 of them!
party!! :)
We found out where they all were hiding today though! There was a “big” concert on a beach! And a ton of boats had gathered to listen…so we did too:)
a delicious pile of goodness!
So after a long day on the water, dinner needed to be quick, easy, cool and crunchy! Sounds like a night for my Crunchy Dill Slaw with Buckwheat Chips! Delicious and refreshing — simply wonderful!
gluten free, vegan, and body ecology diet friendly!
It’s Gluten Free, Vegan, and Body Ecology Diet friendly! And the chips have a Vegan option!
what a plate!
Here’s what you need: (Serves 3)
1 cucumber, deseeded and sliced thin on a mandolin
3 radishes, sliced thin on a mandolin
1 red pepper, diced
1 carrot, diced
1/2 red onion, sliced thin
2 green onions, sliced
3 radishes, sliced thin on a mandolin
1 red pepper, diced
1 carrot, diced
1/2 red onion, sliced thin
2 green onions, sliced
Dressing
juice of 1 lemon
1 tsp EVOO
1 1/2 Tbsp fresh dill, chopped
salt and pepper
juice of 1 lemon
1 tsp EVOO
1 1/2 Tbsp fresh dill, chopped
salt and pepper
Chips:
3/4 cup buckwheat cooked in 1 1/2 cups veg stock
2 Tbsp Almond Flour
2 egg whites (Vegan Option: 2 flax/chia eggs)
salt
3/4 cup buckwheat cooked in 1 1/2 cups veg stock
2 Tbsp Almond Flour
2 egg whites (Vegan Option: 2 flax/chia eggs)
salt
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 6 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg whites, and S&P. Then, place 1/3 of 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. Repeat with the other 2 thirds of the mixture. Bake as “parchment sandwiches” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off! Break into chips, and enjoy!
mmm mmm mmm!
Meanwhile, prep all your veggies. After you slice your red onion, soak it in ice water for about 10 minutes (this gets rid of the bitter, onion-y bite). Drain, and combine it with the rest of your veggies in a medium-sized bowl. Toss with your dressing and dill. Refrigerate until your chips have finished baking.
crunchy buckwheat chips!
To serve, plate you slaw with the chips, and garnish with green onions!
With this meal, I served Lobsta Bakes‘ wild, ocean-caught cod. It was so delicious and sweet! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice! mmm!
paper-thin cucumber — so refreshing!
This meal was fabulous! It was just what we were craving after a long day on the water! The flavors were bright and fresh from the lemon and dill. So refreshing and clean tasting!
refreshing veggies!
And the textures were marvelous! First of all, it was super cold and crunchy. This made it so satisfying! And the chips…wow! — It was like the best chips and salsa I’ve ever had!
amazing textures!
Finally, the colors were just gorgeous! The purple onions, green cucumber, red peppers, light green onions, and pink and purple radishes just popped off the plate!
so colorful!
Have you gone to any good concerts this summer?
Until tomorrow!
Need a mandoline? You just can't get the paper-thin slices you get on a mandoline with a knife. Here's the one I use. I love it because it has a hand guard.
