Coleslaw is a staple side with barbecue and Tex-Mex style dishes because of the cool, refreshing crunch it adds to a heavier meal. I’ve always been a fan of citrus or vinegar-based slaws rather than traditional mayonnaise-based ones. The acidity from this type of slaw pairs well with the sauces and flavors that are common in BBQ and Tex-Mex dishes. The lighter dressing also helps brings out the natural flavors of the veggies in the coleslaw.
For today’s Healthy Recipe, I made a modified version of AICR’s fiesta slaw featuring a variety of colorful bell peppers instead of traditional cabbage and carrots. Bell peppers are rich in beta-carotene, vitamin A and vitamin C. Additionally, they contain numerous phytochemicals, which may help reduce your risk of cancer.
I love that this recipe includes a variety of naturally sweet, crunchy and spicy ingredients – the sweetness from the orange juice, mango and apple cut some of the heat from the jalapeño pepper.
It’s also one of the most vibrant veggie sides I’ve ever made. I always emphasize the importance of eating a rainbow to my patients and clients. The colors in foods represent different nutrients and phytochemicals, so the more (naturally) colorful your foods are the better!
I live to eat. But sometimes all I can put together is an efficient, balanced meal. One of my favorites is rotisserie chicken, a green salad, microwaved brown rice. A trip to the refrigerator makes it enjoyable.
You can travel the world through the condiments in my refrigerator. Some actually come from trips, others I make to recreate past pleasures. I have nutty Egyptian dukkah, chimichurri from Argentina, lemon-sharp Israeli tahini sauce, good old American cranberry relish, Indian tamarind chutney, Dijon mustard from Dijon, and more. A sprinkle, spoonful, or dollop of them works wonders with simple meals like this chicken dinner.
In winter, I include mostarda, a combination of fruits and mustard that I first had in
The author’s Winter Fruit Mostarda, a sweet-sharp condiment with fresh fruit
Bologna, Italy, where this sweet and sharp condiment is served with bollito misto, a feast of boiled meats that needs its kick as much as my understated dinner. An almost medieval Continue reading
This year, I am not sharing Valentines Day with someone special. But I will celebrate it with chocolate, starting with the indulgence of Chocolate Blini with Raspberry Drizzle for breakfast.
I created these petite pancakes to serve as dessert, perhaps at a romantic dinner for two. With Valentine’s Day this year falling on a Sunday, I realized they would also be a sensuous way to start the day.
These pancakes are called blini because they are about the same size as the little ones that Russians serve with caviar or smoked salmon.