I know I’ve been away for a while but it’s been one of those times when life gets in the way. Nothing bad, just lots going on, including a good bit of travel. Taking little trips is one of my very favorite things to do, so I try to do it as often as I can (and yes, often my desire to get to certain vegan restaurants will make my plans for me š).
In the past few months, I haveĀ given a talk on the vegan lifestyle at UC Davis, and guided a weekend of cooking classes in Davis, CA
visited Salt Lake City go to the Sundance Film Festival (and see some snow!)
taught some private cooking classes (this one was a baking class!)
catered the TriYoga Level 4 retreat in Southern California,
headed to New York City and had some amazing food,
and made celebration cakes for the TriYoga 36 anniversary and Kaliji’s birthday celebrations
It has been a busy time, but I’m looking forward to bringing you more recipes, product reviews, and articles that will share information about this vegan lifestyle that is so important. I also have plans for a wonderful website redesign that will make all of the recipes and information more easily accessible, so there are a lot of great things to look forward to.
Also, my Blend it Up e-book, which has 54 recipes that include not only smoothies and juices but spreads, dressings, and desserts, is on sale for 7.99 through April 30. Get your copy now!
This is a salad that I actually made last December, and it’s a perfect dish to transition from winter into spring, with tons of fresh veggies and a dressing filled with flavor and nutrition. I wasn’t measuring when I made it, so I have put ballpark measurements here for those who need, so when you finish, feel free to add more vinegar, lemon juice, or herbs if you’d like.
Winter to Spring Super Slaw
Dressing:
- 1 cup cashews
- 1/2 cup water (or more if needed to end up with the consistency you want)
- 2 (or more to taste) tablespoons apple cider vinegar
- Ā juice of 1 lemon
- 1/3 cup fresh dill, coarsely chopped (I used about 1/2 bunch)
- 1″ fresh ginger
- salt & pepper to taste
Blend all ingredients together, adding more liquid or herbs to get the flavor and consistency how you like it.
Salad:
- 2 cups shredded kale
- juice of 1 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded fennel
- 1 cup shredded carrot
- 1/2 – 1 cup shredded golden beets
- 1/2 – 1 cup shredded red beets
- 1/4 cup hemp seeds
- 1/4 cup sesame seeds
- 1 avocado, sliced
Massage the kale with the oil, lemon juice and salt until soft. Toss the remaining veggies together with the dressing, then stir in the seeds. Ā Start withĀ the kale on the bottom and then the remaining salad. Top with the avo and enjoy!
Kelli's Vegan Kitchen 