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Winter to Spring Super Slaw

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 šŸ˜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

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visited Salt Lake City go to the Sundance Film Festival (and see some snow!)

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taught some private cooking classes (this one was a baking class!)

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catered the TriYoga Level 4 retreat in Southern California,

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headed to New York City and had some amazing food,

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and made celebration cakes for the TriYoga 36 anniversary and Kaliji’s birthday celebrations

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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.

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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!

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