Asian Peanut Coleslaw

Need a salad to bring to our next party? This Asian Peanut Salad looks and tastes spectacular. My friend Melissa is an amazing cook. We attended a BBQ last Sunday, and she brought this healthy delicious salad. It's an Asian version of coleslaw with peanuts, peanut butter dressing and edamame. It tastes sensational and is easy to assemble.

It's gluten free, grain free, vegan and has a wonderful flavor that everyone seems to love. In addition, it looks beautiful and inviting. Another friend brought this to a party and there was not one morsel left.

After one bite, I began to take pictures and am sharing the recipe because it was such a big hit with everyone.I loved the crunchiness of the peanuts and the Asian spices.

Very Easy to Make

The salad itself is easy to make. You can start with a basic bag of coleslaw  mix of green and red shredded cabbage and some shredded carrots that is available in most supermarkets (or make your own  in the food processor).add a few red peppers, scallions, and cucumber and you have almost the full salad base.

The dressing is made quickly in the blender and is fresh and spicy. As usual, I don't like things that are "hot",  so I will leave out the hot pepper flakes.

Cabbage is full of fiber, cancer protective antioxidants, and vitamins. It's a great choice for a healthy addition to any meal.
                        

Melissa said it was her husband Stu who actually found the recipe online. It was from a blog called Once Upon A Chef. Jen posted lots of step by step pictures and has a fabulous blog with lots of fresh real food. She is worth visiting. In fact,  I just started to follow her. Other than leaving out the red pepper flakes and cutting out the sugar, I just made some minor personal taste adaptations.

Thai Crunch Salad with Peanut Dressing

Ingredients

For the Thai Peanut Dressing

• 1/4 cup creamy almond butter or peanut  butter
• 2 tablespoons  rice vinegar
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons olive oil (2022 update: I'll leave it out!)
• 1 tablespoon gluten free soy sauce
• 3 tablespoons honey
• 2 garlic cloves, pressed
• 1-inch square piece fresh ginger, peeled and chopped
• optional: 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves
• salt to taste

Ingredients For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix 
• 1 cup shredded carrots
• 1 red bell pepper, very thinly sliced into bite size pieces
• 1 small English cucumber, halved lengthwise, seeded and thinly sliced
• optional: 1 cup cooked and shelled edamame 
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

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Watermelon, Mint and Orange Blossom Water

There is nothing more refreshing than cold watermelon on a hot summer's day.
If you really want to make it exotic, try adding  drops of orange blossom water or fresh mint,



 Orange blossom water is  an extract that can be purchased in some supermarkets and most ethnic stores ( Indian, Middle Eastern, Greek, etc.) It is inexpensive ( about $4.00 a  bottle from an ethnic store). It is very delicious and has the most divine fragrance that turns ordinary watermelon balls into an exotic treat! It makes a perfect offering for company, but it's so easy to make you could treat yourself any time you like.

Lately, I have been cutting my watermelons in half and then scooping it into melon balls. It looks so pretty, is easy to eat and truthfully really doesn't take much longer to make the little melon balls than cut up the whole melon. The greatest benefit is that there is hardly any waste of the watermelon , and I only make the one cut with the knife, making it easier on me.


Watermelon Juice

After I scoop out all the little balls, there is a huge amount of juice that accumulates in the shell of the melon. I pour the watermelon juice into a class and someone always enjoys it as a healthy refreshing drink.

Watermelon Smoothies

I also scrape the remaining parts from between the melon ball scoops and save that as well for smoothies. I'm telling you there is no waste this way. ( when i cut it off the rind, I usually get too close and loose some of the melon.)

The other day I had a group of women over, and I served the watermelon balls three ways.

• watermelon balls soaked in orange blossom extract
• watermelon balls tossed in freshly chopped mint
• watermelon balls tossed and soaked 

I put out toothpicks and they"  "noshed" at their discretion. No one had ever had orange blossom extract before, and I can tell you it was a big hit. Of 6 women, everyone commented, raved, and kept going back for the soaked orange blossom ones. So, this is no ordinary recipe. Try it , you'll like it..

The green is cut up fresh mint 

                            
If you are unfamiliar with orange blossom water. It's the exotic flavor that you taste in Baklava and other and Middle Eastern pastries. It is a perfumy tasting extract that adds a delightful flavor.


Cool Off With Orange Blossom Water and aah!! 

It's sensational on watermelon and is also fabulous on a washcloth to cool you down. ( Fill a bowl with water and some ice cubes- add a few drops of orange blossom water-

1. Use it as a foot bath 
2. dip the wash cloth in the cold water and wring it out. - Place it on your forehead. 
3. You will immediately be cooled off and the aromatherapy of the fragrance will be heavenly. I've been to spas that do the washcloth thing)

Ingredients for the watermelon treat!

1 watermelon, cut in half and then scooped into melon balls.( Use the portion you like)
1/4 cup or more of orange blossom water for an entire watermelon
If you are  serving a medium bowl of melon balls ,  use 1 teaspoon of orange blossom
1 cup of watermelon juice or water

Instructions:
Put watermelon balls into a medium sized bowl.
Mix orange blossom water and liquid ( juice or water) in a cup. Pour on top of watermelon balls until saturated.
Allow to soak in the refrigerator until well chilled.
Pour off any liquid . Place in a nice dish and serve.

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Bottle of Orange Blossom Water

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Broccoli Rabe Tossed in Pesto

                                    

You know you want to eat more greens, so why not try broccoli rabe?  

Don't be intimidated if you've never made broccoli rabe before.  It is like cooking any other green and this is an easy recipe that is really tasty.

Do you like Italian food? It doesn't get more Italian than tossing broccoli rabe, broccoli or broccolini  in a delicious pesto sauce.

Pesto is easy to make and generally made from four basic ingredients:

• Fresh Basil 
• Some sort of nut ( pecan, walnut,or pine nut)
• Olive oil 
• Italian Parmesan or Pecorini cheese

Because of the fresh greens, this recipe provides lots of energy giving chlorophyll and nutrients . The broccoli rabe is pungent, while the fresh basil is sweeter.

 If you like broccoli , you will probably like broccoli rabe or broccolini
( available year round in most supermarkets in the produce section). The taste is similar, but a little more bitter - which is what I love.

Plain broccoli rabe cooked in garlic 

Broccoli rabe is a little leafier vegetable and is kind of like a cross between spinach and broccoli. It is composed of some leafy vegetable and some baby broccoli heads. Sauteed in garlic, it's one of my favorites recipes ( click for basic recipe) 

Pesto is also commonly tossed in pasta, but pesto can be used to perk up any cooked vegetable. Simply cook the vegetable and then toss it with the amount of pesto of your choice.

Want to make dinner out of this recipe? You could toss in some cooked gluten free  pasta . The pasta, broccoli rabe, and pesto together would be filling and delicious. 

If you don't eat pasta, you could try it with spaghetti squash or "zoodles" ( noodles made by spiralizing zucchini-You can check out the spiralizers on Amazon:  Joyce Chen 51-0662, Saladacco Spiral Slicer, White is an inexpensive tool that I have used for years and so much fun. 

Click here : " zoodles" made with a spiralizer tool and zucchini 

Pesto is a delicious seasoning that is perfect in the summer when fresh basil and spinach are seasonal and plentiful. I never really thought I would like it, but I was pleasantly surprised once I started to make pesto and enjoyed its rich flavor. I also realized its health value and its versatility. 

It's great for anyone on a low carb diet as well and you can simply omit the cheese if you are vegan.

I originally saw this recipe for pesto broccolini on a blog called What's Gaby Cooking. This is my adapted version of the recipe.

Ingredients to make the greens:

1 bunch of broccoli rabe, broccolini , or  1 head of broccoli, chopped

2 cloves garlic, chopped or pressed

Optional: pinch of red pepper flakes

2 Tablespoons olive or coconut oil

Directions:

Saute garlic in oil for a minute on high heat in a large skillet. Drop in the chopped greens and saute until slightly tender. Remove from the heat and set aside.

Ingredients for Pesto:

4 cups fresh basil

1/4 cup olive oil

1/2 cup walnuts or pine nuts

1 clove garlic, pressed

1/2 cup freshly grated Parmesan or Pecorini Cheese

Directions: 

Process the basil and nuts, then add garlic, freshly grated cheese and process. Slowly drizzle in olive oil as processor is running until a paste is formed.

Toss 2-3 tablespoons of the pesto into the greens and serve.

Ingredients in the food processor 

•                              

Quote: “Those who think they have no time for healthy eating will sooner or later have to find time for illness.”~ Edward Stanley

                                                  

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Spinach Basil Pesto

Spinach, parsley, and basil make a wonderful summer pesto that can be used in a variety of ways.  This pesto has an interesting mild flavor and is very easy to make. 

With my prolific crop of summer basil this week, I've made a significant amount of pesto. 
I've been eating homemade fresh spinach basil pesto on just about everything and I froze some. 

It tasted great tossed in gluten free pasta, pesto with zoodles,  spaghetti squash,  tossed in salad, stuffed in  raw button  mushrooms, spread on crackers, etc.  

 I used green basil for this recipe, but there are many varieties of basil. I grow three different types: Thai Basil, green basil, and purple basil. Each has it's own unique flavor and each adds an interesting kick to my recipes. This is basil season and you can grow it all summer in a container.

Basil is very easy to grow.  I bought a few organic small plants from Whole Foods (or a local farm store) and divided them into a few containers ( there is still time for you to do this) . 

I  removed the plastic pot that the basil came in, broke up the ball of soil a little and replanted the basil plant in a pot twice the size ( adding potting soil)  than the one it came in and one that has good drainage ( you can add gravel if you have to for better drainage).

The basil will grow all summer as long as you keep clipping it and don't let the plants begin to flower and go to seed. If you have space to plant your basil plants in the ground that works even better. I have some growing in the ground as well.

3 Tips You Need To Remember When Growing Basil: 

• Basil likes sunlight
• Basil likes water 
• Basil likes to be well drained

Once your basil is growing, you can clip it to add to daily salads, morning omelettes, hot or cold soups, caprese salads ( basil and mozzarella cheese). Fresh basil tastes amazing! And fresh herbs are potently rich in immune building antioxidants, vitamins, and minerals.

Greens help you detox and cleanse
This delicious combination of spinach, parsley and basil can be made in minutes in the food processor and provides lots of greens to boost your chlorophyll intake which helps to naturally cleanse your system. What a great pesto !

The Pesto Recipe

Author: Judee Algazi @gluten free A-Z Blog
Prep Time: 10 minutes
Cook Time: None

Ingredients: 

1/2 cup of fresh organic parsley

1 cup of fresh basil 

1 and half cups of fresh organic baby spinach

3/4 -1 cup of raw nuts ( walnuts, or pecans, or pine nuts- each will impart a different flavor) 

1/4 cup freshly grated good quality Parmesan or Romano cheese ( vegans can omit) 

1/4 cup ( or more olive oil) 

1 clove of fresh garlic pressed ( optional- sometimes I'm not in the mood) 

cracked pepper to taste

Directions

Add the greens to the food processor and begin to process , then as the processor is running add the nuts, pepper and garlic. As it begins to form a paste add olive oil while the processor is running until pesto is smooth. In this recipe, the oil is a must.

My Notes : 

• I store my pesto in a covered container for 3 or 4 days. 
• If your pesto drys out, add a little oil to it ( mine never does) 
• For variety, try making pesto each time with a different nut. It totally changes the flavor. I like the flavor of all three. Pine nuts and pecans are fairly expensive, so I've been sticking to raw walnuts  (raw walnuts are cracked right out of the shell type -as opposed to roasted walnuts- the raw variety works best in pesto)  
• I think the pesto tastes really good with or without the garlic- depends on my mood
• I buy a wedge of imported Pecorino Cheeese ( mine says Pecorino Roman " Fulvi" from the mountains of Italy and it's from grass fed cows with no hormones.) It comes in a HUGE barrel size hunk of cheese and the store cuts and wraps in the store in 1/2 pound pieces. It is outrageously delicious in pesto. 
• Add pesto to omelettes, top a little of gf pizza, on gf bread with cheese

Antioxidants:  Herbs  like oregano, rosemary, thyme, parsley, cilantro, and basil have provide excellent health giving properties and  have been depended on for thousands of years to add powerful antioxidants to to people's food..Check out the Other herbs that I grow and some tasty recipes

***shared this link on Weekend Cooking at Beth Fish  which is a weekend food linky open to anyone with a food related post to share.

 I love your comments, so please leave one. It introduces me to your blog, and I love to stay connected . I will visit and follow you on Twitter and G+ etc.
Lets stay connected: follow me on Pinterest,  Gluten Free A-Z  and Twitter too

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