Saturday, October 17, 2009

Crazy Sexy Coleslaw

Watching the documentary "Crazy Sexy Cancer" inspired me...I want to see the world through Kris Carr goggles for a day. Sure, she has incurable tumors, but that's not what defines her. Not even close. She's a breathe of fresh air. She's life, what life should be. A smile, dancing when everyone is watching, jumping-hell... leaping out into the unknown day after day. Fearless. I should hope to learn what that is like.
So, perhaps I was inspired to try to make health really decadent this week. I honestly am not sure I could live on a macrobiotic or raw foods diet like Kris Carr does in her documentary; I mean, my life isn't complete without good cheese and countless other "bad" foods! However, I had a creative visionary moment, if I might say. Maybe it came to me in a dream, or on a whim after watching Kris's not completely raw foods, but it comes pretty darn close and it's oh-so good.

Apple Fennel Slaw scented with Ginger and Lemon

1 apple, shave thin
1/4 cup (approx.) Fennel frond/stalk, chopped
1 Fennel bulb shaved thin
2 Cups purple cabbage, sliced thin
1 cup alfalfa sprouts

Juice of 1 lemon
1/4 cup apple juice
1/3 cup red onion, minced
**3/4 cup low fat mayo (use miso mayo if you want to be REALLY fearless 8)
2 tsp ground ginger (I also like using candied ginger, minced, again for the FEARLESS 8)
Pinch kosher salt

Shave the apple. I cut mine into fourths and shaved the wedges with a potato peeler but I'm sure there are many tools and easier ways of shaving an apple.
Remove the fennel frond from the bulb and chop the fronds...fennel fronds are the wispy dill-looking "leaves" (if you will) of the fennel bulb, to be used as a garnish. You can use them however you damn well please; isn't that the beauty of YOUR kitchen where innovation lies, but I use them as a seasoning.
Shave the fennel bulb, similiarly to how I shaved the apple. Or, slice very thinly.
Toss together chopped fennel frond, shaved apple, shaved fennel bulb, sliced cabbage, and sprouts.
Whisk lemon juice, apple juice, mayo, ginger, salt, and minced onion until blended.

Pour dressing over the apples, fennel, cabbage, and sprouts and toss it all together. Let stand in the fridge for atleast a half hour to let the flavors mingle and serve ice cold.

**Strained Yogurt might be a good healthy replacement for the mayo, I might have to try that next time. The mayo adds a creamy depth to the slaw.
Until next time...Happy Cooking !!!
Until next time...Happy Cooking!!!


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