So I was in the mood for coleslaw and tahini. So I decided
to use tahini as my dressing for coleslaw. One of the best choices I ever
made for lunch! All I did was take all the fixings you use for coleslaw
such as cabbage, carrots and any other veggies I like to eat and made coleslaw
using tahini dressing instead of mayonnaise or salad dressing. A great light lunch that will give you
energy for the rest of the day! Go ahead and try it the next time you
make coleslaw!
Ingredients
½ cup of Olives
½ cup of Tahini (Sesame Seed Paste)
2 tablespoons of Virgin Olive Oil
¼ cup of Lemon Juice
1 teaspoon of Cumin
½ medium head of Cabbage, finely shredded or chopped (4 cups)
1 small Carrot, shredded (1/2 cup)
1 small Onion, Chopped (1/4 cup)
1 teaspoon Paparika
3 cloves of Garlic, crushed
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Well I just finished having lunch. I didn't know what to eat so I went out to my garden to see what survived the frost over the weekend. What I found was my rainbow kale, parsley, broccoli and Swiss Chard. I left the Swiss Chard in the garden and picked rainbow kale, parsley and broccoli along with some garlic and onions to make a stir-fry. I took the veggies inside to wash and chop up and I set them aside.
Now I needed some pasta to add to my sir-fry. So I took a look in the pantry and brought out chickpea flour and xanthan gum. Then went to the frig to take out two eggs and mixed them all together in a mixing bowl to make pasta dough. I laid out sheets of plastic wrap on the counter with a little flour and rolled out my dough. Once the dough was as thin as I wanted it, I took a pizza cutter to make my noodles.
Then I grabbed my wok and heated it up with some coconut oil and chicken fat and did my stir-fry adding miso for taste. Later I topped it off with Tofu Misozuke (Miso Marinated Tofu). I sat down with a glass of green tea and sat down to enjoy a quick lunch.
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Today I made one of my favorite meals. Asara a West African dish made with spinach and sweet potatoes. But today I decided to make it different by using Swiss Chard out of my garden. After gathering the greens, I washed and chopped them up and slow cooked them in a iron skillet coated with zomi spice palm oil in the oven with a sweet potatoes, sliced yellow onion, chopped mushrooms, garlic, dried smoked crawfish and natural peanut butter. I covered the pan with foil and baked in the over at 350 degrees for 35 minutes. I so love it! I could eat this everyday if needed. When I was in grad school I pretty much ate like that because it was a cheaper way to eat.But now I eat this way because I want to.
Ingredients
