Easy Cole Slaw

One of the best things for your gut is sauerkraut.

I tried a couple of different homemade versions in the past few months,

and loved them!

Alas, they didn't love me.

I'm not positive that kraut is what was causing a bit of

digestive disruption, but since I've stopped eating it,

I've been feeling a lot better.

How can something that's so good for you,

not be good for me?

I've learned to go with the flow,

so I had to let it go.

I still wanted an excuse to grow cabbage in the garden,

so I had to find another way to get it into my life.

Enter Cole Slaw.

Not just any cole slaw.

This is the easiest, quickest cole slaw recipe 

and what's even better, it's addicting!

Now I can have my cabbage and digest it too!

This doesn't have the health benefits of fermented foods,

but cabbage is one of the best sources of

fiber, can aid in lowering cholesterol and

blood pressure, as well as being packed with

Vitamins C and K.

It's even been studied as a cancer preventer.

It's the perfect side for burgers (veggie and otherwise),

bar-b-q, and picnic suppers.

Lisa at Downshiftology shared this version

(I've altered it just a bit),

as well as a mayo-free variation.

You can click on the link below 

with her vlog's name for the original recipe.

I don't know about you,

but I'll pretty much make anything this summer

that doesn't require heating up the kitchen.

Give it a go!

Easy Cole Slaw

(Downshiftology)

3/4 of a green cabbage

1/2 of a red cabbage

3 or 4 carrots

1 zucchini

1 C mayo (homemade recipe here)

2 Tablespoons Apple cider vinegar

1 Tablespoon honey

1 teaspoon celery seed

1/4 teaspoon salt and pepper

Shred veggies using a box grater or food processor.

Add to bowl.

Whip up dressing ingredients, add to veg.

Mix well and refrigerate for at least 6 hours.

Enjoy!

Potato-Egg Salad

This combo potato/egg salad I made over the weekend

is one of the best things I've ever come up with.

It's thanks mostly to the incredibly easy mayo recipe 

I found on the website Downshiftology.

Lisa teaches how to cook simple, healthy food,

containing clean ingredients and no gluten.

Right up my alley.

In less than a minute, you'll have a jar of mayo

ready to add to all sorts of things, even if it's just sandwich bread.

The mayo recipe can be found here.

I've made mayo from scratch in the past,

but it always tasted a bit off.

The secret, as I learned in Lisa's video,

is that Extra Virgin Olive oil is not the preferred choice.

Using avocado or light olive oil does the trick

and creates a thick, luscious condiment that will keep for a week in the fridge.

 I doubt the egg salad will last that long,

but I already have plans to use the rest of the jar

on several other mayo-based recipes.

Potato Egg Salad

4-6 small red potatoes

1/2 small onion, chopped

2 stalks celery, chopped

4 hard boiled eggs, chopped
salt and herbs to taste

After boiling the potatoes for 10-12 minutes,

drain them and replace them in the pot for a few minutes to dry out. 

Place in fridge to cool for at least 20 minutes.

To assemble the salad, peel potatoes and chop into bite-sized pieces,

then add to a bowl with chopped veg and eggs.

Add a good dollop of homemade mayo,

a pinch of salt and any fresh herbs you desire.

Mix together well and refrigerate for a few hours.

Enjoy!