Easy, Raw, On-the-go Cooking!

Here’s another video of me that Steve Stone of Off Center Harbor made for his new site. This one features a lovely fresh cabbage slaw that is one of my favorites Spring through Summer. When I first told my mother that I was going to “host” a cooking show, she was horrified. Later she confided that she makes “Charlotte Soup” all the time! (Recipe Below). This video had to be short so Steve cut out all the fun food factoids  – like how raw cabbage is full of skin-nourishing sulfur compounds that help you combat sun-damage when you’re out on the water all day . . . I’ll have to dedicate an entire blog to these awesome food facts.

I am working on my Clean Living Guide for this Spring’s Spring Cleanse, and I’ve been having a great time testing recipes, reviving old favorites, trying lots of new, and torturing my family with the mis-fires. (You might want to wait another week before you come to dinner at our house). Here are two of our standbys as the weather warms and we are looking to lighten and freshen up our bowls:

Recipe for the Three-Day Cabbage Salad
(3 servings, or enough for one hungry person if that’s all they are eating for lunch!)

3 c grated or finely sliced cabbage and carrots (any combination)
1 green onion chopped

Dressing:
4 Tbs apple cider vinegar
2 Tbs Braggs Liquid Aminos or Tamari
3 tsp fresh grated ginger or 1½ tsp powdered
2 tsp toasted sesame oil
1 tsp raw honey or maple syrup
1/3 c olive oil
2 tsp flax oil
2 Tbs gomasio or hulled sesame seeds

Put everything in a small glass jar and shake well, pour over cabbage, carrots and
onion. The longer this salad sits the better it gets. Mix it occasionally to redistribute
dressing.

“Charlotte Soup”
(2-4 servings)

1 leek diced
5 stalks celery diced
1-2 c root diced vegetables (beet, potato, carrot, parsnip)
2 c fresh spinach
Juice from one lemon
1 Tbs coconut oil
1 Rapunzel bullion cube (optional)
1 tsp ground cumin
1 tsp ground corriander
1 tsp fennel seeds (or ground)
1/2 tsp sea salt
fresh ground black pepper to taste

Melt coconut oil in a heavy soup pot. Add spices and sauté briefly, then throw in leeks, celery, root vegetables and bullion. Add enough water to cover vegetables, put on lid and cook until vegetables are just soft enough to pierce with a fork. Turn off heat, throw spinach on top, cover put again for a few minutes until spinach is wilted. Add fresh lemon juice. Blend with immersion blender or transfer from pot to blender and blend in batches (careful!!!). Serve immediately.

 

 

One Comment on “Easy, Raw, On-the-go Cooking!

  1. Love this! Make me cry… but happy tears! Missing you and your amazing voice! Thank you Charlotte!

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