This delicious slaw is super filling, delicious, great on the budget and easy to make in bulk so it lasts for several meals.
Cooking once eating twice is a life saver when it comes to feeding a big family and avoiding constantly being in the kitchen!!!!
Making a big batch of this slaw means you have veggies for breakfast, snacks, lunches and dinners sorted for at least a couple of days.
I usually do a few bulk salads a week, so there are always healthy options on offer with minimal work/mess!
It makes an excellent base that is easy to dress up with different dressings or garnishes such as nuts and seeds, raisins, oranges or grated apple
INDREDIENTS | METHOD
- 1 medium red cabbage cut into 8th’s and fed through the food processor or sliced thinly with knife
- 4 large carrots fed through grating blade in food processor or grated
- 1 bunch of coriander chopped
- 1 bunch parsley chopped
- Mix all indigents together in large bowel
- Store in air tight container in the fridge
GARNISHES | DRESSINGS
- Activated and roasted almonds/walnuts (fry activated nuts in coconut oil)
- Activated sprouted sunflower seeds
- Grated apple (only add this to the dish your eating as it goes brown when stored in the fridge)
- Chopped orange pieces
- Chopped watermelon pieces
- Olive oil
- Salt and Pepper
- Lemon juice/olive oil/salt and pepper
- Lemon juice from 1 lemon/1 teaspoon mustard/quarter a cup of olive oil/1 teapoon salt and pepper to taste
This slaw keeps well in the fridge for 3-4 days and is delicious served on its own or with meats/eggs/nuts/seeds.
My 9, 7 and 5 year olds love helping make this slaw and are more than happy to help themselves to a bowl full from the fridge whenever they’re hungry.
x x x
Registered Nurse | Nutritionist | Health Coach
Nourish Holistic Health & Nutrition Ltd
Well it is nearly spring!
It is obvious when you look at the gardens around you. Plants are coming in to leaf and even the silver beet leaves have started to grow a little bigger!
Today I would like to talk about seeds.
The plants whole reason for being is to set seeds. Surprisingly the plant does not grow for us to eat it!
A good on line shop to purchase organic seeds is Kings Seeds (www.kingsseeds.co.nz).
The seed companies since the 1950’s have been manipulating seeds to make the vegetables grow bigger and better at the expense of the nutrients.
To ensure nutrient dense seeds choose organic seeds and heritage seeds and they will nourish you and your family.
Seeds have a dusty layer on them called phytic acid. This acid is there to ensure that the seed grows at the right time of year and in the right circumstances. This phytic acid is an anti nutrient to humans. This means that it stops the human gut up taking nutrients such as magnesium, selenium, boron etc and these nutrients are deficient in New Zealand soils already so the little of these nutrients you do eat is being blocked.
All seeds that are consumed should be soaked prior to eating or cooking. The phytic acid then changes to phytase acid which does not inhibit the uptake if nutrients.
Seeds are a very cheap way to grow your vegetables. Another cheaper way of sowing seeds is to save your own seeds. Always let one plant go to seed. When the seed head turns brown it is ready to harvest. Put in a paper bag and store until ready. The seeds have a usable life of about a year if stored this way.
This time of year is a transitional time in the garden. That means that we are waiting for the soil to warm up to plant summer vegetables. You can however still plant directly into the soil some seeds such as radish, beet root and carrots. These plants are called root vegetables and they like a friable or crumbly soil. They also do not like too much compost and these root crops are a great plant to follow a plant that is a gross or heavy feeder such as cauliflower or broccoli. Excessive compost when growing a root crop will cause stunted or split vegetables.
To grow the best root crop optimally double digging the soil is recommended. This does take a little more time but you will be well rewarded by growing hugely successful root crops. Double digging means you dig to the depth of the spade, remove this soil to the side and then dig down another spit or spade depth – so twice the depth. You then need to crumble to second spade full by hand. Once this is fine you crumble by hand the first spade full. Return all soil to its original place and then sow the seeds. Sprinkle the soil over the seeds and press gently. We press the seeds gently as the seeds initially grows roots before shoots and the firming of the soil allows the roots to grab the soil.
STARTING FROM SCRATCH – Starting off your first vegetable garden
We are soooooo incredibly lucky to have Linda Christian a very talented organic gardener join the Nourish team to give us all advise and inspiration on getting our own vege gardens cranking!
Linda is a Health Coach, Nutritionist and has a Psychology/Social Work Degree. Linda works in the area of mental health and has an amazing knowledge around optimal mental health and how food affects how we think and feel. She has run two huge organic gardens and been on the certification board for Organics NZ. Her own vege garden is amazing to say the least!
To top it all off she’s my beautiful Mum!!! She has 3 kids, I’m the oldest at 36, my brother is next at 35 and my little sis is turning 30 in November. Linda is such a devoted Grandmother to her 4 grandsons and is always making then beautiful nourishing food from her garden, baking with them and reading them stories.
I’m so stoked to be able to share her VAST amount of knowledge with you all x
This week we’re staring off with the basics and will provide you with step by step information on how to get have your own Organic Vege Garden producing enough food for your family…..
Why garden? Because you can trust the food to be free from toxins and for the food you eat to be nutrient dense.
Toxic and nutrient poor foods are two major reasons for the illnesses that modern man is plagued with.
New Zealand potatoes for example can have 25 toxins applied in their growing life. Potatoes and all root crops are “storage organs” so they are designed to store nutrients for the plant to reproduce – consequently crops retain all the toxins that are put on them and we eat them!
Start with a small garden. Dig the soil. Dig all waste vegetables and waste paper products in to the ground.
Start sowing seeds in a tray for spring. This is very cheap and easy way to grow plants. Have some potting mix, some soil, sprinkle the seeds over the soil and cover lightly more potting mix.
Any gardening questions to Linda at lgchristianson@ xtra.co.nz