Sweet & Sour Slaw

I never really used to like coleslaw.  Maybe it was that I never really had good coleslaw.  I have memories of limp, wilted cabbage soaked in icky jarred mayo.  I don't know what possed me to give this one a try...maybe it was that I had a wonderful looking mango, two heads of cabbage (one red and one green), and some carrot in my 'fridge.  This turned out great, if I do say so myself:)  Sweet from the mango, sour from the coconut vinegar.  Hope you enjoy as well!

Ingredients:

• 1/4 head red cabbage
• 1/4 head green cabbage
• 1/2 large carrot
• 1 fresh mango
• 1/16 cup pecans
• 1/8 cup coconut vinegar (other vinegars would work - but if you are gluten intollerant, make sure it is a gluten-free variety)
• 1/4 cup olive oil (other oils would work here - I think coconut oil would be really good!)

Directions:

1. Thinly slice cabbage.  Grate carrot (be careful not to grate your finger!).
2. Peel and dice mango.
3. Break pecans into small pieces.
4. Combine cabbage, carrot, mango, and pecans in a bowl.
5. In a separate bowl, blend together coconut vinegar and olive oil (I used my small food processor, but I think a brisk whisking would work as well.)
6. Combine dressing with salad.  Stir well to combine.
7. Chill at least an hour (really, this is much better chilled).  Serve and enjoy.

Browned Cabbage with Hot Pepper

I get a lot of questions asking what I eat for breakfast.  My usual response is: "uh, food?".  I don't know if folks think I eat small children and pets or if they just can't fathom life without milk & cereal; toast & jelly; bagels & cream cheese; etc.  After I mention the food part, I move to the basic explanation: "meat, good fat, and veggies".  That usually leads to the question: "so, what do eat"?  (I'm not kidding here.)  In response to that question, the answer for today is eggs and browned cabbage.  The cabbage (and eggs) is great for breakfast, lunch, or dinner.  It come straight from A Fresh Taste of Italy, although it's so simple, I can't believe I needed a recipe:)

Ingredients:

• 1 large head of cabbage (about 3 pounds)
• 1/4 cup olive oil
• 4 large cloves of garlic, chopped
• 1/2 tsp crushed red pepper, or to taste
• Kosher salt, to taste (optional)

Directions:

1. Cut cabbage into 1-inch pieces.
2. Heat oil, garlic, and peppers in a large pot over medium-low heat.  Cook until garlic is fragrant, but not brown.
3. Add cabbage and stir to coat cabbage with oil.  Cover and cook, stirring often, for about 20 minutes or so.  Cabbage should be lightly browned and tender.
4. Sprinkle lightly with salt, if needed.