Things have been a bit more hectic than usual these past few days. Lots of get up and going including our first surf lesson, which was awesome……dude? It may only be April but we braved the Cornish water and got to it because we want to start making
roads waves before the summer season when things will no doubt get manic here in Cornwall with the arrival of about a gazillion tourists.
With all these happenings my food making has been rather hurried – I’ve been taking shortcuts, lots of shortcuts. I’m not used to shortcuts, it makes me feel like I’m cheating somehow but I need to learn that spending at least two hours on dinner isn’t normal especially when I don’t start cooking till 7! Lucky for us we still leave the required three hours between eating and sleeping but that means we end up going to bed pretty late every night.
So, with that in mind, most of my dishes of late have been quick, easy and with the minimum of ingredients. This coleslaw is a great accompaniment to any meal; lunch or dinner. I’ve packed it into wraps, served it as a refreshing side and taken it as part of a picnic – it’s a super little dish with heaps of flavour not to mention how incredibly easy it is to make, hence the title.
I am definitely getting better at getting quicker – cooking in a hurry is not my forte but practice is perfect as they say. Trying to include more raw food into my diet is also aiding my aim for speed in the kitchen – I have recently finished the Crazy, Sexy Diet book (if you haven’t heard/read it yet you must buy/read it immediately, pronto, now) and I’ve been inspired to adjust my vegan diet – less puds, more juice, no sugar, easy on the alcohol.
This wonderful book has also helped me reassess my overall health so it’s just as well I’ve been upping my activity routine and attempting to eliminate all nasties – say sayonara to all that processed crap that I’ve allowed to creep into my cupboards and fridge. Vegan does not necessarily mean healthy. There’ll still be room for treats but not so frequently and for my thirtieth I’m being treated to a raw cookery class in London – could I be any more excited?
In summary, I’m rocking the quick, easy, mostly raw look this season. I hope you approve and maybe join me yourself if you feel the need for a spring clean before summer (and bikini’s) beckon. Remember that quest for zen? One step closer baby, one step closer.
1/2 red cabbage
1 very large carrot
1/4 cup pumpkin seeds
1 heaped tsp dijon mustard
1 tbsp cider vinegar
juice 1/2 lime
1 tsp agave nectar
1 tbsp extra virgin olive oil
salt and pepper
Finely grate the red cabbage and carrot. Squeeze the excess juice out of the carrot – I just use my hands but you can use a tea towel or one of those muslin cloths if you wish. Transfer the cabbage and carrot to a bowl.
Finely slice the radish and add to bowl along with pumpkin seeds. You could also light toast the pumpkin seeds for extra crunch. Lightly mix everything together.
Put all the vinaigrette ingredients into a empty jar and shake vigorously until it emulsifies. Pour over the coleslaw and thoroughly combine. Refrigerate – it will last a few days.
p.s. some lime zest would also be a nice addition.
p.p.s. here’s another easy coleslaw recipe.