Superfood Slaw by Jill Greenwood

Author:Jill Greenwood [Jill Greenwood]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2019-04-14T16:00:00+00:00

Broc-a-Mole Disco Fries

1. Preheat the oven to 425ºF and line a baking sheet with parchment paper.

2. Chop a sweet potato into wedges, spread on the baking sheet, and bake until soft, 15–20 minutes.

3. Remove from the oven and spoon on any leftover slaw.

4. Add some cheddar cheese and place under the broiler for a few minutes until the cheese begins to melt.

5. Add a dollop of crème fraîche and serve.

Peanut Satay Slaw

Nut butters are a healthy source of fuel (fat) and protein. Look out for brands that sell the butter in its purest form (unsalted, no sugar added). That way you avoid controversial ingredients such as palm oil or a high salt (sodium) content. The nut butter and peanuts in this slaw make it higher in fat and satiating, while the chestnuts provide an energy boost.   Makes 4 large portions

One 8-ounce bag bean sprouts

One 8-ounce bag green beans

One 8-ounce bag snow peas

1–2 red chiles, seeded

½-inch piece fresh ginger, peeled

1 small handful Thai basil

3–4 handfuls drained water chestnuts, halved

2–3 tablespoons balsamic vinegar

1 tablespoon peanut butter or other nut butter

Sea salt

3–4 tablespoons unsalted peanuts

1. Steam the bean sprouts for 2–4 minutes or until the bean sprouts become tender, then run under cold water. Roughly hand chop the sprouts and spread on a large flat plate.

2. Place the central chopping blade in the work bowl of the food processor and add the green beans, snow peas, chiles, ginger, and basil. Pulse gently until they form small, chunky pieces. Mix the vegetables into the chopped bean sprouts.

3. Add the water chestnuts to the mix.

4. Add the vinegar, peanut butter, and a sprinkle of sea salt to a jam jar. Cover tightly with a lid and shake vigorously. Nut butters vary a lot in consistency. If the mixture is too thick, you can stir with a teaspoon or add a little more vinegar. Add the dressing to the slaw and mix well.

5. Garnish with the peanuts.

Top with dehydrated or oven-baked kale for an extra green crunch.

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