This week, it's been beautiful, vivid colours... so sad I can't share photos. Fresh, organic, yummy, crunchy vegetables.
Beetroot and carrot salad. Peel four medium beetroot, grate, and toss with three grated carrots. Stir together 4 TBS red wine vinegar, 1 TBS maple syrup, and 2 TBS olive oil. Pour dressing over the carrots and beetroot and stir well. Delicious sweet and sour flavour united with the earthy, rich taste of beetroot. Add more or less dressing to suit your own preference.
Purple coleslaw. Slice a medium-sized purple or red cabbage quite thinly. Add a few grated carrots, and a quarter or a half of a thinly sliced red onion. Mix with dressing: 3-4 TBS natural yoghurt, 3-4 TBS organic mayonnaise, salt and pepper, 3 TBS red wine vinegar, 1 TBS (or less) of agave or maple syrup, a few teaspoons of dried dill weed. For a raw version of the dressing, puree: 1 cup fresh [not roasted or salted] cashew nuts, preferably soaked overnight; 1/4-1/2 cup water; 2 TBS cold-pressed extra virgin olive oil; 1/4 cup lemon juice or balsamic vinegar; 2 TBS maple syrup; salt and pepper to taste; and freshly chopped or dried dill weed if you like dill.
Other favourites this week were quinoa tabbouleh, Earth Soup, and our usuals: vegetable chilli with plenty of kidney beans, and a huge chickpea vegetable curry with coconut milk.
This will be a regular Thursday post from now on. I'm looking forward to planning our next seven days of food and sharing our eats with you next week!