Mustard pomegranate coleslaw

I make a big bowl of coleslaw at least once a week.  It's a great way to enjoy cabbage - a cruciferous vegetable and an easy way to add whatever else you have in the fridge.


Today, I made a different style of dressing for it - a mustard dressing.  It gives it a "meaty" sort of flavor. I always think the taste of mustard is suggestive of meat.  When I make my lentil pate, it always tastes like it isn't vegan, because of the mustard.

I have a few staples in my coleslaw recipe and these are:
cabbage (!), shredded
carrots, grated
raisins or sultanas - I love the sweetness of the fruit in there
black cumin seeds - for their immune boosting power





Today I also added:
pomegranate seeds - yes, you can still buy fresh ones at Trader Joes
sun dried tomatoes - my new favorite brand

The dressing was made from:
1 tablespoon yacon syrup
1 tablespoon fresh lime juice
1 teaspoon whole grain mustard



I often also add turmeric to the mix, but my hubby doesn't like it looking quite so yellow, so I held off today so maybe he will have some too! Fresh mint is a great addition too....

It's a great snack, side dish, salad....and lasts a few days in the fridge.  Unlike most coleslaws, it isn't made with mayonnaise or heavy in fat or dairy products.

What are your staples in coleslaw?
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Grape skin flour experiments

I got some new fruit flours this past week so have been keen to get trying them out.

I got some grape seed flours and also some grape skin flours.  My first two tries with the grape seed flours I didn't really care for, but when I tried the grape skin flours, I really like them.  The grape skin flours are made by WholeVine Products.  They are naturally gluten free.



You may recall that I've made my own fruit flours before - mulberry, apple, raspberry, strawberry, but these ones were purchased - even though we have a vineyard! Maybe this year I'll make my own grape flour!

Anyhow I wanted to make some savory crackers to have with a glass of wine.  I thought about different spices and flavors and which ones go well with different wine varietals and the result is:

  • sauvignon blanc and caper crackers, and
  • merlot and mustard crackers

I love them both and so did my taster friend yesterday!  I'm really quite excited and want time to try lots of other things.  I'm going to be making some for my new Food as Medicine group this week.  I hope they like them as much as I do!

If they like them, I'll share the recipes.
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