I’m finally recovering from a summer cold (I’m still unsure of how you get colds in the middle of summer?!) that’s been lingering over the past week. I’ve been trying my best to eat extra healthy in hope to heal myself a bit faster. Though I’m not positive if it’s helped directly, I’m happy to be feeling much more myself today! Even though I eat relatively healthily at home on a regular basis, I’ve been attempting to up the amount of raw fruits and veggies in my diet. Since cooking destroys some of the vitamin value, I figured a little bit more raw foods in my diet wouldn’t hurt!
However, apart from a green breakfast smoothie most mornings and a few fruits here and there, I realized that I really don’t eat a lot of raw food. Every so often I love a good salad, but most often I’m a fan of my food extra hot. I suppose I find it kinda difficult incorporating raw foods into an otherwise healthy diet short of eating carrot sticks straight from the fridge or putting a bunch through my juicer.
For me, the perfect solution is slaws. I’m loving all sorts of different slaws combining less than traditional vegetables into a deliciously unexpected combo that is equal parts flavor and texture. The key is the crunch factor. It’s important to combine vegetables that hold their crunch and shape so you don’t end up with just a regular old salad, but something much more exciting! Almost as important is the creaminess. This doesn’t always mean copious amounts of mayonnaise, there are so many other ways to achieve this without compromising your cholesterol.
This slaw has been one I can’t get enough of. It’s far from the supermarket variety slathered in thick mayo, instead it’s all about bright flavor. Inspired by Lebanese cuisine, it combines cucumbers, lemon juice, sumac, tahini and lots of lovely parsley, coriander and mint. It’s deliciously creamy without the guilt and is incredibly fresh and fragrant.
Even if this slaw hasn’t played a direct part in my recovery, it’s incredibly moorish and something I imagine I’ll be eating on a regular basis. Luckily, I am 95% sure that I’ll be feeling better by this weekend in time to pack my bags for another adventure in Puglia, Italy.
What are your solutions for incorporating raw foods into your everyday life?
White Cabbage, Cucumber & Tahini Slaw
- 500g white cabbage, thinly sliced
- 1 lebanese cucumber, thinly sliced
- 1 lebanese cucumber, julienned
- 200g kohlrabi (about 1 small one), julienned
- 1/3 cup mint, finely chopped
- 1/3 cup coriander, finely chopped
- 1/3 cup parsley, finely chopped
- zest of 1 lemon
- 2 tbsp extra virgin olive oil
- 1/3 cup lemon juice
- 1/4 cup tahini
- 1 garlic clove, finely grated
- 1 tbsp water
- 1 tsp sumac
- salt and pepper to taste
In a large bowl, combine the cabbage, cucumber, kholrabi, mint, coriander, parsley and lemon zest. Toss to combine.
Next, in a small bowl make the dressing. Add the olive oil, lemon juice, tahini, garlic, water and sumac and whisk till combined. Drizzle over the vegetable mixture and toss to evenly coat. Add salt and pepper to taste. Serves 6 generously.