Sarah Kagan’s Kohlrabi, Carrot & Apple Slaw #SaladFest2013

You know those times when you just want to sit down and eat the whole bowl img_58662of something. It’s that bottomless pit syndrome, that little nagging in your jaw that begs you ‘up down up down’… a case of the ‘noshes’ as I like to call it.

It also comes as no surprise that the desire to eat forever usually strikes when something sweet [dark chocolate, chips, popcorn, and swedish fish to name a few] hits your lips. And while those little red fishes taste oh so good going down, they don’t usually leave you feeling great at the bottom of the bag.

This slaw is my new go-to eat-the-whole-bowl food. You most likely already have all the ingredients in your fridge, and it comes together in minutes leaving you with little time to be distracted by other things [like the bag of Snap Pea chips you bought yesterday].

The kohlrabi satisfies the need for something to crunch on, and the apples and raisins add a natural sweetness. Not a drop of oil in site, this quick slaw is perfect for cravings, hot summer days, lazy afternoons, and any time in between.

sarah kagan slaw

Kohlrabi + Carrot + Apple Slaw
Servings: 4 [unless I’m there.. in which case maybe 1.5]
Time: 15 minutes

  • 3 carrots, peeled and grated
  • 1 apple, cored and grated
  • ½ kohlrabi, skin removed and sliced thinly
  • ¼ c. raisins
  • juice of ½ a lemon
  • 1 t. honey [add more or less depending on the sweetness of your apple]

Directions

Grate the carrots and apple.

Slice the kohlrabi into thin matchsticks, and then cut into little pieces.

Add a handful of raisins. Add lemon juice + drizzle with honey.

Toss well to combine.

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Sarah moved to Brooklyn last fall and currently serves as the Director of Wellness Food Education for Butter Beans Kitchen, where she teaches tiny tots the joys of getting messy in the kitchen. You can follow Sarah’s kitchen chronicles on her blog, www.beyondthebatter.org, or spend some one on one time with the girl behind the batter at a private cooking class or party. From pancakes to tier cakes, Sarah loves all things food related, and she loves sharing her passion with others.

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Recipe: Quinoa Salad w/ the HCC Special Sauce

Easy?  Check?  Fun? Check.  Delicious.  Double check.  This recipe knocks it out of the park every time!  It’s one of our favorites for events, like the one we did last night for one of our favorite activewear brands, Lole, because it really knocks people’s socks off.  We also love it at home when we’re in a rush and need something tasty, energizing and most of all delicious!


Try this recipe, especially the Special Sauce and let us know what you think. We love it as a dressing with grains but how else will you use it?  Salad dressing?  Marinade?   Let us know what you think in the comments below.

Quinoa Salad w/ HCC Special Sauce

Servings: 4
Time: 20 minutes

Super Power Quinoa Salad

  • 1 cup quinoa
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 cups arugula or baby spinach
  • 2 tablespoons dried fruit (cranberries, raisins, apricots, dates…)
  • 2 tablespoons nuts and/or seeds (pumpkin, sesame, hemp, almonds, walnuts, cashews…)
  • 1/2 cup special sauce (see below…)

Special Sauce

  • ¼ cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 1/4 cup tamari
  • 2 cloves garlic, finely minced (we recommend a garlic press or microplane)

Directions

To prepare the quinoa put the quinoa, water, olive oil, salt and black pepper in a pot and bring to a boil.  Cover, then reduce to a simmer and cook for 15 minutes.  Remove pot from heat and allow to sit for 5 additional minutes.

While quinoa is cooking prepare the Special Sauce.  Combine all ingredients in a jar and shake well.

After the quinoa is done, fluff with a fork and put it in a large bowl with the arugula or spinach.  Throw in nuts and seeds and dress quinoa salad with the Special Sauce.  Adjust sauce, to taste.  This dish is great both hot or cold.

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Recipe: Sweet Balsamic Collards with Pine Nuts

We love this recipe because it’s so simple and incredibly delicious.  It works as a light meal or a fabulous side dish.  Make a bunch and keep it in the fridge to dole out whenever you need a healthy snack.

Give it a try and let us know what you think in the comments below!

Sweet Balsamic Collards with Pine Nuts
Servings: 2
Time: 5 minutes 
  • 1 bunch collard greens, stemmed, washed and chopped
  • 1 teaspoon extra virgin coconut oil
  • 1 Tablespoon balsamic vinegar
  • 1 small handful yellow raisins
  • 1 handful pine nuts
  • salt and pepper, to taste

Directions

Start by lightly steaming the collard greens for about 2-3 minutes.

Then heat up a pan with your extra virgin coconut oil.  Add in your steamed greens, season with salt and pepper and sauté lightly for about 1 minute.  Add in your balsamic vinegar and raisins.  Mix well to let the flavors marry and cook for about 1 more minute.

Put greens in a beautiful bowl and garnish with pine nuts.

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