I'm all too aware of how our food can have effect on our physiology now as a therapeutic chef. My hubba has been know to say I'm an extremist, which is kind - let's break it down, I'm more like a control freak. Really though, I do try to keep grounded and take things with a grain of salt, sea salt of course:P
However, there are some things that I will not compromise on. One food type in particular, are industrial seed oils. These are found in almost all packaged foods and used in many restaurants, which can add up in your diet - day in and day out. These oils are high in omega-6 fats and unlike omega-3 fats, which give you that lovely good morning glow - the 6’s in excess and from poor sources like the list below, are bad news. They have a shitty rap known to induce inflammatory diseases like heart, diabetes, asthma, cancer and other nasty auto-immune imbalances. Better alternatives for salad making are olive, hemp and avocado.
I’ve avoided buying mayonnaise since the majority of store-bought versions are made with soy bean, safflower or canola. And yes, I could just make my own, but please excuse me while I take a break - I make so many other things from scratch and with baby L - my time is limited as you could only just imagine.
But hold the press! I was flipping through a Paleo magazine a few months ago and found an organic mayo that's made from avocado oil. Yes! Too good to be true. Avocados are great, similar to it's cousin olive, it's nearly 70% mono-saturated fatty acid. Which is good, real good. Amoung other superb attributes like high in potassium, anti-oxidants annnd, it's made already!
L allowed me some time to make up a seasonal purple cabbage with black radish slaw. Obviously you can use it for so many other recipes; burgers, tuna and potato salad etc, the list goes on, but I love the color of the purple cabbage and I've been trying to increase my fiber and decrease the amount of protein I eat.
I hope you test out the recipe, I enjoyed it while having some peace of mind.
Tangy summer purple cabbage slaw with black radish and cilantro
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tsp dijon mustard
1 Tbsp honey
1 Tbsp lemon juice
1 Tbsp siracha sauce
1-2 tsp sea salt
freshly ground pepper to taste
1 head purple cabbage, chopped thinly
1 carrot, grated
1 zucchini, grated
2 or 3 black radishes, grated
1/2 red onion, diced
1/2 bunch cilantro, chopped
Prepare the vegetables
Toss the vegetable ingredients to mix well
Prepare the dressing
Fold the dressing into the tossed vegetables and refrigerate
Toss occasionally to keep the dressing distributed over the vegetables
Will keep for up to 2 days in the fridge