I was looking for a way to use my bag pomegranate seeds in the freezer, and thought I would mix it into a salad. Well … the salad ended up the consistency of coleslaw, which I happen to love, so I decided to roll with it. I’m also loving my food processor since I finally figured out how to work the shredding blade. The best thing about this coleslaw, is that it’s like a salad, except much more filing from all the carrot fiber. As long as you don’t mind the crunch from the pomegranate seeds, which I don’t, this salad would be perfect for a picnic or a potluck.
I wanted to share with you guys more of the awesome, and healthy activities we did on our honeymoon. When we left Monterey Bay to go to Sonoma Valley, we stopped at Big Basin Redwoods State Park.
When we were there, we hiked two easy trails. First, we did the Sequoia Trail Route A to Sempervirens Falls and Slippery Rock, which was considered easy to moderate at 3.5 miles. Then we did the Redwood Loop Trail, which is considered easy and contains the biggest redwoods at the State Park. This trail was only a half a mile. The trails took longer than you would expect since I was busy snapping photos. The two trails were the perfect length, so we got in a good workout, and still had time to drive to Sonoma Valley before it got dark. This was definitely worth the stop, even if it made for a crazy long travel day.
If you missed it check out my first honeymoon post on Monterey.
I’ve been trying to come up with different recipes for using juice pulp. I recently made a cucumber, carrot, and beet juice. Since I juiced the carrot first, I had a ton of beautiful organic carrot pulp that pains me to throw away. Although I still have a ton of pulp in my fridge, I was at least able to use one cup of it to make these muffins. I also used some fresh ginger and just enough honey to make them a little bit sweet. If you have a sweet tooth, you might want to consider eating them with some fresh summer jam. Personally, I prefer my baked goods to have as little sugar as I can tolerate.
This is a great quick meal to make with leftover bone broth. It literally takes only about a couple minutes to make, assuming you already have broth made. If you only have a few minutes in the morning, consider making this for breakfast. You’re probably thinking, soup for breakfast? Is she serious? In my opinion, if you add eggs to any dish, it automatically makes it worthy of breakfast. Plus, soup is usually healthy, hydrating, and filing, so why shouldn’t you start your day with a nice bowl of soup. It’s way better for your health and waistline then a muffin or a granola bar, even if you made them paleo.
In a medium saucepan, simmer bone broth with ginger, black pepper, sea salt, coconut aminos, and most of the scallions. Save some scallions for a garnish, when done.
In a separate bowl, scramble eggs. Then slowly pour eggs into the soup, while whisking soup.
I made this salad vegan, but you can easily add some chicken or shrimp to it. I used my Ginger Scallion Dressing, which is also vegan and gluten free. Since there is onion in the salad as well as the dressing, you might want to reduce the amount of red onions you use. I love onions, as you guys know by now. But if you don’t love them like I do, I would reduce the amount by half. I also used romaine hearts, but napa cabbage would be great for this salad as well.
I think this is a really great base salad to get creative with, depending on what produce you find. I can see myself adding avocados, radishes, and even broccoli sprouts to it. Actually that sounds good on it’s own. Maybe I’ll make that soon.
This is an easy salad dressing that I threw together quickly for dinner. For this recipe, I would definitely use a high speed blender like the Vitamix, so that everything is finely blended, and there are no chunks of onion in your salad dressing. I also kept the sugar low on this recipe, but if you like your dressing on the sweeter side, I would substitute in honey and increase the amount.
