How does one bring a Rainbow into their kitchen you ask - all you need is a wide variety of colourful fruits and vegetables - and there you have it - a rainbow in your kitchen!
This week's "Taste the Rainbow" cooking class was themed around the colourful veggies. I couldn't help but inspire others to learn how to make meals that are bursting full of vibrant colour and of course delicious flavours - as this is how I eat on daily basis.
We made so many colourfully healthy recipes that even a child who believes that the only rainbow in your kitchen comes from a box of lucky charms - would have been impressed!
The good news is that with colourful foods - from nature and not a box - you are not only getting something that is beautiful on your plate - but you are loading your body up full of antioxidants, vitamins and essential minerals. In each colour category: Red, Orange, Yellow, Green, Blue, Purple - you are providing your body with separate and very different elements of something called phytochemicals. These little guys help to protect us from diseases and keep our immune system strong. So make sure to EAT YOUR COLOURS!
Some highLIGHTS on the menu in last nights class included- mango rice paper wraps, cabbage, carrot, beet slaw, sauteed swiss chard, wild rice with oranges and cranberries and a wild blueberry tart (with a gluten free crust of course!)
So tonight - to keep up with the rainbow theme my good friend came over a for a night of creation. We do this every once in a while - get together and cook up a storm of delicious and of course colourful recipes. Just because it was rainy outside didn't mean that we had to settle for anything less than a delicious meal - even without the sunshine we brought a rainbow into the kitchen. In fact we even called our meal the "veggie-Q" our version of a typical BBQ - rain or shine the rainbow was on our plates!
Since the slaw salad was such a hit last night - I really wanted to make it again - and what is a "veggie- Q" without a good slaw salad? Of course there had to be burgers and fries thrown into the mix - so we made flax - almond burgers, served in a collard wrap with a pesto made from fresh basil and arugula from my garden, and yam "fries" baked in the oven on a low temp with coconut oil, pumpkin seeds, garlic and oregano (Inspired by Brenden Brazier's Thrive Diet).
For a sweet and colourful ending to this meal, what better than a bowl of ice cream - yup you got it - vegan creamy goodness made from coconut milk, banana's and mango and topped with sprouted buckwheat, blueberry compote and cacao nibs - can you say YUM!!!
Once again - I leave it to you to get creative and have fun. There are a whole slew of colourful veggies out there - take advantage of them, have some fun and bring the rainbow into your kitchen this summer with this colourful recipe!
Carrot, Cabbage and Beet Slaw
Ingredients:
1 savoy or nappa cabbage, shredded
2 ½ cups grated beet (approx. 2 beets)
2 cups grated carrots (approx. 4 carrots)
1 fennel (optional)
1 green apple (optional)
5 Radishes (optional)
½ cup olive oil
¼ cup apple cider vinegar
1/3- ¼ cup agave syrup
1 ½ Tbs. fresh lemon juice
½ tsp. sea salt
1 tsp. chopped fresh parsley
Procedure:
1. Shred beets and carrots (fennel and apple) using a food processor
2. Chop cabbage into long shreds or shred in food processor.
3. Mix the dressing and toss over cabbage mixture and let it sit and marinate for 1 hour before serving.
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