Green Bean Cole Slaw

I found this recipe through FoodGawker. It was so pretty, I had to click on it. Go to the link below to see the original recipe/photo.

I learned a few things. First of all, a runner bean is similar to a green bean. I believe it's a British term, and from the number of recipes that suggest you "shred" runner beans, I think they must be larger than US green beans. Second... you can "shred" green beans. Who knew! This is good to know for raw green beans. They are much more tender and taste less "green" this way. Third, cole slaw has its name because veggies in the brassica family (i.e. cabbage) are known as "cole crops". Did everyone else know that but me? I never knew that.

So there you go. One minute you're on Food Gawker, looking at a pretty picture of a salad, and the next minute you're learning about British runner beans and that there is a reason behind the name "cole" slaw!

Green Bean Cole Slaw

Ingredients

• 1 bunch fresh green beans
• 1/2 small red cabbage
• 1/2 very large carrot, shredded
• 2 Tbsp chopped fresh sweet onion
• 1 small garlic clove
• 1/3 cup vegan mayonnaise (I used this one)
• 1 Tbsp spicy mustard (I used this one)
• Sea salt and ground black pepper, to taste

Method

• Wash green beans. Cut off the stems on the ends. You can also cut off the other end that has a little string sticking out, but it is not necessary.
• To shred green beans, use the slicing blade in the food processor. Feed a handful of green beans at a time through the chute.
• Repeat for cabbage.
• Change to shredding blade, and shred carrot, onion and garlic.
• Toss all veggies in a large bowl.
• Mix mayonnaise and mustard in a small cup, to taste.
• Toss mayo dressing with veggies. Season with salt and pepper to taste.

I added some fresh sprouts on top. I also used a raw vegan mayonnaise so it would be a raw dish, but you could make it with any vegan mayonnaise.

The original recipe for Runner Bean Coleslaw is here

Florida End-of-Summer Farmers' Market Salad

Sprouts from yesterday's Farmer's Market:

Mmmm... pardon me while I type with my mouth full... yum... yum...

I think I will call this... the Florida End-of-Summer Farmers' Market Salad...
because this is about all you can get at the Farmers' Market in Florida right now :) I think our season is almost the opposite of many others'. Everyone else gets excited for the Farmers' Market to open in the Spring, and they enjoy fresh produce all summer long. Our produce withers away in the heat, and many of our Farmers' Markets close at the end of May and re-open in October. This may also partly be due to our seasonal population changes.

I am looking forward to Fall, when we start getting more fresh veggies at the Market. Just when markets in other areas of the country are closing up for winter, ours will finally be bursting with lots of choices!

So for now... this is what we have (and it's delicious)

Salad
One head of hydroponic butter lettuce. This lettuce was living yesterday morning! You can't say that about that plastic-wrapped head of iceberg lettuce sitting in the grocery cooler ; )
Shredded carrot
A combination of fenugreek, radish, and pea sprouts

Mustard vinaigrette 
(measures approximate) 
3 Tbsp Greek (or any kind) extra virgin olive oil
3 Tbsp Champagne (or any kind) vinegar
1 tsp yellow mustard seeds
1/2 tsp sea salt
3 dates
Blend.
Makes enough dressing for 2-3 large salads. Dressing will keep for a few days in the fridge.

The fenugreek sprouts are new to me. I've read about them (see NIH, SproutPeople), but had never tried them. I am really enjoying them... they seem to have a slightly nutty flavor.

Radish sprouts taste just like radishes.

Pea sprouts (aka pea shoots) taste like very green, green peas.

I cannot even tell you how delicious this salad is! I think it must be because everything is SO fresh. There is so much flavor in these veggies!

More on the health benefits of sprouts here, here and here

Sprouted lentil and apple salad

I made this salad a few weeks ago. It was another recipe from this awesome raw food (un)cookbook:

The book has since gone back to the library, so I do not have the exact recipe to share with you. BUT- from what I remember- it was a mixture of: sprouted lentils, chopped apple, raisins, cinnamon, dash of himalayan salt (or sea salt), and agave. Just play around with those ingredients and adjust to your liking.

Here are the soaked green lentils (aka French lentils) that morning, as they are beginning to sprout:

And later that afternoon: 

And the next morning (French lentils sprout like crazy!) 

Close up: 

The salad was super-easy. Just toss all ingredients together and serve. I think it might be better with a Granny Smith apple, but I used Galas here and they were yummy.

Close up:

More info on the health benefits of: Lentils, Apples, Cinnamon, and Raisins

Learn more about sprouting lentils here: Sprout People