This recipe was inspired by a salad I saw at Whole Foods. It the flavor is truly amazing when made with organic Brussels sprouts, fresh lemon, thyme and chives and finely grated raw milk Parmagiano - Reggiano cheese.   You can find more of my recipes here:    http://www.zonediet.com/Community/F...fault.aspx



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Brussels Sprouts Slaw


Ingredients:


slaw:

Fresh Brussels sprouts, cut into a thin sliced shred

Slivered Almonds

Thyme leaves

Chives, snipped

Sea salt and ground black pepper

Finely grated Parmesan cheese



dressing:

Lemon juice

Almond oil




Directions:


1. Toss slaw ingredients together.

2. In another bowl, whisk dressing ingredients with a fork until well blended.

3. Pour dressing over the slaw and toss lightly.

It's great to prepare it ahead of time and refrigerate for a few hours to allow the flavors to blend.

This recipe is from the book “Almost Vegetarian” by Diana Shaw.  It's  a favorite at my house.  To quote the author, “This dish targets every conceivable craving and hits each spot with something hearty (mushrooms), creamy (cheese sauce), crunchy (cabbage), sweet (beets), and sharp (dill).” I've included a photo of it in my photobucked album (link in my signature, below).'



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“WONDERFUL WARM WINTER SLAW”

1 hour 20 minutes from start to finish. This dish is best made just before serving.

Makes 2 servings, each one containing 3P, 2C and 4 to 6F (fat amount depends on the type of milk and cheese you use)
To make it more Zone friendly and balanced, I’ve changed the butter in the original recipe to an equal amount of olive oil, and I’ve eliminated the recommendation to serve it over rice.

Ingredients:
1 ½ tablespoons light olive oil (do not use extra virgin in this recipe)
1 large white or yellow onion, thinly sliced
1 teaspoon sea salt
2 tablespoons fresh minced dill, or 2 teaspoons crumbled dried dill
1 pound mixed fresh mushrooms, such as button, oyster and portobello, cleaned and sliced (I use a box of sliced baby portobellos)
2 cups chopped (or thin sliced) red cabbage
2 cups cauliflower florets
1 tablespoon all purpose flour
1 cup warm low-fat or nonfat milk, or plain low carb unsweetened soy milk1 teaspoon dry mustard
1 cup grated reduced fat sharp cheddar cheese
1 medium beet, cooked, peeled, and chopped

Directions:
Heat ½ tablespoon of the olive oil in a large skillet. Add the onion, salt and dill, and sauté gently over low heat, stirring often, until the onion is limp and tender, about 20 minutes.
Add the mushrooms to the skillet. Continue cooking over low heat, stirring often until they’re just cooked through, about 10 minutes more. Be sure to keep the heat very low, or the mix will become watery. The moment the mushrooms are cooked, turn off the heat.
Steam the cabbage until it’s tender but not mushy, about 12 minutes. Transfer it to a colander and let it drain.
Steam the cauliflower until just cooked through, 8 to 10 minutes. Set aside.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Whisk in the flour, and cook over low heat, whisking constantly, until the mixture is bubbly and golden, about 3 minutes.
Raise the heat to medium, add the milk, and keep whisking until the mixture is smooth and thick, about 10 minutes. Turn off the heat.
Add the mustard and cheese, and beat swiftly until smooth.
Transfer the mushroom mixture, cabbage, cauliflower and beet to a large mixing bowl. Toss well. Pour the cheese sauce on top, and toss again to coat the vegetables thoroughly. Serve at once.

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You'e welcome Sarah!  Here's another one of my cole slaw recipes.



SUE'S CREAMY COLE SLAW WITH APPLE

(Makes 5 servings, each containing 1C and 3 F, when using the specific brand and type of mayo specified in the recipe)


Ingredients:
8 oz package of sliced cabbage for Cole Slaw (or about 3 cups thinly sliced cabbage)
1 ½ apples , unpeeled and shredded (Shred right before assembling the salad to prevent browning; I like organic Gala apples best in this dish, for flavor and also for consistency when shredded.)


Dressing ingredients:
5 Tablespoons “365 Light Mayonnaise Expeller Pressed Canola Oil”, this is a whole Foods brand that contains 4.5g fat per tablespoon (It’s mayo in a typical mayo jar.)
The juice of 1 lemon
1 packet fructose (that’s about ¾ teaspoon)
Onion powder to taste(careful not overdo it with this)
Fresh ground black pepper to taste



Directions:


1. Mix dressing ingredients together using a whisk or a fork until well blended and smooth. Set aside.

2. Shred the apples after you’ve mixed the dressing, just before assembling the salad or they will brown. The dressing will prevent them from browning after the salad is assembled

3. Toss the apples and cabbage together with the dressing until all ingredients are distributed uniformly.


Enjoy!

I received an email article just this morning about 3 foods that should be avoided... wheat, corn and SOY!  I will look for the info source and post it in another thread.