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Root Slaw with Mint and Lime Dressing ().

Books “Whining and Dinning” & “Vegetables” ().

Per serving: 169 calories, 14g fat, 3g protein, 9g carbohydrates, 4g fiber, 0mg cholesterol, 123mg sodium. Pour olive oil mixture over the broccoli mixture. In a small bowl, combine the olive oil, lime juice, red pepper flakes, salt and pepper, and stevia, if using. In a large bowl, combine the broccoli, cabbage, pepper, and cilantro.

Shred the broccoli stems in a food processor. Salt and pepper to taste (celery salt in the original recipe)ġ/2 packet of stevia, about 1/4 teaspoon, optional The dressing was bland so I dressed it up with some red pepper flakes, and it was slightly sour, so I added a little stevia.Ģ cups peeled, shredded broccoli stems (about 3 medium stems)Ģ cups shredded red cabbage (about 1/4 of a large head)ġ large yellow bell pepper, cut into thin sliversĢ tablespoons finely chopped fresh cilantro (or flat leaf parsley)Ģ tablespoons fresh lime juice (or lemon juice), (juice of 1 large lime) It was slightly pungent because of the raw broccoli and cabbage, and I loved the sweet crisp taste of the bell pepper in it. This recipe is one I adapted from Carb Conscious. Why blanche the green beans to set the bright green color then bake the heck out of it for 50 minutes until the poor things are mushy and olive drab? Sam, my nurse practitioner at Columbia Health, recommended the books of Robin Robertson because I told him I like to cook and eat healthy meals.

I didn’t like the green bean casserole recipe I tried in the Carb Conscious Vegetarian cookbook.

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