Coleslaw with Fresh Resturants Jalepeno & Lime Sauce


Lately, I've been obsessed with eating crunchy, super foods like cabbage, carrots and broccoli. To switch things up I decided to try adding Fresh Restaurant's jalapeno and lime sauce to my crunchy veggie mix. Wow what a great combo! Fresh Restaurant uses this sauce on their tacos. I had it with their Tofu Tacos. I love this dish. I'll share it with you in the future. You can try their Zucchini Tacos in the meantime. I haven't tried those. I don't like zucchini.

Cabbage is still one of the veggies out there that is still inexpensive and it keeps fresh for a really long time. Check out....More reasons to love cabbage!

In A Rush - No time for shredding, slicing and grating then you can buy a bag of coleslaw that has super food veggies in it, although fresh is always best nutritionally and cost wise. If you have a store bought mayo like vegenaise the sauce will take you less than 10 minutes to make.

Pick any or all of the following super foods to make your coleslaw.....

carrot, shredded 
bussel sprouts, slice and hard middle part removed
kale, chopped, fresh or frozen, thawed
broccoli, chopped into small pieces

Slice off a large piece of cabbage from the head of the cabbage. Use a mandolin to thinly sliced the piece of cabbage. Remove cabbage from mandolin and put on a chopping board. Cut the sliced cabbage into smaller pieces. Put all your  shredded, chopped and sliced veggies into a large container with a lid and mix. I usually make about 3 days worth. When ready to eat add some of the mixed veggies to a bowl. Then add some jalapeno & lime sauce and mix well to coat.

Jalapeno & Lime Sauce:  
1 cup vegan mayonnaise
1/2 cup fresh cilantro leaves, finely chopped (optional)*
3 Tbsp pickled jalapeno peppers, finely chopped (from can or bottle)*
2 Tbsp freshly squeezed lime juice
6 cloves garlic, grated
In a bowl, whisk together all the ingredients. Makes about 1 cup sauce.


*Add less of the jalapenos when first making this recipe. Then after you've made the sauce you can always increase the amount according to your taste. 

*Instead of using cilantro you can also add some coriander powder, add amount according to taste. I sprinkle coriander powder on my coleslaw when fresh cilantro is not available.

I did doubled the sauce recipe so you will have leftover sauce. I always like to make extra so I can have some to put in the freezer. Or you can use it on other things like tacos, wraps, sandwiches and salads.  
I left the ingredient amounts the same as Fresh Restaurant uses except for lowering the jalapenos down by 1 tablespoon. You can play around with the amounts based on your taste.

Strawberry Recovery Pudding

This is my recovery pudding based on Brendan Brazier's Chocolate Recovery pudding (link at bottom of this post). I have it after my workout but its so yummy you can enjoy having it anytime. It's so refreshing to have when its really cold!  

I used to use ground flaxseed in my recovery pudding but I now use Hemp Hearts after learning they are much higher in omega 3 and they have omega 6. They also help prevent inflammation. 2 tablespoons of Hemp Hearts has as much protein as 1 large egg! 

UPDATE: I'm now hooked on drinking the soy free smoothie option instead of the tofu pudding version. Try both to see which one you like best!

For a soy free thick smoothie option adjust the pudding recipe:

Reduce the strawberries to 1 cup
Replace the half cup of tofu with 1/4 cup vanilla almond milk. 
Even though you are using vanilla almond milk still add the 1 Tbsp vanilla extract as in the recipe below. Serves 1

1 1/2 cup strawberries, frozen          (for natural sugar)
1/2 cup firm tofu                             (for protein, calcium)
1 small ripe banana, frozen*            (for electrolytes)
2 Tbsp Hemp Hearts                        (for protein, omega 3+6, inflammation)
1 Tbsp vanilla extract                      (for favour)

Put all the ingredients in a food processor. Don't blend, just let everything sit in there. Then I do my workout. By the time I'm done with my workout, stretching and putting way my workout stuff, probably an hour and fifteen minutes has gone by. The banana and strawberries are then semi-thawed, ready to blend until smooth.

Or you can make this after your workout or anytime very quickly. Just nuke your strawberries for 40 seconds (time based on using sliced strawberries) in a bowl then add to food processor, next in the same bowl add banana and nuke it for 20 seconds. Add it along with the rest of the ingredients to food processor and blend till smooth. Make about 2 cups. Serves 1 - 2.

*Always keep ripe, frozen, bananas and frozen, sliced, strawberries in your freezer so you will always have when needed. When freezing bananas take the peel off before freezing. Make sure they are ripe before freezing them. A ripen banana will have speckles of brown on it.  A ripe banana will have flavour and sweetness to it which a hard, all yellow banana will not. The best reason for only eating ripe bananas is.......

When purchasing cocoa or chocolate please make the ethical choice and buy only fair trade.

Easy Pad Thai

This is one of my favorite recipes. I've made many different Pad Thai recipes in the past, they were usually really time consuming and the flavor was just ok. Isa Chandra's (creator of this recipes) says "This recipe introduces my super top secret ingredient which is miso! It adds a bit of fermented depth that mimics traditional fish sauce".

Miso can be expensive depending on where you get it. I bought a tiny tube of it at Fontinos Supermarket for $6.99. Only to find what was called SoyBean Paste White Type (same thing), in a 500ml box which was more than double the size of the tube for around the same price at Longos Supermarket.

This is not a dish you should have too often because of the white noodles, high sugar and salt (soy sauce and miso) content.  I have it once every 3 weeks. I also, do a hell of a tough workout the following day…lol. Feel free to use what ever vegetables you would like instead of just broccoli. I only use frozen, organic, broccoli when I make this recipe. (I added more kinds of vegetables just to pretty up the picture....just for you …ah). The genius behind this delicious recipe as I mentioned earlier is Isa Chandra's. I did make many changes to her original recipe....Everyday Pad Thai. If you would like to see what they are and why I made those changes see the bottom of this post. Enjoy!

Pad Thai

8 oz pad Thai rice noodles, cooked* (4 cups) 1 Tbsp olive oil
4 cups broccoli florets, thinly sliced stems 
    OR frozen, thawed and water squeezed out*
4 cloves garlic, minced
1 cup scallion, chopped into 1 inch pieces

For the sauce:

1/4 cup water
6 Tbsp brown sugar
5 Tbsp soy sauce (gluten free)
2 Tbsp tomato paste
2 Tbsp mellow white miso (important ingredient do not leave out)
1 - 2 Tbsp fresh lime juice
1 Tbsp Sriracha (use only 1 tsp to keep it mild)

Cook noodles. Fill a large pot with water.  Boil water then turn off heat, but keep on the burner (don’t cover). Soak noodles for 8 minutes stir often. Set a timer so that you don’t overcook because they will disintegrate on you. Once cooked, immediately drain them and run under COLD water to stop from cooking any further. Put back into pot, cover and set aside.

Mix together all of the ingredients for the sauce in a small pot and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible. Heat then till hot then, then cover and remove from burner and set aside.

In a large frying pan cook broccoli in oil. Cover the pan in between stirring, to get it to cook faster. It should take about 5 minutes, and be lightly charred in some places.  Add garlic and scallions for the last minute. Transfer to the large pot with noodles then add the heated sauce. Toss to coat. Serve immediately.

*I use frozen, organic, broccoli for this recipe for the convenience and for better freshness and nutritional value than what is available at my supermarket.  If using thawed broccoli you only need to cook it briefly till it gets warm otherwise your broccoli will get mushy. 

Changes I made from the original recipe 

I did make some changes from the original recipe. I’ve made several of Isa Chandra’s recipes. What I have learned is she defiantly likes more heat and lime juice to her recipes than I do…

Reduced lime juice and Sriracha
Reduced green onions. Two cups of green onions is too much
Removed tofu because my husband has a sensitive to soy
Removed mung beans because we're are not big fans of those
Removed cilantro because my guy doesn't like it. I’m a huge fan of cilantro but I don’t feel it goes well with Pad Thai.  I also, think adding 1 cup of it would certainly over power the other flavors. So if you’re using cilantro try using a small amount at first
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