Sesame, Hemp and Carrot Slaw & Cookbook Giveaway
April 26, 2012
When I saw Chef Douglas McNish’s new cookbook, “Eat Raw, Eat Well”, I could not wait to check it out. This huge collection of 400 recipes appeals to newcomers and veterans of the raw food lifestyle. From breakfast to dessert, there is something for everyone and a great deal of information on preparing ingredients, nutrition and raw pantry essentials. I am thrilled to share this recipe for Sesame, Hemp and Carrot Slaw. Douglas says, “This take on classic coleslaw has virtually all the same flavors and textures but is much more nutritious because the healthy fats in the hemp seeds and hemp oil are much better for you than those contained in generic store-bought mayonnaise. This can serve as a crunchy addition on top of a green salad or as a meal on its own.”
To enter for a chance to win this cookbook, leave a comment telling me what intrigues you about the concept of “raw food”. For more entries do the following and then leave a comment letting me know you completed the steps. Winner will be drawn Tuesday, May 1st at 8 a.m CST.
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Sesame, Hemp and Carrot Slaw
1 cup shredded red cabbage 250 mL
1⁄4 cup cold-pressed hemp oil 60 mL
3 tbsp freshly squeezed lemon juice 45 mL
(see Tips)
1⁄2 tsp fine sea salt 2 mL
1⁄4 cup chopped parsley leaves 60 mL
3 tbsp sesame seeds 45 mL
3 tbsp raw shelled hemp seeds 45 mL
2 tbsp caraway seeds 30 mL
2 tbsp finely grated lemon zest 30 mL
2. Add parsley, sesame, hemp and caraway seeds and lemon zest and toss well. Taste for seasoning, adding more salt if necessary. Serve immediately.
Variation: You can give this slaw an Asian spin by substituting rice wine vinegar for the lemon juice and sesame oil for the hemp oil. Add a sprinkle of dried dulse flakes.
Tips:
- Be sure to zest your lemon before juicing. For this quantity of zest you will need 2 to 3 lemons.
- Hemp oil provides omega fatty acids, which your body needs. It has a good balance of omega-3 and omega-6 essential fatty acids and also provides omega-9 fatty acids and a small amount of vitamin E.
Recipe Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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