PictureHere’s what you need

  • 2 cups carrot pulp
  • 1/2 cup Vegennaise
  • 1/4 cup finely chopped Hajiki seaweed or 2 Tbsp dulse flakes
  • 1/4 cup chopped onions or scallions
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell pepper
  • 1 finely chopped jalapeno pepper
  • 1 Tbsp Mrs. Dash, Spike or 21 seasoning

Here’s what you do

  1. Save the carrot pulp left over from carrot juicing. It will store for several days in the refrigerator.
  2. Soak the Hajiki seaweed for at least 20 minutes in 1/4 cup purified water or until it has re-hydrated.  Drain and squeeze off excess water from the seaweed before adding to the carrot pulp.
  3. Add all ingredients to a mixing bowl and stir thoroughly.

This incredibly tasty blend can be used in any manner that canned tuna is used.

Compliments of Living SuperFood Recipe book by Chef Keidi Awadu


Mango Cucumber Salad

Compliments of husband & wife vendors at my local farmer’s market, Ta’s Caribbean Spice (www.tasspice.com)
Here’s what you need
2 large ripe mangoes, flesh cut into squares
2 cups cucumber, peeled and diced
1/4 cup red onions, finely chopped
2 cloves garlic, minced
1/2 jalapeno, or a pinch of Ta’s Scotch Bonnet Pepper seasoning
2 tablespoons cilantro, chopped 
​juice of 1/2 orange
juice of 1 lime, plus zest
1 tsp salt

Here’s what you do
Add all ingredients, toss, and serve. Super quick! Super easy! Definitely super delicious!

Thai slaw with peanut & ginger sauce

Compliments of Backyard Gardners Network of New Orleans, via Tamara Carter; altered by me slightly
Here’s what you need
For the salad:

  • 2 cups shredded cabbage (any variety, preferably a mixture of them)
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • ½ cup chopped cilantro
  • ½ red onion, finely chopped
  • ¼ cup green onions, finely chopped
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • several squeezes of fresh lime,  for a bit of tang
  • Optional: 1 cup edamame or chickpeas
  • Optional: 1 cup peas (fresh or defrosted at room temperature)
  • Optional: 1 cup cooked quinoa

For the dressing:

  • ¼ cup all natural peanut butter
  • small knob freshly grated ginger
  • 1 clove garlic, peeled and finely chopped
  • 3 tablespoon Tamari sauce (gluten-free  soy sauce)
  • 1 tablespoon honey (can substitute with agave)
  • 1 tablespoon organic apple cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary

Here’s what you do

  1. Cook and fluff quinoa.
  2. Put all of the ingredients for the sauce in a high-speed blender (like a Vitamix) and blend until smooth, about 30 seconds.  If you want a thinner dressing, simply stir in an additional teaspoon or two of water or olive oil.
  3. Add as much or as little dressing as you’d like to the quinoa first, if using quinoa in your dish. Alternatively, you can save the dressing for later and add when you are ready to eat.
  4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.
  5. Stores nicely in an airtight glass container in the refrigerator for up to 3 days. The cabbage will give off water the longer it’s stored, so the sooner you eat it, the better.

Broccoli Cabbage Summer Slaw


Here’s what you need:

  • 1/3 cup vegannaise 
  • 3 Tbsp. fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 1 small bunch broccoli (about 12 oz.)
  • 1/2 medium purple cabbage, thinly sliced (about 6 cups)
  • 2 scallions, thinly sliced
  • 8 oz. sugar snap peas, thinly sliced
  • 4 Tbsp. chopped fresh chives, divided

Here’s what you do:

  • Grate the cabbage into thin slices.
  • Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. 
  • Toss broccoli, cabbage, scallions, sugar snap peas and 2 Tbsp. chives with the vegannaise in a large bowl; season with salt and pepper. 
  • Serve slaw topped with sesame seeds and remaining 2 Tbsp. chives.
  • Slaw can be made 6 hours ahead. Cover and chill.

Tasty Raw Slaw

The basics of this recipe are compliments of The Rachael Ray show.


This is such a quick and easy coleslaw recipe that it doesn’t warrant giving any measurements. Just make as much or a little as you want, adding seasonings to taste. 

You can also very easily substitute the seasonings according to your liking. 

Here’s what you need:
grated green cabbage
grated carrots 
chopped celery
grated ginger root (without skin)
celery seeds
dash of black pepper
small amount of apple cider vinegar
small amount of sugar or agave
bit of garlic (optional)
green onion (optional)

Here’s what you do:
Pour apple cider vinegar into a bowl (approx 1/4 to 1/2 cup to every head of cabbage). Add several tablespons of sugar or agave and whisk until all blended. Add all remaining ingredients. Enjoy!

Keep unused portions refrigerated.  

Here are more slaw recipes from Rachael Ray. Although I don’t use the dressings, cheeses and meats she uses in some of these, they look fairly healthy and easy to make.

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