Wednesday, January 2, 2013

Purple Cabbage Coleslaw with Apple Dijon Vinaigrette

Happy New Year!

What does 2013 bring for you? What are you looking forward to? What are you striving for?

Last year I read this article, My Spiritual Vocabulary: Choosing Words to Live By Debbie Macomber in a Guidepost my mother in law gave to me. I love the idea of devoting one year of prayer and resolution to a word. This word becomes a direction, a map to let discover areas that need work, that need the Word.

This year, I'm debating whether or not to pick "proactive". (No, not the skincare). I knew this year I wanted to be more active - go exercise, get sweaty, walk more. I want to be proactive with my daughter's learning and education (she just turned two). I want to be more proactive in my relationship with my husband, let him know how much I do care for him. I want to be more proactive in cleaning the house, planning menus and making meals, just getting things done... The more I write and think about this word, the more fixed it becomes.

This is the word. Now I just pray that I find a scripture that can help guide me.

Planning meals and being more active, I hope will lead to a shedding of a few pounds that sit unsafely around my middle. This is no whine or gripe about body image. I know I am beautifully made - but I, my heart and liver specifically, would be healthier if those pounds were gone.

And this is one recipe that helps...

So in the spirit of the New Year, I offer you a tasty coleslaw packed with tons of vitamins and lots of vibrancy.

Served in cabbage "bowls", coleslaw is brought to a whole new level. Save a few of the outer cabbage leaves and serve the coleslaw in the bowl-like shape of the leaves on top of a white plate for contrast.

Purple Cabbage Coleslaw
1 Purple Cabbage
Large Bunch of Organic Carrots (or 4 cups mini carrots)
2 granny smith apples

Feel free to add whatever grated vegetables you like!

1. Grate or chop all the vegetables.
2. Pour vinaigrettte over the vegetables and toss. Refridgerate until ready to eat. Better the next day!

This vinaigrette is delicious on dark green salads as well!

Apple Dijon Vinaigrette
3 Tb apple juice concentrate (fruit juice only)
1 heaping Tb dijon mustard
4 Tb oil of choice (I used half olive oil and half grapeseed oil)
1 Tb white balsamic vinegar (apple cider would work great as well)
1 tsp ground coriander seed
2 cloves of garlic, minced
1/4 tsp salt

1. Add all ingredients to a lidded jar. Shake vigorously until combined.

This is shared on Lifeologia

I did start new years by being a little more active. We went snowshoeing up at my mothers house which was so lovely and refreshing! Here is a picture I took on the way...

And in other news, I read this book Inescapable (The Premonition Series) by Amy A. Bartol. It was very entertaining with life-like characters and an interesting story. Those who liked twilight would definitely like it. And those who didn't would actually find it an intriguing story with a strong heroine.

Question of the Day: IF you were to pick a word for this year, what would it be?


  1. I just pounded out (ha ha) some homemade sauerkraut this morning using purple cabbage and couldn't keep from thinking that it was the most gorgeous thing that's come out of my kitchen in a long time.

    That's how I feel about this coleslaw!

  2. My word would be "DO!"...just like that with the exclamation mark as not negotiable...I spend so much time wandering around finding things out and storing them away for posterity that posterity seems to get lost in the process...this year is my "DO!" year...the year where I take all of that wonderful, tasty, precious information and put it into is nothing if it isn't realised. Thank you for this tasty coleslaw recipe, we could all do with losing a few pounds from our mid regions at this time of year ;)


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