Super Slaw is a great way to incorporate fresh turmeric root into a salad. Turmeric root boosts any meal with its anti-inflammatory and detoxifying properties. Black pepper increases turmeric's curcumin (anti-inflammatory) potency and increases absorption. This American standard is really great veganized!

Prep time: ​45 minutes
Yield: 5 side servings

Ingredients
1 cup grated carrots
2 cups finely slivered red cabbage
2 cups finely slivered green cabbage
​½ cup grated turmeric root

Dressing:
3 Tbsp vegan mayonnaise 
3 Tbsp fresh lime juice
1 Tbsp water
¼ tsp salt
6 pepper mill twists of black pepper
1 ½ tsp cumin seeds

Instructions

1. ​Peel the carrot(s) and grate.
2. Finely sliver the red and green cabbage, by hand or in a food processor with the proper attachment.
3. Combine the carrots and cabbages in a mixing bowl. Set aside.
4. Peel the turmeric root and grate by hand. Set aside. Beware - turmeric root turns things bright yellow! You may want to grate wearing thin plastic gloves. Be careful of surfaces, towels, etc.
5. Set the grated turmeric aside. Because of its strong color, the grated turmeric will be placed on each portion of slaw, just before serving. If it's added to the main mixture, it will all turn yellow!
6. Prepare the dressing:  Mix the vegan mayonnaise, lime juice, water, salt and pepper in a bowl and whisk together.
7. Toast the cumin seeds in a pan on medium heat for about 3 minutes, shuffling the seeds in the pan with short jerks. 
8. Add the toasted cumin seeds to the dressing mixture. Stir in well.
9. Pour the dressing over the carrots and cabbage. Mix in well. Set aside for about 30 minutes to slightly wilt the cabbage. Give it a mix every 10 minutes or so to make sure the whole slaw gets some saturation.
10. Portion the slaw on side plates or small bowls. Place a tablespoon of grated turmeric on top of each serving.

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Buckwheat pancakes have become my go to comfort food this winter!  They make a nutritious breakfast or snack or even a quick dinner after a long day.  Buckwheat flour has an earthy, nutty flavor that goes well with the spices commonly used for making masala tea, better known as chai. These are ginger, cloves, cinnamon and cardamom, This spice mix has a heavenly aroma and infuse the pancakes with a subtle sweet and spicy flavor.  You can easily make blueberry, pear or banana pancakes with this recipe.  Just add the blueberries to the batter, and/or chop the pear or banana in small pieces and add to the batter, or use the fruit as a topping.

Buckwheat pancakes work best mixed with other flour(s).  This recipe mixes buckwheat flour with oat flour and almond flour. I've used a non-stick pan, so this recipe is oil free.  This mixture works perfectly on a non-stick pan.  When using a non-stick pan, look for a non-toxic brand where the coating is PTFE and PFOA free.  I've kept these gluten free too. (If you are celiac or gluten intolerant, always check the packaging on oat products to make sure they are gluten free, as sometimes they are made in a facilities where gluten products are present.)

Buckwheat is a dark flour, so if you are not used to cooking with it, the mixture, batter and pancakes will appear darker than what you may be used to.  Buckwheat is a nutritious choice, rich in fiber and a source of vegan protein, magnesium, iron and B vitamins, and naturally gluten-free.  

Top with maple syrup, a non-dairy yogurt, a fruit or fruit spread and enjoy!

Prep time:  15 minutes
Cooking time:  ​5 - 7 minutes for a single pancake
Yield:  7 pancakes, about 5 ½ inch diameter; ¼" thick inch.

Ingredients
¾ cups buckwheat flour
1 cup oat flour
½ cup almond four
3 Tbsp flaxseed meal (finely ground flaxseeds)
2 tsp baking powder (aluminum free)
½ tsp ground cardamom
¼ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground ginger
1 Tbsp coconut sugar
1 cup of plain, unsweetened almond milk 
1 cup of water

Options::
1 cup of fresh blueberries
1 cup of chopped pear pieces
1 cup of chopped banana pieces
Top with coconut, soy or almond milk yogurt.
Top with fruit spread.
Top with maple syrup, to taste
​
Instructions

1. Mix all the dry ingredients in a deep, medium mixing bowl.  Blend well with a whisk.
2. Add the almond milk and water.  Whisk in until the batter is even, without any dry clumps.
3. The batter should be not too thick, not too thin e.g. thick enough so that it is not runny and pours steadily, but thin enough that it pours easily and makes a ¼" pancake without running.
4. Set aside.
5. Heat the non-stick pan on medium and slowly.  A very light splash of water by hand, that responds with a sharp, crisp sizzle will tell you that the pan is ready or test with a small dollop of batter.  The key to success with a non-stick pan is to heat the pan slowly and avoid high heat.
6. A ½ cup of batter will yield a 5 ½  inch pancake.  Use ¾ cup if you want a bigger pancake.
7. Pour the batter onto the heated pan steadily.  Let it spread to a circle.  After a one minute, check that there is no sticking by gently lifting a bit of an edge with a wooden spatula (best to use wooden utensils with non-stick pans). 
8. As the poured batter bubbles up and begins to dry about 85%, flip the pancake over and cook the other side until cooked and browned.
9. Extra batter will keep in the fridge for about 3-4 days.  It will thicken, so add water before re-use.

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Would you like support on your dietary and wellness path? Click here to schedule a free phone consultation or email info@greenbeatlife.com