Lifestyle Master Program

Author(s): Ellen Livingston
Publisher: Ellen Livingston

Page 56

Lifestyle Master Program
eBook 1.0 by Ellen Livingston
Confetti-Vegetable
1 head celery, 1 cup purple cabbage, 1 cup red bell pepper, 1 cup carrots, 1 large tomato
Finely process celery, purple cabbage, carrots, and red bell peppers with the "S" blade. Put into a bowl and add finely diced tomato.
Squeeze orange or lemon juice over all, and toss well. Serve with an ice cream scoop on a leaf of butter lettuce.
Variation: line the lettuce leaf with avocado slices and place the scoop of cabbage on top of the avocados.
Orange-Fennel
Process green cabbage in a food processor with the "S" blade, into a slaw texture. Place in a bowl, and toss in finely chopped fresh fennel, to taste. Squeeze in the juice of an orange, and some diced oranges or tangerine sections.
Variation: add pomegranate seeds for a splash of holiday color Variation: toss with 1 cup chopped walnuts
Cashew Cabbage
1 lb. green cabbage, 1/3 lb. purple cabbage, 1/2 lb. celery, 2 red bell peppers, 1/2 cup cashews
Grate all veggies in a food processor. Blend cashews with enough water to reach consistency of thick cream. Toss well with the slaw.
Variation: replace cashews with macadamia or pine nuts
Carrot-Beet-Celery
1/2 lb. each of carrots, beets, and celery, 1 lemon, 1/2 cup raisins
Grate all the veggies, and toss together raisins, and lemon juice to taste.
Cauliflower Casserole
1 head cauliflower, 3 tomatoes, 1 orange, 1 cup pecans or walnuts, small head broccoli
Process 1 head of cauliflower in a food processor with the "S" blade, to the consistency of fine rice.
Lifestyle Master eBook 1.0 The Campaign for Aging Research
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