Note: this piece first appeared in the March 2007 issue of Clark Wellness ForkBytes.
Tamari is a traditionally brewed soy sauce available in natural foods stores.
Serves 1 to 2
1 tablespoon extra-virgin olive oil
1 large carrot, thinly sliced
water
tamari
Sauté carrot in olive oil until golden. Add water to cover and simmer, covered, for 20 to 25 minutes, until water is almost absorbed. Splash with tamari and simmer until liquid is completely absorbed. Serve warm or at room temperature.
Note: this piece first appeared in the October 2006 issue of Clark Wellness ForkBytes.
This is a refreshing, sweet take on slaw.
Serves 4
1/2 head green cabbage, shredded
1 Granny Smith apple, cut into matchsticks
1 carrot, cut into matchsticks or shredded
2 scallions, thinly sliced
2 tablespoons apple cider vinegar
2 teaspoons brown rice syrup
1 teaspoon ground coriander
1 teaspoon prepared mustard, such as Dijon
1 tablespoon chopped flat-leaf (Italian) parsley
2 to 4 tablespoons extra-virgin olive oil
sea salt to taste
freshly ground black pepper to taste
Combine the cabbage, apple, carrot, and scallions in a serving bowl. In a separate small bowl, mix together the apple cider vinegar, brown rice syrup, ground coriander, mustard, parsley, and olive oil. Pour the dressing over the salad and toss to combine. Add sea salt and freshly ground black pepper to taste, and serve immediately.
