-
elementary.
Admittedly, this is too easy…I mean, it hardly requires a recipe. Slaw is like that, its laid back- its chop up some cruciferous vegetables, add an acid (vinegar, lemon, what have you), a little fat (oil or mayo), maybe some sweetie sweetness (agave, maple syrup etc.) and there it is- a tangy/creamy/crunchy snack. The true challenge is in allowing it to sit undisturbed in the fridge so that the flavors set up just right. See now, what I try to do is distract myself with pestering the dog or looking at the wrong things online- unfortunately, all tactics are near useless in the face of slaw. And when I say “near useless” I really mean outright foolish. Honestly, I can never make it past 30 minutes before Im prying open the refrigerator door & eating it right out of the mixing bowl. Just like that, I turn savage. 
1 bunch collard greens, shredded1/3 head of green cabbage, shredded
1 carrot, shredded (or use a vegetable peeler to make ribbons)
3 scallions, thinly sliced
1/3 cup raisins
3T vegenaise or mayo
Juice of 1 lemon
2T agave syrup
S & P to taste
Combine all ingredients in large mixing bowl and toss until well combined & evenly coated. Place in refrigerator. Wait at least 30 min to enjoy and adjust seasonings if necessary.
Posted on November 8, 2011 ()
Seattle is home. It has a lot to offer- grocery co ops, inviting cafes, charming bookstores, friendly folk....
My time is spent... Horseback riding- a big passion of mine. There's nothing like a day at the stables and the bliss of a good long solo trail ride.
Running- a lot. I also maintain a regular yoga practice.
Writing, reading...some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- country, bluegrass, folk, etc. And of course, anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, radicchio, avocado, red grapes, salmon, mussels, heirloom tomatoes, tahini, olives, walnuts, asparagus, barbecue chicken, pulled pork, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
