Broccoli Coleslaw

IMG_7346

 

I never had thought of using the broccoli stem in recipes and used to chuck it away after trimming my broccoli.  Then I read about using it in salads, often in place of raw cabbage, so gave it a whirl.  Well, what a revelation to me this was.  I loved the flavour and it is similar to cabbage and not as “broccoli” as I thought it would be.  It has a nice crunch too.  So, what better dish to play around with it then the humble coleslaw.  I used a blue cheese dressing for this but you could use your usual coleslaw dressing instead.  I shall never throw away the stems again!

Yummy, tell me more Diva…

Carrot, Peanut, Ginger & Lime Salad

IMG_7329

Inspired by a recent Buzzfeed article on salads made with a spiralizer, I reached into my cupboards, wiped the dust of mine and gave this recipe a go.  It blew me away and I am now back to spiralizing everything I can get my hands on!  This is one of the best salads I’ve eaten for a while and I could eat this all day long.  I may start to look orange at this rate as I’ve been munching this at least 3 times a week since making it.

Yummy, tell me more Diva…

Palm Hearts, Tomato and Artichoke Salad

This is a colourful and tasty salad that is just wonderfully simple to make.  Although I used basil, other herbs would be just as tasty.  It would make a great side salad with fish or a frittata or you can just scoff a bowl of it by itself!   It’s best eaten after about 30 minutes of making to let the flavours develop.

Yummy, tell me more Diva…

Low Carb Tortilla Wraps

IMG_7209

I came across this recipe on The KetoDiet Blog which I am a big fan of.   This dough recipe makes great tortillas, nachos or even breadsticks.  It’s now my favourite sandwich wrap recipe and makes a regular appearance at our dining table.   The beauty of this recipe is that it is very flexible and you can roll the wraps up with no cracking.  I’ve also used it for an enchillada dish..just yummy.

Yummy, tell me more Diva…

Avocado, Palm Hearts and Coriander Salad

IMG_7238

I saw some tins of palm hearts at one of my regular stores at a very reasonable price so threw a few in my trolley, thinking that I could make a few salad dishes with them.  First, I made this salad which has a delicious coriander/cilantro dressing which brings a needed “tang” to the dish.  You could try another herb but I think this works the best.  It’s an unusual salad so bring it along to a pot luck or picnic to be the talk of the town as it is delicious!  I placed the salad on a bed of lettuce for a base to the salad.  It doesn’t matter what lettuce you use as long as it’s one you like!  I added a touch of erythritol to the dressing as it was a bit too sharp without it for my taste.  Taste the dressing before you serve it to be sure!

Yummy, tell me more Diva…

Avocado and Lime Coleslaw

 IMG_6936

Avocado is used in place of mayonnaise in this coleslaw recipe.  It’s creamy, tangy and just delicious.   You could spice this up a bit by added a couple of chopped jalapeno peppers too!   The beauty of any coleslaw is that it is just so easy to make too! Shred a cabbage, add some flavours and a creamy sauce…voila!   I also find that this tastes better after a few hours in the fridge for the flavours to develop.

Yummy, tell me more Diva…

Roasted Cabbage

IMG_6806

Cabbage slices with garlic

If in doubt about cooking a vegetable, roast it!  I find that many of my childhood vegetables that were boiled to an inch of their lives, are so much better roasted.  Cauliflower and broccoli in particular.  So I tried roasting cabbage.   So simple and yet so tasty!  When I was playing around with this we ate plates of it just by itself!  So I am in two minds whether to call this a side or main vegetable dish!    You can really play around with the flavourings of roast cabbage.  I am currently torn between two flavours of roast cabbage, one just slathered with oil and garlic, the other covered with whole-grain mustard with a dash of lemon.   Yummy!

The cabbage can be cut into slices or wedges, slathered with your flavourings, then roasted.  It’s that simple!

 

Yummy, tell me more Diva…