Ingredients:

1/2  Head cabbage -chopped

1/2 Head purple cabbage-chopped

1 Green apple-shredded

3 Purple or regular carrots-shredded

1  Green zucchini-shredded

1/4 Jicama root-finely sliced or shredded

1/2 Red onion-finely sliced

Dressing:

1 Cup plain or non dairy (plant based) yogurt

1/2 Avocado

2-3 Jalapenos-seeds removed

1-2 Tomatillos

1/2 Cup cilantro

1 Small knob of fresh ginger

1 Lime-juiced

1 tbs olive oil

1 tsp cumin

1/2 tsp sea salt

Method:

Place all the slaw ingredients in a large bowl and toss to mix.  Place all dressing ingredients into a high speed blender or food processor and blend until smooth.  Adjust the seasoning if necessary and pour over the slaw and mix well.  Refrigerate until serving and mix again just before serving.  This slaw goes well and Mexican dish or topping for soft tacos.

Serves 6 or more

Red Lentils and Golden Vegetables with Spicy Tomatoes

Ingredients:

2 cups of red lentils (rinsed)

1-2 tsp ground turmeric

2 tsp sea salt

1 golden beet

1 orange bell pepper

1 yellow bell pepper

1 cup carrots, yellow and orange

1/4 cup coconut oil

1 tbs cumin seeds

1 tsp red pepper flakes

3-4 shallots sliced

1 2" piece of ginger, peeled and chopped

3 cups orange, red and yellow cherry or grape tomatoes

Plant based plain yogurt and mint leaves

Method:

Combine lentils with 2 tsp salt, turmeric and 8 cups of water in a large saucepan.  Bring to a boil, and reduce heat to low, allowing lentils to simmer.  Add vegetables and continue to simmer until vegetables are tender and lentils have broken down.  Season with additional salt if necessary.

While lentils are simmering, heat cumin seeds in oil over medium heat until sizzling...1-2 minutes.  Add shallots, red pepper flakes, ginger until brown for about 3-4 minutes.  Add tomatoes and season with salt and pepper.  Cook, stirring often until tomatoes burst.  Serve lentils in a shallow dish and top with tomato mixture.  Add a spoon of yogurt and a sprinkle of mint.

Serves 6-8