Super Salad #2: Island Broccoli Slaw

 4 c. grated broccoli stalks (or bagged broccoli slaw)

¼ purple onion, chopped

1 bell pepper, chopped (red, green or orange)

2 stalks celery, chopped

8 oz. canned water chestnuts, drained

1 ½ c. fresh pineapple (or 29 oz. canned pineapple, drained)

¼ c. pumpkin or sunflower seeds

1 ½ c. cooked red beans

Toss veggies, fruit, seeds & beans with dressing. Serve with Hurricane Dressing and Pineapple Rice.

Hurricane Dressing

10 oz. Simply Fruit orange marmalade

3 Tb. rice vinegar

¼ c. alfalfa sprouts

¼ tsp. red pepper flakes

Combine and blend in food processor or blender until smooth

Pineapple Rice

2 ½ c. water

½ tsp. salt

2 Tb. pineapple juice concentrate (may substitute orange)

1 c. brown jasmine rice

Bring water, salt and juice concentrate to a boil.  Add rice, reduce heat, cover and simmer until water is absorbed, about 30 minutes. Fluff with a fork.

To your health and happiness,
Hailey

Holiday Menu

If you don't have "roast beast" on Christmas Day, what do you have?

I think this year I would like to try Timbales. I found a great recipe from Fat Free Vegan.

Instead of rolls and mashed potatoes, I'm going to make a lovely Jewelled Salad:

• lettuce
• cabbage
• cilantro
• water chestnuts
• red, yellow and orange bell pepper
• carrots
• mandarin oranges

Should I serve roasted beets, or broccoli with orange-ginger sauce?

Eggnog from the Happy Herbivore is definitely in.




And for dessert, I can't wait to try Dr. Furhman's Pomegranate Poached Pears with Chocolate and Raspberry Sauces.

I hope your holiday is cheery and vibrant!
To your health and happiness,
Hailey