Grandma's Cole Slaw

If there was one thing I could say to you all about myself, it would be how important my family is to me. I have very fond memories of us all coming together to share countless hours of love and laughter over the years. I have always enjoyed the holidays, family birthdays, random gatherings, and the weeks us kids would spend at Grandma's house in Brooklyn while Mom and Dad took their annual vacation alone together. Those weeks spent with Grandma each year were priceless. We always had a ball when we went to Grandma's house! She would feed us yummy meals, take us shopping in Brooklyn to the "Five and Ten," and let us play until our hearts were content. She spoiled us (almost) rotten. I remember these times we spent with Grandma as though they were yesterday, and these times always bring a smile to my face. 

Dinner at Grandma's and Grandpa's in the early 80's.
Pictured L to R: Peter (my brother), myself, Grandma, Chrissy (my sister),
Grandpa, Mom, and Uncle Ed (Dad must be taking the photo).

My Grandmother Helen's (my mother's mom) parents were originally from Warsaw, Poland, and eventually came over to the United States to start a new life, and family of their own. They settled somewhere in West Virginia, and that is where my grandmother grew up.  

Before my Grandmother started her own family with my Grandfather Edward, my grandparents moved to New York City, and purchased a brownstone in Brooklyn. They lived in Brooklyn for quite some time, but eventually moved to Upstate New York—after my parents had moved us there when I was 10—to be closer to us.

Grandma and Grandpa, August 1963.

My Grandmother was a wonderful cook. She had a liking for some specific things too, like for instance, sour cherries. I don't know what it was about those "sour cherries" that she liked so much, I never cared for them myself as a kid, but each summer she would do all she could to find them. And, when she did find them, she was in heaven. She would make pies, jelly, you name it. You can see by the smile on her face in the photo below just how much joy these sour cherries brought her.

Grandma holding her prized jar of sour cherries, January 1985.

One recipe my Grandma always made that I loved was her Cole Slaw. It is so simple, yet so delicious. Since my Grandmother has passed quite a number of years ago, I feel that it is important for us to continue making her recipes, and for us to share them with our own families, and friends over the course of time. These special recipes are those that have bonded our family together. They are the recipes that have helped to create those special  memories I carry so close to my heart today. They are the recipes that make me remember all of those joyus gatherings throughout the years. And, it is these same recipes that will create new memories for years to come.

However, with that said, I do have to warn you that there are no exact measurements, as far as I know, for any of my grandmother's recipes. She just made her recipes on the fly, and that is what I did when I made her Cole Slaw last night. I did make this with her one time when she lived in Ballston Spa, so at least I was familiar with what I was doing, and have a list of ingredients written down. I remember her making it quite clear to me as to how certain things should be done along the way. My suggestion to you is, use the recipe here as a guide. You can add a little of this, or a little of that, and it will still be delicious.

Grandma's Cole Slaw
Ingredients:
1 small head of green cabbage (you can mix red and green for more color)
1-2 carrots, julienned or grated
1 green bell pepper, thinly sliced
Sea Salt (about 1 tablespoon, or so)
Bread and Butter Pickle Juice, about 1/4 cup, 
OR
Juice of 2-3 lemons and 2 1/2 tablespoons of sugar
Mayonnaise, about 1/3 cup
1-2 tablespoons, seeded dijon mustard (not originally in Grandma's recipe, but my own addition)

Directions:
Slice cabbage and green pepper thinly and place in a large bowl. Salt cabbage and green pepper generously, toss. Place something heavy on top of the cabbage mixture such as a pie plate or another bowl. Let sit for one hour. 

I used a smaller glass bowl with my carrots in it
to weigh down the cabbage mixture.

Julienne or grate carrot and set aside while the cabbage and pepper sit. 

This is a Julienne Peeler I purchased from Pampered Chef.
I use this tool almost every day. You can find these almost
anywhere from grocery stores to big box stores such as
Target, Bed Bath & Beyond, etc.

Carrots using the Julienne Peeler.

After 1 hour, take fistfulls of the cabbage and pepper, and squeeze as much liquid out as you can. Place back into bowl. 
Mix the julienned carrot in with cabbage and pepper mixture. 

In a small bowl, mix the pickle juice (or lemon mixture), mayonnaise, and mustard until smooth. Add more of any of these three ingredients until you reach your desired taste and consistency. Pour over vegetable mixture and combine well.

Refrigerate for about 1 hour before serving.

Makes 4 servings.
This recipe is gluten-free and can be made vegan by substituting the mayonnaise for a vegan-style variety.   

Raw Dark Chocolate Tart

It's the simple things in life that I seem to enjoy the most. For instance, I enjoy going for scenic bike rides, taking a nice stroll through the neighborhood with my husband, sitting at the beach on a breezy summer day smelling the ocean air, and also enjoying little tasty bites of goodness that are not only easy to make, but good for me too!

That's what you will get with this recipe I have to share with you today! It is my version of the Hail Merry® Merry's Miracle® Tart in Chocolate. If you have ever had the chance to taste one of these tarts, you will most likely agree, that it is truly a delectable delight.

I have to thank my dear friend Jillian for surprising me with one of these tarts sometime last year. However, when I went back to the Honest Weight Co-op where she had purchased it, so that I could get myself another one, I was astonished by what one of these treats actually cost. I don't remember the exact price now, but it was somewhere in the range of $4 to $5 per tart. If you buy them from the Hail Merry® website itself, you can buy a pack of 12 for $100! I know, it seems a little outrageous, right? Well, I don't know about you, but this girl is on a budget, and spending $4 or $5 on one of these tarts, although certainly delicious, would break my bank if I bought these on any regular basis. So, with only 5 simple ingredients listed on the package, I figured, how hard could it be to make these myself? I searched online, and found only a few recipes to get me started off in the right direction. And, with that little bit of help, my first attempt was a home run! I personally like to make them in a mini muffin pan so that they are in bite size portions, instead of the regular small tart pans that would be comparable to what you would find in the store. I found I ate the Hail Merry® tart Jillian gave me in quarters anyway, so this made it easier for me in the end.

This recipe has 5 basic ingredients. Coconut Oil, being the star ingredient here, along with almond flour/meal (which I make myself by just grinding down blanched slivered almonds in the food processor), cocoa powder, light agave nectar or organic maple syrup, and sea salt. 

Coconut oil has so many health benefits that I can't even list them all here for you. Some of the benefits of coconut oil include: it can help strengthen your immune system; it can help aid in digestion and alleviate some of the most common digestive issues; it can help keep your heart healthy; and it can also keep your skin and hair healthy too! If you want to read more on coconut oil and its health benefits, which I suggest you do, go to the Organic Facts website. So don't be afraid of coconut oil, give it a try, your body will thank you for it!

Coconut oil comes in solid form in a jar/tub, sort of like vegetable shortening does, and usually can be found along side other oils such as Olive Oil or Vegetable Oil. If you can't find it there, try looking in the health food section of your grocery store. Be forewarned, coconut oil is fairly pricey, especially if purchased in the chain grocery stores. I've seen jars go for more than $10. However, Trader Joe's carries it for a really good price, about $5 per jar. 

Coconut Oil will liquify once warmed, or in warm conditions. This is the main reason why I store my chocolate tarts in the refrigerator. If you don't do this, they will melt. Although, they still will taste great, they will become a little more messy to handle.

Raw Dark Chocolate Tart
Crust Ingredients:
1 cup almond flour/meal, finely ground
2 tablespoons cocoa powder 
2.5 tablespoons coconut oil, warmed to a liquid
1/4 teaspoon sea salt
1 tablespoon agave (optional for a sweeter crust. I did not use agave here.)

With a fork in a medium sized mixing bowl, mix together the almond flour/meal, cocoa powder, and sea salt. Then add in the coconut oil, and agave nectar until well combined. The mixture should be like a thick paste. 

Then, scoop out about a half of a tablespoon of the mixture and drop it into the mini muffin tray. You should be able to get about 15 or 16 out of this recipe. After you have filled as many of the tray openings as you can with the crust mixture, put the pan into the refrigerator to let the mixture set up a bit while you make the filling.

Chocolate Filling Ingredients:
3 tablespoons of coconut oil, warmed to a liquid
2 tablespoons of light agave nectar or organic maple syrup  
1/3 cup cocoa powder

In a small bowl, mix together all ingredients until smooth.

Now, take your muffin tray back out of the refrigerator (they should look a bit more solid then they did before). With your thumb, push down in the center of each one pushing the mixture to the sides making your crust, and a hole for you to pour your filling into.  

With a teaspoon, start pouring the filling into the tart crusts. Once you have filled each one, place the tray back into the refrigerator for about 30 minutes to set.

After the tarts have set, you can remove them carefully from the muffin pan with a fork or something thin like a frosting spatula, and place them in a single layer in an air tight container. Remember, keep these tarts stored in the refrigerator at all times since the coconut oil will melt at room temperature leaving you with a delicious, yet chocolatey mess.

Enjoy them one at a time, or a few at a time...either way, your body will thank you for this delicious, healthy treat that will only taste sinful!

Enjoy! 

Makes 16 tarts.
This recipe is gluten-free and vegan.

Massaged Kale Salad with Dried Cherries and Cashews

I guess I am on a roll with the recipes this week, but this one is so quick and easy, I just had to share it with you!

You will notice some star ingredients making a second appearance from last nights Avocado-Cucumber Soup with Shrimp recipe. I will be using Kale (the "queen of greens") again, as well as some more avocado. More avocado? I know, that sounds just awful, doesn't it? And, to go along with these two delights, I will be adding a few other ingredients that I adore almost just as much; dried cherries, and cashews. Did someone just say, "Yum!?"

After making this salad for the second time this week, I can assure you that this one is a keeper. And, to make things even better, this is another guilt-free dish you can enjoy that is packed with vitamins A, C, K, and E, along with omega-3 fatty acids, lutein, and so much more! So, if you want seconds, I say, "Go for it!"

This recipe can be used as a side dish to any dinner entree, or as a stand-alone salad for lunch. Try bringing it to your next gathering, and I'm guessing it will be a hit!

Massaged Kale Salad with Dried Cherries and Cashews
adapted from Perry's Plate

Salad Ingredients:
6 cups kale, stems removed, and leaves chopped into bite-sized pieces
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil, divided
1 tablespoon apple-cider vinegar
1 handful raw cashews, coarsely chopped
1 handful dried cherries, coarsely chopped
1 whole Haas avocado, peeled, pitted, and diced
1/2 tablespoon sweetener (sugar, stevia, agave, etc.), optional

Directions:
Place prepared kale in a large mixing bowl. Pour lemon juice, and 2 tablespoons of olive oil onto the kale. With your hands, massage/rub the juice and olive oil into the kale for about 2-3 minutes. The greens will take on a darker color, and become more tender.

Drizzle the remaining 2 tablespoons of olive oil, sweetener, and vinegar over the greens; toss to coat. Add remaining ingredients, toss, and serve.

Makes 6 servings.
This recipe is gluten-free, and vegan.