1/21/12

Spice in the Kitchen: Raw Breakfast Slaw

Good morning, good morning, good morning to you! Breakfast is something I often overlook. After rushing the kids off to school, cleaning up the mess from their breakfasts, looking over email, drinking tea, etc., it can often be 11:30 before I realize that I have not yet eaten. Not only is that not great in a nourishing-yourself-sorta-way, it's bad for your metabolism. So, in an effort to take better care of myself, I am trying to slow down and make time for breakfast in the mornings.

After coming off a 2-day juice fast, I wanted something raw to ease back into solid food. I decided to use some granny smith apples I had on hand. I also recently ordered a spiral slicer which produces the most beautiful ribbons of veggies and fruits (my new favorite kitchen gadget!) so I was ├╝ber excited to take it for a test spin. I ran the apple through the spiraler and then came up with the idea for a breakfast slaw mixed with tons of nourishment. And it's vegan and gluten free to boot! It has a really nice balance of sweet, salty, and savory and instantly became a new favorite that will certainly make it into my breakfast rotation. Plus there's just something so fun about twirling pasta-like apples around a fork!

Leave out the nut butter and add some chickpeas for a sweet and savory light salad perfect as a side dish or for lunch.

Apple, Raisin, and Walnut Breakfast Slaw with Nut Butter (vegan, gluten free)
serves one; prep time 5 minutes

Ingredients

  • 1 granny smith apple run through a spiral slicer (Grate the apple if you don't have one.)
  • 1 carrot run through a spiral slicer (Grate the carrot if you don't have one.)
  • 1 rib of organic celery, sliced
  • 1/2 tsp unfiltered, organic apple cider
  • dash or two of sea salt
  • 1/8-1/4 cup raw walnuts
  • 1/8 cup organic raisins (or chopped dates or cranberries or a mix of all would work)
  • 1 TB sugar-free nut butter (I used peanut butter, but almond would be another great choice.)


Directions

  1. In a bowl, toss together apples, carrots, celery, apple cider vinegar, and salt.
  2. Top apple slaw with raisins and walnuts. Drizzle nut butter on top and enjoy!

Great idea from a Facebook reader: Add a dash a cinnamon to the mix!

3 comments:

  1. What a great idea! I usually don't like to eat raw in the morning (prefer to start the day with something warm, even in the summer), but this looks very substantial and quite breakfast-y. Gotta break out the ol' spiral slicer and give this a try!

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  2. So inventive! I love my spiralizer too but I stick to the usual vegetables. Apple spaghetti sounds like fun.

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  3. Love this idea!! And definitely - the cinnamon is the perfect touch. granny smith apples and cinnamon are such a perfect combination.
    I will definitely be making this for breakfast this week with my spiralizer! :)

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