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 über 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
- 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.)
- In a bowl, toss together apples, carrots, celery, apple cider vinegar, and salt.
- 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!