Tag Archives: Sunflower Seeds

Apple Coleslaw

Summer is here!  Let’s celebrate by making a batch of crisp, crunchy,wonderfully nourishing coleslaw! The apples add a hit of summery freshness, and this dish can serve many purposes.   It makes a great side for ultimate burgers at a BBQ, as a topper for pulled pork tacos, or on its own as a healthy lunch (with a bit of leftover pulled pork, ideally).  It will stay fresh and crispy for days, and it’s chock full of good stuff, so you really can’t lose with this refreshing summer salad!

Coleslaw Ingredients

Dice/chop/slice the veggies so they are bite sized.  I used a mandolin this time (love that thing), but a food processor or good, sharp knife would also work just fine.

Apple Coleslaw Ingredients

Mix up your dressing on the side….

Coleslaw and dressing

And mix it all together.  Easy as pie.

Apple Coleslaw

Here’s a photograph of the above mention pulled pork taco serving option…a highly recommended serving option.

Apple Coleslaw on Pulled Pork Tacos

Apple Coleslaw Recipe

½ head green cabbage, finely shredded
2 large carrots, finely shredded
1 cup diced Granny Smith Apples
¼ cup unsalted sunflower seeds
1 red bell pepper, finely sliced
2 or 3 green onions, finely chopped
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons white vinegar
1 tablespoon dry mustard
Salt and freshly ground pepper

  1. Combine the all the vegetables and sunflower seeds in a large bowl.
  2. Whisk together the mayonnaise, Dijon, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
  3. Mix well to combine and taste for seasoning; add more salt, pepper, or a pinch of sugar if desired.

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Crunchy Granola

Pardon the hippie in me while I share this tasty and nutritious granola recipe with you. This stuff is sort of like super crereal; there is so much energy and goodness packed into it, and the sweet, crunchy glaze is totally healthy, so consider this one an ideal early morning breakfast.

Take some large flake oats, almonds, raisins, sunflower seeds and a few other goodies and stir everything together.  Mix your glaze up separately.

Granola Prep

Mix everything together and spread out on a greased baking sheet, as thinly as possible.  It’ll get good and crunchy this way!

Pre-Oven Granola

Put the mixture in the oven for about 30 minutes and voila…..golden, crunchy and sweet 🙂

Post Oven Granola

Close Up!

Granola Close-Up

Recommended serving:  with some yogurt and fresh blueberries first thing in the morning.

Although you could also throw some on a fruit salad, on top of some ice cream or just eat it by the handful!

Crunchy Granola with Yogurt and Blueberries

Crunchy Granola Recipe

2 cups large oat flakes
1 cup raisins (or other dried fruit, like apples)
½ cup sunflower seeds, unsalted
½ cup sesame seeds
½ cup almonds, chopped
½ cup ground flaxseed (optional)
1 tbsp cinnamon
2 tsp grated orange zest
½ tsp kosher salt
1 egg
1 tbsp canola oil
1 tbsp honey
2 tsp frozen orange juice concentrate
1 tsp vanilla

1.    Preheat oven to 350.
2.    In large bowl, mix together oats, raisins, sunflower seeds, sesame seeds, almonds, flaxseed, cinnamon, orange zest and salt.
3.    In small bowl, whisk together egg, oil, honey orange juice concentrate and vanilla.  Pour into oat mixture and toss until thoroughly coated.  Turn onto parchment-paper lined rimmed baking sheet and spread evenly.  Bake, turning mixture once with spatula halfway through, for 25 to 30 minutes or until mixture is golden brown.

From:  The G.I. Diet Cookbook

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Filed under Breakfast, Vegetarian

Cilantro Pesto

Pesto is so versatile.  You can use it on pasta, in soups, on sandwiches, eggs, corn on the cob, bruscetta, etc. etc. etc.  It will liven up nearly any dish.  And it can be made with any number of ingredients as the star.  Of course, traditional basil pesto is always a favourite, but I had a big bunch of cilantro to use up so I decided to turn it into pesto.

Ingredients for Cilantro Pesto

Because you really only need a few tablespoons of pesto for most dishes, and because a normal sized batch of pesto produces a lot more than this, I usually pour any extra into ice cube trays and freeze for another day.  The portion size of the ice cube tray is perfect for one serving too.  I love it when things work out this well!

Close-up of Cilantro Pesto

I’ll include exact amounts in the recipe, but don’t worry about the ratios.  Adjust amounts to your taste.  If you think it needs more lemon juice, just throw some in and pulse the food processor a few more times.  No harm done.

Cilantro Pesto Recipe

2 cups packed fresh cilantro leaves

3 cloves garlic

1/3 cup sunflower seeds (or pine nuts)¼ grated Parmesan cheese

1 ½ tbsp lemon juice

¼ tsp each salt and freshly ground pepper

3 tbsp olive oil

3 tbsp water to taste (You can use more oil here instead if you like, but I don’t like my pesto super oily)

3 tbsp extra-virgin olive oil

1.  Combine cilantro, garlic, sunflower seeds and lemon juice in bowl of food processor or blender.  Turn food processor on and slowly add oil and water through feeder tube until it reaches your desired consitency.  I like a bit of crunchiness from the sunflower seeds, so I don’t run the machine longer than a few seconds.

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