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happy eats healthy

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Healthy Chicago Cooking Classes

cabbage

Sauteed Cabbage

Middle of the Egg Roll Bowl

Notes:

  • to make this vegan or vegetarian, use the cauliflower and walnuts option.
  • Save chopping time by purchasing a bag of shredded cabbage and carrots
  • Tamari, soy sauce, amino acids or coconut aminos can all be used interchangeably

Egg Roll Bowl

1 tbls sesame oil (or avocado or other oil)
1/2 lb ground pork, turkey (or 1 cup of riced cauliflower + 1/4 cup walnuts fine chopped)
1/2 small head of cabbage, shredded (save shredding time- by a bag of shredded cabbage & carrots)
1 carrot, shredded
1 small head broccoli
2 green onions


2 tbls tamari (or soy sauce, amino acids or coconut amino)
2 tbls rice wine vinegar (or use lemon or lime)
1 tsp honey (spoon of coconut sugar or maple syrup)
2 large garlic cloves, minced
1 large thumb of ginger, minced


1 cup uncooked rice (ideally soak in 2 cups of water for 1 hour prior)
Optional: lime, toasted sesame seeds and 1 cup bean sprouts

Optional Peanut Sauce
1 tamari 
2 tbls crunchy peanut or almond butter
2 tbls water
pinch or two of cayenne pepper
squeeze of lime

If you’re making rice, cook according to package directions in a separate pan.

Whisk together the tamari, rice wine vinegar, honey, garlic and ginger, set aside.
Whisk together the Peanut Sauce, set aside.

Heat the oil in a large skillet. Add the protein or cauliflower+walnuts), stirring and breaking up with a wooden spoon until cooked. Push to the outside of the pan.

Add in the shredded cabbage, carrot and broccoli, continue to cook, adding in a few spoons of water as needed to help create steam and give some movement to the veggies.

Stir in the tamari/rice wine mixture. Stir in the optional bean sprouts if using.

Top with the green onions and toasted sesame seeds. Drizzle with the Peanut Sauce.

Serve on it’s own or with a side of rice.

See our video recipe at Happy Eats Healthy Facebook page or on our You Tube Channel.

veggie pancake on a plate

Cabbage Veggie Pancake

Making a veggie cabbage pancake has been on my list for a very long time … not really sure what took me sooo long to actually make them. Cuz now I love these Cabbage Veggie Pancakes.

It’s a really easy, inexpensive dish that’s an awesome way to use up any veggies laying around. The cabbage gets so delightfully soft and charred.

Toss in some leftover pork or chicken to really round it out. I hope you make this because it’s completely nourishing.
Happy Eating,
~Monique

Cabbage Veggie Pancake

2 eggs
~1/4- 1/2 cup water
4 tbls garbanzo flour
couple handfuls of shredded cabbage
shredded carrot, kale, green onions,
optional: any spices or herbs (like cilantro or basil)
dash of tamari
green onions

Whisk together the eggs, water and garbanzo flour, adding in more water as needed to create a classic pancake batter thickness.

Stir in the shredded cabbage and other veggies. Scoop onto a hot, greased griddle, fry till golden brown, flip and brown on the second side.

Drizzle with the Nut Butter Sauce (recipe below) and enjoy!

Nut Butter Sauce

2 tbls almond butter or peanut butter
1 tsp tamari
~3 tbls fresh orange juice
fresh grated ginger
1 grated garlic clove

Whisk together all the ingredients, taste and adjust desired.

cabbage pancake on a plate

See our video recipe at Happy Eats Healthy Facebook page or on our You Tube Channel.

Detoxifying Apple Cabbage Salad

Prep Time
5 minutes

Cooking Time
3 minutes

Ingredients
2 cups thinly sliced cabbage

1 small apple, chopped into thin matchsticks

1 scallion, chopped

1 tbls sesame oil

1/2 tbl pure or toasted sesame oil

1/2 tbls rice vinegar

1 tbls tamari

2 tbls sesame seeds

Directions
Chop the cabbage, apple and green onion- toss in a bowl.

Toast the sesame seeds in a small pan over low heat. Remove from heat and add the oil, vinegar and tamari into the pan, swirl to combine.

Pour the dressing over the salad, toss well. Enjoy.

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Monique Costello Happy Eats Healthy Chef

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