In a small bowl, whisk together the vinegar, almond butter, coconut aminos, garlic, and honey. Chop the basil, mint, and cilantro leaves and toss with the cabbage and carrot.
Posts by Marcy Kirshenbaum
Sesame Ginger Salad Dressing
Mix equal parts of the apple cider vinegar and olive oil together. Add remaining ingredients.
Salmon-Avocado Omelet
Beat eggs in a small bowl. Heat oil in a frying pan. Add onion and sauté for 5 minutes. Add eggs, turn heat to low and cook for 3-5 minutes until eggs are mostly cooked.
Pecan-crusted Trout
Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with olive oil.
Marcy’s Quick and Easy Mexican Chicken
Lightly salt and pepper chicken breasts. In a large sauté pan, add coconut oil over medium heat. Place chicken in pan and sear both sides.
Marcy’s Chili Sauce
Mix tomato paste, water and vinegar in a bowl until smooth. Place the bell pepper and hot pepper in a mini chopper until finely chopped.
Marcy’s Firehouse Chili
In a large pot over medium heat, add ground meat and chopped onions and peppers. Cook until browned. Meanwhile, add jalapeno, garlic, spinach and cilantro to a mini chopper and chop well.
Lime Chili Vinaigrette
Whisk the lime juice, honey, chili powder, cumin, garlic and salt in a small bowl to blend.
Hot Brown Rice, Nuts, and Flax
Over medium heat, in a medium sauce pan add the rice, milk, nutmeg and cinnamon. Stir until hot and slightly creamy.
Halibut with Basil Pesto
Combine all ingredients except halibut in a mini food processor and process until smooth.