Stewart Texas Slaw Recipe + 6 Tips to enjoying more veggies
We have all heard that eating your vegetables is good for you, but we often ignore it. Vegetables can not compete with the flavorings and additives of conveniently packaged food. Or can they?
The first place I start with helping clients who need more veggies is to start by removing some of the packaged and processed foods out of their kitchen. I do this easily and naturally overtime with a concept called “crowding out”.
Eventually, once the processed foods are reduced or eliminated, veggies are actually a craving. I firmly believe that food should be delicious and often our pallets can’t taste the amazing flavors of real food until they get the processed additives out of the picture and have a cleaner pallet.
Cruciferous veggies are of the most important veggies! And when you add herbs with them and some real salt, you will find a deliciousness you will be most excited about!
When I started looking at my own issues with thyroid and some estrogen imbalances, I found that cruciferous veggies needed to be my best friend. They help to metabolize extra estrogen so that it helps regulate the hormones in the body.
I didn’t start out liking weird veggies like daikon, cabbage, collards or broccoli sprouts. I simply started to slowly add them to my regular dishes that I was serving. Overtime, I began to eat more of the veggies on my plate than pasta or rice and found to crave that I even started craving them.
I wanted to share a wonderful dish that we use as a main meal (well I do), a topping or a side to many meals! I hope you enjoy it. If you aren’t there yet with enjoying veggies, don’t give up. Take a few of these tips to help you get there.
6 Tips to Adding More Veggies into Your Routine
- Add one new veggie at a time and take a second serving (1:2 ratio)
- Add a vegetable or new veggie recipe to existing main meals:Don’t shift your whole meal or reduce to “having a salad”. Use them for a side and take a second serving.
- Start with what you like: If you like spinach, put it in everything before you move to Kale.
- Flavor up the veggies with good fat and seasonings: Use coconut oil, real cultured butter or olive oil. Season them with real salt and garlic cloves..other seasonings include chopped chives, peppers, thyme, rosemary or black pepper.
- Mix and hide your veggies with things you enjoy: Put Sweet potatoes or kale in your taco, basil on your sandwich or slaw with pasta or rice or my favorite- on top of a brisket taco!
- Reduce one packaged good a week: We started reducing our snack options from “empty calorie crackers” to a choice of fruit or raw veggies…the fruit was the favorite above the veggies, but eventually as you reduce the packaged empty calorie snacks, you will crave more nutritional foods like veggies. Now carrots and apples are a tie for first place.
Stewart Texas Slaw
- Shredded cabbage
- Shredded carrots
- 1/2 to 1 whole bunch of Cilantro leaves
- 1/2 -3/4 Cup Drew’s Italian Dressing
- 1/4 Cup Lemon Juice
- 1/2 to 1 TB Mayo
Finely chop up cilantro leaves. Place shredded carrots and cabbage in a bowl and top with cilantro. (can shred cabbage and carrots or buy bag already shredded or purchase a bag of coleslaw raw.) Chop up jalapeño and add to the slaw. (We use the seeds because we Texans like spice…but certainly take the seeds out if you need less spice)
In a small bowl, place mayo and lemon juice and mix until the mayo is broken down and creamy. Add Drew’s dressing to the mixture until you have about 1/2 cup of dressing. Pour over the whole slaw mixture and toss until all is combined. Add more dressing to desired wetness.
Note: You can also make your own Italian dressing, see this recipe for help.
Enjoy the Stewart Texas Slaw many ways: 1. Top of tacos (all kinds of tacos!) 2. Add any kind of meat or avocado and you have a delicious salad 3. Eat as a side with any meal 4. Top on a sandwich for extra veggies 5. Top a baked potato 6. Mix with pasta dish and basil and spinach minus the jalapeño