Raw Beet Slaw with Eggs and Avocado

Well I figured it was about time to throw another food post on the blog. So here is my dinner from the other night. Raw Beet Slaw with Eggs and Avocado usually is something I would eat for breakfast, but the other night it seemed fitting for dinner. So what the hell, why not? The raw beet slaw is super fu#*ing healthy and tasty so I really don’t need much of an excuse to eat it.

Raw Beet Slaw: I make this in large batches, so I did the recipe in ratios, that way you can make as much as you want.
2 Parts Raw Beets Shredded
2 Parts Jicama Shredded
1 Part Carrot Shredded
1 Part Red Onion or Challot Diced
1-2 Parts Green Cabbage Shredded
Fresh Cilantro chopped to taste
Fresh Basil chopped to taste
Lime Juice to taste
Salt to taste
Small handful of raw cashews (Garnish)

I used 1 really big beet when I made this (You can figure out the rest based on the ratios above). It makes a good portion (family size for most), but 1-2 servings for me :). I used the juice of 2 limes, and could have used a little more because my limes were somewhat useless. The Cuisinart shredder blade is very useful for this recipe, I don’t know what I would do without it. Anyway, I shred everything separately (Using the food processor) and throw it in a bowl where I add the onion, cilantro, basil, lime juice, and salt. Then mix it all together and you got your self one really good B.A.S. (Big Ass Salad). You can add sweetener if you would like, but I am a purest, and if I wanted it sweeter I would probably just shred an apple and throw it in there.

With the above concoction I fried 2 eggs (Pasture Raised Chicken Eggs from Sky Valley Farms, for the love of God please DO NOT BUY INFERIOR CANCER CAUSING CRAPPY PASTEURIZED EGGS THAT TASTE LIKE RUBBER, it’s worth the extra money to get improved taste and health) sunny-side-up in coconut oil, and topped with 1 small avocado and some hot sauce. It was definitely some tasty vittles.

What is for Lunch Today?

People often ask me, "what is for lunch today?" Well this is my answer for today. Recipes Included!

Lunch Menu

1 – Spinach Salad with Brocolli, Carrots, Onion, Tomato, and Avocado

2 – Chicken with Stewed Onion Pepper and Tomato

3 – Steamed Brussel Sprouts

4 – Riceless Sushi???

Steamed Brussel Sprouts

• Brussel Sprouts
• Olive Oil to taste
• Salt to taste

Steam the Brussel Sprouts for 10 minutes or so, then add olive oil and salt to taste.

Chicken

• 1 Chicken Breast (Large)
• 1 Large Tomato
• ¼ to ½ Red Onion
• ½ Green Pepper
• Salt
• Pepper
• Red Pepper Flakes
• Oregano
• Garlic Powder
• ½ tbsp Coconut Oil

Defrost chicken, and heat pan with coconut oil. Add chicken breast to coconut oil and cook on one side for 3 minutes. Add onions to pan while chicken is cooking. Flip the chicken over and add tomatoes, and bell pepper. Get a good stir fry going and season to taste with Salt, Pepper, Red Pepper, Oregano, and Garlic Powder. Put a lid over the pan for 3 minutes. At this point the chicken should be cooked through and the veggies stewing nicely. Remove lid, re-season and evaporate unwanted moisture if necessary.

Riceless Sushi (makes 2 rolls)

• 2 sheets Nori
• ½ Roma Tomato
• 2 Mini Carrots
• ½ Small Avocado
• 1 Handful of fresh Spinach
• 4-5 fresh basil leaves
• Hot Sauce of your liking
• 1 small can of Sardines (Get what you like, I used plain sardines in water. And YES, I would love to have used Ahi Tuni or smoked salmon, but I am on a budget damn-it!!!)
  

  

Lay out a sheet of nori as if you were going to make sushi. Start by getting a layer of spinach (As seen in the photo), and add the rest of your ingredients. Make sure to keep slices thin for easy rolling. Roll as if it were real sushi, and wet the closing edge of the nori with a little water so it will hold together. Note: There would be almost infinite variations on this so get creative.