It’s been a really long time since I participated in an Adopt a Gluten-Free Blogger. This month Kate from Eat Recycle Repeat is the host while SeaMaiden is in Japan.
Sea at the Book of Yum has been hosting these gatherings from February of 2008! That is a lot of time and devotion.
I was fortunate to meet Sea at the first BlogHer Food Convention in 2009 held in San Francisco, where I first met face to face many of my long time social media friends like Diane from The Whole Gang, SeaMaiden from Book of Yum, Elana from Elana’s Pantry and Alison St. Sure from Sure Foods Living.
I’ve loved to check out my colleague’s work, happy to see what they have been creating.
Just getting around to actually participating? Well, I tend to get deep into food chemistry like my gluten-free sourdough and get lost in the process instead.
This month, I made it a priority. A dear friend of mine, a fellow mom of twins, Ali Segersten and her husband have written a second book.
I’ve been waiting for this book for a long time. We’ve talked about her amazing recipes for years. I’ve enjoyed her cookies at the annual Bellingham Gluten Information Group holiday cookie exchange, enjoyed her treats at the annual WinterFair at the Waldorf school and talked about substitutes for xanthan and guar gums.
Her life has been busier than mine for the past few years. Her boys are such fun, such beautiful spirits and now another lovely baby girl has joined their family. I miss having time to hang out with Ali, but occasionally we get an afternoon together, like we did recently.
Working and talking in her kitchen, while my girls played with her children, we enjoyed a cup of tea and a bit of cooking.
When I chose a blogger for this month, Ali was an easy choice.
Making a choice of recipe from this incredible book was difficult, the diversity of recipes so broad.
My desire to use local, seasonal vegetables made it a bit simpler. I had a half of a red. half a savoy cabbage and a green cabbage in the fridge to use.
Ali’s Orange Wasabi Cabbage Salad was the perfect way to use these vegetables.
I made the salad with 1 1/2 teaspoons of wasabi. It made for just the right bite.
My family loved it as well, taking it for lunch the next day as well.
What a wonderful way to enjoy fall vegetables.
Wouldn’t you like to make this too? Enter the drawing below to win a copy of Nourishing Meals.
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- ½ red cabbage- around 2 cups sliced into thin strips
- ½ savoy cabbage- around 3 cups- sliced into thin strips
- ½ green cabbage around 3 cups- sliced into thin strips.
- 2 carrots- shredded
- 1 bunch of scallions- sliced into thin rounds including the greens
- 1½ teaspoons of prepared wasabi or ½ teaspoon of dry wasabi and 1 tablespoon water.
- ½ cup orange juice concentrate
- Juice of one lime
- 2 tablespoons dark sesame oil
- 2 tablespoons wheat free tamari sauce
- Combine all ingredients in a large bowl.
- Each of the vegetables will begin to wilt once the citrus juices touch
- If you want a crisp salad, only dress it 15-30 minutes before serving.