Recipe: Cashew Cabbage Slaw by Aimee Herb, nutritionist & mom

- Heat small skillet over medium heat and add 1 tbsp coconut oil. Swirl pan until coconut oil melts. Add coconut and cook 5-6 minutes until lightly toasted, stirring frequently. Remove pan from heat to cool.
- In small saucepan melt additional 2 tbsp coconut oil then add grated lime rind, honey, tamari, water, garlic and ginger. Whisk these ingredients together to form your salad dressing. Take a quick taste and add salt if needed. Set aside.
- Combine red pepper, cabbage, kale and carrot together in a large bowl, add dressing and toss to coat. To allow flavors to incorporate set aside for 5-10 minutes then serve sprinkled with toasted coconut, cashews and herbs.
Also in Blog

The Door of Herbalism by Kelsey Middleton, Herbalist
Our long-time on-staff Herbalist, Kelsey, is about to take her next step in deepening and expanding her plant medicine practice. As a loving goodbye, she wrote some lovely words on what the power of plants means to her to share with the community before parting.

Stress Less; More Rest & Digest by Sophie Knapp, MScN
Chronic stress, digestion, inflammation, leaky gut, & long-term health are inextricably linked. Find out how, & learn how to keep a lid on your stress level.

Raise your Vibration and Have More Energy Through Clearing and Decluttering-by Heather
There's something about the sun, warmth, and new growth that just takes tidying a space to the next level...