Like many of you, I also am doing Whole Living's 2012 Action Plan! I am really excited about the opportunity to try and create new recipes and potentially lose the holiday bulge that appeared after nearly a whole month of holiday grazing.
Here's a recipe using an unusual part of a common vegetable: celery root. Perhaps the homeliest of vegetables, celery root is refreshing, high in fiber, and tasty. Combined with hearty kale, avocado, and lemon, this cleansing slaw is a satisfying way to head into week 2 of the cleanse.
Celery Root, Kale, and Avocado Slaw
2 celery root bulbs, cleaned, outer skin removed, and quartered
2 cups kale, loosely packed
2 avocados, pitted
Juice of 1 lemon
3 Tbsp organic extra-virgin olive oil
½ tsp sea salt
1. Using a food processor with grater attachment, grate celery root and kale. Transfer to a medium bowl.
2. Using the blade attachment, pulse avocados, lemon juice, olive oil, and salt until blended.
3. Toss avocado mixture and grated vegetables. Season with more salt if desired.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.