By Chef: Ani Phyo
Posted: September 19, 2012
One of my favorite foods is cabbage because it’s super versatile, has hardly any calories, is free of wheat and gluten, is great for digestion, and is beautiful in color (purple and green). It tastes awesome in salads, gives us valuable probiotics as pickled sauerkraut, plus it works perfectly as a “shell” to be stuffed with yummy fillings to make a delicious hand held treat. I’m currently reintroducing heart-healthy fats into my diet from flax and chia seeds (omega-3), some nuts (vitamin E and antioxidants), and olives to keep my skin supple and moist, especially now that autumn is upon us. I picked up a bunch of avocados at the Farmers’ Market, but am disappointed they didn’t make it into my bag!
- Black Olive Tapenade
- 1/2 teaspoon garlic, minced, about 1 clove
- 1/2 cup black olives, pitted
- 1/2 cup green olives, pitted
- 1 to 2 tablespoons extra virgin olive oil
- 1 tablespoon thyme, fresh
- 1 teaspoon rosemary, fresh
- 4 cups thinly sliced sweet onion, about 1 whole
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tamari or nama shoyu (raw soy sauce), to taste
- 1 tablespoon agave or maple syrup, to taste
Black Olive Tapenade
Place all ingredients into food processor, mix well.
Will keep for a week or longer stored in fridge.
Place all ingredients into mixing bowl. Set aside to marinate and wilt for at least 10 minutes. Add syrup to your liking. I choose to make this sweet! Squeeze excess liquid before using.
Will keep for several days in fridge.
I first filled up my purple cabbage shell with Chiffonade green cabbage. Next, I layered on a Black Olive Tapenade, from Ani’s Raw Food Kitchen, page 155, and Candied Onions, inspired by my Buckwheat-Battered “Fried” Onion Rings, from page 116 of Ani’s Raw Food Essentials, plus I added maple syrup to sweeten the onions. I then topped it all with artichoke hearts, and would have added avocado, if I had some on hand.