dinner

lemon fennel coleslaw + marinated portobello with red pepper sauce

lemon fennel coleslaw:
(modified recipe from 'Slim for Life' by Dr. Gillian McKeith)
1 small red cabbage, grated
1 large fennel, grated
3 stalks celery, sliced
juice of 1 lemon
extra-virgin olive oil
1/2 t pink himalayan salt

toss ingredients and let sit for 15 min. before serving.


marinated portobello:
slice portobello.
toss with extra-virgin olive oil, balsamic vinegar and pink himalayan salt.
let sit until marinated (about 1 1/2 hours).

red pepper sauce:
(recipe from 'A Taste of Heaven and Earth' by Bettina Vitell)