Ingredients

• 1 red cabbage, quartered, cored and thinly sliced
• 4 slices bacon, diced
• 2 green apples, peeled, cored and diced
• 6 tbsp (90 mL) onion, finely chopped
• 6 tbsp (90 mL) red wine vinegar (Substitution: rice vinegar)
• 4 tbsp (60 mL) honey
• 1 tsp (5 mL) caraway seeds (Optional)

Method

1. In a large skillet or dutch oven, sautée bacon over medium-high heat.
2. Add onion and cook for 2 to 4 minutes.
3. Stir in cabbage and all other ingredients.
4. Cover pan and reduce heat to medium. Cook for one hour, or until cabbage is soft.
5. Serve at once.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Serves 4-6

Free of: Gluten and top allergens, except dairy (alternative suggested); soy is optional.

Ingredients

• 3 bunches fresh asparagus
• 2 tbsp (30 mL) butter or alternative (e.g. Earth Blend)
• 1 tsp (5 mL) fresh ginger, grated
• 1 clove garlic, minced
• 1 tsp (5 mL) wheat-free Tamari sauce [optional]
• Fresh ground black pepper to taste

Method

1. Wash and trim asparagus.
2. In a medium sauté pan, melt butter or alternative. Add ginger, garlic and sauté for 2-3 minutes, stirring frequently. Add Tamari sauce and pepper and keep warm on very low heat.
3. In a large skillet, heat 4 cups (1 L) water to a boil. Cook asparagus until tender, about 4-5 minutes.
4. Drain well, transfer to platter, drizzle with ginger mixture. Serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.