1 bunch kale, rough chop
1/2 head cabbage (green, red or savoy), rough chopped
1 carrot, shaved
½ cup low fat or olive oil mayo
¼ apple cider vinegar
2 T. sugar or honey (or your favorite sweetener)
1 tsp celery seed
2 tsp salt
1tsp black pepper
½ cup of nuts optional -- chopped pecans, toasted almonds, your choice!
Combine all wet ingredients, mix well. Add in mayo.
Fold into cabbage/kale. Mix well. Chill and serve.
BUTTERNUT SQUASH SOUP
5 cups butternut squash (1 large), blanched or roasted
½ onion chopped
2-3 cups chicken stock
½ c half and half or heavy cream
1 pinch cinnamon
½ pinch nutmeg
**Can also use 1-2 cups of chopped roasted pumpkin instead of 1-2 cups of the butternut squash to give seasonal flair!
Add squash and onions to blender with cream. Slowly add chicken stock until desired consistency. Add dry seasoning sand blend.
(Can make in advance, blend and refrigerate. Heat up when ready.