Zesty and Crunchy!
We are always on the lookout for something fun, easy, delicious and nutritious! Marti Wolfson was so generous to share her latest recipe with FarmEats!
This zesty and crunchy dish is a healthy change to the usual taco, with the zesty; ginger, lime, and cilantro, complementing the crunchy green and purple cabbage! Then adding the savory chili, cumin and spicy cayenne to FarmEats ground beef brings it all together!
Served with rice and on a taco makes for a nice and easy meal.
Taco Bowl with Ginger Slaw
1 cup brown basmati rice
2 cups water
4 cups shredded green cabbage
1 cup shredded purple cabbage
1 carrot, grated
1 tsp. finely minced ginger
2 T. freshly squeezed lime juice
1 tsp. apple cider vinegar
1/8 tsp. maple syrup
1/4 tsp. freshly ground pepper
3 T. olive oil
1/4 cup chopped cilantro
1 T. olive oil
1 cup yellow onion, diced
1 lb. FarmEats grass fed beef
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. ground cinnamon
1/8 tsp. cayenne
4 large or 8 small tortillas, warmed in the oven or stovetop
Bring the rice, water and a generous pinch of salt to boil in a medium pot. Cover, reduce the heat and cook for about 40 minutes or until the water is completely absorbed.
While the rice is cooking, combine the cabbages and carrot in a medium bowl. Whisk together the ginger, lime juice, apple cider vinegar, a healthy pinch of sea salt, and ground pepper. Keep whisking while slowly pouring in the olive oil and stir until emulsified. Pour the dressing over the slaw and mix together with hands or tongs. Fold in the cilantro and set aside.
Heat a large saute pan on medium heat. Add the onion with a pinch of salt and sweat the onions for 5 minutes. Add the beef to the onions. Immediately add the spices with another generous pinch of salt. Using a wooden spoon, break up the meat and saute it with the onions and spices until all of the meat is browned.
To serve, place the tortillas in the bottom of 4 wide bowls. Divide the rice between the bowls. Then add the meat and top with the slaw. Save any extra slaw in the fridge for up to 5 days. Enjoy
Science-based and heart-centered food solutions
Marti Wolfson is a certified health-supportive chef and nutrition educator in Westchester, NY. She specializes in food therapy, Functional Medicine, and mindfulness practice for preventing and healing chronic illness. She offers private culinary nutrition consultations, cooking classes, continuing education, corporate wellness lectures, and workshops. She teaches for the Natural Gourmet Institute, Center for Mind-Body Medicine, and Maryland University of Integrative Health. Marti has a Masters in Nutrition and Functional Medicine from the University of Western States.