Dear Patients and Friends,

I came across this refreshing and savory recipe from Denise Roa, the Executive Chef at Rancho La Puerta Resort, and had to try it. What a toothsome treat! I did use the optional minced jalapeño chili with most of the seeds taken out, and also added a few black seedless grapes to garnish. A nice fillet of wild salmon, gently sautéed in my homemade thyme-and-garlic-infused butter (see below) goes well with it. A light meal for a hot summer night.

(Anti-oxidant, Anti-Cancer & Fat-Scrubbing)

Ingredients (Preferably Organic):Coleslaw with Cilantro-Yogurt Dressing
3 cups shredded red cabbage
3 cups shredded green cabbage
1 bunch of radishes – thinly sliced (~½ a cup)
½ small jicama, peeled and cut into small cubes (~1½ cups)
2 scallions, thinly sliced
¾ cup plain yogurt
3 tbsp. extra-virgin olive oil
2 tbsp. fresh lime juice
2 tbsp. rice vinegar
1 tsp. sea salt
1 cup chopped fresh cilantro
1 jalapeño chili, seeded and minced (optional)
1 doz. black seedless grapes or cubed mango (optional)

1. Combine the red and green cabbages, radishes, jicama and scallions in a large bowl.
2. Mix the yogurt, oil, lime juice, vinegar and salt in a blender until smooth.
3. Stir in the cilantro and, if desired, the jalapeño.
4. Toss the veggies with the dressing to coat them.
5. Add the grapes on top, cover the bowl and refrigerate for at least 1 hour.

A ready meal for up to 3 days in the fridge. Serves 4-6.  Buon Appetito!

THYME & GARLIC BUTTER – great for sautéing everythingDr. Eve with Garlic-Thyme Butter

1 stick (4 oz.) of butter (we prefer goat’s) – let it soften at room temp.
2 cloves of garlic – minced.
1-3 tsps. of fresh thyme (ideally) – use less if it’s dried.

Mash it all together and it’s ready to go. Refrigerate (lasts 2-3 weeks).

Just a thought to – ”Open up our clenched hearts” – Pema Chödrön. So essential in our present political climate. We may as well try it, even opening a little bit sometimes feels pretty good!

Best of health to you,

Doc Eve

From So. Calif., call 310-855-1111 / Otherwise, call 541-482-2112


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