I took a bunch of fresh, whole, organic veggies, threw ‘em into a blender, and electrically chopped the bejesus out of them:
- Purple cabbage
- Garlic (pre-peeled, fresh variety in a plastic container in the veggie section at Whole Foods — eliminates the need for wrist action cracking and peeling, yet provides the purportedly antibiotic benefits of whole garlic)
Then I ground walnuts (in the blender) for anti-inflammatory protein, added organic raisins, dried cranberries, a couple of spoonfuls of organic mayonnaise (dunno if it’s pro- or anti-inflammatory, but fuck it, it tastes good), and a whole lot of pre-squeezed lemon juice (from Whole Foods, in a jar, tastes like lemons, not like that nasty so-called “juice” you find in plastic lemons in mainstream markets, and — yay for my wrists! — I don’t have to cut or squeeze the lemons).
Lastly, I added spices — garlic powder (kiss me, lover boy), paprika, and salt. Maybe some other crap that caught my fancy in the spice rack, can’t remember. Anyhow, it’s totally yummy delish and takes just about 10-15 minutes to prepare, including washing everything (before, not after — dishes sit for hours in the sink, it’s part of the recipe). And using the blender for chopping avoided any possible pain from the wrist action of chopping rock-hard veggies.
It’s a great side dish or healthy afternoon snack! Go forth and eat.