All four of us jumped in the car and went on a holiday road trip. It was a rough start with Shane whining, Zoey leaping front to back, but after a couple of hours, when the dust settled so did the dogs.
We spent hours on the road before enjoying a night in a Best Western that only charged $5.00 per dog. ACES! Usually it’s $10 to $20 per four legged friend. The only glitch: The room didn’t have any heat (it was 35 degrees outside) and there were stink bugs hanging on the curtain. We opted for a less “pet friendly” room, down the hall. We got heat and a couple less bugs. The bed was comfy (bug free) and it smelled clean.
Zoey’s first night sleeping outside of her crate and she was perfect. No chewing, except her own toys and no accidents, although we did get up at 2 am to take them outside just in case. Shane was good, unsettled, but good.
We continued on the trip the next day with less of a to-do and much more relaxed doggies.
A happier driver and much happier front seat passenger.
After a good nights sleep, Shane and I were up before six and put in 7 1/2 before heading out to wear the Zoe-Bean out with 2 1/2 miles. 10 miles in 1:38. Feeling good.
Kale Slaw with Walnut Crumble (an alternative to cookies for Santa???)
A recipe based on Raw Food Blogger’s post on VEGNEWS. We had this vegetarian slaw as a side dish. Loved it! There was so much flavor, rich, robust, spicy and sweet. It wasn’t swimming in a fatty, sugary mayo sauce. It was gently “brushed” with an all natural healthy mixture of pureed nuts, seeds, vinegar and maple syrup. PLEASE! Try this recipe. Even though the ingredients are plentiful, it’s very easy. Pull out the food processor and you’ll have this delicious dish in 10 minutes.
Serves 4 – 6
Kale Slaw
- 3 cups shredded cabbage (buy it pre shredded in the bag)
- 2 1/2 cups of shredded kale (takes minutes with a big, sharp knife)
- 1 cup shredded carrot (again, buy the carrots pre shredded)
- 1/4 cup thin sliced sweet onion (so much fun to slice onions but make sure you put it in the fridge first, as a cold onion isn’t so apt to make you “cry”.)
- 1/4 tsp. celery seed
In a large bowl, toss all the above together and set aside.
Nut “Mayo” Sauce
- 1/3 cup cashews
- 1/3 cup sunflower seeds (shelled of course)
- 1/4 cup water
- 2 TBS apple cider vinegar
- 2 TBS olive oil
- 1 tsp. 100% maple syrup
- 3/4 tsp. sea salt
In a food processor, blend all the above “mayo” ingredients until it’s a smooth puree. Pour over kale mix and toss until thoroughly coated.
Walnut Crumble
- 5 sun dried tomatoes (packed in oil)
- 1 TBS water
- 1 tsp. 100% maple syrup
- 1 tsp. apple cider vinegar
- 1 tsp. paprika
- 1/2 tsp. chili powder
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
- 1 1/2 cups chopped walnuts
- 1 TBS minced sweet onion
Again, in the food processor, add the tomatoes, water, syrup, vinegar, paprika, chili powder, black pepper, and salt. Process until smooth. Add the nuts and pulse until it’s crumbly. Stir in the sweet onion.
To serve, simply top a serving of the kale slaw with a couple of tablespoons of walnut crumble. Be prepared to really, REALLY enjoy!
I couldn’t even keep the dogs away!
