backyard barbeque summer slaw
Here’s the truth: A potluck or barbeque—like you might be planning in celebration of the 4th of July here in the States—can trigger surprising digestive distress. Perhaps even some explosions akin to what you’ll see in the sky on that very same night!
By now these intestinal insults may have become a part of your independent right to both celebrate and suffer.
But it doesn’t need to be like that. There’s really no need to induce or endure any pain when partaking in festivities. You just need tactics (and to know your limits!)
My go-to strategy for avoiding the burdensome bellyache that can come from these celebrations is to bring a dish (or two!) to any gathering that will both captivate my own culinary cravings, entice my fellow party-goers, while also soothing the potential for any digestive discord.
Sound like an impossible feat? It’s not…
Today, I’ve asked a Functional Nutrition Alliance (FxNA) team member, Pamela Geismar, our stellar graphic designer, art director and my long-time friend to share one of her favorite side dishes to bring to a summer potluck. It’s a recipe straight from one of the FxNA seasonal cleanses and perfect to take along to any summer social event!
Here’s a hello from Pamela (in her own words…)
I’m a Design Director at Chronicle Books (a fabulous publisher of beautiful books, and where I originally met Andrea in her previous life!), and in my spare time a graphic designer, strategist, and art director for the Functional Nutrition Alliance (FxNA).
Chronicle Books is on the west coast and I live in New York, so I work from home in a studio in our basement. (Honestly, it’s really nice, with windows and even a door out to the yard!).
Contributing my design skills at FxNA is fun because I love the results of Andrea’s unwavering dedication to clarity and aesthetics; gratifying because it is so lovely to be helping people feel good and get healthy; and very self-serving, as I love reading the recipes and all the other materials we provide to you and the rest of our audience.
I learn so much about our bodies and internal systems that I can apply in my own life!
Pamela’s recipe pick and why she loves it!
A few months ago I participated in one of the FxNA Cleanses. I enjoyed so many of the recipes but a family favorite is the Mango Cabbage Cilantro Slaw. Mixing veggies with mango and adding an Asian-tasting dressing with sesame oil is such a delicious combination! The mango gives it a touch of sweetness and it pairs perfectly with the Not Refried Beans Pate recipe that’s also included in the Cleanse. My son (a teen!) had the mango slaw with blackened shrimp in his tacos and went back for seconds. What a win!
So many of the recipes from the Cleanses end up in my regular recipe rotation. I’ve even started trying ones that don’t appeal right away. And I’m rarely disappointed!
The blended soups that are often featured in the FxNA cleanses are hard to envision but turn out delicious. And the combinations, like the mango slaw and the not refried beans pate, are truly tasty and satisfying—which is important when I’m cleansing and not eating all my ‘normal’ foods!
Pull out your cutting board and chop your way to a seasonal salad that’s sure to please everyone at your next summer gathering!
Mango Cabbage Cilantro Slaw
- 2 large mangos, meat removed, sliced thinly into 2 inch strips
- 1 small Napa cabbage sliced very thinly
- 1 red, orange, or yellow sweet pepper, thinly sliced
- 1⁄4 cup brown rice vinegar
- 2 tspns sesame oil
- Juice of 2-3 limes
- 1⁄4 tspn sea salt or to taste
- 1⁄4 cup thinly sliced cilantro leaves
- optional: chopped cashews
Place mango, cabbage, pepper and cilantro in a large bowl. Whisk vinegar, oil, lime juice, and sea salt together and pour over slaw. Top with extra sea salt, cilantro, or chopped cashews to taste.
Heads up! If you’re a health practitioner, enrollment for the Functional Nutrition Lab: Digestive Intensive is open now. Class begins July 9th!