So, here it is: the salad I promised to post using my Low-Fat Chia Seed & Cardamom Dressing.

It is so light and refreshing.

It’s also creamy and flavorful, with a hint of spice.

You need a cucumber sliced into half moons:

A stalk of celery (cut into crescents) and a bunch of chives and parsley (finely chopped):

Ok, here is where the recipe gets really difficult:

  Place all of these ingredients into a bowl, add a little S&P, a tablespoon or two of the dressing and toss.

See what I did there? 😉

Under-promise and then over-deliver. That’s my motto in life.

That’s a lie. My motto is over-promise and under-deliver and then over-apologize.

Why are we discussing my life motto? 

Place it into a bowl and enjoy!

Perfect summer salad for this hot-ass weather.

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One has everything to do with the other.

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 I love this dressing.

It feels really decadent, but it isn’t.

The chia seeds make me feel like I’m bettering myself and my community. The cardamom is the not-so-secret, secret ingredient.

This dressing also makes a great dip with veggies. So much better than ranch and way better for you.

Ok, so this is what you need:

The labneh and vinegar are flexible. Plain or greek yogurt work just as well and you can use any wine vinegar or lemon/lime juice for the acid component.

You need cardamom as well:

 Ground cardamom is available at Indian or Middle Eastern markets. Just get the smallest packet they have.

Measure out a 1/4 cup of labneh/yogurt into a bowl:

Add a tablespoon of vinegar, chia seeds, all the spices (don’t forget a little S&P) and combine.

 Taste and adjust for seasonings (if too tart, add more yogurt). 

Store in an airtight container and refrigerate for up to a week or two.

Hopefully it doesn’t last that long.

 Who said salads are boring?

I made a creamy Cucumber & Celery Salad with this dressing that is really light and satisfying.

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 There is no reason why you can’t have a biscuit.

I mean, there are a few reasons why you shouldn’t. 

But no real reason why you can’t. 

This recipe is for those moments. Those moments when you may not want to consume gluten but you really, really want a fucking biscuit so bad you can taste it.

Ahem.

This is for those moments, that I’m sure we all have. Right? Please. Right?

Anyway, this is what you need:

I used a gluten-free all-purpose flour, the kind that Bob’s Red Mill makes. You can make your own, but if you’re not a big baker I find that it’s cheaper to just get the mix.

Xanthan gum. If you’re baking gluten-free you need xanthan gum or guar gum, otherwise your biscuits will fall apart and that’s just too damn sad for words.

The coconut milk is to replace the heavy cream/buttermilk found in most biscuits. A great dairy-free option.

First step is to get all your dry ingredients combined. I used a food processor with a dough blade. Also, if using a food processor make sure you are on the dough setting.

You don’t need a food processor, of course.

How do you think they did it hundreds of years ago?

With their feet, duh, but that’s besides the point.

Anyway, get the coconut milk out of the can and mix it up until it’s all smooth and combined.

Next you need to cut 6 tbsp (or the whole stick, fuck it) of very cold butter into the dough until it looks like pebbles.

You can use a pastry cutter or two knives.

If using a food processor, use the pulse setting only, you don’t want to over-work the dough.

Now pour in the coconut milk and mix until combined.

Place the dough onto a floured board and form into a rounded ball. 

Cover with plastic wrap and chill in the fridge for 30 mins or in the freezer for 15 mins if you’re as impatient as I am.

After the dough has set, it should look something like this:

Now. There are two schools of thought on the next phase of the biscuit making process.

The school of rolling and cutting:

The school of hand forming and dropping:

Since I’m into mixing things up, I decided to hand form and cut.

It fed both my wild-side and my inner control-freak, equally.

I don’t have a biscuit cutter so I just used a glass.

I like the homemade look of hand forming, and cutting just ensures they all cook evenly.

I got six biscuits out of the dough.

You want them touching each other a little, it helps them rise up to the powers that be.

I baked at 450F for about 30 mins. The time depends on how large the biscuits are. 

 I wish you could smell them.

Oh, I almost forgot. Happy Mother’s Day!

You know, I’m a mother. I don’t have actual human kids but this blog is my baby. Which means I deserve a Mother’s Day gift. Which means you should get me one. Which means it has to be free. Which means you should subscribe to my blog:

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If you like coleslaw, you will love this version.

If you don’t like coleslaw, maybe you can try this one as a way to dip your toes in the coleslaw pond.

I promise it’s warm.

The metaphorical pond. Not the coleslaw. The coleslaw has to be cold.

Anyway, the real star of the show here is the dressing. So tropical and so yummy.

This is what you need to make it:

 That’s powdered sugar. You can use regular sugar, or coconut sugar or stevia or crack. Whatever.

I used powdered sugar because it dissolves much easier into the dressing.

I don’t want grains of sugar in my slaw, y’know?

Ok, so plop the coconut milk into a bowl.

It’s supposed to be separated like that. Just whisk, add all the ingredients (specific measurements in recipe card at end of post) and whisk again.

This dressing can be made in advance. In fact, it’s better to make it the day before to let all the flavors develop.

While the dressing is chilling, shred all the veggies using a food processor or box grater.

I used a head each of green and purple cabbage, carrots and ginger.

Make sure to remove the cores of the cabbage before shredding.

Place all the shredded veg into a large bowl, add some chopped green onions, as much dressing as your heart desires and toss!

Add a little S&P and let it chill in the fridge for at least an hour to give the flavors a chance to come out of their shells and show you their true, fun personalities.

I love this coleslaw.

So balanced.

Sweet and tangy.

Pretty and tasty.

Just like me, I mean you, I mean me.

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