 So pretty, isn't it? This was actually the result of my need to use a few things in the fridge that might otherwise go bad if I didn't figure something out... soon! I've been on a Candida-killing diet for the last three weeks (without cheating - YAY, me!). That means no sugar, no grains, no alcohol, no vinegar. No sugar means none. The only thing I can use is stevia, because it actually comes from a plant. No grains means: no flour, no corn... That's a hard one.The vinegar might sound easy, until you realize that vinegar is in almost EVERY salad dressing, and that's pretty much all I eat! Salad! Luckily, I CAN have organic apple cider vinegar, so I make do with that. Well, mayonnaise and mustard both have vinegar, too, so I have to make my own with lemon juice. So I used my mayo recipe in this slaw. If you choose to remake it, you can use regular mayo with probably 1-2 tablespoons of lemon juice and a pinch of ground red pepper. The flatbread recipe came from a need for something carb-y, but without wheat or corn. It's very simple! Enjoy! --- Jenny SEARED YELLOW FIN TUNA WITH ASIAN SLAW & SPINACH ALMOND FLATBREAD 2 tuna steaks, approximately 6 ounces olive oil or grapeseed oil In a skillet over medium heat, warm 2-3 tablespoons of oil. When it is hot, sear the tuna by cooking 3-4 minutes on each side, then make sure to sear the edges. Salt and pepper to taste. Asian Slaw: 1/2 head purple cabbage, thinly sliced 2 medium carrots, grated 1/3 cup diced onion 1/2 -3/4 cup chopped fresh cilantro 2-3 tablespoons ginger, minced 2/3 cup fresh mayonnaise (recipe below) 1 teaspoon Asian five-spice seasoning 1/2 - 3/4 tsp ground red pepper salt to taste Gather all ingredients in a large bowl and mix well. Refrigerate before serving. Fresh Mayonnaise: 1 egg 1/2 teaspoon ground mustard 3 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon ground red pepper 1 cup unrefined sunflower seed oil (or olive oil) In a blender or food processor, blend egg, lemon juice, salt and pepper for about a minute. While processor is still running, stream oil until mayonnaise thickens. Add more salt and pepper to taste. Refrigerate to set. Spinach Almond Flatbread: 2 cups almond flour 2 eggs 1 tbsp olive oil 1 tsp salt 1 packed cup chopped fresh spinach Preheat oven to 350 degrees. Mix all ingredients well. Flatten (to about 1/4") onto a well-greased cooking sheet. You may have to wet your hands to be able to flatten without the batter sticking to your hands. Bake about 15 minutes. 
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