You are going to love this vibrant, nutrient-dense kale slaw. It’s full of detoxification and antioxidant compounds, and absolutely bursting with the fresh, bright flavors of basil, mint, and cilantro. Everything is tossed in a slightly spicy, gingery, creamy almond butter dressing that ties it all together. One of the things I love most about this salad is how well it keeps—up to five days in the refrigerator! Once it’s made, you can take out portions as needed throughout the week to easily meet your daily raw veggie needs. Lately, I’ve been serving a large plateful of this slaw with fried eggs for breakfast, or tossing it with leftover rice and garbanzo beans for a quick lunch. It also pairs beautifully with Thai-inspired dinners like Thai Coconut Fish Sticks, Thai Fish Curry with Garden Vegetables, or a Vegan Thai Green Curry.

After a long blogging break, I'm back with an amazing hot sauce recipe for you to make and enjoy for many months. I grew a lot of hot peppers in my garden this year, in fact my garden has been extremely bountiful this year! Up until recently, I've sort of taken my garden for granted.

The days of overflowing gardens and refrigerators full of produce are upon us! What to do with all of those peppers, tomatoes, and onions? I got it! A fresh black bean salad!