This one was inspired by the Cleanse 2014 Recipe of the Year, the Golden Purp. I make it so often that I thought I’d switch things up. Also, I signed up to promote a new company, YumButter, and want to make recipes for the product. I’ve never endorsed a food product, but I have spoken up for social causes on blogs … promoting YumButter doesn’t feel so different from the latter. YumButter is a “World Changing” nut butter company fighting malnutrition across the world.
One medium purple cabbage
1 (or 1/2) tbs olive oil
2 cloves garlic
1 white or yellow onion
1 tsp yellow curry powder
salt to taste
fresh black pepper to taste
2 tbs apple cider vinegar
3 tbs peanut butter
1 tsp ginger paste or 1/2 tsp fresh grated ginger
1 tbs soy sauce
1 dash cayenne pepper to taste
1/3 C golden raisins
1/3 C peanut (halves or pieces) for garnish
Chop cabbage in small bites and set aside. Heat olive oil in skillet and add chopped onions and garlic. Sautee over low heat until onions are translucent. Add curry powder, chopped cabbage, salt and pepper and cover for about 7 minutes over low heat (cabbage should become tender). Meanwhile, in a separate bowl mix apple cider vinegar, peanut butter, cayenne pepper, ginger and soy sauce. Add apple cider vinegar and cover for one minute (the vinegar will turn the cabbage bright bright purple!). Then, add raisins and stir for 2 more minutes. Enjoy immediately over brown rice (and yogurt) (with tofu) for a hearty meal.
The Cleanse 
