Napa Cabbage Salad with Chia Vinagrette

Everytime I go to the grocery store, I contemplate buying some napa cabbage. The oval shaped and yellow tinged veggies always catch my eye. I decided to grab one yesterday and create a salad/slaw that highlighted this tasty and healthy option. I thought the crunch of the cabbage would pair well with the crunch of chia seeds that I planned to use in a dressing. The rest sort of came together with ingredients I had lying around. This is a very filling salad, you coul d add some chicken or shrimp and make it a meal. Napa cabbage is also called celery cabbage or Chinease cabbage. It is easy to find in most grocery stores and farmers markets and is distinguished by its large oval shape and wide leaves. It can be eaten raw or cookd and adds a great crunch to stir fries and soups. Like other varities of cabbage, it's packed with vitamins A and C, and full of antioxidants and fiber. Full recipe after the jump.

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Superfood Facts: Chia Seeds

Chia is an edible seed that comes from the desert plant salvia hispanica, a member of the mint family and is grown in southern Mexico. Although most people only know chia seeds as the main component of chia pets, they are a nutritionally complete superfood. In pre-Columbian times, they were a main component of the Aztec and Mayan diets. Chia seeds were the basic survival ration of Aztec warriors. One tablespoon was believed to sustain a person for 24 hours. After the Spanish conquest, the growing of chia was banned because of its use in Aztec religion. Commercial production of chia has resumed in Latin America and it has gained recent notoriety due to the New York Times bestselling book, Born to Run, which chronicles the Tarahumara tribe in Mexico. The Tarahumara are barefoot runners who effortlessly run 50 to 100 miles at a time and heavily utlize the power of chia seeds in their diet.

Consuming chia seeds is very easy. You can sprinkle the seeds on cereal, yogurt or salads, or create a chia gel that can be used for baking, sauces or smoothies. To make chia gel, mix 1/3 cup chia seeds in 2 cups of water and refridgerate for 10-15 minutes. I will be posting some chia seed recipes this week!

Read more about chia seeds after the jump
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Drunken Noodles (Pad Kee Mao)

A takeout favorite, this is a Thai street dish filled with flavor and heat. Called drunken noodles because the dish was designed for late night partiers who needed a pick me up, the basil, chilies and lime create a unique flavor that is highly addictive. I made some changes to this dish, substituting brown rice vermicelli for broad rice noodles and adding lots of veggies. Lean ground turkey is a great choice for this dish, but shrimp or tofu would be just as tasty. The sauce is light and far lower in sodium than a traditional recipe, a little will go a long way. If you prefer a milder version, cut out the chilies. Best of all it's a quick 30 minute dinner that can be thrown together on a busy weeknight!

Full recipe after the jump.
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