Winter Root Slaw with Beets, Carrots, Daikon and Celery Root

This crunchy slaw takes advantage of the wide variety of winter roots available right now: beets, carrots, celery root and daikon radish. You could easily add others as well, perhaps some turnip or rutabaga. I use a julienne peeler to make the vegetable strips, but a box grater or mandoline slicer will do just as well. Just make sure your strips aren’t too delicate or your slaw will quickly disintegrate into mush.

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Chocolate Beet Cake

We’ve made this cake for years — it’s sneaky fun and invariably fools even the most astute taste buds. It’s not overly sweet. With a dusting of powdered sugar (perhaps some whipped cream) for serving it’s just right for most tastes, but if you prefer a sweeter cake, add another ¼ cup of sugar (either kind). You can also increase the cinnamon to one teaspoon if you like a stronger taste of spice. Prepare the beet purée by roughly chopping peeled, cooked beets, then processing with a scant amount of water in a blender or food processor until smooth.  For cupcakes, bake at 375 degrees in prepared muffin tins (greased or lined with paper cups) for about 20 minutes (makes 18).

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Café Gratitude Style Summer Rolls

Collard wrapped Summer Rolls

Makes about one cup sauce; summer roll servings vary

Café Gratitude is a natural foods restaurant with locations in San Francisco and Berkeley.  A favorite dish is their collard-wrapped summer rolls.  This is my approximation.  You can improvise the fillings—mix and match as you like.  Choose raw items that offer a range of textures, with plenty of crunch.  Kids will enjoy wrapping their own green bundles.  By the way, the dipping sauce makes a great sandwich or veggie burger spread, too.


  • 1/3 cup light coconut milk
  • 2 tablespoons white miso (from Whole Foods)
  • 2 tablespoons peanut, cashew or almond butter
  • pinch of cayenne pepper (optional)
  • 1 to 2 teaspoons garlic, minced
  • ¼ cup tahini
  • 2 tablespoon fresh lemon or lime juice
  • handful fresh herbs (cilantro, parsley, basil or arugula)
  • drizzle of honey or agave (optional)
  • collard leaves, stems cut off
  • any of the following, cut into long matchstick lengths:  apple, peach, plum, carrot, cucumber, celery, radish, jicama, pear, raw beet, raw turnip
  • ripe avocado, cubed
  • strawberry halves
  • sprouts such as sunflower, pea shoots, radish
  • herbs like basil, mint, cilantro, parsley, dill or arugula (optional)


  1. For dipping sauce, blend first 8 ingredients (up to collards) together in a food processor until very smooth.  Taste, then add the agave/honey if you like a hint of sweetness. Refrigerate.  This step can be done a day or two ahead of time.
  2. Steam collard leaves until dark green and just pliable (less than one minute).  Rinse under cool water and pat dry with a clean kitchen towel.
  3. Lay a leaf out on a cutting board.  Place a small amount of julienned fruits and vegetables or other ingredients on each leaf.  Roll up to create a fat cigar-like shape. Repeat with each leaf.  Serve with dipping sauce.  Best eaten shortly after assembly.