Gluten-free Sourdough

Things are going well in our CSNN Victoria classroom, which I’ve been running since September. The Victoria students enrolled in our one-year holistic nutrition program are approaching the midway point in their studies, in which food is central in many ways. We’re one of three classrooms across Canada that includes a culinary workshop program to help students apply some of the nutritional principles in the kitchen, and I’ll be teaching three of these.

So I was delighted to find a Gluten-Free Sourdough workshop last week to help me build my repertoire for next Spring’s “Alternative Breads & Crackers” session. I don’t eat gluten-free myself, but try to moderate my intake of wheat and other gluten-containing foods, which can easily dominate the everyday diet in our convenience culture.

Gluten is of course a major issue in holistic nutrition, both for celiacs and others with various degrees of gluten sensitivity.  For non-celiacs with food-related health concerns, a period of abstinence from gluten can often help soothe inflammation, but it’s a decision not to be taken lightly. Gluten-free products are typically very high in carbohydrates and low in fibre, and the manufactured versions tend to be very expensive, low in protein and vitamins and high in processed and artificial ingredients.

Last week’s workshop was led by a talented young baker, Kaitlin Chamberlin, who has been perfecting her skills at coaxing good flavour, nutrients and texture from a vegan and gluten-free sourdough loaf. She’s succeeded remarkably well and her breads are popular at local markets. They do cost nearly double what gluten loaves do, however, because gluten-free ingredients are expensive.

Why sourdough? Because any bread benefits from fermentation and a slow, natural rise. The native yeasts that populate grains convert the starches, phytic acid and (in the case of gluten) toxins to more digestible forms. Sourdough gluten-based breads keep their flavour, texture and moistness longer than yeasted breads. Gluten-free breads of any kind are more delicate and perishable, and their texture begins to decline quite quickly.

Start with the starter. Any sourdough begins with a sourdough starter, a mixture of flour and water that takes its power from local yeasts inherent on the grain. For this reason, you’ll want a certified organic flour, which hasn’t been treated with pesticides or fungicides that will inhibit the fermentation. You’ll also need filtered water, free of chlorine (which is a sterilizing agent, so not desirable when you are culturing microbes). Kaitlin’s starter was a mix of brown rice, millet and sorghum flours; she added water kefir to give it an initial boost (although this should not be needed).

Our first act was to refresh the starter. You need to feed it before baking so that it’s fresh and lively, and so that you have plenty left for future bakes. We added a dollop of flour (in this case rice flour) and a splash of water, mixing to a texture, as Kaitlin put it, akin to “wet hummus”. Similar texture to pancake batter, I’d say. The starter will need 4-6 hours to revive and grow bubbly, aquiring a boozy aroma; timing will depend on the strength of the initial starter, temperature, and of course  how chemical/toxin-free the raw ingredients are.

Mixing the dough. Once the starter has achieved a bubbly friskiness, the ingredients can be assembled. For this loaf, we used a flax “egg”, a psyllium “egg” and extra filtered water; mineral-rich salt (microbes need minerals too, so choose a good, natural sea salt) and a gluten-free flour mix. Kaitlin recommends sorghum, quinoa and millet for nutrition, flavour and lightness, buckwheat for colour and flavour, tapioca for fluffiness. She finds chickpea flour too heavy and rice or coconut flour too sandy, so she doesn’t use large quantities of those. She mixed it into a firm dough, able to hold its shape while rising, and then passed the bowl around so we could familiarize ourselves with the texture.

Baking the bread. Kaitlin slashed the loaf to allow even baking. Without the slash, the oven spring – the burst of leavening when the dough hits the oven – can cause the bread to bake unevenly, with lumps emerging randomly. A deeply slashed loaf rises through the cuts and looks more uniform. To bake, she recommends the highest temperature your oven will go (500f+ or 260c+) in which you heat a pizza stone or similar, plop the risen loaf on the stone, and bake for around half an hour.

My first loaf, as pictured above, was a success, and the method was forgiving of my errors of carelessness. My first error was to add too much flour, which meant I had to add more water, but the texture seemed fine. I shaped the loaf and set it to rise on a wax-paper-covered board, in a big plastic bag. After about 10 hours in my (chilly) house, when it looked ready to bake, I realized I was a day ahead of when I needed it, so I popped it in the fridge overnight, still covered. The next day I let it warm up before slashing and baking. Very nice flavour, texture and appearance.

The day after, it was less wonderful, the crumb developing a bit of wetness. I had used brown rice flour as part of the mix, as that’s what I had on hand, so that might have been part of the problem. I tried toasting it, which took about double the time of wheat bread, and the interior was still quite moist, but it was acceptable and held its texture well. It’s in the freezer now awaiting further experimentation – I’d like to try a grilled cheese sandwich for example, or reheat it for a meal.

Too much work, or prefer to buy your bread? The term “sourdough” is almost as abused as the term “natural”. So here is a helpful list of pointers to find out if what you’re buying is really sourdough, from Andrew Whitley’s Bread Matters website (Whitley’s book of the same name has an easy to follow recipe for making your own brown rice flour sourdough starter):

  • the bakery keeps its own sourdough starter (if it doesn’t, it must be using dried sourdough powder)
  • the bread is made from scratch on the premises (i.e. is not ‘half-baked’ or re-heated)
  • the baker knows what sourdough is and is happy to discuss the process and the time it takes
  • the bread has no added baker’s yeast – or any additives, though this is hard to establish since the most problematic enzyme additives are classed as ‘processing aids’ and don’t have to be declared on the label
  • it tastes good and is easy on the digestion.

Eat Local Challenge

Slow Food recently proposed an Eat Local Challenge. For three weeks, eat and buy only food grown locally, seasonally and sustainably.

I am fortunate to be in Victoria BC, near many good local food sources, and the challenge came down in the heart of the autumn harvest season, so I didn’t need to change much, although it kept me safe from a few impulse buys at the supermarket. It helped me to use up the last of my food box items as well, and to think more locally in my menu planning.

It was good to see how easy it could be.  I started thinking of ingredients I might need over the three weeks. There are many small scale egg producers in the outskirts of town, so I buy from roadside stands where possible. I buy Avalon organic milk, produced on the Lower Mainland of BC, since there is no organic dairy on Vancouver Island. There are many good cheesemakers, though, such as Salt Spring Island Cheese Company, Little Qualicum Cheeseworks and Natural Pastures. I get my flour from a local organic bulk buy program; some comes from Wildfire Bakery which grinds its flour in-house; other from Vancouver Island Grain & Milling. And I know I can get locally milled grain from True Grain Bakery in Cowichan Bay. Organic sourdough breads from from Fol Epi, Fry’s Bakery and Royal Bay Bakery. I have prawns, salmon and octopus in my freezer from my Michelle Rose Community Supported Seafood share; meat products from a local beef producer as well as the wonderful but soon-to-retire farmers at Terra Nossa Farm, who are regulars at the year round Moss Street Market. And I’ve been getting unsprayed pears and apples from Dan’s Market.

Here are some of the things I ate. An omelette from local eggs and a precious last piece of Tomme D’or from late lamented Moonstruck Cheese; organic sourdough toast from Royal Bay. Some home-made lacto-fermented zucchini relish, featuring my own zucchini, Haliburton Farm vegetables and an apple from Dan’s Market. And oak leaves from the tree across the street 🙂 A local beef & onion sausage cassoulet with Haliburton Farm potatoes, garlic and onions, my zucchini, oven-dried tomatoes and  home made tomato sauce, and a handful of organic chickpeas.





And.. home made chili with local beef, my own tomatoes and Haliburton Farm’s onion, garlic and squash. Some fantastically good lavender and honey ice cream from the wonderful Parachute Ice Cream, with some grapes from a neighbour. Shakshuka with local eggs on a home made tomato sauce (the Ottolenghi Jerusalem recipe) featuring my own tomatoes, local peppers and home made harissa sauce.

Microbes, antibiotics and *YES* you should still eat organic

A few months ago, I attended an updated talk – to one presented a couple of years ago – by Victoria gastroenterologist Dr Denis Petrunia. For the most part, Petrunia has what seems to me a very enlightened view of the interior life of his patients, in that he is a firm believer in the power of beneficial bacteria upon health.

Coincidentally I was sent a link to this talk on the microbiome and aging, which mentioned one of the books that is a bit of a touchstone for me on the role of antibiotics on health. In Missing Microbes, Martin Blaser explains how medical demolition of H. Pylori – linked to stomach cancer and ulcers – may be causing multiple other problems, as we don’t fully understand the role H. Pylori has played in its coexistence in the human gut for over 5,000 years.

It’s a book I often recommend (including on this blog) as Blaser’s idea stands as a  strong example of how a single well-intentioned procedure can have far reaching and potentially catastrophic effects on human health. Or, as I think every scientist and engineer ought to have tattooed on their hearts: Humans just don’t know enough to properly mimic nature.

I also think Blaser’s observations about the over-use of antibiotics on children are incredibly valuable. We know these wipe out beneficial as well as pathological bacteria. So doing this with abandon to youthful microbiomes that are at a particularly vulnerable stage of development is inevitably going to adversely affect those functions that beneficial bacteria perform on our health. These include (but won’t be limited to!) weight control, immunity and mental health. We need to remember how recently we’ve learned about the microbiome, and how much more we are learning about its role in our lives, with every day and research paper being published.

At his talk, Petrunia brought another book to my attention this time: 10% Human: How Your Body’s Microbes Hold the Key to Health and Happiness, by Alanna Collen. Another fascinating read. And it did raise a disturbing issue: that antibiotics from factory farming are finding their way even into organic vegetables, through the use of non-organic manure by organic farmers.

There is a loophole in organic farming in Canada, whereby if you document your failed efforts to find organic manure, you may then use manure from conventionally-reared animals. These may or may not have been factory farmed, or dosed with antibiotics, antifungals or other pharmaceuticals. The farmers I have met go to some lengths to document, from the animal owners, the use of pharmaceuticals (e.g. worming treatments in horses) on the source of the manure.

But according to Collen, animals (who are given anywhere from 50 to 80% of the antibiotics made or imported to Canada, depending on whose numbers you use) excrete in their urine and manure around 75% of these antibiotics. That manure, even after composting, can then produce food plants that contain antibiotics.

Unfortunately, Petrunia used this as an argument not to bother eating organic food. It’s an argument I’ve heard from many in conventional medicine who seem willfully uninformed as to the nature of what goes into conventionally grown foods, and the reasons people choose to buy organic. At least it sounds so to me, who probably knows too much, as I keep updating my course materials for CSNN‘s EcoNutrition class, and spend a lot of my spare time on projects for the certified organic Haliburton Farm.

Here are some reasons I think you should try to keep eating certified organic foods, as much as you can manage:

And as for the antibiotics: this is why we vote and lobby our governments for ever-stricter limits on use. Antibiotic resistance is already one of the key medical problems of our time, and it’s not going to get any better. Developing stronger antibiotics is only postponing, not solving, the problem.

Contact your local, regional and national government reps today!

Glyphosate in your Food

There’s been a lot of concern about the amount of Glyphosate (Roundup) we are exposed to in foods. There have been many questions raised in recent years about the health consequences of exposure: it is a suspected carcinogen, endocrine disruptor and implicated in infections caused by its antimicrobial action on gut bacteria.

Much more study is needed, as we simply don’t know what the consequences – to human, animal, soil and planetary health – will be of all these years of breathing, eating and drinking this pesticide.

As many people know, Glyphosate is used in GMO “Roundup-Ready” crops. It is also used pre-harvest on conventionally grown grain and cereal crops (allowed in Canada since 1992).

Monsanto’s selling point originally was that it was a ‘safe’ pesticide and claimed that it biodegraded harmlessly after killing weeds, and didn’t remain in the soil. Monsanto was successfully sued by French environmental groups ten years ago for these false claims, and the suit upheld on appeal.

Glyphosate has never simply disappeared after application. It has been found in breast milk, women’s blood, urine, animals’ organs, air, rain, and streams, and has crossed the placental barrier in animals. The Detox Project is doing valuable work in trying to establish how widespread the contamination is in humans by inviting people to participate in its study.


The Canadian Food Inspection Agency has found glyphosate residue in just about one-third of 3,188 food samples tested (fresh produce, processed fruits and vegetables, grain products, juice and other beverages, bean-pea-lentil products, soy products and baby food). Nearly half of the pea/bean/lentil samples contained glyphosate residue; grain products and soy were also high; safety levels were exceeded in 4% of grain and 1.3% of all foods tested. One-third of the baby foods tested contained glyphosate, although none scored above the levels considered safe.

This of course doesn’t address the toxic load we all carry in this contaminated world. A safe level of one toxin may accumulate over time and possibly interact with other toxins we ingest. And we don’t know what else is in Roundup as the adjuvants (other ingredients) in patented formulae don’t have to be disclosed in the interests of protecting the profit margins of the manufacturer. And the CFIA has decided not to disclose the details of the foods they tested – brands, varieties, anything we might want to use to make better food choices – “for confidentiality reasons”.

So for me, certified organic food continues to be the best choice, wherever I can afford it.

Nutrition for Farmers!

My work at Haliburton Community Organic Farm in beautiful Victoria, BC has evolved in interesting directions over past the nine years. After completing my studies in holistic nutrition, I established my nutritional consulting business there, thinking it would be a great fit with a certified organic farm.

Last year I began running the farm’s weekly CSA (food box) program, sharing recipes and nutritional tips with around 50 subscribers to our Spring and Summer program –now accepting 2017 subscribers 🙂

And I ran some food-related programming for last summer’s interns, including this fun fermentation workshop!

This year looks like the most exciting yet. The farm’s latest initiative is the Haliburton EcoFarm School, launching in March 2017. We’ll be training students in certified organic farming practices, biodiversity & ecosystem restoration, and– holistic nutrition! As one of the core educational leads, I will be providing nutritional coursework and food preparation workshops to a new crop of organic farmers.

Think you know someone who wants to put certified organic farming together with biodiversity and nutrition? Email the EcoFarm School for more information, or to register. We’re only taking 10 people this year, and the program will cost less than in future years, so check out our amazing program!

Sipping Your Way Through Flu Season

Winter’s very slowly sneezing and coughing its way out. Staying healthy with seasonal flu and colds circulating and recirculating can be tough. This year seems particularly fraught with heavy colds that keep coming back. Take care of the basics: make sure you get enough exercise (keep that lymphatic system moving!) and sleep, watch your sugar consumption, and remain well hydrated. Moonshine Mama’s Turmeric Tonic is well worth a try if you want to treat yourself to something delicious and fortifying. And here are some more immune-boosting beverages you can make yourself that might help get you through the season.

2017januarykvassBeet Kvass

Why drink it? Fermented beverages benefit your microbiome and overall health. A happy digestive tract makes for a better functioning immune system. And I really like this version of kvass, as it’s quite like sauerkraut.

How to take it? A small glass a couple of times a day, alternating with other lacto-fermented beverages (kefir, water kefir, kombucha etc) will give your gut the variety it needs.


2-3 medium beets, peeled and chopped into 1 inch cubes
¼ cabbage, chopped
½ onion, chopped
2 tbsp sea salt2016aug21kvassday01
¼ cup whey or 1 tbsp starter culture, optional
filtered water to cover


  1. Add onion and cabbage to a 2 quart glass jar.
  2. Add the beets to the onion and cabbage.
  3. Add salt and optional whey.
  4. Cover with filtered water, leaving an inch between the water and the jar lid.
  5. Close the jar and leave in a cool dark place. The mixture will deepen in colour to a rich ruby red.
  6. Start tasting it after 3 days and if it’s too salty or not sour enough, let it ferment until you like the taste.
  7. When you’re happy with it, strain into bottles and transfer to the fridge; it will keep for months.
  8. The vegetables can be used to make a second batch, depending on how long you’ve had to ferment to get the taste you want, but the results of the second batch will be weaker, so you may wish to augment with a little more of each ingredient.

2017januaryfireciderYarrow Willard’s Fire Cider

At the talk where I was first introduced to this concoction, Willard made the excellent point that his fire cider ingredients are easily found in most supermarkets, a boon for ailing travellers (as long as you pack a blender I guess!) He says it’s kept his family healthy through many a flu season.

Why drink it? It contains alliums – onion and garlic – particularly high in the valuable flavonoid quercetin, and containing various other polyphenols and sulfur, so have multiple health benefits. Horseradish too is believed to boost the immune system due to its antioxidant qualities. Cayenne is an antioxidant, high in vitamin A, and contains capsaicin, which is garnering much research attention for its circulatory-system benefits and antimicrobial properties. Ginger is a well known medicinal spice, soothing and stimulating as a tea, and discussed further in the context of Chris Kresser’s very gingery drink below.

How to drink it? Take a few tablespoons in a glass of water or a daily shot during flu season.


⅛ tsp cayenne
1 small onion or ½ a big one
2 cloves garlic
1 tbsp fresh ginger
½ tbsp horseradish
1 cup apple cider vinegar (not pasteurized)
1 cup water


Blend for 30 seconds. Store in a jar in your fridge; keeps for months! Makes about 2 cups.

Chris Kresser’s Immune-boosting Ginger Juice

Why to drink it? Fresh (not dried) ginger is a well known anti-inflammatory and antiviral herb, widely used for digestive issues, which has been found effective in treating respiratory viral infections common in childhood. It is a known bile stimulant, so avoid it if you are experiencing  gallbladder or bile duct disorders. As it can also act as a blood sugar modulator, consult your doctor before taking if you are taking diabetic treatments. Honey has antiviral and antimicrobial properties, and is also an expectorant and decongestant and really soothing for cough and the lungs. Cayenne‘s fiery capsaicin content is also helpful in clearing congestion.

How to drink it? This is an intense beverage which Kresser recommends you mix up and then sip away at throughout the day, at the first signs of flu. He recommends juicing or straining blended ginger; I like the chewy bits and leave them in for a bit of extra fibre.


Sufficient ginger, juiced (or peeled, blended and/or strained) to make 1/2 cup ginger juice
Juice of 1/4 lime or lemon
1 tbsp honey
1/8 tsp cayenne pepper


Stir ingredients together, dilute to taste with hot water, and sip throughout the day.


Seeds of Spring

saanich-seedy-saturday-jan-5Another year spins round and here in the depths of an unusually chilly winter on the West Coast we start looking forward to spring.

Spring means gardens, and gardens mean seeds! Seeds mean Seedy Saturdays, and for the second year Haliburton Community Organic Farm has partnered with the Gardens at HCP to offer the first such event on Vancouver Island: Saanich Seedy Saturday, next Saturday January 14.

And seeds need bees, hence our special guest speaker Lori Weidenhammer, author of Victory Gardens for Bees.

Good nourishment for the event is being provided by Charlotte & the Quail, the Horticulture Centre‘s cafe, coming out of winter hibernation for the event. The cafe began life as Nourish, now brilliantly expanded into a downtown location in Victoria, and caught the attention of local nutritionists for its well-executed gluten free menu options, its provision of house-made ferments (water kefir, fermented cashew butter, etc.), its support of local farms (including Haliburton!) and food businesses, and its excellent cooking.

Some seeds are better planted than eaten, but there are fibre and healthy fats to be had from many others. I’ve been making a pretty wonderful seed cracker this season, and I recommend you check out the Endurance Cracker recipe over at Oh She Glows. Vegan and dairy, grain, egg and gluten free, it’s a small miracle of simplicity and deliciousness that’s safe to serve to most food-challenged guests. I’ll be providing some cookies at Saanich Seedy Saturday (a fund-raiser for the farm) and these will be among the offerings.

Pumpkin time

pumpkinwordcloudIt’s edible decoration time – although sadly most of the Jack O’Lanterns that languish on front steps are inedible, or will be by next Tuesday.

Which is a shame, because winter squash with its autumn-tinted orange flesh offers you plenty of beta-carotene, which your body converts to vitamin A; vitamins C and E, calcium, magnesium and potassium, and lots of fibre.

Don’t forget to harvest the zinc that’s hiding out in squash: scoop those seeds, give them a soak and rinse off the webbing, then season and roast with oil until golden for crunchy winter snacks. If you roast young squash, the cooked skin, like the skin of baked potatoes, is usually edible and adds a secondary flavour, as well as abundant fibre, so taste it before you scrape or peel it off.

The classic routine with winter squash is to roast wedges, tossed in oil and seasoned with salt and pepper, and eat as a soft, sweet side dish. Some squash varieties (roasted and pureed) stand in for pumpkin better than others in sweet dishes like (pumpkin) pie or (pumpkin) bread, but the denser smoother fleshed ones will give better results. And you can always puree roasted squash into a spicy winter soup (or try one of these savoury recipes) if it doesn’t look like it will work for pie.

One of my favourite recipes of recent years is a squash and caramelized garlic tart by Yotam Ottolenghi. Though it calls for butternut squash, any dense, orange-fleshed winter squash will work. To get the texture right you will, sadly, have to peel the squash for this one. He also does an utterly delicious butternut squash with tahini and za’atar.

DIY pumpkin pie filling: to prepare for use in pies or anywhere canned pumpkin is called for, cut the squash in half, scoop the seeds (roast them for snacks!) and roast, cut-side down, on a baking sheet at 400f/200c. About half an hour, turn one half over and test with a fork; if it passes easily through to the skin, it’s done; if not, cook a bit longer. When done, puree in a food processor or blender, then strain overnight in a jelly bag or coffee filter. Be sure to save the drained liquid for soup stocks, gravy etc.  (Canning safety note: if you actually plan to can pumpkin, do so in cubes that you can puree when you need them, as pureed pumpkin is particularly vulnerable to spoilage when canned.)

Spaghetti squash has achieved new popularity among paleo and low-carb diners, as it makes an excellent substitute for pasta. Roast as above. When finished, use a fork to loosen the strands. Drain in a colander if it seems soggy.

Pumpkin pancakes are another grain-free use for winter squash. Follow the roasting instructions above; then scoop the flesh into a food processor or blender and puree until smooth. Place in a jelly bag or coffee filter and let the excess liquid drip into a bowl (save this for soup stock or to thin gravy etc.) for a couple of hours or overnight.

But I’m a pumpkin pie fanatic, so here’s a version you can serve your gluten-free, dairy-free or low-carb diners:

Crustless Pumpkin Pie

(based on Pumpkin Custard from Practical Paleo)
Yield: 4-6 servings depending on the size of your ramekins.

1 cup canned/fresh (drained) pumpkin puree
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ea grated nutmeg & mace
pinch sea salt
2 organic eggs
¼ c grade B maple syrup
1 tablespoon molasses
1 tsp vanilla extract
1 cup coconut milk (full fat)

  1. Pre-heat the oven to 350f/170c.
  2. Combine pumpkin and all spices in one bowl.
  3. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.
  4. Whisk the egg mixture into the pumpkin mixture until well combined.
  5. Pour the custard into six 1/2 cup ramekins (or a small – 3 cup – buttered quiche pan). Place the ramekins in a baking pan and add enough hot water to the dish to come up 2″ high around the ramekins.
  6. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the centre of the custard comes out clean.
  7. Serve warm or chilled, with or without whipped cream (dairy or coconut).



celery18july When I was a child my nutritionally-minded mother always kept a jar of carrot and celery sticks in the fridge for snacks. Since those days, aside from a shameful period of addiction to celery stuffed with Cheez Whiz, I have always kept a few sticks on hand for chewing upon in thoughtful, snackish moments.

It’s a crucial addition to the raw veggie tray and scoops up hummus most efficiently. It’s a great edible tool for scraping up the last of your blue cheese dressing. Those of you from Ants on a Log childhoods may crave it with peanut butter, or want to share the making of it with your own junior chefs.

Celery is a good medicinal food, a close relative of bulb fennel and celeriac. Aside from the obvious water and fibre content, it’s a traditional diuretic, antioxidant and sedative, helpful in calming muscle spasms, reducing blood pressure and improving appetite. It’s good for arthritis, gout and kidney problems. And it’s a trusted herbal treatment for parasites in animals.

Celery is a key ingredient in mirepoix – with onions and carrots – the foundation of many soups, stews and other savoury dishes. As a time-saver, you might like to chop some up and keep it in a ziplock bag in the freezer to add a salt-free flavour boost to your winter recipes. Keep those celery leaves to throw into the stock pot, too!

You can add chopped celery to your juicing ingredients, browse this selection of Celery Recipes That Are Freakishly Delicious, or make it into a salad with peanuts, if you are from a nut-allergy-free family. When I lived in England and worked for a fancy band of head-hunters, our company cook used to make a delectably simple peanut-celery-mayo salad; this one is a little more slick and works well with Asian flavours.

Thai Celery & Peanut Salad
Makes 4 servings
3 tbsp vegetable oil
1/4 tsp sesame oil (optional)
1 clove garlic, minced
2 tbsp fresh lime juice
2 tsp fish sauce (or soy sauce if you prefer)
6 celery stalks, thinly sliced on the diagonal
3 thinly sliced green onions
1 thinly sliced hot red pepper (and/or sweet bell pepper if you prefer)
1 cup fresh cilantro leaves and stems, chopped
1/4 cup chopped roasted, salted peanuts
1. Whisk together the oil, garlic, lime juice and fish sauce.
2. Toss dressing with celery, green onion, red pepper, cilantro and peanuts.