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Hey all!

Thanks so much for all your lovely feedback and compliments on the new and improved site. I’m rather fond of it myself .

I’m also sooooo thrilled that you are loving the revamped Free Report From Frumpy To Friggin’ Fantastic in 7 steps. The new one day menu of clean, delicious foods and recipes has really been making you guys happy – which makes me happy. Yay!

If you are already signed up for my newsletter and want the revamped report with recipes, menus and a ton of other cool info, just email me and I’ll get it straight over to you. Otherwise you can grab it by popping your email into the black box at the top right of this page.

In my newsletter this week I promised new vegetable recipes and today I’m delivering.

The first recipe comes with a flavour combination I just can’t get enough of. The secret ingredients: cumin and cinnamon. Have you tried these together before? It’s seriously a match made in foodie heaven and I am so grateful for these two spices.

My love for cumin and cinnamon is a little out of control really. These two spices are by far the first to run out in the Casey residence. I can easily get through a bag or shaker of these flavour dynamos in a matter of weeks. Yes, it’s a problem but no, I am not going to seek out help. I have admitted the problem publicly, that’s surely enough?

In fact, I have another recipe coming at you later this week which features more of this spice combo – so stay tuned!

So without further ado, here are those bad boys for you…

Cinnamon And Cumin Spiced Cabbage

Ingredients:

1/4 green cabbage

2 cloves of garlic

1 tbsp coconut oil

2 teaspoons of cumin

1 teaspoon of cinnamon

1 teaspoon of herbamare (or 1/2 teaspoon sea salt)

Black pepper

Directions:

Shred, grate or cut the cabbage into small strips and dice the garlic.

Place the cocount oil in a wok or pan and heat.

Add the diced garlic and cooko n low heat until just barely cooked.

Add the spices and stir with the coconut oil and garlic.

Add the cabbage, sea salt/herbamare and black pepper.

Cook the cabbage until it’s tender but still has a little crunch, stirring often.

Serve and enjoy every morsel! It’s so good! I have been eating this by the bowlful after a salad or more often in cabbage wraps with raw cabbage leaves. Here’s the recipe for that:

Avocado, Cucumber and Spiced Cabbage Wraps

Ingredients:

Green or purple cabbage leaves (as many as you like!)

1 avocado, cubed

1/2 cucumber, cubed

1 carrot, cubed

Juice of 1/2 a lemon

1 clove of garlic

Stevia drops to taste

Cinnamon And Cumin Spiced Cabbage from above recipe

Directions:

Wash the cabbage leaves and place in a bowl on their own. These are for the wraps.

In a second bowl mix the avocado, carrot, cucumber, garlic, lemon juice and stevia. If you don’t like raw garlic leave this out.

Place the Cinnamon and Cumin Spiced Cabbage in a third bowl.

Set a plate in front of you and create your wraps by holding a raw cabbage leaf and spooning in some of the raw vegetable mixture and then some of the cooked cabbage. The flavour combination of fresh hydrating veggies, creamy avocado, tart lemon juice, sweetness from the stevia, the coconut oil and earthy spices is out of this world. I like to add a little dijon mustard also.

Roll up and eat! Messy and freakin awesome tasting! Try these soon!

Let me know what you think if you can try these recipes.

Do you have a favourite way of eating cabbage? Leave me a comment and inspire me with your ideas!