We went to the mountains to find our Zen and get medical, metaphysical and general outlook on health enlightening, Canyon ranch highly recommended. The fist night we went to dinner the service was great the food excellent and the servings were perfect size, maybe small to some but  a good reminder of what it really should be. Concepts like changing back our  focus from what for dinner well lets see steak maybe chicken and some vegetables to lets make some roasted veggies and maybe steaks for the side. Did that for a long time can’t remember how we slipped away. Anyway I took a lot of hands on cooking classes and they always had a lunch and learn demo where you sit, listen learn make a few new friends as you eat some great food. I sharpened my knife skills, diced, minced and nibbled oh sorry chef’s treats, and thoroughly enjoyed my self. Maggie the Demo chef was great, open and warm after the week she got to know me and we compared notes mostly me stealing some of her ideas.

Anyway home and trying out a few things.

Grab

Ingredients

• 1 small head Napa cabbage, about 1 pound shredded
• 1/2 red bell pepper diced
• 1/2 yellow bell pepper diced
• 1/2 red onion, diced  ( if this is too string for you try scallions they are milder
• 2 Tablespoons chopped cilantro
• 3/4 cup diced pineapple – fresh is best, in a pinch like today canned
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 2 table spoons pineapple juice concentrate.

How

Combine all  vegetables and in large bowl and toss.

Combine mustard, honey, pineapple and pineapple juice concentrate. Pour over vegetables and mix well.

I believe this will be better later in day or tomorrow, my general rule, taught by Mom .