Red cabbage is one of the best super food bargains, for it's incredible nutritional value and it's cost effectiveness. And furthermore, eating cruciferous vegetables in their raw state is enormously more beneficial than eating them cooked! Did you know that the nutrient rich compounds in cruciferous vegetables come to life when chopped or chewed!
No doubt you've figured out that I am into colorful food. I am not a nutritionist, but somehow, it has always seemed logical that the more saturated the color, the more saturated the nutritional value, and that's a good thing! For that reason, beets, broccoli, dark leafy greens, berries, sweet potatoes, red cabbage and every other richly pigmented produce will regularly find their flamboyant way on to my plate. Eat the rainbow, so they say. And happily, I do just that!
Red cabbage is one of the best super food bargains, for it's incredible nutritional value and it's cost effectiveness. And furthermore, eating cruciferous vegetables in their raw state is enormously more beneficial than eating them cooked! Did you know that the nutrient rich compounds in cruciferous vegetables come to life when chopped or chewed! Call it a tart, a galette, or a rustic pie, it doesn't matter. It's simple and easy, and it's just plain good! Sometimes we can do with a little less, and sometimes we don't have the time, and then again sometimes we just don't feel like a full on double crusted pie...here comes the simple grace of a beautiful tart. It's a quick single crust with about half the filling needed, making for a less complicated mess and a perfect accompaniment to the lighter side of lunch or dinner. I used to think that a vegetative diet would be boring and limited, consisting mainly of salads and side dishes, and that the satisfaction of main course fullness would be a thing of the past. Kind of like being relegated to the side lines as a spectator, watching others get full and happy chowing on chicken stew or pounding down a burger, it seemed that vegans must live in culinary deprivation. While I do not call myself a vegetarian or vegan, I do love everything about eating that way and prefer |
Recipe Index
All
Archives
March 2018
|