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!
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!
Applying heat to your broccoli, cabbage or kale before chopping them will rob you of the good things you expect for your body! So if you're interested in knowing how to cook vegetables without killing their nutritional punch, watch this video from Dr Michael Greger at Nutritionfacts.org. Love that guy!
This past summer, I grew red cabbage in my garden. If for no other reason than it's incredible beauty, I will always find a spot for the glamorous gargantuan brassica! Lingering there, I would be captivated by the shear artistry of the plant, it's flopping foliage lazily shading more than it's allotted space. It's purple ruffles and sturdy orb forming in the center, "blue kraut" added heady texture and visual emphasis to the celebration of horticultural diversity, all right there in my back yard!
And the reward was rich. For while the rest of the garden had long exhausted itself, blue brassica loved the cool autumn temps, holding on through frosty nights. I cut the final head in November with a tear and a sigh, planning for an extra row or two next year.
Once you get over the visual beauty of it all, chop that baby down and take it to your kitchen where the goodness continues. After washing and cutting it in half, admire the beauty of that purple squiggly cross section, wrap and store this powerhouse vegetable for weeks in the refrigerator crisper.
Happy food, that's what I'm into. I want to sit down, look at my plate, and get excited over the fact that I get to eat THAT! Call me crazy, but there are times when a giddy giggle breaks out and you'd think I was a kid with a cupcake. But...surprise...it's only cabbage! A fitness fiesta of ravishing red shred guaranteeing good things for body and soul. Once you get used to happy food, you're hooked for life. Red Cabbage Slaw is one of the most amazingly healthy, delicious and gorgeous things you can put into your body! Food is medicine my friends, so here is a pharmacy in a bowl!
This past summer, I grew red cabbage in my garden. If for no other reason than it's incredible beauty, I will always find a spot for the glamorous gargantuan brassica! Lingering there, I would be captivated by the shear artistry of the plant, it's flopping foliage lazily shading more than it's allotted space. It's purple ruffles and sturdy orb forming in the center, "blue kraut" added heady texture and visual emphasis to the celebration of horticultural diversity, all right there in my back yard!
And the reward was rich. For while the rest of the garden had long exhausted itself, blue brassica loved the cool autumn temps, holding on through frosty nights. I cut the final head in November with a tear and a sigh, planning for an extra row or two next year.
Once you get over the visual beauty of it all, chop that baby down and take it to your kitchen where the goodness continues. After washing and cutting it in half, admire the beauty of that purple squiggly cross section, wrap and store this powerhouse vegetable for weeks in the refrigerator crisper.
Happy food, that's what I'm into. I want to sit down, look at my plate, and get excited over the fact that I get to eat THAT! Call me crazy, but there are times when a giddy giggle breaks out and you'd think I was a kid with a cupcake. But...surprise...it's only cabbage! A fitness fiesta of ravishing red shred guaranteeing good things for body and soul. Once you get used to happy food, you're hooked for life. Red Cabbage Slaw is one of the most amazingly healthy, delicious and gorgeous things you can put into your body! Food is medicine my friends, so here is a pharmacy in a bowl!
Red Cabbage Slaw
1 small-medium head red cabbage, shredded, about 8 cups
2-3 medium size carrots, shredded
1/2 red onion, shredded
1/2 cup sunflower seeds (optional)
1/2 cup dried cranberries (optional)
1/2 tsp celery seed (optional)
1 recipe *Super Slaw Dressing, see below
In a large mixing bowl, combine the cabbage, carrots, onions, pumpkin seeds, dried cranberries and celery seed. In a separate small bowl, mix dressing ingredients. Pour about 3/4 of the dressing over the cabbage, adding the rest only if necessary. Stir well and add salt if needed.
*Super Slaw Dressing
1 cup mayonnaise
1/4 cup cider vinegar
1/4 cup agave nectar (syrup)
3/4-1 tsp salt
Combine all ingredients in small bowl and use as needed. Will keep for a week in refrigerator.
1 small-medium head red cabbage, shredded, about 8 cups
2-3 medium size carrots, shredded
1/2 red onion, shredded
1/2 cup sunflower seeds (optional)
1/2 cup dried cranberries (optional)
1/2 tsp celery seed (optional)
1 recipe *Super Slaw Dressing, see below
In a large mixing bowl, combine the cabbage, carrots, onions, pumpkin seeds, dried cranberries and celery seed. In a separate small bowl, mix dressing ingredients. Pour about 3/4 of the dressing over the cabbage, adding the rest only if necessary. Stir well and add salt if needed.
*Super Slaw Dressing
1 cup mayonnaise
1/4 cup cider vinegar
1/4 cup agave nectar (syrup)
3/4-1 tsp salt
Combine all ingredients in small bowl and use as needed. Will keep for a week in refrigerator.
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