Earthly Eating

Like other cabbage crops, kohlrabi is loaded with good nutrition. Just 1 cup of raw kohlrabi contains nearly 100 precent of the daily requirement for vitamin C, plus it’s a good source of fiber, and has less than 40 calories. Cole crops such as kohlrabi also contain glucosinolates, which breaks down into compounds that researchers think may help protect against many kinds of cancer.

You can use either purple or white kohlrabi in the following recipes-the interior of both types is white, and both have the same milk, tangy-sweet flavor.

Kohl Slaw
2 to 3 kohlrabu bulbs
2 carrots
1 to 2 broccoli stems (optional)
1 tsp. sea salt
1/4 cup mayonnaise
1 tbs. rice vinegar
1 tbs. sugar
Large pinch of dill or fennel leaves, chopped

Clean and peel the kohlrabi. Cut the kohlrabi, carrots and broccoli into small, thin strips (julienne), or shred with a grater. Toss the vegetables with salt, and let them sit for a few minutes to marinate. Rinse with water then pat dry.

In a bowl, combine remaining ingredients, then add vegetables. Chill before serving. Serves 4 to 6.

You can also make Kohlrabi Fries, here’s how:
Peel and slice raw kohlrabi into thin matchstick-sized strips. Spread out the strips in a single layer on a bakinbg sheet. Drizzle with olive oil, and season with salt and pepper if desired. Bake 20 to 30 minutes at 400°F until the kohlrabi softens slightly, but still has a light crunch. (Source: M.E.N. 2007)
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Earthly Eating Recipe:

Mango-Cabbage Roll
Serves: 1

1/2 mango
7 ounces cabbage
3 tbs. hot soy sauce
1 tbs. Fish sauce
2 pieces of rice paper
1 1/2 ounces red bell pepper, thinly sliced
1 1/2 ounces red onion, thinly sliced
1/4 cup cilantro leaves
1 1/2 ounces Tomaine lettuce

1. Paint the rice paper with hot soy sauce to soften it.

2. Slice mango into sticks and cabbage very thickly.

3. Julienne the bell peppers.

4. Marinate the cabbage in hot soy sauce and fish sauce.

5. Place the cabbage portion of the red bell pepper, red onion and Romaine lettuce on extended rice paper.

6. Roll the paper.

7. Wait three minutes to allow all of the infredients to matinate then cut in half.

8. Serve with sliced lettuce, red onion sna dbell peppers on top. Serve it along side a small dish of the hot soy sauce.

Happy Eating!

There has been bad news flowing around about type II diabetes for many, many years now. Not only that but also with insulin resistance and high levels of insulin in the blood may also cause memory problems and even Alzheimer’s disease in some cases. But it’s not all terrible. Improving insulin sensitivity also improves memory and may delay or ameliorate Alzheimer’s. Your diet really does affect your health.

If you are concerned about Alzheimer’s you can eat red cabbage. Red cabbage can reduce the build-up of the plaques in the brain found in Alzheimer’s. It’s linked to the polyphenols in the cabbage that help with the brain.

Red cabbage contains more polyphenols, antioxidants and vitamin C than the white variety. Also it is a great practice to get into by taking supplements as well. Taking CoQ¹° along with vitamin C supplements and your daily vitamin regimen it can also guard you against brain damage and even Alzheimers. Of course a diet rich in veggies and raw foods is the way to go in order to get the greatest amount of supplements anyone’s body needs.

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Earthly Eating Recipe-

Hearty Soup For The Soul
Serves: 6-8

1 medium butternut squash cut into 1-inch chunks
3 to 4 tbs. extra virgin olive oil
1/2 cup finely chopped onion
1 large carrot cut in 1-inch chunks
1/2 tsp. dried rosemary leaves
4 cups chicken stock or canned low-sodium broth, heated
1/4 cup coarsely chopped smoked almonds

1. Pour the oil into a large stock pot over medium high heat. Add the onion and stir until the onion is translucent, about 3-4 minutes.

2. Add the squash, carrots, and rosemary to the pot. Pour the chicken stock into a microwave-safe glass bowl and heat in the microwave till heated, about 5-7 minutes depending on microwave strength. Pour the heated broth into the pot with the veggies.

3. Cook until the vegetables are tender, 25-30 minutes. Check the vegtables with a fork or knife to test for tenderness.

4. When the veggies are done, place the veggies without the broth into a food processor. Use a slotted spoon to ensure not a lot of the broth stays in the pot.

5. Fill the food processor about half full each time to ensure that all the veggies get processed. When the veggies are pureed without any lumps, if they still seem lumpy or aren’t pureeing enough add some broth to the batch.

6. When the veggies are ready and are completely smooth, ladle the veggies puree back into the pot. Then into soup bowls. Sprinkle the top of the bowls with almonds and serve.

Happy Eating!