CABBAGE, KOHLRABI AND RADISH SALAD

CABBAGE, KOHLRABI AND RADISH SALAD

It has been a while since my last blog entry. The main reason of my silence was a broken computer. It made me realise its importance in my life. Luckily none of my data was lost but to avoid further worries I am, from now on, going to back up everything.

My diploma firmly in hand I have finally started my nutritional therapy practice. For couple of weeks it felt as if I was drowning in paperwork. With true passion I hate filling out forms! It has all been worth it as I am up and running, eagerly embarking on a profession that fills me with joy.

One of my lecturers said that once you start seeing clients you get addicted to the feeling. Helping people truly is addictive. I believe that people are starting to realise that their health is in their hands and are seeking guidance.

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To kick off my new beginning here is a salad full of wonderful phytochemicals called glucosinolates. During chopping, grating and chewing glucosinolates are broken down to form biologically active compounds such as insoles nitriles, thiocyanates, and isothiocyanates. These phytochemicals have shown some potent anticancer properties. This salad has 3 different cruciferous vegetables so you can get a big dose of glucosinolates.

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CABBAGE, KOHLRABI AND RADISH SALAD
Big dose of raw cruciferous vegetables!

1 red onion
2 Tbs fruity vinegar (I used lingonberry)

1/2 white cabbage
1 kohlrabi
12-15 small red radishes (about 1 cup)
handful of pecan nuts

Dressing
juice of 1 orange
2 medjol dates
2 Tbs fruity vinegar (I used lingonberry)
2 Tbs olive oil

ingredients
  • Slice the red onion as thinly as you can, in a small bowl mix with the vinegar and a pinch of salt and let sit for at least 30 minutes, longer if you can.
  • Using a food processor (or a grater) grate the cabbage, kohlrabi and radishes.
  • Prepare the vinegar by blending all the dressing ingredients in a blender till smooth.
  • In a large bowl mix together the grated vegetables, onion, pecans and dress with the dressing.
  • Keeps well in the fridge for several days.
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