Recipe Of The Month
Red Cabbage and Kale Slaw
With the New Year comes often the desire to get back to a healthier diet and to feed every “cell” of the “self”. Red Cabbage and Kale are some of the most nutritious vegetables that you can think of. Both come from the Acephala group of the Brassica oleracea family. They were apparently some of the most popular vegetables of the Middle Ages and would date from the Greek and Roman times. Delicious both raw and cooked, they contain many nutrients, vitamins and minerals, including natural bacterial flora if cultivated organically, ample vit K which is responsible to get the minerals into the bones and teeth, the right balance of omegas 3 and 6, vitamins A and C, and the red cabbage provides the precious flavonoid anthocyanins. Briefly, they support the digestive tract and the gut, while promoting oxygenation to the cells, strong bones, immunity, clear vision, memory and longevity.
- 3 cups mixed shredded kale and red cabbage
- 1 large carrot shredded
- 3 tablespoons of olive oil
- 1 tablespoon of raw apple cider vinegar
- 1 shredded clove of garlic
- 1 tablespoon of dijon mustard
- Salt and pepper
- 1/4 cup of fresh parsley leaves finely chopped
- 2 -3 tablespoons of diced red onions
- 4 tablespoons of pumpkin seeds
- 2 tablespoons of hemp seeds
- Massage the kale leaves with a small amount of olive oil until it starts to soften and wilt, 2 to 3 minutes. Massaging is a process of physically breaking down the kale to make it more delicious, easier to chew and to digest. Set aside while you make the dressing.
- In a small bowl, whisk the olive oil, mustard, garlic clove and apple-cider vinegar. Season with salt and pepper
- In the salad bowl, combine the cabbage, kale, carrot, parsley, and red onion with the pumpkin, and hemp seeds.
- Drizzle with the dressing, and toss to coat.