The Wonders of Sauerkraut by Melanie Brown Waxman
Sauerkraut is a lovely spring food as it gently cleanses the liver and provides uplifting, clarifying energy. Here are some benefits of this super food.
- Immune booster – contains phytochemicals, which are created during the fermentation process which help to boost the immune system
- Sauerkraut has cancer-fighting properties. The results of a study published in the Journal of Agricultural and Food Chemistry concluded that sauerkraut is a cancer inhibitor. The study discovered that the fermentation of cabbage produced a substance called isothiocynates, which prevents cancer growth, particularly in the breast, colon, lung and liver.
- Digestive Aid - Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli plantarum, a healthful bacteria, which helps your digestive system
- Sauerkraut and its juice are traditional folk remedies for constipation.
- Fermentation actually increases the nutrient values in the cabbage, especially vitamin C. Fermented foods are also said to facilitate the breakdown and assimilation of proteins. They have a soothing effect on the nervous system.
- The high proportion of lactic acid in sauerkraut and its juice naturally supports the digestive processes, maintains intestinal flora, and increases the feeling of well-being.
We at Simply Natural sell all the equipment you need to make your own sauerkraut, everything from pickling crocks, cabbage slicers, and recipe books.
*Sauerkraut can be sautéed with other vegetables, mixed into a salad, steamed with cabbage, added to a sandwich or enjoyed as a pickle. See the recipe below.
Sexy Spring Recipe,
Tempting Tempeh
This dish is rich, nourishing and gives you lots of energy. The greens, dulse and sauerkraut provide an uplifting, lively aspect to the dish, which makes the combination ideal for the windy March weather.
Serves: 4-6 people
Preparation time: 25 minutes
Ingredients:
1 block tempeh
1 bunch kale rinsed and finely sliced
1/2 cup dried dulse rinsed and finely sliced
1 cup mild, black olives finely sliced
1 tablespoon sauerkraut
1 teaspoon mustard
Few slices fresh ginger
1 inch strip kombu rinsed
1 tablespoon shoyu
Safflower oil for deep frying
Utensils:
Small pan with lid, pan for deep frying, steamer
Preparation:
Place the tempeh in a pan. Cover with water and bring to a boil on a medium flame. Add the kombu, shoyu and a few slices of ginger. Simmer, covered for about 15 minutes.
Remove the tempeh and spread one side with mustard. Cut the tempeh into squares.
Meanwhile, heat about 3 inches of oil in a heavy pot. Start on a low flame. Turn the flame to high before frying.
Deep fry the tempeh for about 2-3 minutes or until golden brown.
Remove and drain.
Place the kale and dulse in a steamer. Lightly steam on a high flame for about
3 minutes.
Remove and place in a serving dish. Add the tempeh, sauerkraut and olives and toss lightly together.
Checkout all the wonderful cookbooks we have for sale and available here by Melanie
