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February 23, 2017

     Yesterday I was interviewed for a local radio show called Kathryn's Kitchen. It will air Friday March 3, sometime between 9 and 9:30 am, during The Point. Soon after, it will be available to listen to for a month here.

     We talked a little about what I do as a Nutritional Therapy Practitioner. I also shared this recipe for Indian Cabbage.

    Every ingredient in this recipe has multiple health benefits. To name just a few...Mustard seeds, cumin seeds, coriander, cabbage and lemon support digestion. Turmeric is a powerful anti- inflammatory that supports the liver and digestion. Coconut oil is a healthy fat that is quickly and easily absorbed and provides lasting energy for our body and our brain. It also has anti microbial-properties. Sea salt helps us have the right balance of fluid inside and outside our cells.

Indian Cabbage (serves 6 as side dish)

Ingredients:

1 medium head of cabbage, shredded

2 Tbs. unrefined coconut oil

1/2 tsp. whole c...

Beet, carrot, green apple slaw

Ingredients:

1 large beet
1 green apple
2 medium size carrots
juice from 1/2 a lemon
drizzle of extra virgin olive oil

Instructions:

The easiest way to make this slaw is with a food processor. If you don’t have a food processor you can use a cheese grater. You could also make it with a friend who has a food processor. That would probably be the most fun.

Grate the beet, carrot and apple. Put in a large bowl and mix with the juice from 1/2 a lemon and a drizzle of olive oil. It will keep covered in the fridge 5-7 days.

This slaw tastes delicious and it’s a great way to eat beets even if beets aren’t your favorite vegetable. I recently handed out samples of this slaw at a local community event. I didn't know how it would go over but was happy to discover people really enjoyed it, even a few kids! It makes me really happy to see kids eating beet slaw. Eat this slaw regularly as a condiment. It can aid your digestion and support your liver too.

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