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)
1 medium head of cabbage, shredded
2 Tbs. unrefined coconut oil
1/2 tsp. whole cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric
1 1/2 tsp coriander powder
1 Tbs. fresh squeezed lemon juice
1 tsp. sea salt
Heat the coconut oil in a large skillet on medium heat.
Add the cumin and mustard seeds. When they start to pop, add the turmeric, and coriander. Next add the cabbage, lemon juice and sea salt. Stir to coat the cabbage evenly.
Cover and reduce the heat to low for 20 minutes, stirring occasionally.
I hope you enjoy this recipe!
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.