Mia Moore's Blog

HONG KONG
Mia, Founder of, Graciously Green, draws on her health education from the Institute for Integrative Nutrition's (IIN) cutting-edge Health Coach training Programme, as well as her in-depth chef studies in raw and plant-based foods, to provide plant-based cooking, health coaching and education, both in person and online. She also studied toxins in-depth and now leads raw food cleanses and liver detoxes. Graciously Green is sponsored by Hong Kong’s organic vegetable delivery service, Eat FRESH (www.eatfresh.com.hk)

Live Curry-Kraut with Goji!

food that loves your digestion.
May 6, 2013

Did you know that over 70% of our immune system is contained within our guts! Without good gut health and plenty of healthy bacteria, we seriously compromise our health. Eating cultured and fermented foods, such as sauerkraut made with raw cabbage, (organic, of course) will help to support our gut’s good bacteria and, therefore, our immune system. This superfood is also good for fighting cancer!
 
Modern processing has created sauerkraut that is heat-treated and processed – the stuff you see in the jars at the supermarket – the good bacteria has been destroyed. Preservation of cabbage by pickling -- a lactic acid fermentation process -- was discovered in China around the 13th century! Sauerkraut is the German name for this food, which is now prepared in various regional styles throughout the world.
 
Below is a delicious recipe designed by me. I have a taste for curry and just love goji-berries, so combined the two loves in this yummy recipe. I hope you like it.
 
Ingredients
¾ head of cabbage (red or green)
2 carrots – finely sliced
½ head of cauliflower (optional)
1 TBS of goji berries
1 tsp high mineral salt
¾ cup of lemon juice
1 TBS curry spices / powder
1 bunch of fresh coriander
1 tsp cayenne pepper
2 tsp onion powder
6 fresh garlic cloves – crushed
 
Vegetables used were from Eat Fresh Organic Produce Delivery, HK.
 
Method
Slice the cabbage and carrots into thin strips.
Break-up the cauliflower into small bits.
Mix all ingredients in a large mixing bowl.
Massage the mixture with your hands until really juicy.
Add culture starter if desired (the cabbage will actually ferment of its own accord without the need for a starter powder).
Place your kraut in an airtight container / jar – push down until juice sits about a ¼ inch on the top.
Seal and place in a warm but dark place for approx. 2.5 days, or until sour.
Once ready, it can be stored in a fridge for up to 8 months!
 
Serve as a side dish or with fresh coriander and salad for a yummy meal.
 
If you want to learn more about how live foods can help you on your health journey, contact me now for a free consultation mia@gracioulsygreen.com. I am a Board Certified Health Coach (AADP) and Certified Raw Food Chef offering healthy cooking and health coaching services.

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