kohlrabi slaw with toasted pecan dressing

Kohlrabi…who knew?  

I love farmers’ markets for this very reason…every week i’m introduced to new and exciting foods!   This purple colored bulb caught my eye today at the Wellfleet Farmers’ Market.  Lucas,owner of Halcyon Farm let me try a bite and I was sold!  It tasted like a combination of jicama and radish…crunchy and mildly sweet.  I thought it would lend a nice texture to tonight’s salad so I picked up a bunch to take home!

Kohlrabi Slaw with Toasted Pecan Dressing

Kohlrabi, is a member of the cabbage family and comes in both purple and green varieties.  It can be eaten raw or cooked.  Similar to beets or turnips, you can eat the nutrient rich greens too!  Low in calories and high in fiber and vitamins…you can’t go wrong!  Kolhrabi is an excellent source of vitamin C, B-complex vitamins and cancer protecting sulforaphane and indole-3-carbional phytochemicals.

Get out to your local Farmers’ Market and pick up a bunch!!!

If you can’t find kohlrabi, I bet shredded red cabbage would make a nice substitution!

Kohlrabi Slaw with Toasted Pecan Dressing

1-2 kohlrabi, jullienne sliced

1 gala apple, julienne sliced

2 carrots, shredded

1 lemon juiced

1/4 teaspoon salt

1/2 cup (packed) basil, shredded

kohlrabi slaw with toasted pecan dressing


1/2 cup pecans

2 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

1 tablespoon honey or agave

3-6 tablespoons water (depending on desired consistency)

salt and pepper to taste

kohlrabi slaw with toasted pecan dressing

-Put sliced kohlrabi, apple, carrots and basil in a large bowl.  Add lemon juice and salt, toss to coat.

-Place pecans in a dry skillet, toast over medium heat for around 5 minutes.  Stirring occasionally so they do not burn!  Remove from heat and let cool.

-Add all salad dressing ingredients to a blender or food processor.  Blend until creamy, adding water as needed until desired consistency is achieved.

-Drizzle dressing over slaw and mix well.


kohlrabi slaw with toasted pecan dressing

I served the slaw over a bed of fresh greens to make a meal sized salad.  However, this would make a great side dish as well!

Kim C, I think this dressing would taste great in your broccoli slaw!!!

strawberry chia seed jam

I’m a huge fan of old fashioned strawberry jam.  However, i’m not a fan of how much sugar it contains!  I remember making jam with my mom as a kid and using cups of sugar!  Not to mention all the time spent cooking the fruit until the correct temperature and sterilizing jars!

This recipe is SO much more simple and uses SO much less sugar!  It is also considered raw because the fruit doesn’t have to be cooked!

And, it contains CHIA SEEDS!

(if you’ve been reading the blog you know I have a love affair with chia seeds!)

strawberry chia seed jam ~raw, vegan~

Strawberry Chia Seed Jam

1 cup strawberries

1 tablespoon chia seeds

1 tablespoon agave or honey

1 tablespoon water

1 teaspoon pure vanilla extract

(you can use frozen strawberries, just thaw them first!)

-Place all ingredients in a blender or food processor.

-Quickly pulse until combined and strawberries take on a “mashed” consistency.

-Place in a covered container and refrigerate for at least an hour before using.

strawberry chia seed jam ~raw, vegan~

Enjoy on your morning toast, smeared on bread with peanut butter or drizzled over yogurt!

carrot ginger lemon zinger

Looks like we have to make our own sunshine around here these days!  The rain just won’t leave us alone!

Carrot Ginger Lemon Zinger

The juice of sweet carrots, tart lemons and spicy ginger will be sure to brighten your day…and your health!

It’s sunshine in a glass!

carrot ginger lemon zinger juice

Carrots contain high levels of vitamin A and beta-carotene.  By consuming only two carrots you will exceed your RDA of vitamin A!  Beta-carotene is great for eye vision and has been proven to protect against macular degeneration and cataracts.

However, the heavy hitter of this juice is the fresh ginger root.  Ginger is well known for its medicinal properties, especially of the digestive system.  Ginger helps alleviate gastrointestinal distress and prevents motion sickness…morning sickness too pregnant ladies :)  It also contains anti-inflammatory compounds called gingerols.  These compounds help reduce pain in those suffering from osteoarthritis and rheumatoid arthritis.  These gingerol compounds inhibit the inflammatory “messengers” sent from the immune system, thereby reducing inflammation and pain or discomfort.  Pretty powerful stuff!

Last but not least is the lemon…the combination of lemon and ginger turn this juice into scrubbing bubbles for your whole system!  The burst of enzymes detoxifies the liver and increases gastric juices aiding in digestion.

Carrot Ginger Lemon Zinger

Carrot Ginger Lemon Zinger

10 carrots

1 lemon, peeled

1 inch piece of ginger root, peeled

Carrot Ginger Lemon Zinger