If you’ve been following my Facebook page, you’re probably beginning to think I subsist solely off of juices and smoothies! I have a fresh juice and a serious green smoothie (by serious, I mean 32oz mason jar filled to the top) everyday to nourish my body with high-alkaline, bio-available, easily digestible nutrients. But a girls gotta eat, and as my good friend Kathleen loves to proudly announce, “I’m an EATER!”. And so am I!
Our bodies were designed to chew, digest, and eliminate. Along with the sunshine we absorb and the air we breathe, food is the next easiest way to get energy to our bodies. So we want to fuel our bodies with clean energy, food that will support its optimal function while continuing to cleanse daily. This recipe is packed with cleansing super foods like sea vegetables, flax oil, garlic, and cabbage. It’s a recipe I include in my food-based spring and summer cleanses, and without the honey, it’s also a Candida-Diet friendly dish that can be eaten anytime.
Nutritional Profile: Cabbage
Cabbage is a cruciferous vegetable, which are known anti-inflammatories and antifungals.
- Contains thiols, a sulfur-bearing chemical that has an anti-fungal effect, thiols also prevent blood-clotting and help lower cholesterol
- Contains indoles and isothiocyanates that help protect against colon cancer
- Red cabbage specifically contains anthocyanin polyphenols, antioxidants that help lower blood pressure
- Red cabbage contains up to 8 times more Vitamin C than green cabbage
- In general, cabbage is high in Vitamin K, C, B6, folate and magnesium
CLEANSING CABBAGE SALAD
1 medium-sized head of red cabbage, outer leaves and core removed, finely shredded
½ medium-sized head of green cabbage, outer leaves and core removed, finely shredded
3 carrots, peeled and finely shredded
1 c cilantro, finely chopped
5-6 nori sheets, chopped
½ cup dulse flakes
4 tbsp extra virgin olive oil
2 tbsp flax oil
2 tbsp coconut aminos (or tamari, a wheat-free soy sauce)
4 tbsp raw apple cider vinegar
2 tsp raw honey
2 tbsp sesame seeds
pink salt/pepper to taste
If you have a food processor, use the grating attachment to shred the cabbage and carrots. Otherwise, use your knife to finely chop the cabbage and hand grater to shred the carrots. Chop your cilantro and toss with cabbage and carrots in a large bowl. In a separate bowl, make the dressing by combining olive oil, flax oil, apple cider vinegar, coconut aminos and honey. Whisk well. Pour the dressing over the cabbage mixture, add sesame seeds, nori and dulse flakes and toss. Add sea salt and pepper to taste. Cover and place in fridge for 1-2 hours to marinate. To serve, garnish with an extra sprinkle of sesame seeds or gomashio and a sprig of cilantro.
Note: If you’re on the Candida Diet or trying to keep it sugar-free, omit the honey.