At this time of year I find easy to let the raw veggies slide. Salads don't interest me and although I honor the cycles of nature and eating in accordance with the seasons which means I eat more soups, I know I need to keep some raw foods in my diet and my friend Monique's recipe is perfect.
- Chop cabbage (fine);
- Add a little chopped kale;
- Flax oil;
- Himalayan salt; and
- Balsamic vinegar. I use white balsamic vinegar infused with grapefruit from the unrefined olive in the Glebe. ALERT: This balsamic vinegar is divine and addiction may follow.
I added pomegranate seeds and nutritional yeast but that is simply because I am unable to follow a recipe, I can only be inspired by them.
Cabbage is an excellent source of vitamin K, C, B6 and it contains generous amounts of manganese, fiber, potassium, magnesium, B5, B3, selenium and much more. It is also knows for it's anti-inflammatory benefits and it's ability to heal digestion and support the cardio vascular system.
Flax Oil, loaded with omega 3, flax oil is good for the brain, the heart and digestion and it's knows for its ability to help manage weight and heal the skin.
Kale provides ample iron, antioxidants, vitamin A, calcium and helps with detox.
Balsamic Vinegar is known for its ability to balance blood sugar, reduce pain, improve metabolism and digestion and provides an excellent source of antioxidants.
Himalayan Salt provides 84 trace minerals...need I say more?
Nutritional Yeast: Anti viral, anti bacterial, nutritional yeast contains 9 amino acids (building blocks for proteins), improves immune system and provides an abundance of B vitamins.
Yatha Anam Tadha Manas
As is the food you eat, so is your mind.