If Cabbage and Broccoli Got Married...

I'm lucky to have friends who also love to dig in the dirt. Recently a girlfriend gave me a bag brimming with garden-fresh goodies. But, one of the treats looked strange, foreign and unrecognizable.

Kohlrabi at the farmer's market. Photo by Angela Tague

"What's this?" I asked.

I found out it was kohlrabi, a new vegetable to add to my palate. YES! 

I think my last big culinary venture was eating a pummelo, a tropical fruit which isn't easy to find in the Midwest.

How to Eat It!
So, let's get down to business. If you stumble upon a basket of kohlrabi at the farmer's market, grab a few bulbs. This root-like vegetable comes from the cabbage family and looks like a light green or purple turnip.

The University of Illinois Extension office suggests choosing smaller bulbs. The larger the kohlrabi, the more woody and tough the texture. Although I only ate the bulb part of the plant, young leaves can be cooked like other leafy greens.

So, for my first attempt at enjoying kohlrabi, I washed, peeled and sliced the bulbs. I added the crisp, light green vegetable to the top of a chopped salad and it was delicious. The flavor of kohlrabi reminds me of a mild cabbage mixed with broccoli. It was flavorful and complemented the carrots and celery in the salad perfectly.

Have you ever eaten kohlrabi? How do you like to prepare it? Whole Foods Living readers and I love cooking suggestions! Please share below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

4 Ways to Eat Cabbage and Like it!

Hear me out: cabbage isn't all that bad.

I know it's probably not the first veggie you reach for at the grocery store, but it's soooo good for you. Cabbage boasts high levels of vitamins C and K, can reduce cholesterol levels and has even been labeled as a food to eat for cancer prevention according to the World's Healthiest Foods website.

Cabbage! Photo: SXC.HU

So, let's serve it up!

If the only time you nosh on this cruciferous vegetable is on St. Patrick's Day with a side of corned beef, it's time to add cabbage to your weekly menu planning.

Here's four ways to eat cabbage:

1. Shred red or green cabbage and make a delicious spring salad. I cheat and use pre-shredded coleslaw mix (a blend of green cabbage and carrots) to make a springy salad flavored with apples and almonds.
2. Steam wedges of cabbage with baby red potatoes and carrots for a vegetable medley side dish that pairs well with beef, ham or chicken.
3. Stir fresh, raw cabbage shreds into homemade mashed potatoes. You'll eat fewer of the starchy potatoes, and boost your vitamin intake.
4. Be naughty and bake cabbage in a creamy white sauce such as bechamel. This isn't the healthiest of options, but it's tasty! (Hey, I'm human!)

So, how do you like to eat cabbage?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: This post is part of the Blogging from A to Z Challenge. Each day during April (excluding Sundays) I will be posting a blog related to a specific letter of the alphabet. Stop back tomorrow, join this site with Google friend connect, or sign up for email reminders on the top, left side of this page to keep up with what I've got cooking!

5 Minute Spring in Winter Salad

Spring-in-Winter Salad. Photo: Angela Tague

I can't wait for the snow to melt so I can start digging around in the garden. So, lately I've been bulking up on fresh, raw produce to soothe my "I wish it were spring" cravings.

One of my favorite salad bases to experiment with is cabbage. Well, actually those bags of pre-cut cabbage slaw. They usually contain shredded red or green cabbage and shaved carrots. As a bonus, these are usually quite inexpensive during the winter in my neck of the woods.

Yesterday I whipped up a zesty salad that instantly made me think of warmer weather. Try this 5-minute cabbage salad as a side dish with dinner tonight!

Spring-in-Winter Salad

• 1/2 bag of cabbage-based cole slaw mix
• 1 big apple
• 2 limes
• 1 cup salted almonds

  

  Photo: Angela Tague

1. Pour approximately 1/2 of the bag of cabbage-based cole slaw mix into a large mixing bowl.
2. Wash the apple and limes. I like to use a bright red apple such as Fuji, Braeburn or Jazz. Chop the apple into bite-size cubes. Place them on top of the cabbage mix. 
3. Slice the two limes in half and squeeze the fresh juice over the apples. This helps prevent browning and adds the zesty spring flavor to this salad.
4. Use a small food chopper or food processor to chop the salted almonds. Then, sprinkle them on top of the apples. Use a pair of tongs to toss and mix the salad. That's it!

If you're making this salad for a holiday celebration, try using two small apples: one red and one green. You can also add dried cranberries or raisins to this salad for an extra touch of sweetness.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Visit me on Twitter to read more articles about health and nutrition!

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Microgreens: An Even Healthier Form of Vegetables?

Photo from Morguefile

I'm always on the lookout for nutrition advice and compelling stats. When I ran across the latest post from National Public Radio's food blog, the SALT, I was captivated.

Greenhouse growers are creating nutrient-dense leafy vegetables dubbed "microgreens". Imagine alfalfa sprout-looking versions of herbs, lettuces, cabbages, peas, beets and even radishes. Supposedly the two-week old microgreens can contain up to four to six times the nutrients of their mature, adult counterparts. Wow!

I think these tender greens sound like the perfect way to top a robust salad or add some greens to a sandwich. Have you ever heard of or tried microgreens? I know I'll be watching my local farmer's market and grocery stores for these vitamin-packed veggies.

Check out NPR's article, "Introducing Microgreens: Younger, And Maybe More Nutritious, Vegetables" for more details.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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