Raw Voilà Recipe: Abracabrassica

The brassica family is a powerful one, magical even! Its members are some of the most potent protectors from common degenerative diseases. In addition to cabbage and kale, also included are brussels sprouts, broccoli, cauliflower and kohlrabi, among others—each versatile and delicious. There are countless ways to enjoy cabbage and kale, and I often indulge in both of them. Abracabrassica is an interesting twist on a basic green mix. It can certainly be enjoyed as is, although tasty as well when eaten alongside a creamy avocado for added dimension. And if it is allowed to marinate for a longer period of time, to soften more and intensify in flavor, it can be creatively included as an ingredient inside of a wrap or as a sandwich topping.

Green cabbage and kale are great sources of vitamins K and C, kale in particular also being a good source of iron. Both cabbage and kale are exceptional for detoxifying the liver. Cilantro is excellent for aiding the body in removing heavy metals. It wonderfully pairs with the lime and ginger, and lends a lovely high flavor note to the mix. If you adore cilantro as I do, use the whole leaves instead of coarsely chopped leaves for more taste explosion in each bite. Goji berries are exceptionally high in vitamin C and contain important trace minerals including selenium, iron, copper and zinc. Their flavor is a cross between dried cranberries and raisins, their somewhat mild sweetness a nice complement to the tartness of the Granny Smith apple, and their flavor a nice combination with the orange blossom essence in the vinaigrette. The unaltered zing of the Granny Smith apple adds brightness and plays well with the marinated components. The vinaigrette is punchy though lightweight with a subtle underlying sweetness, and very versatile beyond this recipe. It can be further altered with fresh herbs and various spices, wherever your imagination leads you. Enjoy!

‘Abracabrassica’

A beautifully simple, flavorful and naturally detoxifying mix.

Salad Ingredients:

1 cup green cabbage leaves, stemmed, cut into a thin chiffonade and firmly packed
1/3 cup Lacinato kale, stemmed and deveined, cut into a thin chiffonade and firmly packed
1/2 cup Granny Smith apple, julienned on a mandoline (skin left on)
1/4 cup cilantro, stemmed, coarsely chopped and firmly packed
1 tablespoon dried goji berries

Place into a medium bowl and toss together the cabbage, kale and goji berries with two tablespoons of ‘Sesame Balsamic Vinaigrette’ (recipe below). Allow them to marinate for 15 minutes, periodically tossing again to ensure that they remain completely coated with the vinaigrette. As they marinate, the cabbage and kale will soften and the goji berries will plump up slightly. Once the cabbage, kale and goji berries have been marinated, then add the apple and cilantro, gently toss and serve.

Abracabrassica is best enjoyed immediately.

‘Sesame Balsamic Vinaigrette’

3 tablespoons cold-pressed sesame oil
4 teaspoons white balsamic vinegar
1 teaspoon freshly squeezed lime juice
1 teaspoon raw orange blossom honey
1/4 teaspoon fresh ginger root, peeled and finely grated
1/16 teaspoon pink crystal salt (fine grind)

Place into a small bowl and whisk together all of the ingredients until emulsified.

Store any leftover vinaigrette in an airtight container inside of the refrigerator and use within 3 to 5 days.


A few tips…

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits and vegetables as often as possible.

The listed ingredients roughly amount to one comfortable serving, or two small servings. Double or triple the recipe as needed.

Abracabrassica is meant to be enjoyed while fresh tasting and still moderately crisp, hence the short marination of 15 minutes. However, as mentioned above, it can also be eaten after longer marination. Keep in mind the longer the components marinate, the more intensified their flavors. Intended use and personal preference will help to determine the best process.

In the above ingredients, I noted 1 cup green cabbage leaves, stemmed, cut into a thin chiffonade and firmly packed and 1/3 cup Lacinato kale, stemmed and deveined, cut into a thin chiffonade and firmly packed. The thinner the slices the easier on the palate, especially for those who are not yet won over by the often seemingly potent flavors of green leafy vegetables. I also prefer to remove the veins and hard stems to keep the overall texture light and increase the likelihood of a pleasant and welcoming mouthfeel. Plus, I just love the technique and presentation, and use it often. If you create thicker slices and/or leave intact the veins and stems, the overall flavor and texture will be in some measure different, though not horribly. The mix may also require longer marination due to the increased thickness.

In the above ingredients, I noted 1/2 cup Granny Smith apple, julienned on a mandoline (skin left on). If you do not have a mandoline, you can create thin matchstick-like slices by hand using a sharp knife. First create apple slices 1/8-inch thick. Then layer together the apple slices and slice them into 1/8-inch thick sticks. A hand-held julienne peeler can also be utilized.

Raw Voilà Recipe: Turmeric Teaser

Turmeric aids in detoxifying the liver, boosts overall immunity, is anti-bacterial, anti-fungal, anti-inflammatory and may also help stave off cancer. Belonging to the ginger family, its beautiful earthy and slightly citrusy, peppery flavor pairs well with countless types of recipes. I love adding fresh turmeric to various homemade juice concoctions. Plus, its golden hue is just gorgeous!

‘Turmeric Teaser’

A wonderfully immune-boosting, detoxifying blend.

1-inch by 2-inch piece of fresh turmeric root (skin left on)
3 medium ripe Red Delicious apples, cored and quartered (skin left on)
1/2 of 1 medium Garden cucumber, cut into spears (skin left on)

Process all of the ingredients through a juicer of your choice. Stir gently and serve!


A few tips…

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits and vegetables as often as possible.

The listed ingredients should roughly amount to 24 ounces of juice, depending on how much liquid your turmeric root piece, apples and cucumber yield. It is best to serve fresh juices soon after they are made due to oxidation and degrading of nutrients. However, they can be tightly sealed and placed inside of the refrigerator for short-term storage (a day or two).

While the final outcome will somewhat vary each time a juice is made, produce size (as well as quality) does play an important part. In the list of ingredients, I noted 3 medium Red Delicious apples, cored and quartered (skin left on). A medium Red Delicious apple would equate to an apple at least 2 and 1/2 inches in width and 2 and 1/2 inches in height. 1/2 of 1 medium Garden cucubmer, cut into spears (skin left on): A medium Garden cucumber would equate to a cucumber at least 2 inches in width and 5 inches in length.

Save the leftover pulp for adding to soups or as an ingredient in making breads or crackers. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside of the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside of the freezer may be a better option.

Raw Voilà Recipe: Cucumber Cooler

Cucumbers are excellent for body hydration and overall skin health, and are also wonderful for flushing toxins from the body. Pineapples are high in bromelain which greatly helps with digestion. Cilantro is excellent for aiding the body in removing heavy metals. I love adding ginger root to many of my juices, not only for its anti-inflammatory properties but also because it’s greatly immune boosting. Lemon peel purifies the blood vessels, detoxifies the skin, helps lower cholesterol, and has components that fight cancer. A powerful combination!

‘Cucumber Cooler’

Revitalizing blend rich in antioxidants, perfect for a hot Summer day.

half of 1 large Garden cucumber, cut into spears (skin left on)
half of 1 medium to large pineapple, peeled, core left intact
half of 1 small lemon (peel left on)
1/3 cup cilantro, stems left intact, tightly packed
1 large Golden Delicious apple, cored and quartered (skin left on)
1-inch piece of fresh ginger root (skin left on)

Process all of the ingredients through a juicer of your choice. Stir gently and serve!


A few tips…

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits and vegetables as often as possible.

The listed ingredients should roughly amount to 16 ounces of juice, depending on how much liquid your cucumber, pineapple, lemon, cilantro, apple and ginger root piece yield. It is best to serve fresh juices soon after they are made due to oxidation and degrading of nutrients. However, they can be tightly sealed and placed inside of the refrigerator for short-term storage (a day or two).

While the final outcome will somewhat vary each time a juice is made, produce size (as well as quality) does play an important part. In the list of ingredients, I noted half of 1 large Garden cucumber, cut into spears (skin left on). A large Garden cucumber would equate to a cucumber at least 2 inches in width and 8 inches in length. Half of 1 medium to large pineapple, peeled, core left intact: Pineapple types vary as does their size. An average-sized pineapple would equate to at least 5 inches in width and 7 inches in height (excluding the green top). Half of 1 small lemon (peel left on): A small lemon would equate to at least 2 inches in width and 2 inches in height. 1 large Golden Delicious apple, cored and quartered (skin left on): A large Golden Delicious apple would equate to an apple at least 3 inches in width and 3 inches in height.

Save the leftover pulp for adding to soups or as an ingredient in making breads or crackers. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside of the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside of the freezer may be a better option.