CSA Recipe Sharing

A place for us to all share recipes as we learn to eat from our weekly CSA share

Wednesday, January 13, 2010


Hey Patricia,

Here are some of the things I like to do with cabbage!

I can't believe it's just cabbage!
-This recipe is so simple and absolutely delicious.

1 head white cabbage
2 tbsp olive oil
1 teasp sea salt
1 lemon, squeezed
1 tbsp nutritional yeast(optional)

Mix alll ingredients in a bowl and decorate with you favorite herbs.
Serves 5.
-Taken from: 12 Steps to Raw Foods, Victoria Boutenko

** I like to cut the cabbage in to chunks or strips rather than shredding it, and I always adjust the seasoning depending on how salty, lemony or herby I'm feeling that day. I also really enjoy adding lots of black pepper to add some heat during the cold winter months.

Cabbage Lemon Elixir
This is an excellent source of healthy intestinal bacteria.

1 small cabbage, corred
1 Whole lemon, peeled to remove yellow skin
Pure Water

Fill blender with 1/3 of cabbage, add half the lemon and water to fill half the blander. Pulse to grind cabbage(rather than liquefy).
Transfer to a glass gallong jar.
Repeat the process with the remaining cabbage.
Fill jar to almost full with water. Cover with cheesecloth and put in a warm place for 24-36 hours(depending on the temperature).
Pour elixir into a glass jar to store - straining out the cabbage. Store in the fridge, will keep for 2-3 days.

Use in smoothies and dressings or as a refreshing beverage to replenish healthy intestinal bacteria.

-Taken from: Lifehood Recipe Book: Living on Life Force, by David Judd, PhD and Annie Padden Judd.

**This recipe sounds kind of complicated, but is acually quite easy to make. The elixir does taste a bit cabaggy, but I find it very refreshing and enjoyable.



1 comment:

  1. Thanks Amy, for the raw recipe. I will post soon a raw slaw we do with napa cabbage, but we are going to try it with the savoy cabbage.


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