Organic Raw Beet and Saur Kraut Cliantro Salad
1 large organic red beet
sauer kraut recipe below (must be made in advanced)
1. Shred beet up manually with a shredder.
2. Finely chop 2T of cilantro.
3. Add in saur kraut.
4. Add 1tsp of oil oil and pepper to taste
Sauer Kraut Recipe
1. Slice green cabbage thin.
2. In LARGE bowl, place about 1 cup water to start. Add cabbage. Start with 1-2T salt depending on how much cabbage you have, less better and can add more daily. (Salt: I like Himalayan Pink Salt).
3. Massage with hands so water and salt cover the cabbage for a few minutes.
4. Fill large jar with filtered water as a weight. Put on top of the sliced cabbage and mixture. Cover with towel, cloth or plate over night.
5. Next day, massage, taste and see how the salty part is. You can add 1T to start just increase slowly.
6. Transfer mixture into wide mouth bottle. I prefer large glass mason jars but anything will work, even a large stainless steel bowl.
**If you have too much liquid you can use for fresh salad or toss. You don’t want tons of liquid in jar to be all liquid and no cabbage effect.**
1. Add a slice or two of garlic, optional.
2. Keep it covered till process is totally finished. You can taste it daily.
3. Takes about 5-7 days and I store always in cool area as it is doing it’s thing too.
**Store: refrigerate covered in jars and lasts for at least 9-12 months. When it gets to soft and mushy better start eating it quickly!**
Health benefits of Sauer Kraut
– Sauerkraut originated in China, where it is known as “kimchi”, about 2,000 years ago, about the same time the Great Wall of China was being built.
– It is an excellent source of Vitamin C.
– High-fiber and rich, flavorful source of enzymes and lactobacilli (a microflora we naturally receive from mother’s milk as infants that enhances our digestion and overall health.
– Fermented cabbage could be healthier than raw or cooked cabbage, especially for fighting cancer.
– Raw cabbage is normally rich in a compound called glucosinolate, the researchers found that during the fermentation process enzymes are released that completely decompose the compound into several breakdown products. The majority of these products are cancer-fighting isothiocyanates.
Health benefits of Beets
– Garden beet is very low in calories (contain only 45 kcal/100 g), and contain only small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.
– The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which is otherwise can be harmful to blood vessels. High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
– Raw beets are an excellent source of folates; contains about 109 mcg/100 g (Provides 27% of RDA). However, extensive cooking may significantly depletes its level in food. Folates are necessary for DNA synthesis in the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
– It contains significant amounts of vitamin-C, one of the powerful natural antioxidant, which helps body scavenge deleterious free radicals one of the reasons for cancers development.
– Beet greens (tops) are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots.Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
– The root is also rich source of niacin (vit.B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese, and magnesium.
– In addition, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.
Can you increase the antioxidants of your fruits and veggies? YES YOU CAN!
So it was put to the test… Soaking your fruits and veggies can decrease the oxidation rate and leaving you with produces that is even higher in antioxidants. Try it yourself
What you will need:
1 ORP meter
Freshly ionized 9.5 Kangen Water
1) Soak one on the plums for about 20 minutes in pH 9.5 Kangen water that is Ionized, Alkaline, Micro-clustered, and has full of antioxidants.
2) Do nothing with the other plum.
3) Place the ORP meter in both of the plums after 20 minutes and take the reading.
Fruit that went from a positive (oxidative) reading can be transformed to a negative (antioxidant)!
Can you only imagine what this means for the food and beverage industry?!
Please contact me for more information if you have any questions!
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