Posts Tagged ‘Cabbage’

Pulp Crackers = YUM

If you follow my blog you know that I took a 30 day juice challenge (to juice 30-40 ounces per day for 30 days straight) back in February and haven’t looked back.  I felt such a difference in my energy, digestion & overall health I decided it is a lifestyle for me.  So as you can imagine I have a TON of pulp daily.  I decided to buy a dehydrator and make my own pulp crackers.  Now you know if you don’t eat any grains that eating a cracker that DOES NOT hurt your gut is amazing!  I take the pulp, add a few spices & some water, make into patties & dehydrate for 9 hours.  YUM YUM YUM!  I use them to dip in all three of my meals.  There is a ton of fiber and they are just crunchy, salty goodness!

Here is my new toy: Breville Juicer 800JEXL

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Today I juiced: 1 head romaine lettuce, 8 carrots, 1 granny smith apple, 1/4 head green cabbage & 1 orange (orange for Ben!)

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I store the juice in these mason jars in the fridge.  I drink one right away in the morning, one mid morning or post workout & one in the afternoon.

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My PULP!

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Add 1/2 cup water (or so), organic spices: garlic powder, onion powder, bragg’s flakes, parsley, salt & basil.  (you can add whatever you want)

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Flatten into patties & dehydrate for 9 hours.

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My Excalibur 5 tray dehydrator.  LOVE LOVE LOVE!

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Amy’s Pulp Crackers!!!  I store them in a ziplock bag.

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I also will throw onto my dehydrator a banana or two that are turning, a sliced apple, kiwi or whatever fruit I desire.  I usually add cinnamon to my fruit.  Sooo yummy & ZERO preservatives!

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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Garden Cabbage Salad

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Fresh from our garden today…. Here is what I used in my cabbage salad:
1 head cabbage
Carrots
Cilantro
Lemon basil
1 avocado
1 head broccoli
1 onion
1/4 cup raw pumpkin seeds

Dressing:
Juice of 1 lemon
3 capfuls Apple cider vinegar (ACV)
4 tbsps or so of balsamic vinegar
10 “turns” of salt
Dash of sugar
Dash of coconut aminos or bragg’s aminos

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Chop up all of the veggies.  Whisk the dressing ingredients in a separate bowl, pour on top, mix & refrigerate for at least one hour.  Serve cold.  ENJOY!

We paired our salad with a big marinated bbq’d chicken breast & my pulp crackers.  SOOOO yummy!

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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Eat Your Cabbage!

Why Cabbage is “Amy Approved”

¥ Excellent source of vitamin K & vitamin C
¥ Very good source of fiber, manganese, folate, vitamin B6 & potassium
¥ MORE omega-3 fatty acids called alpha-linolenic acid, or ALA in 100 calories of cabbage than there is in 100 calories of salmon!
¥ Cabbage is easily digested if you lightly sauté it, so add it to your stir fry’s
¥ Contains cancer-protective phytonutrients = LOVE
¥ 1 cup contains 2.6 grams of protein

Cabbage Salad

INGREDIENTS:
2 cups julienned radishes
2 julienned or grated carrots
1/2 cup broccoli cut up very small
2 cups thinly sliced Napa cabbage
1 jalapeno, seeded and julienned
½ cup chopped fresh cilantro

DRESSING:
2 tbsp apple cider vinegar
1 tbsp sesame oil
2 tsps brown rice syrup or organic honey
1 tsp flavored vinegar or balsamic
2 tbsp fresh squeezed lemon juice
¼ tsp sea salt

Place radishes, broccoli, carrots, Napa cabbage, jalapeno and cilantro in large mixing bowl and toss to combine. In separate small bowl, whisk together all dressing ingredients. Drizzle dressing over salad and toss to evenly coat and serve

SERVES 4

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This salad will last in the fridge for 2-3 days so make extra and be prepared for those chaotic evenings when you are tempted to eat out!

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