Healthy Holistic Tip No.6

Cabbage

Let’s discover one of the World’s Healthiest Foods!

Watch the short video to discover why I eat cabbage a few times per week, and why I’d encourage you to rev-up your cabbage game as well.

PS: Eager Beavers may enjoy the following additional information:

RECIPE TIP BY EVA:

Try my Cauliflower Rice Stir-fry featuring cauliflower, cabbage, carrots, parsley and other good stuff!

BUYING TIPS:

  • Buy cabbage with compact heads that are heavy for their size.
  • Choose cabbage heads with shiny, crisp leaves free of bruises, blemishes and cracks.
  • Favor purchasing whole cabbage over precut as it retains more of its vitamin C.

STORING TIPS:

  • Air, light and heat impact the nutritional content of whole foods so store cabbage in a plastic bag in the crisper in the fridge. 
  • Red and green cabbage stored this way will keep for 2 weeks whereas Savoy will keep for about 1 week.

SERVING IDEAS:

  • Add thinly sliced cabbage to stir-fry.
  • Sauté equal amount of cabbage and onions, salt to taste, and serve over cooked quinoa.
  • Mix shredded cabbage with chopped chives, salt to taste, drizzle some Extra Virgin Olive Oil over it, and serve as a side salad.
  • The New Whole Foods Encyclopedia, Rebecca Wood
  • The Encyclopedia of Healing Foods, Michael Murray N.D.
  • Healing with Whole Foods, 3rd Edition, Paul Pitchford
  • Prescription for Dietary Wellness, 2nd Edition, Phyllis A. Balch, CNC
  • Life-Changing Foods, Anthony William of Medical Medium
  • http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19

I can’t wait to find out how you've decided to bring cabbage to the kitchen! 

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