Easy Recipes for Health and Digestion

Sauerkraut
Adapted from Nourishing Traditions
makes 1 quart


1 medium head – Red or Green Cabbage – cored and shredded -
1 Tablespoon – Sea Salt –
1 – Carrot – peeled and shredded –
1 Tablespoon – Caraway Seeds –

- In a large bowl, mix together all the ingredients and massage them with your hands until the cabbage begins to release some of its juices. Let the ingredients sit for about 15 minutes and mix again with your hands to release more juices from the cabbage.
- Transfer ingredients to a quart-sized, large mouth mason jar and press down firmly so that the juices rise above the top of the cabbage in the jar. (You can place a smaller jar inside your mason jar and use it as a weight)
- Cover the jar lightly with a clean cloth and let sit at room temperature for at least 3 days (check your sauerkraut every day to ensure that the liquid is still covering the cabbage) After 3 or more days, place a tight fitting lid on the jar and transfer to the refrigerator.
- Sauerkraut may be tasted at any point along the way; you will notice that the flavor will change as it ages!

Chard – Fast & Easy

1 bunch – Chard, any variety – washed well and cut into ribbons -
1 Lemon – zested and juiced –
1 ½ teaspoon –Lemon Juice –
1 teaspoon – Sea Salt –
1 Tablespoon – Olive Oil –
2 Tablespoons – Sunflower Seeds –

- Fill a large pot with about ½ inch of water and bring to a boil.
- While water is coming to a boil, wash and cut the chard into strips.
- Place the chard into the boiling water; turn the heat down to low and cover. Steam the chard for 5-7 minutes, until tender.
- Drain the chard and toss with the lemon zest, juice, sea salt, olive oil and sunflower seeds. Serve warm.