Food Trends as Spring begins
Spring means fresh colors.
Purple is the most underrated color.
Try adding some Kohlrabi
to your meals. This vegetable adds high amounts of calcium and potassium. and smaller amounts of magnesium and manganese. These are the sports minerals . A meal with kohlrabi and asparagus, plated with salmon is
gorgeous, easy to make and definitely not dull.
Kohlrabi is from the cabbage family . The leaves are edible, but the skin has to be removed. It tastes green, which complements fish.
Thanks to Chef Valerie Wilson (www.macroval.com), this side dish can be made with minimum effort.
Sweet & Sour Asparagus/Kohlrabi
1/2 lb. asparagus (cut into 1/2 inch pieces)
1 carrot (cut into matchstick size)
1kohlrabi bulb (peel, then cut into 1/2 inch cubes)
sweet and sour sauce or sweet mild chili sauce
1/4 cup brown rice and vinegar
1/4 cup water
3 Tablespoons arrowroot or corn starch (thickener)
if you use flour its 6 tablespoons -Recommend using a blender.
3 tablespoons brown rice syrup or honey = 2 tablespoons,
maple syrup=2 tablespoons , molasses= 2 tablespoons,
agave nectar =2 tablespoons Do not use stevia or corn syrup!
1/4 teaspoon dried ginger powder or 1 tablespoon of chopped fresh ginger
pinch of allspice
pinch of sea salt
1.Steam each of the vegetables, one at a time, until fork tender
This means asparagus is steamed four minutes. Carrots
steamed 4- 5 minutes and kohlrabi steamed for 5–6 minutes.
2.Place steamed vegetables in a saucepan.
Then add the brown rice vinegar ,water, arrowroot,brown rice syrup,
ginger powder , allspice and sea salt in a blender and mix well.
3.Pour the blender mix over the vegetables in the saucepan.
On low heat, slowly heat up the vegetables in the sauce. Once the
sauce thickens, it is ready to serve.