How to choose the right cabbage? Select tightly wrapped crisp leaves with no browning on the edges. Never having purchased a cabbage before, I went out on a limb and ended up with a healthy looking head (inside resembles a cerebellum, weird). Now, how to juice it. I was startled at what a red cabbage's innards look like, swirly red & white veins and very dense. Make sure you have a sharp knife on hand, I only work with Wusthof Trident knives, a good utility knife did the job here. You'll need to cut the halves lengthwise again and again until they will fit into the feeder. I was concerned about how to clean the leaf crevices, but they were so compact I just slightly pried them open under running water and no dirt or other surprises washed out. Breville's manual suggest a low speed setting but this super food cabbage is packed full of crisp leaves and I found the high speed pulverized it easier. How does it taste? Surprisingly mild and pleasant, similar to bok choy but a bit sweeter. It packs a wallop of Vitamins C & K.
So here is the recipe I used to create this ruby red anti-cancer, inflammation reducing, anti-oxidant concoction: 1 medium red cabbage, 2 lbs. of carrots (ends sliced off), 1 head of celery (clean off ends) and 1 lemon (peeled). Divide all veggies equally into 2 piles and juice. I tossed in 2 apples 'cause they were there, but it almost sweetened the juice too much. Makes 64 oz. Salute!
No comments:
Post a Comment