12 Jun Kohlrabi & Turnip Slaw; Spinach & Scallion Greek Stuffed Sweet Potato
Kohlrabi is a crispy, mildly sweet stem vegetable rich in vitamins and fiber. Like other members of its family, such as cabbage, kale and broccoli, kohlrabi is packed with phytochemicals to promote health. The stems and leaves of kohlrabi are also edible and full of nutrients and vitamins – so don’t toss them aside! Kohlrabi can be eaten cooked or raw (I prefer raw). This recipe is a good start, but feel free to make additions – I added red bell pepper for color and crunch.
Remove the stems and leaves and wrap them in a moist towel and put in a ziplock bag. Bulbs can be stored in a vegetable bag in the fridge, and will a few weeks.
Kohlrabi and Turnip Slaw
1 pound kohlrabi (about 2 small heads, leaves included)
1 medium turnip (about 8 ounces), peeled and quartered
3 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and ground pepper
2 scallions, thinly sliced
Optional additions: Diced red bell pepper, minced jalapeno, shredded carrot, chopped roasted nuts (such as almonds, cashews or peanuts), cilantro, mint, shredded apple
Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.
In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.
Spinach and Scallion Greek Stuffed Sweet Potato
Did you know that scallions are one of the richest sources of vitamin K- important in blood clotting, essential to building strong bones and preventing heart disease. They also provide B complex vitamins and can help fight certain cancers. I remember my grandparent’s summer picnics and there would always be a plate of freshly picked scallions to munch on. This is a great weeknight meal and leftovers make an awesome lunch! Feel free to use organic russet potatoes if you prefer.
Scallions store easily in the fridge in a vegetable bag in the fridge for several days.
2 Large Organic Sweet Potatoes (best if a uniform size)
1 bunch of spinach (you can sub swiss chard or kale)
1 garlic clove minced
Olive oil for pan
2 thinly sliced scallions (white and green parts)
A handful of julienned sundried tomatoes, and halved, pitted Kalamata olives
Scrub potatoes then poke with a fork a few times and wrap in aluminum foil. Bake the sweet potatoes at 375F until soft – about an hour.
Sauté the spinach and garlic in olive oil. Once wilted, remove from heat and stir in the sundried tomatoes, scallions, and olives.
Top potatoes with a drizzle of olive oil, salt, pepper and feta. Enjoy!
Blog post and photos by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and is a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal. She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families. Amy also helps families reduce their sugar and caffeine intake. She believes that eating healthier and cleaner can lead to making other overall healthy choices and decisions effecting our wellbeing. Visit Amy at www.healhc.com on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.
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