Carrot and Kohlrabi Salad

1 fat, 1 vegetable

Last week we celebrated March 8th (International Womans Day) by having a few friends over for dinner. One of our discussions at the table revolved around nutrition form a chemical and biological standpoint. How different are certain food molecules and how do these differences affect how the body absorbs them? It was so interesting to discuss our knowledge of the science (and pseudoscience) in the field of nutrition.

Other topics at the table included books, our dogs, and …..

new recipes!!

I’m so excited to have our guests’ permission to share this delicious recipe with everyone. This salad is a staple in their household- everyone loves it! Even their dog Sparky (pictured below) loves to chow down on this salad with the family; what a good dog for getting his nutrients in! (Now to get Kobi to do the same…)

Some interesting facts:
1. The vitamins and minerals in carrots are better absorbed with the vegetable oil this salad is made with.
2. The brassica family of plants (kohlrabi or daikon), carrots, and apples all have cancer preventing components.

Thank you Sparky&Family for sharing this with us!

2-3 carrots pealed
1 kohlrabi pealed *can substitute daikon or jicama
1 apple pealed
1 tbs of sunflower oil
1/2 – 1 tbs of fresh lemon juice
1/4 tsp of salt

>>Shred carrots, kohlrabi and apple. Mix in a bowl.
Serves 2-4 people. (Exchanges reflect 1/4 of recipe)