Sauerkraut is a great addition to have at any time of year as it gently cleanses the liver and provides an uplifting, clarifying energy. Here are some other benefits of this wonder food.
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Immune booster – contains phytochemicals
that are created during the fermentation process and help to boost the immune
system.
·
Sauerkraut has cancer-fighting
properties. The results of a study published in the Journal of Agricultural and
Food Chemistry concluded that sauerkraut is a cancer inhibitor. The study
discovered that the fermentation of cabbage produced a substance called
isothiocynates, which prevents cancer growth, particularly in the breast,
colon, lung and liver.
·
Digestive Aid - Eating sauerkraut is a
great way to protect the balance of bacteria in your gastrointestinal tract.
Sauerkraut is one of the few foods that contain the bacterium Lactobacilli
plantarum, a healthful bacteria, which helps your digestive system
·
Sauerkraut and its juice are
traditional remedies for constipation.
·
Fermentation actually increases the nutrient
values in the cabbage, especially vitamin C. Fermented foods can
facilitate the breakdown and assimilation of proteins. They also have a
soothing effect on the nervous system.
·
The high proportion of lactic acid in
sauerkraut and sauerkraut juice naturally supports the digestive processes,
maintains intestinal flora, and increases the feeling of well-being.
·
Sauerkraut has be used as a traditional
European remedy to help heal peptic ulcers. Cabbage is an excellent source of
vitamin U which aids in the healing process of ulcers.
·
The significant amount of vitamin A and
carotenes in sauerkraut makes it beneficial for vision and skin health.
·
Sauerkraut is heart
healthy and reduces overall cholesterol levels. The soluble fiber in cabbage
binds with fats and cholesterol and carries them out of the body.
·
The wide range of minerals found in sauerkraut
make it perfect for building strong bones and preventing osteoporosis.
Sauerkraut can be sautéed with other
vegetables, mixed into a salad, steamed with cabbage, added to a sandwich or
enjoyed on its own as a pickle. It was also traditionally served with a few
drops of oil.
Sauerkraut is easy to find already
prepared in natural foods stores or you can have a go at making it yourself.
If it tastes too salty, you can rinse
it or soak in spring water for about 5 minutes, then discard the water and munch away.
Please enjoy this delicious Tempeh recipe using sauerkaut.
Love Chef Mel xx
Tempeh Wraps with Peanut Sauce
Ingredients:
1 block tempeh cut into squares
4-6 spring green leaves rinsed
1tablespoon sauerkraut
1tablespoon grated carrot
1 teaspoon minced fresh ginger
1-2 tablespoons shoyu
Safflower oil
1 inch strip kombu
Peanut Sauce
1 tablespoon creamy peanut butter
1 tablespoon mirin,
1-2 tablespoons shoyu
1 tablespoon fresh orange juice
1-2 tablespoons spring water
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Preparation:
Place the water into a pan and bring
to a boil on
a medium flame.
Turn the flame to high and lightly
blanch the collard greens. Blanch for about 30 seconds and place on a plate.
Place the tempeh and kombu in a pan.
Add enough water to cover. Bring to a boil, add the shoyu and ginger. Simmer
for about 15 minutes. Remove and spread one side with mustard
Place a generous amount of safflower
oil into a skillet and warm. Add the tempeh and fry on each side until
golden. About 3 minutes each side. Remove and cut into squares.
Place the ingredients for the peanut
sauce in a suribachi. Blend to a smooth creamy texture.
Place the tempeh, sauerkraut and
carrot in the middle of the collard leaf. Drizzle the peanut sauce on top.
Fold up the sides of the collard and
roll to make a wrap.
Cut in half and serve.
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