When I hit 90 kilos, pregnant with my second child, I still thought I could lose the accumulated weight of two back to back pregnancies with a quick return to 100% raw post partum. Eight months down the blurry line, I was still hovering on 78 kilos and despaired that this was my fate – that I would go through life saying, ‘I never lost my baby weight’. Along with the added padding, I had about as much energy as a sloth on Valium. You can see my before/after pics here: http://soaronraw.com/?page_id=151 I knew I had to devise 10 workable and tasty raw recipes that were realistic and that would aid me in getting back to my former raw glory – but it had to be incrementally. This mighty salad, inspired by the Greek goddess Hygeia, was one of these recipes which then became part of Soar On Raw! Here is the excerpt from the book followed by the recipe.
Hygeia is the Greek goddess of health and cleanliness, and daughter of Aesclipius. You can see that her name is where the word ‘hygiene’ is derived from. Being clean doesn’t just mean taking a shower and keeping our homes tidy but more importantly, Hygeia represents taking care of our bodies through eating wisely and healing ourselves via natural means, so she would certainly approve of this recipe.
This salad is a boon of health with crispy, colourful Mediterranean vegetables, three of them from the superbly nutritious Brassica family. The ancient Mediterranean people ate cabbage as a general remedy against all types of illnesses and its significant glutamine can heal stomach ulcers. If you are aiming to lose weight, then the kohl rabi here will aid you by supplying a great deal of energy through its low-calorie carbohydrate content. The crunch in this salad ensures that you chew your food well, thereby strengthening jaw muscles too. When topped off with the calcium-rich dressing, it will keep hunger nicely at bay.
½ kohl-rabi grated
½ cup green cabbage thinly shredded
½ cup red cabbage thinly shredded
1 large carrot cut into matchstick size
½ red onion (optional) cut into crescents
5 stems parsley chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon tahini
1 teaspoon honey (optional)
Add all the vegetables in a salad bowl and mix well.
In a little cup, add all the dressing ingredients and stir well with a spoon.
Evenly pour the dressing over the salad.
© Erini Loucaides Soar On Raw! 2013