Red Cabbage Sauerkraut Slaw

Red Cabbage Sauerkraut Slaw
Prep Time
1 hour 20 minutes
Number of Servings
Serves 8
Ingredients

Sauerkraut Slaw

  • 6 cups red cabbage, shredded (about [q:1/2] small head)
  • 1 cup kale, chopped & packed
  • 1 cup red apples, chopped
  • [q:1/4] cup red onion, thinly sliced
  • [q:1/2] cup red radishes, thinly sliced
  • 1 medium cucumber, halved and thinly sliced
  • [q:1/4] cup scallions, chopped
  • 1 cup EDEN Sauerkraut, drained
  • 2 Tbsp fresh mint, chopped

Dressing

Directions
  1. Place all vegetables, apple, sauerkraut and mint in a large mixing bowl.
  2. Combine dressing ingredients in a small bowl and whisk. Pour over the vegetables and toss.
  3. The salad is now ready to eat, but the flavor is better if the salad is allowed to sit for about an hour so the flavors blend.
Nutrition Info
95 calories, 6 g fat (48% calories from fat), 1 g protein, 12 g carbohydrate, 3 g fiber, 0 mg cholesterol, 314 mg sodium

Carrot Cake Smoothie

Carrot Cake Smoothie
Prep Time
10 minutes
Number of Servings
Serves 1
Ingredients
  • 1 Tbsp shelled walnuts
  • [q:2/3] cup canned unsweetened full-fat coconut milk
  • [q:3/4] tsp vanilla extract
  • [q:1/2] tsp ground cinnamon
  • [q:1/8] tsp sea salt
  • 8 drops liquid stevia
  • 1 Tbsp shredded carrot
  • 1 cup ice cubes
Directions
  1. Add walnuts to a blender and pulse until powdery.
  2. Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.
  3. Add ice cubes and pulse until thick and creamy, tamping down as necessary.
  4. Pour into a glass and serve immediately.
Nutrition Info
360 Calories, 4 g Protein, 8 g Carbohydrates, 1 g Fiber, 37 g Total fat (29 g sat), 316 mg Sodium, [nutrition:3] Iron, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Zinc

Cabbage Sauerkraut Soup

Cabbage Sauerkraut Soup
A warm and filling balance of daring flavors.
Prep Time
15 minutes, plus 30 minutes cook time
Number of Servings
Serves 6
Ingredients
  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 1 cup onion, sliced thin
  • 1 cup carrots, shredded
  • 2 cups potatoes, peeled and diced
  • 4 cups green cabbage, shredded
  • 1 package (.88 oz) Eden Maitake Mushrooms, soaked in 3 cups warm water for 20 minutes, reserve soaking water
  • 28 oz organic whole canned tomatoes, diced, including cooking water
    • or 3 medium fresh organic tomatoes, diced
  • 1 cup Eden Three Onion Sauerkraut, and [q:1/2] cup sauerkraut juice
    • or EDEN Sauerkraut
  • 5 cups water or homemade soup stock, including maitake soaking water
  • [q:1/4] cup Eden Bonito Flakes, crumbled, optional
  • [q:1/2] tsp Eden Sea Salt
  • 2 pinches fresh ground black pepper
  • 2 Tbsp fresh dill, chopped, for garnish
Directions
  1. Heat oil in a heavy pot and sauté onions and carrots 2 to 3 minutes.
  2. Add remaining ingredients except the dill. Cover and bring to a boil.
  3. Reduce heat to medium-low and simmer about 30 minutes until cabbage is tender.
  4. Garnish with chopped dill and serve.
Nutrition Info
130 calories, 3 g fat (18% calories from fat), 4 g protein, 24 g carbohydrate, 7 g fiber, 0 mg cholesterol, 464 mg sodium

Kiwi, Melon, and Mint Fruit Sorbet

Kiwi, Melon, and Mint Fruit Sorbet
Prep Time
25 minutes, plus freeze time
Number of Servings
Serves 8
Ingredients
  • 6 kiwifruit, peeled and cut into chunks
  • [q:1/2] galia melon or honeydew melon (approximately 12 oz), peeled, deseeded, and cut into chunks
  • [q:3 1/2] oz caster sugar or superfine sugar
  • 4 sprigs of mint, leaves picked off
Directions
  1. Place all fruit in a freezer bag and freeze until firm. When ready, bring sugar and [q:3 1/2] fluid ounces water to boil in a saucepan. Simmer until sugar has dissolved. Cool until it is just lukewarm. (A quick way to do this is to place the saucepan in a basin of cold water.)
  2. While sugar syrup is cooling, remove fruit from freezer to soften a little. Place fruit in a food processor along with mint leaves and blitz, pouring in sugar syrup slowly. Continue blending until completely cooled. Mixture should have a soft-serve texture, meaning you could serve it straight away. Or, you could give it a few more hours in a freezer-proof tub in the freezer to firm it up before serving.
Nutrition Info
95 Calories, 1 g Protein, 24 g Carbohydrates, 2 g Fiber, 0 g Total fat (0 g sat), 10 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin K

Blackberry and Orange Fruit Sorbet

Blackberry and Orange Fruit Sorbet
Prep Time
10 minutes, plus freeze time
Number of Servings
Serves 8
Ingredients
  • 1 lb, 5 oz frozen blackberries
  • 5 Tbsp maple syrup
  • Grated zest of 2 oranges and juice of [q:1/2] orange
  • [q:1/2] Tbsp vanilla bean paste or vanilla extract
Directions
  1. Place frozen blackberries, maple syrup, orange zest and juice, and vanilla bean paste into a food processor. Pulse until silky smooth. 
  2. Transfer to a freezer-proof container and freeze until needed. 
  3. Remove from freezer 10 minutes before you are ready to serve to soften sorbet slightly.
Nutrition Info
70 Calories, 1 g Protein, 17 g Carbohydrates, 4 g Fiber, 0 g Total fat (0 g sat), 2 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B2 (riboflavin), K

Louisiana Remoulade

Louisiana Remoulade
Prep Time
10 minutes, plus overnight rest
Number of Servings
Makes 1 cup (Serves 4)
Ingredients
  • 2 Tbsp red wine vinegar
  • 1 tsp whole-grain mustard
  • [q:1/2] tin (2 oz) anchovies with oil, chopped
  • [q:1/2] cup vegetable oil
  • 1 Tbsp prepared horseradish
  • 1 Tbsp smoked sweet paprika
  • 1 garlic clove, grated
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh tarragon
  • 2 scallions, thinly sliced
Directions
  1. Combine vinegar, mustard, anchovies, vegetable oil, horseradish, paprika, and garlic in a bowl. 
  2. Let mixture rest overnight in refrigerator. An hour before serving, stir in parsley, tarragon, and scallions.
  3. Serve remoulade at room temperature.
Nutrition Info
292 Calories, 5 g Protein, 12 mg Cholesterol, 3 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 30 g Total fat (2 g sat), 554 mg Sodium, [nutrition:4] Vitamin E, [nutrition:2] Vitamin B3 (niacin), Vitamin K

Grilled Salmon with Louisiana Remoulade

Grilled Salmon with Louisiana Remoulade
Prep Time
40 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Prepare a charcoal grill with a medium fire, concentrating hot coals on one side of kettle.
  2. Season salmon with salt and let it rest for 20 minutes. Lightly drizzle fish with oil. Place fish skin side down on grill over hot coals. Cook until edges of fish begin to crisp, about 3 to 4 minutes. Lift entire grill grate and rotate it so fish rests opposite hot coals. Cover grill and continue to cook over indirect heat until fish is done.
  3. Serve with Louisiana Remoulade.
Nutrition Info
459 Calories, 22 g Protein, 3 g Carbohydrates, 1 g Fiber, 40 g Total fat (7 g sat), 604 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B12, E, [nutrition:4] Vitamin B6, K, [nutrition:3] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Iron, Magnesium, Potassium

Strawberry-Almond Amaranth Porridge

Strawberry-Almond Amaranth Porridge
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 2 cups almond milk
  • 1 cup amaranth
  • [q:1/2] tsp vanilla extract
  • [q:1 1/2] cups sliced strawberries
  • [q:1/2] cup sliced almonds
Directions
  1. Bring almond milk and amaranth to a boil in a medium pot. Reduce heat to medium, cover, and cook for 15 to 20 minutes, stirring occasionally, or until liquid is absorbed.
  2. Stir in vanilla extract.
  3. Top each serving with strawberries and almonds before serving.
Nutrition Info
322 Calories, 11 g Protein, 42 g Carbohydrates, 7 g Fiber, 14 g Total fat (2 g sat), 88 mg Sodium, [nutrition:5] Vitamin E, Phosphorus, [nutrition:4] Vitamin C, Magnesium, [nutrition:3] Calcium, [nutrition:2] Vitamin B2 (riboflavin), B6, Iron, [nutrition:1] Vitamin B1 (thiamine), Folate, Potassium, Zinc

Three-Bean Salad

Three-Bean Salad
Prep Time
70 minutes prep, overnight soak, 4 hours chill
Number of Servings
Serves 8
Ingredients
  • [q:1/4] lb dried pinto beans, soaked overnight and drained
  • [q:1/4] lb dried black beans, soaked overnight and drained
  • [q:1/4] lb dried red (kidney) beans, soaked overnight and drained
  • 8 cups water
  • 1 Tbsp light olive oil
  • 1 stalk celery, chopped
  • [q:1/2] medium red onion, peeled and chopped
  • [q:1/2] medium green bell pepper, seeded and chopped
  • [q:1/4] cup minced fresh cilantro
  • [q:1/4] cup minced fresh flat-leaf parsley
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • [q:1/2] tsp ground black pepper
  • [q:1/2] tsp sea salt
Directions
  1. Place beans, water, and light olive oil in an Instant Pot. Close lid, set steam release to Sealing, and press the Bean button and cook for the default time of 30 minutes. When the timer beeps, let pressure release naturally, about 20 minutes. Open lid and drain beans. Cool to room temperature. 
  2. Transfer cooled beans to a large bowl. Add celery, onion, bell pepper, cilantro, and parsley. Mix well. 
  3. In a small bowl, whisk together extra-virgin olive oil, vinegar, honey, black pepper, and salt. Pour dressing over bean mixture and toss to coat. Refrigerate for 4 hours before serving. 
Nutrition Info
459 Calories, 26 g Protein, 73 g Carbohydrates, 23 g Fiber, 8 g Total fat (1 g sat), 143 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Phosphorus, [nutrition:4] Vitamin K, Iron, Magnesium, [nutrition:3] Vitamin B6, Potassium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), C, Calcium

Spinach and Roasted Carrot Salad

Spinach and Roasted Carrot Salad
with Goat Cheese and Walnuts
Prep Time
10 minutes
Number of Servings
Serves 6
Ingredients
  • 1 lb whole carrots
  • 1 Tbsp avocado oil
  • [q:1/2] cup chopped walnuts
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp unseasoned rice vinegar
  • 1 tsp honey
  • [q:1 1/2] tsp Dijon mustard
  • 1 small shallot, thinly sliced
  • 6 oz baby spinach
  • [q:1/4] cup chopped fresh chives
  • 4 oz soft plain goat cheese, crumbled
Directions
  1. Place a baking sheet in the oven. Preheat oven to 425°.
  2. Peel carrots and then halve lengthwise. Cut into [q:2 1/2] by [q:1/2] inch long strips. Toss with avocado oil. Spread carrots on hot pan and roast until lightly brown and tender, approximately 13 to 15 minutes.
  3. While carrots are roasting, toast walnuts in a small, dry skillet over medium-high heat. Stir frequently, until walnuts are toasted, about 5 minutes. Set walnuts aside to cool.
  4. Whisk extra-virgin olive oil, vinegar, honey, mustard, and shallot together in a small bowl.
  5. In a large bowl, toss spinach, roasted carrots, chives, and dressing. Divide mixture among 6 plates. Top each plate with equal amounts of toasted walnuts and goat cheese. Serve.
Nutrition Info
196 Calories, 6 g Protein, 11 g Carbohydrates, 3 g Fiber, 15 g Total fat (4 g sat), 177 mg Sodium, [nutrition:5] Vitamin A, K, [nutrition:2] Vitamin B6, Folate, [nutrition:1] Vitamin B2 (riboflavin), C, D, E, Magnesium, Phosphorus, Potassium
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