Between my three awesome days with 250 vegans and Jason flying all day Monday, somehow we both have the flu! For two people who rarely get sick, at least we’re in it together.
My mom brought me some veggies from her garden the other day, and I was intrigued by the kohlrabi. I have never cooked with it, and you know, especially since our juice fast, I try to juice anything.
As I was cleaning and chopping it, I did eat a slice – crunchy and fresh tasting, reminding me of jicama. It would make a great addition to a salad, I like crunch in my salads. I’m also thinking marinated, roasted or (baked) fries?
For now, though, juice it is. Kohlrabi is dense, but produces a good amount of juice! Adding cold and flu fighters like garlic, lemon and beet, this is a tasty elixir.
kohlrabi cure all
1 large kohlrabi, scrubbed and sliced
2 apples, currently using Red Delicious
1 lemon, peeled
1 golden beet
6 large carrots
1 raw garlic clove, peeled
Juice and drink immediately.
Then take a nap and wish you were still running around with 250 vegans, eating amazing food and bonding over substantial workshops.
Have you cooked with kohlrabi? What else can I do with it?