I’ve been eating a breakfast of red cabbage, beets and garlic for years now and it’s one of the things I attribute my great health to. I also started adding kale for the calcium but the store was out today. I usually dice everything up together in my Cuisinart and store it in a container in the fridge but lately it’s begun to ferment before I finish it.
My normal procedure is to heat a third cup of water in a sauce pan, add 3/4 cup of the mixture, heat and boil for a couple minutes and then thicken it up with ground flax-seed meal. It has the texture of oatmeal and when topped with a sliced banana it’s great!
I’m going to be traveling for a bit shortly so I came up with an idea: Dice each vegetable separately, store one serving amounts in small individual baggies, and then freeze them. I’ll transport them in my cooler and all I have to do is power up my portable hotplate, heat water, add the frozen mix and cook.
One average sized cabbage, three beets, and one jar of peeled garlic made 16 meals. Of course, I had to bag up some flax-seed also:
Sauerkraut- or add cayenne powder and make fermented kim chi with beets. Fermented foods are good for you. Add a little salt to the fermentation. You’ll need it for the heat, to replenish your body salts in the heat, that you sweat out… especially if you’re coming to Sacto. We’ve had 98-105 degrees.
Thank you for the tips Dr. Wong. I will take them under consideration :-)