Charlotte’s Post: Pretty on the Inside

Happy Tuesday Everyone!

kohlrabiThis week I am talking about how to balance your diet by adding more variety to it. Farmer’s markets are a perfect place to shop for more variation in your diet! One of my favorite things about farmer’s markets is the diversity of local products that are offered. Farmers markets are a great way to broaden your food knowledge as well as your diet. It is likely that you will stumble upon a product that you have never heard of because you have never encountered it in a grocery store. Don’t let the unpolished, homely vegetables scare you! Get out of your comfort zone and purchase these products, they are just as delicious and will get you to discover new recipes.

Last weekend at the market I purchased winter kohlrabi from Heron Pond Farm. Kohlrabi is a cultivar of the cabbage family. It has a mild, somewhat sweet taste and has a crunchy texture. Kohlrabi nutrition provides a sufficient amount of fiber, vitamin c and potassium. It can be eaten cooked or raw. A few years ago I made kohlrabi home fries, baking the vegetable in a bread crumb and egg mixture. This time around I am trying a raw recipe with the vegetable. Since my lunches during the week usually consist of big salads I decided to make a slaw with my winter kohlrabi. The slaw was the perfect edition to my salad, adding crunch and sweetness.

Here is my own twist to Kohlrabi Slaw:

Prep time: 5 minutes     Serving size: 1 person

  • 1 Cup of shredded Kohlrabi
  • 1 Cup of shredded carrots kohlrabi slaw
  • A small handful of chopped peanuts
  • A small handful of raisins
  • 1 teaspoon of maple syrup
  • 1 teaspoon of sunflower oil
  • A dash of salt and pepper

Other Kohlrabi eats:

  • Pickled Kohlrabi
  • Kohlrabi fritters with herbs
  • Kohlrabi based soup
  • Roasted kohlrabi to top your greens

Jump online to find more creative ways to eat this tasty vegetable!

Be Well,


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