I am a HUGE fan of including generous amounts of cruciferous veggies in my daily diet. A few examples include broccoli, cabbage, kale, and cauliflower. They are rich in vitamins, minerals, antioxidants, and they are one of the most powerful cancer fighting foods.
Why cooked slaw may be healthier than raw
Raw vegetables, especially cruciferous vegetables, can be difficult to digest if you have a compromised or sensitive digestive system. Gently cooking them (to preserve nutrients), can take a burden off of the digestive system, while still providing the amazing nutritional benefits.
You can use carrots or sweet potato/yam with your cabbage. I love yams so that’s what I go with! They are a little more sustaining than carrots. Both are high in fiber, vitamins, minerals, and an excellent source of vitamin A.
Cooked Cabbage Carrot Slaw Recipe
- 2-4 cups shredded cabbage
- 1 cups shredded sweet potato or carrots
- Redmonds Season Salt to taste
- Avocado oil cooking spray
- * Add chic peas to make it a meal!
- Spray small amount of avocado oil into a skillet
- Add in shredded cabbage and carrots (or yam)
- Sprinke Redmonds Real Seasoned Salt
- Saute on med low heat for approximately 15 minutes (stir often)
- Remove from skillet, let cool and enjoy!
“Foods That Heal”
A complete Guide To Healthy Eating!
+ 50 Simple Healthy Recipes
All the best to your health!
Catherine Rudolph, CNC
Certified Nutrition Consultant