Prep Time: 5 mins
Cook Time: none!
This winter salad is by no coincidence a super food. Packed with green antioxidants and fermented vitamins and good bacteria - it could be one of the things that keep your immune system intact. It is very low in calories, but full on flavour and surprisingly filling!
I struggled to find ways to eat kale raw - it's quite chewy and hard, and in not the tastiest thing on earth. However, the vinegary sauerkraut really accompanies the earthy, full flavour of kale. It is loaded in vitamins A, K and C, helping to in turn absorb the nutrients in kale better.
Fermented foods are especially important in winter - to normalise the gut bacteria and provide the extra vitamins and minerals that might be harder to come across in colder months.
Crispbread - a traditionally Nordic food, can be stored for a long time without going off. It's crunchy and wholegrain, and acts as a new, exciting texture for the salad. Rye is also high in manganese - helps to stabilise blood sugar levels, protects from free radical damage and supports the nervous system. It is also low in gluten.
I gave up wheat for rye and would never go back.
How to prepare:
Simply rip up organic mixed kale, add fresh, organic sauerkraut (or you could make your own for pennies, just takes some time), and add a rye crispbread! Yum!