This week I’m discussing one of the World’s Healthiest Foods!
📺 Watch the short video to discover why I eat cabbage a few times per week, and why I’d encourage you to rev-up your cabbage game as well.
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👌 RECIPE BY EVA:
Try my Cauliflower Rice Stir-fry featuring cauliflower, cabbage, carrots, parsley and other good stuff!
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🛒 BUYING TIPS:
• Buy cabbage with compact heads that are heavy for their size.
• Choose cabbage heads with shiny, crisp leaves free of bruises, blemishes and cracks.
• Favor purchasing whole cabbage over precut as it retains more of its vitamin C.
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📎 STORING TIPS:
• Air, light and heat impact the nutritional content of whole foods so store cabbage in a plastic bag in the crisper in the fridge.
• Red and green cabbage stored this way will keep for 2 weeks whereas Savoy will keep for about 1 week.
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🍽 SERVING IDEAS:
• Add thinly sliced cabbage to stir-fry.
• Sauté equal amount of cabbage and onions, salt to taste, and serve over cooked quinoa.
• Mix shredded cabbage with chopped chives, salt to taste, drizzle some Extra Virgin Olive Oil over it, and serve as a side salad.
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🙏 CREDITS:
• The New Whole Foods Encyclopedia, Rebecca Wood
• The Encyclopedia of Healing Foods, Michael Murray N.D.
• Healing with Whole Foods, 3rd Edition, Paul Pitchford
• Prescription for Dietary Wellness, 2nd Edition, Phyllis A. Balch, CNC
• Life-Changing Foods, Anthony William of Medical Medium
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