How bout those colours though?
One of our favourite ways of incorporating our Beetroot and Ginger sauerkraut into our diet is in salads. It brightens up any dish with it’s lively colour and adds a delicious tang that doubles as a salad dressing. Often a light drizzle with olive oil is enough while kraut brings the acidity to the party – simple!
Here we’ve paired some veritable super food legends – kraut, kale and cranberries to create magic for your gut and boost your immune system.
We could bang on all day about all the vitamins and nutrients these guys have. From Vit K, C, B’s, to trace minerals like manganese and potassium to probiotics and antioxidants – you name it, it’s probably got it!
Needless to say it’s dang healthy and with those colours it would fit in nicely on the Christmas table alongside some roast turkey. Yep, we’re talking about Christmas already, lord help us!
Onwards to the recipe!
Ingredients:
Bunch of kale, leaves roughly torn from stems
1/2 red onion sliced or grated
1 apple cut into thin slices
1/2 cup of pumpkin seeds toasted
1/2 cup of dried cranberries
1/2 cup of Love Your Guts Beetroot and Ginger Sauerkraut
Handful of parsley roughly chopped
Sprinkle of salt
Splash of olive oil
Instructions:
Heat a fry pan over medium high heat and toast pumpkin seeds for a minute, tossing continuously to prevent burning.
Remove and set aside, and while pan is still hot splash in some olive oil and add kale leaves. Toss continuously in the oil until coated and slightly wilted. Be careful not to overdo it, you want the kale softened a bit but still crunchy. 1 to 2 minutes should do it.
Add all ingredients to a salad bowl and mix. Top with some parsley and pumpkin seeds.
Drizzle some more olive oil over it if needed.
Life hack: make bulk salad and use in wraps for meal preps!