Jill T Writes: I also made just the roasted rhubarb part of this salad the other day. I typically throw cranberries into a salad and this replaced those in a really yummy twist. I put mine with a chopped apple, red onion, pecans, and some goat cheese (would be delicious with the feta you guys offer).
This recipe is from Marisa, our raw foods guru. Check out their site at Raw Trainer. They are the hosts for our Strongsville stop!1½ cups coconut water (or purified water)2 tsp vanilla extract1 large carrot½ raw beet¼ cup cashews, optionalmore
Jill T writes: Made this green soup tonight as soon as I got my bag home. Threw in the beet tops, kohlrabi and broccoli leaves, and half the mustard greens. Really versatile and tasted good. Just in case others are looking for ways to use up greens and creative ways to use leaves/tops.
2 tablespoons extra-virgin olive oil, plus more for garnish
More from the Raw Trainer. Our Strongsville hosts!1 very large collard leaves or greens of choice4 tbsp any spread, dip, or pate such as hummushandful of mixed greens or sprouts1 carrot, julienne
½ of a green onion, sliced¼ cup bell pepper, juliennemore
Another from my Akron friend...Coleslaw noodles
1/3 lb cooked noodles (rotini works well) drain reserving water- keep warm and do not rinse
2 tablespoons oil
1 small onion chopped
2 cloves of garlic
kohlradbi bulb shredded
large carrot shredded
1 large bell pepper chopped- any color
salt & pepper
parmesan or asiago cheese
Heat oil medium heat/ add onion cook 1 minute & add garlic
when fragrant add kohlrabi, carrot, pepper, thyme, salt and pepper cooking until crisp/tender
(if it dries add noodle water by tablespoons)
Place pasta in bowl, top with veggies
For those of you who were a bit mystified by the kohlrabi in your bag, here are some videos to help you make the most of it.
This one I don't agree that you should use the microwave. I hardly use mine anymore, as it is not great for your food. Also, We eat the leaves, just take the ribs out and prepare like collards or other greens.