Guess the Secret Ingredient in this Gorgeous-Looking Smoothie!

This smoothie was another quirky experiment that turned out so much better than I expected! (see Khaki Kiwi Coconut Smoothie!Have You Tried Savoury Porridge Yet?Pink Oats, Anyone?Cauliflower Oats (Don’t Laugh, It’s a Thing!) and Zoats: Mark 2 (I like this one better!)).

img_3054Following my 16 days of juicing, I had some red cabbage left over that needed using up, so I decided to try it in a smoothie. I thought it might be bitter and make the smoothie a horrible dark colour like sump oil or something, but look at it, it’s gorgeous! And it tastes as lovely as it looks.

It might be a step too far for some of you, but you might be pleasantly surprised.

Red cabbage is full of nutrients including Vitamin C and K, and is well-known for its gut healing and antiflammatory, cancer prevention qualities. 

The smoothie also contains protein, healthy fats, probiotics, B Vitamins and fibre.

All measurements are very approximate, adjust to suit your own taste buds. This is definitely a ‘thinny’. Makes enough for 2 servings.

Vegan, Gluten-free, Organic where possible, cabbage and blueberries rinsed.

Ingredients

1 Small to medium Banana

A handful of Blueberries

A small handful of shredded Red Cabbage

2 Heaped Tbsps Raw Hemp Seeds*

2 Tbsps Live Coconut Yogurt (or any other live yogurt)

About 250-300mls Coconut Water

Add a pitted Medjool Date if you’re worried! I had it without.

Blend in a high speed blender.

*The Raw Chocolate Company

Copyright: Chris McGowan

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Cal’s Sweet ‘n’ Sour Red Cabbage

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This was my grandson, Cal’s, contribution to our family achristmas meal last year and is a great way to spruce up this traditional winter vegetable. It takes up to 2 hours to cook on the hob at a gentle simmer and is even better the next day when all the flavours have blended together. (See below for YouTube video of Sia’s Elastic Heart feat. Shia Laboeuf & Maddie Ziegler to watch while it’s cooking!)

It makes a welcome change from the annual jar of pickled red cabbage in the middle of the table at this time! In our house its only purpose seems to be to stain the tablecloth and then sit half-full at the back of the fridge for several months until I decide I can legitimately throw it out without anyone complaining!

Red Cabbage is packed with fibre, vitamins and minerals – including B6, Folate, Vitamin A, C, and K, Calcium, Iron and Magnesium. It also contains the antioxidants Lycopene and Anthocyanin’s (they give red vegetables and fruits their colour), which help protect against cancer and are heart healthy.

In other words, Red Cabbage is Good For You!

Word of warning: it stains!

All measurements and timings are approximate

Ingredients

1 Tbsp Coconut Oil

1/4 to 1/2 Red Cabbage, depending on size, washed and chopped small or shredded

1 Cooking Apple or Tart Dessert Apple, chopped

1 Small Onion, diced

1 Tbsp Apple Cider Vinegar or Red Wine Vinegar

1 Dssp Raw Coconut Palm Sugar*

Handful Raisins

1 Tsp Organic Fruit Spread (no refined sugar or nasties!)

1/4 Tsp Cinnamon

Some Grated Whole Nutmeg, sparingly as it’s quite strong

Optional: Chopped Walnuts

Method

Melt the coconut oil and when hot, add onions and allow to sweat, gently, stirring occasionally

After a couple of minutes, add red cabbage and sweat for a few minutes, stirring occasionally

Add apple, vinegar, raisins, sugar, fruit spread and spices

Cover and cook on very low heat for up to 2 hours or until it is the desired texture and consistency

Stir occasionally

Adjust seasoning

Add chopped walnuts, if using, when nearly done and a few more to garnish

I like a bit of a bite to the cabbage, but others like it well cooked.

It goes well with nut roast, vegan sausages and so on. Here I have placed it centre-stage, surrounded by home-sprouted mung beans. (Apologies for the picture, this was one of my early posts when I was unused to taking food shots and there’s absolutely no natural light at this time of year). 

*http://www.therawchocolatecompany.com

Copyright: Chris McGowan