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SAUERKRAUT SALAD

Why Dr. Hoody endorses this recipe:

 Sauerkraut is a special food that stems from its added benefits during fermentation. The Fermentation process gives it probiotic factors which can also boost the immune system. One serving has 16 cal, 1 g of protein, 3 g of carbohydrate, 0 g of fat and 2 g of fiber. It contains vitamin C, K, B6, iron, manganese, folate, copper and potassium.  Sauerkraut can help with weight loss due to its high fiber and low calories. Somehow sauerkraut has been known to reduce the fat around the belly. Sauerkraut has also been found to improve memory and decrease stress by increasing the absorption of mood regulating minerals including magnesium and zinc. It can also decrease cancer risk and increased heart health.

A cup of celery has 14 cal, 1 g of protein, 3 g of carbohydrate, 1 g of fat and 1.6 g of fiber. It’s crunchiness is especially helpful to aid in the secretion of enzymes for digestion and relaxing tight muscles around the skull, jaw and Neck. Celery has antioxidant and anti-inflammatory properties and can decrease stomach ulcers. . It has high fiber, has a low glycemic index, contains vitamins A,  K, C, potassium and folate. It’s alkaline properties means it can neutralize acid foods. Very important, Celery must be eaten fresh to maintain its healthy properties.

Green peppers or a special family of foods that contain the compound Lutein which is an antioxidant that can improve eye health and may prevent macular degeneration and cataracts from developing.  Green peppers have 15 cal per serving with 1 g of protein, 3 g of carbohydrate, 0 g of fat with 1 g of fiber. Peppers are high in iron, B6, vitamin K, potassium, vitamin E, folate and vitamin A. They contain over twice the amount of vitamin C found in oranges. 

INGREDIENTS
  • 1 (1 lb) can sauerkraut, drained but not rinsed
  • 1 cup celery, chopped fine
  • 12 cup green pepper, chopped fine
  • 2 tablespoons onions, chopped fine
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 34 cup sugar
  • 13 cup salad oil
  • 13 cup cider or 1/3 cup white vinegar
DIRECTIONS
  • Mix chopped vegetables with sauerkraut.
  • Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves.
  • Cool and pour over vegetables.
  • Chill overnight.

(Food.com)

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