Health & Nutrition

Coleslaw

Coleslaw
Who hasn’t tried a nice serving of coleslaw? So many cultures have some variation of this crunchy cabbage and carrot combo, whether it’s a fermented sauerkraut, coleslaw in Eastern Europe (which maybe one of the best things you will ever eat!) or eating it with fried chicken in the USA, somebody, somewhere is munching on a nice raw serving of coleslaw. Have you ever thought about how healthy coleslaw actually is? Take cabbage for example, one of the nutrient packed cruciferous vegetables we need in our daily diet to help protect against cancer cells due to the sulforaphane found in it, which interestingly may help to protect against the negative effects of radiation. Also, it’s an excellent source of vitamin K which feeds the good bacteria in your body. A study at the University of Missouri looked at the chemical called apigenin which was found to decrease tumour cells in an aggressive form of breast cancer, implanted in mice. Researchers claim that apigenin has the potential to be used as a non-toxic treatment for cancer in the future. So, coleslaw may help “slawter” your nasty cancer cells especially as all we need to do is omit the bad and replace it with a Budwig mayo that I call amayonaizing!!! Read about the incredible Budwig mixture on www.budwigcenter.com. Here’s the cancer killing coleslaw recipe with love:-
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
Ingredients
  • Half a green cabbage
  • 3 carrots
  • Half an onion
  • 3 tablespoons of quark
  • One and a half tablespoons of flaxseed oil
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of raw honey or a tiny little bit of stevia
  • Half a teaspoon good healthy salt.
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
Ingredients
  • Half a green cabbage
  • 3 carrots
  • Half an onion
  • 3 tablespoons of quark
  • One and a half tablespoons of flaxseed oil
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of raw honey or a tiny little bit of stevia
  • Half a teaspoon good healthy salt.
Instructions
  1. Coarsely grate the carrot and finely shred the cabbage (use a food processor) with a grating/slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the honey and apple cider vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
  2. Make half a budwig mixture with the low-fat quark and flaxseed oil using a hand blender.see the video on how to make a budwig mixture https://vimeo.com/215976295
  3. Make it into a mayonnaise see recipe https://www.glowhealthnutrition.com/recipe/amayonazing/
  4. Stir through the mayo and add any other bits you want to, then serve.
Recipe Notes

Note:- The cabbage can be a little watery in the food processor so drain off any excess liquid so it’s not too watery

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