Sauteed Kohlrabi

So after last week's CSA pickup, I'm sure most people were wondering...what is this vegetable? Well, it's a German turnip and tastes similar to cabbage, but can be cooked like potatoes!

This recipe makes a great side dish or can be eaten instead of homefries for breakfast.

Ingredients:
1 Kohlrabi bulb
1/2 small onion (chopped)
1 garlic clove
1 tsp Celtic Sea Salt
Pepper to taste
Dash of Paprika
1 tbsp Olive oil

Preparation:
Cut off the leaves on the kohlrabi. Trim off the bottom of the bulb slightly. Cut into 2 inch cubes if strong enough. (If cannot cut it-boil entire bulb and then chop later). Put kohlrabi in water and boil for 20-30 min until soft. Sautee chopped onions and garlic in olive oil until softened. Chop cooked kohlrabi into small bite-sized chunks, then add to the pan. Add sea salt, pepper, paprika to taste. Sautee until slightly browned. Serve warm.

Alternative- Kohlrabi mash:
After kohrabi and onion/garlic mixture is sauteed, put in blender and puree with 1/4 cup unsweetened almond milk or coconut milk. Serve as a side dish.

Berry Pie with Whipped Topping

Berry Pie with Whipped Topping


This is a new and improved version of the last Berry Meringue recipe posted. It has a yummy dairy free whipped topping and nutty crust! Can be eaten for dessert or as a substitute for a yogurt snack.


Filling Ingredients:
1 pint strawberries
1 pint blueberries
3 stalks of rhubard
Liquid Stevia (5-10 drops) - NOW or Sweet Leaf brand.
Organic vanilla extract (with no sugar or HFCS)

Crust Ingredients:

3/4 cup walnuts
3/4 cup almonds
3/4 dates (pits removed)
4 dashes cinnamon

Whipped Topping (dairy free)
1 can of coconut milk (not lite)
1 tbsp organic vanilla extract
1 tsp xanthan gum
10 drops English Toffee or Vanilla flavored Stevia or 3 tbsp xylitol

Preparation:
Crust
(prepare while the berries are cooking)
Soak the nuts and dates separately for at least 3 hrs and strain (save some of the date water to use for the puree as needed). Using a food processor, puree the nuts and dates together. Add 1-2 tbsp date water to improve the consistency as needed. Puree should NOT be a paste, but should look finely chopped. Press the mixture into a glass or ceramic pie plate using the bottom of a cup or large spoon.

Berry Filling:Cut up strawberries into slices. Cut rhubard into chunks. Put all the berries in a saucepan and cook on medium/low heat for 20-25 minutes until rhubard softens. Add 3-5 drops of stevia extract and 1/4 tsp vanilla extract. Whip 2 egg whites with an eletric mixer until peaks form. Add 1-3 drops of Stevia extract to the egg whites. Put the berries in 2-3 small ramekins or a pie plate. Bake at 350 degrees in oven for 10-15 minutes. Chill in refridgerator 30 min.

Whipped Topping
Blend all ingredients in a blender. Chill for 30 min, then add the whipped topping to the top of the pie.

ENJOY!