Braised Red Cabbage with Apple

Salmon and Ginger Braised Cabbage with AppleIf I lost you at ‘Braised’… hold on. For years, I equated the term ‘braise’ with ‘boring’. I assumed it was the official cooking technique for tough meats and items otherwise inedible by any other method. Items no one cared to eat in the first place. Skirt steak anyone?

Braising connotes a Fall-Winter tone. Yet, it is almost April and the mercury is still hovering in the 30s. So, while we are ready for asparagus and artichokes, there is still time to celebrate cabbage, especially for those of us stuck in the Polar Vortex. Continue reading

Ginger Beet Juice

Ginger Beet Juice

One of the best things about juicing is the vibrant colors. I can’t resist the bright magenta of beet juice. Raw and unpeeled is also the best form to maximize the many health benefits of beets, such as detoxification and anti-inflammatory support [1]. Further, just one cup of beetroot juice is rich in dietary nitrate, which lowers blood pressure by relaxing blood vessel walls and improves blood flow [2][3]. Beetroot juice can also enhance athletic performance by reducing the amount of oxygen needed during exercise [4]. Go red! Continue reading