Enjoy the satisfying taste of freshly grated kohlrabi with the naturally lemon-flavored taste of sorrel and your favorite greens for a delicious, healthy spring salad. Kohlrabi belongs to the cruciferous family, is rich in vitamins and minerals, and the bulb has a succulent, mild taste akin to broccoli stems. Kohlrabi can be sliced, pickled, or used as a base for toppings to make little appetizers. We like to use a few of the leaves in salads, juice, or green smoothies, but not too many because they have a strong taste.
Sorrel may be hard to come by, but we found that it grows beautiful on our sun dappled, shaded deck, with some afternoon sun. Two pots are all we need to supply us with tasty leaves. Their strong, lemony taste is best put to use as a green garnish.
Ingredients: Serves 2
3 1/2 cups mild greens, such a spring lettuces, or green mixes
1/2 cup sorrel leaves, finely sliced
1 kohlrabi bulb, peeled and grated
2-3 kohlrabi leaves, finely sliced, optional
3-4 tablespoons green onions, finely chopped
3-4 tablespoons sunflower seeds, soaked 2 hours, optional
3-4 tablespoons currents or raisins
Dressing: A little toasted sesame oil and balsamic vinegar or lemon juice drizzled and squeezed on top, or your favorite dressing.
Rinse greens well. Pat dry, or use a salad spinner.
Chop greens to desired size.
Cut off outer skin from kohlrabi bulb, and grate.
Place on top of greens.
Thinly slice green onions, and slice avocado.
Place on salad.
Sprinkle on currents or raisins, and sunflower seeds.
Drizzle on dressing.
The Little Story: "Patches"
For me, "patches" usually come 2-3 times a year. This is when many challenging or difficult situations come so fast it feels like the weight of it all is too much. This latest patch has had the following components: the unexpected loss of one of my dearest, life-long friends; heavy metal detox (getting through, finally); two rounds of stressful dental work; and an emergency trip to California to help the family. This is why we didn’t put out a Healing Feast for all of May—I couldn’t even begin to focus on new recipes until now.
In the middle of a patch, it can be hard to feel gratitude, yet this practice can help turn the tide of emotions and the mental states that accompany these growth periods. Once the cycle has peaked, deep appreciation for my everyday life comes flooding in, and I’m ready to get on with things and refocus on doing what I came here to do.
The Healing Feast is our way to give something to the world, to help support all of our readers who choose to make health and healing a priority. For us, this kind of choosing is a form of love—love for ourselves in terms of how we take care of our bodies and the environment, and love for the planet in how we make choices in what we do, how we live, the foods we eat, and the things we buy.
For me, a big part of this love is my spiritual life, without which I might feel lost. The love that comes during that half hour spent each day focusing on the divine, carries me time and again through challenging situations, and expands the simple beauty found in every day.
I’m curious: what are some of the ways that you love and care for yourself and the world around you? Write to us and share your stories, or join me on Facebook.
We’ll leave you with this passage from Temple Food. (Yes, it’s still in the works and the new edition should be coming soon!)
Come with me, and sit at the Table and partake in the goodness of life—in all of it. Not just a crumb, but a sumptuous banquet of profusion, a luscious bounty filled with savory gifts for the fullness and richness of all that being alive can bring.
Sit and sup and tell the story of your life, a life that is so precious, wondrous, and unique. Share all that is at the deepest core of your being. This is our most sacred gift.