For some good-for-you gluten free probiotics that double as a clean, healthy snack, make this paleo veggies homemade culture cabbage recipe contributed by Judy Willardson. This recipe is easy and fun to make, and a terrific gift suggestion for the holidays. This is fun food as far as veggie/side recipes go!
Judy is a dear friend and has healed her own body and improved her health with the help of cultured vegetables. Judy has always lived a healthy lifestyle and has devoted her life to helping others since the day I met her as a personal counselor. She is so cute! One day she told me, “Tina, I have worked with so many people over the past 30+ years that I can tell you that I truly feel that this sugar and chocolate thing women crave is a total body thing and not anything else.” After all, why in the world would the majority of women have cravings for chocolate and sugar at various times of our cycles or even during menopause? There is much on the internet and in medical reports to back this up.
So, with that said, I suggest we all learn more about our bodies and stay away from psychiatrists in the hopes that he will cure our cravings for late-night snacks. Face it, we have a female body and we can control these bodily cravings by gradually adding in healthier foods.
Enjoy Judy’s simple yet delicious recipe recipe! Thank you, Judy!Print
Not only is this delicious, paleo and gluten-free, raw cabbage recipe a great source of probiotics, but if also doubles as an ideal clean snack. This recipe is easy and fun to make, and a terrific gift suggestion for the holidays. This is fun food as far as veggie/side recipes go!
- Kefir starter grains (I personally use the ones sold by Body Ecology but Judy uses plain old dairy free acidophilus pills by ReNew)
- An assortment of vegetables such as cabbage and celery, shredded fine, or any veggies of your choice (I use about 4 cups of shredded vegetable per one packet of kefir)
- OPTIONAL: A bit of shredded apple (I personally do not use this)
- Mix kefir starter grains with veggies and apples and some liquid, such as water or vegetable juice, covering the mixture well with a lid or plastic.
- After 3 days, transfer to the refrigerator.
- After another day or two, it should be ready.