Grilled Kohlrabi and Apple Salad

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Kohlrabi Apple Salad 1

I get seriously bored with food.  Can you relate?

I have a few tricks for food boredom.

  • Feel defeated and drink wine instead of eating food.
  • Give up entirely and eat Thai noodles or salami for every meal.
  • Eat frozen peas by the handful while standing in front of the freezer.
  • Roam the produce aisle or hit up a farmer’s market for inspiration.
  • Buy a piece of produce I’ve never even heard of and figure out what to do with it.

I bought the kohlrabi on a whim out of a compete and utter lack of kitchen inspiration.  I’ve had it a few times before at restaurants and knew the basic taste (broccoli-ish but way better), and that it was full of cruciferous goodness.  I also love a bit of sweetness with my broccoli, so I went with apple. Add the earthy crunch of the hazelnuts, tangy creaminess of the goat cheese with some fresh chopped herbs and a drizzle of balsamic vinegar to give it a kick?  It’s a complete dish that hits every single taste and texture.

Kohlrabi Grilling

I tried this dish raw. It’s okay.  But it’s a million times better with just a touch of warmth and coconut oil.  I used my grill pan over the stove but I think an actual grill would make it much tastier.

Also, under-cook the apples.  The crunch is fantastic and provides just the right texture.

Ingredients:

  • 1 large bulb of kohlrabi, sliced 1/4 inch disks (I use a mandolin for this, but a sharp knife and some excellent skills would work, too.)
  • 1 medium apple, sliced 1/4 inch thick
  • 1 Tbsp melted coconut oil
  • 1 Tbsp goat cheese crumbles
  • 1 Tbsp chopped hazelnuts
  • 3 leaves of chopped mint or basil
  • Balsamic vinegar
  • Pinch of sea salt

Directions:

  1. Coat sliced kohlrabi and apples in melted coconut oil.
  2. On a hot grill or grill pan, sear kohlrabi on both sides.  If you want a softer texture, sear until it turns translucent. I prefer it more cooked, but to each their own!
  3. Next, sear the apples. (If you have a grill or large grill pan, you can sear them at the same time with the kohlrabi.)  It should only take about 30 seconds on each side, but if you prefer soft apples, sear longer until they are translucent.
  4. Layer the apple and kohlrabi, alternating slice by slice.  Add a sprinkle of sea salt on top.
  5. Add goat cheese, hazelnuts, and herbs.  Drizzle with balsamic vinegar and eat immediately.

Kohlrabi Apple Salad 2

This does not refrigerate well, so you should definitely cook this to serve. Room temperature is fine, too.

So, there you have it.  My way to get out food boredom.  It worked this time, but who knows about next time?

Never a dull bite,
Carrie

 

 

Daikon Fries

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Doing a 30 day cleanse is no joke. A couple of days ago, I surpassed the halfway mark, and thought to myself “I’m not done yet?!” Nope. I still have many many many days to go.

So, remember how I told you I wasn’t going to white-knuckle my way through this? Well, I started to feel my grip tightening this week. I felt my resolve shaking and the draw for a piece of cake grew larger. This was no longer an issue of commitment, it was the beginning of deprivation.

Deprivation is NOT okay. Deprivation sends me (and you, too) into really unhealthy mindsets and behaviors. So, how do I deal with my deprivation and still stay the course?

I compromise.

I add rice noodles to my chicken and veggie soup when I’m feeling white-knuckly. I make some healthy chocolates. I grill a burger, top it with tomatoes, homemade pickles, fresh cilantro, and then I wrap it in butter lettuce.

I found organic daikon radishes at the salvage grocery store last week for less than $1. I had no idea what to do with them. I knew they would be slightly spicy, an unusual texture and fun to play with. So, what’s a girl on a white-knuckle free cleanse to do?

I MADE FRIES.

Daikon Fries

Those nagging feelings of deprivation, the unhealthy beginnings of berating myself while feeling out of control while attempting to exert ALL the control evaporated.  I gave myself permission to eat, to enjoy a compliant treat. I just needed to think outside the box for a minute.

Full disclosure: These are oven fries. They don’t get super crispy. They are also naturally spicy on their own, which I love but my friend didn’t. But I thought they were damn tasty and I would eat them again, cleanse or not.

Daikon fries would also be great with some siracha mayo, especially if you’re a fan of spicy food. (Siracha mayo recipe: add siracha sauce to mayo and stir until combined. Rocket science, right?) The fries were plenty tasty on their own with just a little salt and paprika, though.

Ingredients

  • 2 large daikon radishes
  • 2 Tbsp melted coconut oil
  • paprika
  • sea salt

Directions

  1. Peel daikon radishes like a carrot.
  2. Cut into matchsticks. (The skinner the cut, the crispier the fries will be.)
  3. Coat in melted coconut oil, and spread evenly on a baking sheet.
  4. Sprinkle with paprika, and bake at 400 degrees for 45-50 minutes, turning fries over halfway through the baking process.
  5. Remove from oven and sprinkle with a tiny bit of sea salt.  Eat immediately.

You could probably deep fry these as well, and they would taste super amazing.  I’ll probably try that sometime when I’m feeling like I need some deep fried goodness.  Until then, the oven is great, and the daikon might be my new favorite veggie.

Fries Forever,
Carrie