{"id":24,"date":"2010-12-08T18:48:00","date_gmt":"2010-12-08T05:48:00","guid":{"rendered":""},"modified":"2021-05-18T09:42:46","modified_gmt":"2021-05-17T21:42:46","slug":"sauerkraut-salad","status":"publish","type":"post","link":"https:\/\/www.frot.co.nz\/design\/recipes\/sauerkraut-salad\/","title":{"rendered":"Sauerkraut Salad"},"content":{"rendered":"<p>Some people love <a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/sauerkraut\">sauerkraut<\/a>. And some people just don&#8217;t like it at all, but know it&#8217;s good for them.\u00a0When you&#8217;re first introducing a tiny bit of kraut into your diet, you can usually hide it in something, but once you&#8217;re up to 2-3 tablespoons, it&#8217;s harder to hide.\u00a0One way you can make it more interesting is to vary what goes into your sauerkraut &#8211; carrots, red cabbage instead of green, some beetroot.<\/p>\n<p>We&#8217;ve recently been enjoying sauerkraut salad. This would be good if you&#8217;re still easing into GAPS, or later on, when you&#8217;re digesting raw vegetables well. It&#8217;s\u00a0not\u00a0suitable for the early stages of GAPS Intro.<\/p>\n<div style=\"clear: both; text-align: center;\"><a style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\" href=\"http:\/\/4.bp.blogspot.com\/_XgsTodaivOI\/TP_RYff_EGI\/AAAAAAAABQw\/XQpOf-qCIv0\/s1600\/sauerkraut-salad.jpg\"><span style=\"font-family: Georgia, 'Times New Roman', serif;\"><img loading=\"lazy\" src=\"http:\/\/4.bp.blogspot.com\/_XgsTodaivOI\/TP_RYff_EGI\/AAAAAAAABQw\/XQpOf-qCIv0\/s320\/sauerkraut-salad.jpg\" alt=\"\" width=\"320\" height=\"240\" border=\"0\" \/><\/span><\/a><\/div>\n<p><span style=\"font-family: Georgia, 'Times New Roman', serif;\">This is enough for two people:<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">About 4-5 Tbs sauerkraut<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">A carrot<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">Or an apple<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">Or 1\/2 a beetroot<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">A little red onion,\u00a0finely\u00a0chopped (optional, if you can digest it)<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">1-2 Tbs extra virgin olive oil<\/span><\/li>\n<li><span style=\"font-family: Georgia, 'Times New Roman', serif;\">1-2 Tbs chopped nuts and seeds or <a href=\"http:\/\/www.frot.co.nz\/design\/recipes\/dukkah\/\">homemade dukkah<\/a><\/span><\/li>\n<\/ul>\n<div><span style=\"font-family: Georgia, 'Times New Roman', serif;\">Grate the carrot, apple and\/or beetroot. Or roughly chop them, then zizz in a mini food processor till in small chunks. Mix everything except the nuts and seeds together, then stir those through.<\/span><\/div>\n<div><span style=\"font-family: Georgia, 'Times New Roman', serif;\">\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, 'Times New Roman', serif;\">This particular salad looks very carroty, as the\u00a0original\u00a0sauerkraut also had carrot in it.<\/span><\/div>\n<div><span style=\"font-family: Georgia, 'Times New Roman', serif;\">\u00a0<\/span><\/div>\n<div><span style=\"font-family: Georgia, 'Times New Roman', serif;\">For Xmas, I&#8217;d use zizzed beetroot and apple, and some chunkier pieces of almond. Maybe serve it on a lettuce leaf \u00a0such as baby cos.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Some people love sauerkraut. And some people just don&#8217;t like it at all, but know it&#8217;s good for them.\u00a0When you&#8217;re first introducing a tiny bit of kraut into your diet, you can usually hide it in something, but once you&#8217;re up to 2-3 tablespoons, it&#8217;s harder to hide.\u00a0One way you can make it more interesting is to vary what goes into your sauerkraut &#8211; carrots, red cabbage instead of green, some beetroot. We&#8217;ve recently been [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25,13,9,11,6,7,18,4],"tags":[],"_links":{"self":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/24"}],"collection":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=24"}],"version-history":[{"count":5,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/24\/revisions"}],"predecessor-version":[{"id":1662,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/24\/revisions\/1662"}],"wp:attachment":[{"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=24"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=24"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=24"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}