Ingredients: 1 medium fennel, 2 carrot, 1 apple, 1 large Kohlrabi or beetroot, 2 tbsp sprouted walnuts, 2 tbsp pumpkin seeds.
Dressing: 1 tsp apple cider vinegar, 2 tbsp olive oil or avocado oil, 2 tsp lemon juice, (pink salt ,black pepper, cayenne.)
optional (2 tbls yacon syrup)
Kohlrabi (“cabbage-turnip”) is a cruciferous vegetable, a thick bulb-like
stem belonging to the cabbage family. It is high in dietary fiber, especially
the insoluble cellulose and lignin found in stems, leaves, roots, seeds and
peel. Kohlrabi is an excellent source of vitamin C and potassium, with small
amounts of iron. Small vegetables with fresh-looking green leaves on top.
Avoid very mature kohlrabi. The older the stem, the more cellulose and
lignin it contains. Very old kohlrabi may have so much fiber that it is
inedible, but great for juicing. Cut off the green tops. Then, store kohlrabi in a cold, humid place (a root cellar) to keep it from drying out or soaking it every day to rehydrate.