Sauerkraut or fermented cabbage, is widely popular in Germany. Think bread, sausages, and beer, and you’ll find sauerkraut as the best pairing to go with these German staples. Contrary to popular belief though, sour cabbage is not an original recipe by the Germans. In fact, it was the Chinese who first fermented cabbage in rice wine some 2000 years ago. It wasn’t until the 16th century when Europeans adopted the recipe using water and salt. During winter, people fermented barrels and barrels of unshredded cabbage, then served it as is or as a side dish to meat. From then on, it became a tradition. (more…)
When it comes to unusual smoothie combinations, wellness coach and foodie Shan Cooper of My Food Religion has had her fair share of experiments and successes. This gut-friendly smoothie is one such all-around hit—packed with loads of good stuff (Kombucha! Spinach! Zucchini!), is unbelievably tasty and a cinch to make. Use this bright green smoothie to start your morning right or drink it to cool down on a sizzling summer day.