First let me tell you about these amazing raw bars that are on sale TODAY and only for 24 hours! You can get these at a huge discount until March 9th at 12:00pm when you follow me here to receive weekly deals. Once you sign up, these weekly deals will be sent straight to your inbox so you can start shopping!
I LOVE LOVE LOVE these bars! I don’t know about you, but I’m not crazy about most packaged bars. I always wonder whats really in them. These Love Force Bars are made with all organic raw ingredients.
These are great as energy bars or even dessert, but Ive also been using them as a quick whole food meal. They’re extremely filling! They’re individually wrapped so I keep a few in my glove compartment whenever I’m out and about and don’t have to to stop or when I know I wont be home for hours. Stock up on these before a plane trip -you’ll be so happy to find one in your bag during a long flight. I took a bunch with me on my recent trip to Italy as an easy treat.
Oh and they taste incredible! They’re made with nuts, seeds, dates, berries, and all different spices - they have a lot of different flavors and they are all delicious!
Each bar weighs 3 oz and the sample pack includes:
- Cherry Vanilla
- Chocolate vanilla
- Chocolate Lemon
- Fig Ginger
- Granola Cacao
- Mango Pecan
- Chocolate Mint
- Goji Lemon
- Chocolate Orange
And If your not already following my Weekly Deals, heres how you can get my Raw Super Specials:
When you sign up to follow me, you’ll get up to 50% off my favorite raw food finds in the form of weekly deals delivered directly to your inbox!
(The only drawback is that its only in the US! I’m working on changing that soon!!!)
Okay now for the Sauerkraut Recipe!!!
Look how cool the inside of this cabbage looks! I only use purple cabbage most of the time.
This is from my new book Raw Food for Everyone. Ive been making this throughout the winter and its so good for digestion and just taste so amazing! I dont even wait untill it ferments to eat it, its great that day!
Shred the cabbage with a knife, rather than in a food processor, so the cabbage comes out shredded rather than diced. Sauerkraut makes a great addition to wraps and other sandwiches. If you want less heat, reduce the amount of jalapeño. No water is necessary in this fermenting process because of the high moisture content of cabbage and the use of salt in this recipe. Warmer weather will expedite the process. It’s ready when the cabbage has softened and there’s a slightly fizzy, slightly sour taste.
Makes 8 cups
3 cups apple cider vinegar
1 to 2 jalapeño chiles, stemmed
1½ tablespoons coriander seeds
½ head napa cabbage, shredded
½ head purple cabbage, shredded
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1. Put the vinegar, jalapeños, and coriander seeds in a Vita-Mix and blend to create the brine. Set aside.
2. Combine the cabbage, salt, and pepper and thoroughly toss with the brine. Place in a ceramic bowl or large crock. Store at room temperature on the countertop for 5 days, stirring at least once a day.
3. Transfer the sauerkraut to clean quart-size jars, cover, and refrigerate for up to 3 weeks.