~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pressed Cabbage Salad Recipe ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is on of our house favorites. When Yemiah makes her cabbage salad, the entire house spells of the rich spices and people get hungry just walking in the door. The real purpose of cooking is to break down plant fiber (cellulose) so food is more digestible. The same can be accomplished by germinating, fermenting and of course pressing. Shred the following in a Food Processor with the shredder blade attachment: 1 Head White Cabbage 1/2 Head Red/Purple Cabbage 2 Large Carrots 1 Large Beet 1 Bunch of Green Onions Pour into large bowl and add: 1 Handful Chopped Parsley 5T Raw Apple Cider Vinegar 5T Raw Dark Bottled, Olive Oil 1T Himalayan Salt 1T Black Pepper 5T Raw Agave Nectar 4T Black Sesame Seeds Mix by hand well and add other seasonings to taste. Place mixed ingredients into press. Tighten screw till juice is slightly expelled. Avoid over tightening, as this may crack your press. Place press in refrigerator. If you're going to try fermenting, best to use a controlled temperature above 100 degrees. This ensures friendly bacteria displace unfriendly bacteria in your culture. Cabbage Salad can be eaten right after it's made and the longer it's pressed, the more tender the veges and more easily nutrients can be extracted by the body. You can pick up many of the ingredients mentioned and your cabbage press here: http://RadicalHealth.com/order/ ~~~~~~~~~~~ Wrapping Up ~~~~~~~~~~~ Articles/Recipes: http://RadicalHealth.com Super Nutrients : http://RadicalHealth.com/order/ Raw Goji Juice : email : email@example.com Goji Info Request Questions : email : firstname.lastname@example.org Health Question Be patient with replies, as I get 100s of email each day. Enjoy your best day ever! - David Favor, email@example.com, 512-280-5802 You're served to discuss any change in your daily health program with your health practitioner, before making changes. -- firstname.lastname@example.org 512-280-5802 Simple ways to live and feel your best ever! Copyright (c) 2004 by David Favor You may reprint all or part of this content so long as credit is given the author(s).