kohlrabi juice

FRESH KOHLRABI JUICE

INGREDIENTS

  • Detox juice
  • 1 small kohlrabi (if not 150 g celery)
  • One nice fennel
  • 1 nice apple
  • One lemon
  • 1 tablespoon of oil of your choice (olive, walnut, squash, hazelnut, etc.)

PREPARATION OF THE RECIPE

  • For 2 people :Peel the kohlrabi (or celery), clean and wash the other vegetables and fruits. Cut the lemon in half.
    Put all the vegetables and fruits except the lemon in the juicer. Add the squeezed lemon and oil. Drink immediately.

MY ADVICE

  • Fresh kohlrabi juice is one of my “DETOX RECIPES” for people who follow the DETOX course.Personally, I love walnut oil, and moreover, it’s its good omega-3 / omega-6 intake that interests me!
    It is important to always add a good teaspoon of oil to your fresh juices, this allows better absorption of antioxidants. Ditto for your steamed vegetables or salads.

Make kohlrabi juice with an extractor

An original green juice but very good for the taste and for the health. Kohlrabi yields a lot of juice which is a refreshing and delicious juice.

Preparation

Wash the kohlrabi and its tops well, then cut the tops and cut the kohlrabi into pieces that fit into your juice extractor.

Juice extraction

Pass all the pieces through the extractor.

Use & Recipes

The kohlrabi juice is dark green. Those who like raw kohlrabi will appreciate this fresh juice.

Kohlrabi Juice

Kohlrabi Introduction

Kohlrabi is a vegetable native to Europe from the cruciferous (brassicaceae) family like cabbage and turnip. Take it in winter, but also in spring for early varieties. It goes very well with potatoes and carrots in soups and stews. Cooked, it has a very pleasant little nutty taste, raw it is eaten grated in salads or in sticks with yogurt or cottage cheese sauce. It is very rich in fiber, vitamins and minerals, making it beneficial for health. Discover or rediscover kohlrabi, it’s here.

History of Kohlrabi

The term “chou-rave” appeared in the French language in 1600. 

In the first century of our era, we “created” the head cabbage. Around the same time, in a region close to what is now Germany, interest was shown in borecole plants with short, swollen stems. By dint of selection, we end up obtaining an increasingly swollen stem which, after a few centuries, results in the shape we know it today. It was widely consumed in the Middle Ages.

Appreciated in Germany and in northern Europe, kohlrabi is little consumed in France and in the other countries of Western Europe, where it is intended for farm animals while it is a excellent vegetable.

Be careful not to confuse kohlrabi and turnip cabbage (rutabaga) which are two very different vegetables.

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Nutritional value

For 100 g of raw kohlrabi

  • Calorie: 27 kcal
  • Protein: 1.7 g
  • Fat: 0.1 g
  • Carbohydrates: 2.6 g
  • Water: 91 g
  • Fiber: 3.6 g 
  • Vitamin C: 62 mg
  • Vitamin B9: 16 µg
  • Beta-carotene: 22 µg
  • Potassium: 350 mg
  • Calcium: 24 mg
  • Phosphorus: 46 mg

Virtues of kohlrabi

In winter, it is important to watch your vitamin C intake. However, like all crucifers, kohlrabi is an excellent source. Associated with legumes, it will also allow a better absorption of iron by the body to better fight against colds and other seasonal infections. Its high ascorbic acid content gives kohlrabi important antioxidant properties.

The sulforaphane contained in cabbages has a destructive action against the H. Pylori bacteria which stays in the stomach and causes ulcers and cancer. Sulforaphane and indoles also destroy cancer cells.

Rich in fiber, kohlrabi facilitates intestinal transit.

Source of folate (vitamin B9), it participates in the manufacture of all the cells of the body, and plays an essential role in the production of genetic material (DNA, RNA), in the functioning of the nervous system and the immune system, as well as in healing of wounds and sores. As it is necessary for the production of new cells, adequate consumption is essential during periods of growth and for the development of the fetus.

The varieties of kohlrabi

There are several varieties of kohlrabi of different colors and sizes, more or less early. Whether their skin is purple or green, their flesh is always white (sometimes slightly green).

In small sizes: Noriko kohlrabi (green skin), azur-star kohlrabi (purple skin), Lanro (green skin) and in large sizes, Superschmeltz kohlrabi, an Alsatian variety from home .

The very fine flesh of the small sizes lends itself particularly well to raw consumption. That of the Superschmeltz is better suited for mashed potatoes and soups.

Growing kohlrabi is quite easy, but in order for it not to be fibrous it needs a regular supply of water. Remember to mulch it well, to water it abundantly to promote root development. Like all cabbages, it is prone to piéride and at the start of cultivation to flea beetle. Combine its cultivation with salads, tomato, mulch with tansy and fern to ward off these intruders. When the plant is well developed, the butter will promote its development.

Harvest it young, otherwise it will be fibrous. Large calibers can be stored in the cellar, but be careful, they can become fibrous and hollow if stored in poor conditions.

In any case, if you want to enjoy fresh locally produced kohlrabi, head to our organic store.

Uses of Kohlrabi

Ideally, you will choose vegetables with a maximum diameter of 7 cm. The little ones can be cooked whole with the skin on. For large Superschmeltz, prefer cooked recipes. Note that kohlrabi leaves are also edible.

Kohlrabi can be prepared in many ways, do not hesitate to experiment:

  • grated raw salad
  • in small cubes cooked in your homemade vegetable macedonies (with beans, carrots, peas)
  • mashed or fried as you would with potatoes
  • pan-fried or roasted
  • au gratin
  • in cream or in soup, in your vegetable soups
  • in thin strips sautéed Chinese style with onions, shiitake mushrooms, vermicelli
  • grated and lacto-fermented