whole foods and beyond....nourishing the body, spirit and soul

Thursday, March 17, 2011

sauerkraut and mashed potatoes

st. patrick's day is such a fun holiday, but i just never understood the excitement behind eating corned beef sandwiches. or drinking green beer. so today my husband and i are going to celebrate with a rawesome meal of purple sauerkraut and "mashed potatoes". ive been making a lot of sauerkraut lately, and thoroughly enjoying all of its probiotic properties. not to mention the way it just catapolts you to "having a screw loose" kind of crazy when you have weird jars of things fermenting around the house. my usual spots are in the coat closet, my bedroom closet and under the kitchen sink. and when chaz sees those jars, he usually determines to avoid them at all cost cuz they weird him out. more fermented food for me!


the tang of sauerkraut has become irresistible to me. it works as a fantastic condiment and ive found ways to incorporate it into some of the most unlikely meals. my latest craze has been eating it alongside crispy roasted sweet potatoes...i know, ive got a screw loose.

1 head of caggage
1 tbs sea salt

*shred all the cabbage through a food processor, except for two of the outer leaves.  

*place in a large bowl and sprinkle the sea salt evenly through out. take a few minutes to massage all the salt in while pouring some love on it through your fingertips. the salt will draw out all the natural liquid in the cabbage, creating a brine. place a plate on top of the cabbage with a weight holding it down for a half hour to really push the liquid out. 

*place cabbage in a clean glass jar and use the end of a wooden spoon to pack it all in tightly. its important that everything is submerged under the liquid, so if you need more, add a little bit of spring water. when you get to the top of the jar, use the outer leaves to cover the shredded cabbage and keep it submerged. 

*twist the lid on the jar tightly and leave to ferment in a cool dark place for about four days. when anything is done fermenting it will definitely have a pungent smell, but it shouldnt smell rotten. also the colors of the food will intensify, so if you see browns and blacks, you might need to review the play book.

i originally found this recipe in the book Evie's Kitchen by: Shazzie which is one of my favorite books! i read over and over all the time to keep me motivated. i changed a few things around, and this delicious masterpiece, reminiscent of creamy mashed potatoes with parmesan cheese melted through, is what i came up with!

4 parsnips
1/4 of a head of cauliflower
1/3 c cashews, soaked for at least half hour
1/2 an onion
2 cloves garlic
2 dates
1/4 c olive oil
1/4-1/2 c water
juice of 1 lemon
1 tsp sea salt 

*pulse the parsnips and cauliflower in a food processor until fine and crumbly.

*drain and rinse the cashews. add everything to the blender except the olive oil. blend until creamy. blend in the olive oil.

*serve immediately, warm in the dehydrator, or even serve it cold right out of the fridge!

for the garnish in the picture i used shredded zucchini. marinated kale would be a great choice for a true st patrick's celebration:)


  1. That sounds delish. I hope you will make that for me!

  2. that looks perfect for st. patty'e day. I love the probiotic goodness of that saurkraut. We've had a couple screws loose for a while but its more fun that way.