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By Root 385 0

East Germany and West Germany were compared during the Cold War. East Germans were poorer, and cabbage consumption was high. The rate of cancer in the country was much lower than that of the more prosperous West Germans.

Cabbage and Jerusalem Artichoke

¼ head green cabbage (about ½ lb.)

2 Jerusalem artichokes

2 celery ribs

3 parsnips

1 cup firmly packed spinach leaves

3 scallions

1 sprig tarragon

2 sprigs tarragon for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

262 calories

9 calories from fat

1 g fat

0 g saturated fat

8 g protein

61 g carbohydrates

1. Rinse cabbage, trim stem end, and cut into 2-inch cubes. Scrub Jerusalem artichokes, and cut into 2-inch cubes. Rinse celery and cut into 2-inch lengths. Scrub parsnips, discard green tops, and cut into 2-inch lengths. Rinse spinach. Rinse scallions and cut into 2-inch lengths.

2. Push cabbage, Jerusalem artichokes, celery, parsnips, spinach, scallions, and tarragon through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with tarragon sprigs if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, peel Jerusalem artichokes, trim scallions, and cut all ingredients into pieces no larger than 1 inch.

Pulp Tidbits

Jerusalem artichokes are not related to the common globe artichoke, nor do they have anything to do with Jerusalem. They are actually a variety of sunflower, and the name comes from the Italian word for sunflower, girasole. You’ll see them marketed as Sunchokes in many markets.

Garlicky Cabbage and Turnip

¼ head green cabbage (about ½ lb.)

½ large turnip or 1 small turnip

1 parsnip

3 scallions

¼ cup firmly packed cilantro sprigs

3 garlic cloves

2 cilantro sprigs for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

113 calories

5 calories from fat

0.5 g fat

0 g saturated fat

4 g protein

26 g carbohydrates

1. Rinse cabbage, trim stem end, and cut into 2-inch cubes. Scrub turnip and cut into 2-inch cubes. Scrub parsnip, discard green tops, and cut into 2-inch lengths. Rinse scallions and cut into 2-inch lengths. Rinse cilantro sprigs and garlic cloves.

2. Push cabbage, turnip, parsnip, scallions, cilantro, and garlic through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with cilantro sprigs if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, peel turnip, trim scallions, peel garlic cloves, and cut all ingredients into pieces no larger than 1 inch.

Wrong Spin!

Of all the convenience products on the market, perhaps one of the worst is pre-minced garlic. It comes packed in both oil and water, and you should always avoid using it because the flavor isn’t good. On the other hand, some supermarkets carry small packages of whole garlic cloves that are pre-peeled. These are great, and you can use them in any recipe.

Cabbage, Spinach, and Celery

¼ head green cabbage (about ½ lb.)

3 celery ribs

1 cucumber

1 cup firmly packed spinach leaves

2 apples

2 celery sprigs for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

134 calories

9 calories from fat

1 g fat

0 g saturated fat

4 g protein

33 g carbohydrates

1. Rinse cabbage, trim stem end, and cut into 2-inch cubes. Rinse celery and cut into 2-inch lengths. Rinse cucumber and cut into 2-inch lengths. Rinse spinach. Rinse apples and cut into sixths.

2. Push cabbage, celery, cucumber, spinach, and apples through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with celery sprigs if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apple and cut all ingredients into pieces no larger than 1 inch.

Juicy Jive

There’s no reason to cut up additional fruit or vegetables