Kohlrabi Cucumber Chickpea Salad

You may be surprised that I don’t do most dinners in our household. This one summer night, my spouse did the last 2 dinners and he said it was my turn. I actually love the switch from parenting to getting creative in the kitchen - some nights. I made this amazing crunchy salad and surprised both myself and my partner! It’s delicious. I had to go back and film the ingredients so I could make a reel and share it on @jordanbruce.wellness too.

It was a kitchen clean out recipe and used kohlrabi from our local organic CSA by Laughing Crow Organics. It’s my first time signing up for a CSA and I highly recommend it. One a week they deliver organic fresh produce that has just been harvested - not sponsored! It’s forced me to become more creative and helps with plant diversity for gut health.

This is a chop and throw together meal which makes it great on a busy weeknight or for tired parents with active toddler.

Ingredient Highlight

Kohlrabi

An in season local produce options that’s high in several minerals: calcium, magnesium and potassium. It’s also high in Vitamin C and B6. This vegetable is part of the Brassicaceae family, like broccoli and cabbage.

Cruciferous vegetables assist in lowering risks of cancer due to beneficial sulfur containing compounds. We need to eat sulfur rich foods to make glutathione, our main antioxidant. It also helps with detoxification and hormone health. When reviewing DUTCH hormone tests for my clients, I can tell if more cruciferous would be beneficial for their hormones and detox pathways.

From a research study:

“Cruciferous vegetables and berries have been suggested as possible modulators of estrogen metabolites: berries for their reducing effect on CYP1A1 [6] and cruciferous vegetables for their stronger induction of CYP1A versus 1B1 enzymes”

Ingredients

Organic as much as possible for gut and hormone health

• 2 kohlrabi, peel outer layer then grate

• 1 fresh crunchy cucumber, sliced then quartered

• can of chickpeas

• 1 tbsp grainy mustard

• lemon

• 1/2-1 block of smoked tofu

• extra virgin olive oil

• 1 bunch of bok choy (a small head), chopped

• 2 cloves of fresh garlic, pressed or minced

• black pepper

Directions

1. Prep everything then throw it in a bowl

2. In another bowl (or add directly to main bowl for less dishes) add EVOO, lemon, grainy mustard and garlic for flavour and creaminess

3. Delicious for lunch leftovers too

Notes

1. I opted to add bok choy for a bitter vegetable, but you could also used arugula

2. Firm avocado chunks may be a nice addition

   I’d love to read your modifications with this loose recipe!