Purple Reigns!
Purple is my favorite color, and purple foods happen to be loaded with anthocyanins, a class of powerful flavanoids that give foods like berries, pomegranate and purple cabbage their beautiful hue
Think about how fragile blueberries are. Anthocyanins protect plants from oxidative damage from the sun. In turn, they protect our skin from environmental damage, fungus, bacteria, and viruses
New studies are emerging supporting anthocyanin foods for weight loss by reducing cytokines (markers of inflammation), and increasing insulin sensitivity
Anthocyanins naturally lower blood pressure, help keep arteries clear, and improve vascular function, so be sure to include purple veggies if you are at risk for heart disease
This is a delicious and flavorful purple cabbage salad with powerful anti-inflammatory phytonutrients that come from anthocyanins and sulfur compounds in the cabbage, a cruciferous vegetable, plus spices like garlic, ginger, and curry
Cilantro is an excellent herb for mobilizing heavy metals, such as mercury, from tissues for excretion
Tahini Purple Cabbage Slaw
Quick and Flavorful Slaw that Looks Stunning on the Plate Beside Any Entree
Ingredients
- 6-8 cups purple cabbage sliced thinly by hand, or using slice blade of food processor
- 4 green onions sliced
- 1/2 cup dried currants
Dressing:
- 1/2 cup tahini
- 1/2 cup water
- 1 tbsp curry powder
- 1/4 cup fresh lemon juice
- 1 cup fresh cilantro leaves
- 2 tsp tamari
- 1 tsp fresh grated ginger
- 1 clove garlic crushed
Garnish:
- 1/4 cup toasted sesame seeds
Instructions
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-Combine purple cabbage, green onion, cilantro, and currants in medium bowl
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-Mix dressing ingredients with whisk, hand blender, blender, or in food processor using chop blade, and fold into cabbage mixture
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-Garnish with sesame seeds, and serve or cover and refrigerate 30 minutes to allow flavors to combine
