I love when “superfoods” hits the health scene and no matter what it is everyone just seems to jump on the bandwagon. It doesn’t matter what it tastes like or what the texture is, you eat it and you like it. Then you tell everyone about how much you eat it and how much you like it because you read somewhere how good it was for you and now you’re putting it in everything you eat and making it for everyone you love.
I on the other hand tend to take a different approach with trying new things, don’t get me wrong I have an open mind and I will try just about anything, but if I don’t like something I don’t care how good it is for me, it’s just not going to happen.
Same goes for fashion, whoever said that those saggy crotch MC hammer pants look good needs a good punch in the throat, pretty sure they go by the name harem pants, but allow me to share some words of wisdom for all of you that rock this trend, pants that make you look like you’re wearing a diaper… not sexytime.
But apparently in 2015 we have something to look forward to with superfoods, this is the year of the organ meat, yep you heard me right, the cavemen use to eat those tasty parts first to nourish their bodies so we should too???
Forget about the add campaign milk does a body good; we need to start chowing down on beef tongue and chicken livers. I can see it now… Instead of milk moustaches celebrities are lining up to smear kidney potpie on their face.
But don’t worry today’s post is not about gluten free sweetbreads.
It is however a post filled with delicious good for you I eat this stuff right out of the jar with a fork like a fat kid sauerkraut recipe. I love the stuff, funny cause nothing about it sounds appealing or delicious. Even the name sounds a little unappetizing, but I was always told never judge a book by its cover even if the book is full of fermented cabbage.
Sauerkraut & Black Bean Salad with Cumin Roasted Carrots and Pumpkin Seed
1 can of BPA free black beans
1/4 cup of roasted pumpkin seeds
2-3 carrots peeled and chopped
2 tbsp. coconut oil
1 tsp. cumin
1/2 tsp. chili flakes
salt and pepper to taste
This is probably one of the easiest salads to throw together and one of the many reasons I love it so much.
Preheat your oven to 400, while the oven is preheating on a pan lined with parchment paper throw your pumpkin seeds in the oven and listen. They only take about 2-3 minutes, once you hear them start to snap crackle and pop they’re ready.
Next peel and chop your carrots, you want to try and keep them all about the same size so they cook evenly. I like to leave mine kind of chunky. Toss them in your coconut oil, cumin and chili flakes and into the oven they go for about 15minutes.
While your carrots are cooking open and rinse your can of black beans and toss those into a large bowl with your sauerkraut. Up to you how much sauerkraut you want to eat, but for me a serving is about 1/3 to a 1/2 of a cup per person.
Once your carrots are done roasting allow them to cool for a minute or two and then toss them in coconut oil and all into your sauerkraut mixture with a little salt and pepper. Top with roasted pumpkin seeds and TADA!!!
Superfood salad full of super good ingredients that you can be happy about eating.