Apple-Spinach Sauerkraut “Curry”
Here is an antimicrobial combination that also provides quercetin to fight allergies. Frozen spinach, not cooked in this recipe, is as nutritious as fresh. There is some scientific evidence that the total vitamin content of this recipe will be greater if you mix it in a stainless steel bowl rather than in a ceramic or pyrex dish, although the difference is only about 10 percent.
2 packages frozen chopped spinach (20 ounces/ 550 g total)
1 cup mayonnaise
2 teaspoons curry powder
1 large unpeeled apple, finely diced by hand
3/4 cup chutney
3/4 cup peanuts, chopped
2 cups sauerkraut, with liquid
1. Squeeze thawed spinach dry and chop.
2. Combine spinach, mayonnaise and curry. Then add apple, chutney, peanuts and sauerkraut.
3. Mix well and refrigerate. (Do not mix in food processor.)
I have to admit that a taste for this recipe is something you have or something you don’t, but if you like carrots and kraut, chances are you will like this easy-to-make and protein-enriched food.
One packet of Jell-O (any flavor, lime or pineapple work well)
1 1/2 cup Sauerkraut
1 Cup cooked carrots
1 tsp of water
1. Make Jell-O according to package instructions.
2. Before Jell-O firms, add sauerkraut, carrots and water. Allow to set, then serve.
Pork Ribs and Kraut
If you are going to eat pork, this preparation will “zap” any foodborne microbes and give you a nearly complete range of both vitamins and protein, as well as antiallergenic quercetin, in a single dish.
2 3/4 pounds. country-style pork ribs each about 1 3/4 inches thick
1 (14-ounce) can sauerkraut
2 cups unsweetened applesauce
2 tbs. packed brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon caraway seeds
1. Place ribs in a shallow roasting pan meaty side down. Roast 20 minutes in a 450-degree oven.
2. Reduce oven temp to 250 degrees.
3. Combine remaining ingredients and arrange over ribs. Ribs are now meaty side up.
4. Cover and bake until meat is tender and done. 1 3/4 to 2 hours. May take longer.