I’ve been reading a lot about the benefits of fermented/cultured veggies i.e. Sauerkraut. It has very powerful probiotic properties and I wanted to get in on the healthy action. After all it’s virtually calorie free and you don’t need to eat much to get the immune system strengthening benefits from it. But here’s the issue, I don’t like Sauerkraut.
So here I am touting the Chopped as the delivery system for healthful ingredients and it only occurred to me recently to take my own advice! The Chopped concept is “Hiding Veggies in plain sight” Duh. (Hit’s heel of palm on head!)
So, you guessed it. I bought some Sauerkraut in the refrigerated section of the market. I bought one that is “artisan” made with only Sea Salt and Spring Water. Make sure to buy a brand that is NOT pasteurized. Pasteurization kills the living bacteria. The brand I bought was “Bubbies”. I figured with a name like that, it had to be as good as it was going to get. (Not to worry, I’m going to be buying Franks in the future! I’ve actually finished one whole jar. Never thought that would happen!
As you will see in many of my upcoming Chopped recipes, the theory is not just a saying, Chopping Sauerkraut into Chopped ingredients hides it in plain sight. The taste is tangy and actually quite delicious when combined with other usual suspects, like Olives, Artichoke Hearts, Tomatoes, Roasted Veggies, Quinoa, etc. Just like Turmeric and Chia Seeds in my Chopped Style Dressings, Sauerkraut will be an ingredient or Zing Factor in my Chopped recipes from now on. The benefits are so numerous for these ingredients, it makes too much sense not to use them daily.
Preheat oven to 375 for Roasting the Green Beans and Beet Greens or Kale
I had roasted Golden beet cubes earlier in the week so I had the greens left. I found the “Golden” greens heartier, and to roast for a better result, than the “red” greens. So I used them in this Chopped, but Kale roasts for the same time.
I gave the Green Beans a 10 minute head start, but roasted both on the same baking sheet.
Prep: 35 mins
Cook: 15 mins
4 cups Chopped Raw Kale
1 cup Roasted Beet Greens or Kale
1 cup Chopped Roasted Green Beans
1/4 cup Chopped Red Cabbage
1/2 Avocado, Chopped
12 Grape Tomatoes, halved or quartered depending on size
2 Green Onions, Chopped
5 Fresh Basil Leaves, finely Chopped
1/2 Avocado, Chopped
16 Raw Shrimp, shelled, deveined and “Thirded”
1/2 cup cooked Quinoa
1/4 cup Chopped Brown Mushrooms
1/2 cup Chopped Artichoke Hearts (packed in water or frozen/defrosted
1/2 -1 cup Chopped Sauerkraut. More if you like it. If you don’t like it, trust me on this.
1 Tablespoon Coconut Oil or Extra Virgin Olive Oil
2 Garlic Cloves, finely Chopped
1/2 teaspoon Molasses
Juice of 1 Lemon or 2 Tablespoons. Adjust to your taste
1/2 teaspoon dried Thyme
Kosher or Sea Salt to taste
Freshly Ground Black Pepper to taste
I add these super strong antioxidant rich ingredients in every Chopped Style Dressing.
1/4 teaspoon Turmeric
1/2 teaspoon Chia Seeds
1Chop’em and Drop’em as directed into a Large Serving Bowl
1Chop’em Drop’em into a Medium Bowl as directed, then Pour’em into a Sauté Pan heated to High and sprayed with non-stick spray.
2Sauté for 2-3 Minutes until ingredients are heated through. For extra Lemoniness, I squeeze a little lemon juice onto these ingredients as they sauté.
Dressing Ingredient Prep:
1In a small Microwave safe bowl add the Oil, Garlic and Molasses. Heat on High for 15 seconds. This mellows the Garlic and melts the Molasses (and Coconut Oil, if you choose it). Add the rest of the ingredients including any Zing Factor, if desired, and mix to combine.
1Pour the Bowl/Pan Ingredients into the Bowl Ingredients.
2Add the Dressing to both. Toss, Toss, then Toss some more. Then