This dish is perfect for St. Paddy’s Day as it brings together beer, cabbage and an amazing green superfood called chlorella. Chlorella is high in iron and very detoxifying for the body. Exactly what we all need after a night out.
Guinness and Chlorella Braised Cabbage
4 cups finely sliced white cabbage
1/2 small white onion, finely sliced
2 tbsp coconut oil
1 tbsp caraway seeds
2 garlic cloves
1/2 teaspoon sea salt
1/4 cup green lentils
2 cups Guinness beer
1/4 cup water
3 tbsp agave nectar
1 tsp Chlorella powder
1. In a wide, deep saucepan, heat the coconut oil on medium and add the onion. Sautee until translucent. Add the garlic, caraway seeds and sea salt. Sautee for another 2-3 minutes.
2. Add the cabbage, lentils, beer, water and agave. Bring to a light boil and drop the heat down to a simmer. Cover with a lid and cook for 15 to 20 minutes.
3. Once the cabbage is soft, turn off the heat and stir in the Chlorella powder. Taste for seasoning.
Douglas McNish is executive chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. If you’re lucky enough to be in Maui or Honolulu, he’ll be there giving lectures and raw food demonstrations this month through the Vegetarian Society of Hawaii. His first raw cookbook will be available through Robert Rose Publications in Canada, the U.S., U.K., and Australia in March 2012. Check out Doug’s recipes on Blisstree, and our recent interview with him: From Drug Addiction to Veganism: Raw Chef Douglas McNish Dishes on Food, Recovery, and The Secret.