Use it Up: Kohlrabi, Sunflower Seeds, & Sprouted Lentil Delight

Oh that kohlrabi...did it send you for a loop? I think there are two camps -- those who loooove this somewhat obscure member of the cabbage fam OR those who are like, "Um, kohlrabi what?"


I used to be in the second group, but, in the last few years, have turned into a kohlrabi convert. Try it and you will too. It's crunchy, but kinda sweet, and makes for a great addition to salads. Want to impress your friends at the next BBQ? Kohlrabi slaw. Looking to trick your kids into eating healthy? Kohlrabi fries. Or just want to knock your own socks off? Kohlrabi, kale, and pistachio salad.

Plus, this gem of a veggie is actually one of the healthiest things you can possibly consume; it's super nutrient dense, helps to boost your immune system, promotes digestion, and is an aphrodisiac. Ha. Well, maybe not that last one...or is it???? Let me know...

The possibilities are endless, so don't ignore this likeable little vegetable!

For this recipe, I sprouted some of the French green lentils I ordered from Washington's Green Grocer. This makes the lentils easier to digest and lower in carbs...and it's easy. Just stick 'em in a mason jar for at least hours with some water (and something covering the lid). Like this:

Then, put in a colander and rinse every 12 hours or so. In a few days you will literally have grown sprouts.


This packs a big nutrient punch into what is already a darn healthy food.

The rest of the recipe is a cinch, just requires cutting and pouring. I think I used too much cumin in my batch, and the other red spice in the picture isn't actually a spice but dark pink Himalayan salt. The end result was different and very light and summery. And about as healthy as you can get! Enjoy.


4 cups sprouted green lentils, cooked (or not sprouted...I just wanted to try this and it was definitely worth the wait)
3 heads of kohlrabi, thinly sliced and diced (peel the outer skin first)
1 onion, thinly sliced and diced
cup sunflower seeds (toasted or not)
a few dashes cumin
salt, to taste
1 tablespoon toasted sesame oil
cup apple cider vinegar

Combine all ingredients, chill in fridge for at least two hours. Serve cold.

By the way, this was what my kohlrabi looked like right before I cut it into pieces...I peeled off the skin and it was easier to chop than an onion!