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Monday, April 2, 2012

I Am Sweet On Sauerkraut

There has been a recent craze over the past decade for a great and powerful product – Probiotics!  According to Naturally Savvy you can get probiotics from eating fermented foods ( -  ).  This is great news for those who cannot enjoy one of the most common forms of probiotics  – yogurt. 

I love sauerkraut.  I cannot tell you how happy I was to find out that I can get probiotics in another form other than the boring pill and my daily serving of yogurt and carob chips.  It all has to do with the fermentation.  Cabbage is the main ingredient in sauerkraut; this ingredient combats cancer in our body.  Don’t get crazy with the sauerkraut, it is salty and we wouldn’t want to have another problem arise in our bodies from too much salt.  And one of my favorite doctors, Dr. Oz, stated eating fermented foods, like sauerkraut, can help prevent cancer.  Here is a great recipe from his website with a paragraph talking about the benefits of eating sauerkraut/cabbage ( ).

Sauerkraut also has additional properties.  Everyday Health explains how fermented foods aid in digestion. -

Eden Organics is offering 15% off online orders with the code OCA.  I found sauerkraut for $4.33 on their website (  I also found Woodstock Sauerkraut on for $8.99 (
and shipping is free with other qualifying purchases totaling at least $25.

Here is a recipe that I eat and love.  I make this for my mom almost every time I visit home.

Pastrami Turkey Rueben Sandwiches

Thousand Island dressing:
Safflower mayo
1 tspn. Sweet relish
1 dash Hot sauce
Three pinches Garlic powder

Use equal amounts of catsup and safflower mayo and blend.  Add other ingredients and blend.  Allow to sit in the fridge for about one hour to allow the consistency thicken.

6 slices Pastrami turkey
½ cup Sauerkraut
2 slices Rye bread with unsalted butter spread on outer sides
2 slices Swiss cheese

Heat up sauerkraut in small stainless steel pot.  Heat up pastrami turkey in iron skillet.  Place pastrami turkey, sauerkraut in cheese between to buttered slices of rye bread (please keep buttered sides on the outside). 

In an iron skillet, place the prepared sandwich in the center.  Cover with a lid until the cheese begins to melt.  Flip the sandwich and repeat. 

Note:  You can add the dressing on the sandwich before putting it in the skillet or add it afterward.  I like to add it afterward so the dressing doesn’t spill out in the iron skillet.

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