Raw Kohlrabi Salad

Kohlrabi is one of my favorite vegetables. Eaten raw, it is refreshing with the same crunch as an apple and a mild, crisp, easy to love taste. It is low in calories and rich in vitamins and dietary fiber. To prepare the bulb to eat: cut off the greens and stems (save for smoothies or saute!) and peel the outer layer (purple or green) off. The outside layer is tough but the inside of the bulb is white and tender.

This salad is yummy and refreshing and super quick to throw together. Use a mandolin to julienne the Kohlrabi and apple if you have one.

Raw Kohlrabi Salad:

3 medium Kohlrabi bulbs peeled and julienned 

1 large apple julienned

1 large carrot, grated

handful of cilantro

2 green onions, white and light green parts chopped

2 radishes thinly sliced

lemon vinaigrette

Toss all together in a bowl and enjoy!

Lemon Vinaigrette:

2T olive oil

Juice of a lemon

 1t dijon mustard

1t sweetener (agave, honey, maple syrup)

pinch salt

Add all to mason jar and shake

Fresh & Easy Phyllo Dough Strawberry Pie

 This is a great light and easy pie to bake for your family for an afternoon treat or weekday dessert. It's one you want to eat right when it comes out of the oven...not one I would make and take to a party or potluck. It's a super yummy, quickly made, really fresh tasting, won't weigh you down pie!

Phyllo dough Strawberry Pie Recipe:

2.5 cups fresh strawberries

6 1/2 sheets phyllo dough

2 T melted coconut oil + 1T for greasing cookie sheet

2 T maple syrup

1T tapioca flour

-pre-heat oven to 350*

-Generously grease rimmed cookie sheet with coconut oil

-Dip your fingers into the melted coconut oil and rub a little oil on each sheet of phyllo dough, layering them on top of each other in a clockwise formation on the cookie sheet. Rub a little more coconut oil all around the outside edge of the layered phyllo dough and roll it up to create the circular outer crust.
- Blend up two cups of the strawberries, the maple syrup and the tapioca flour until strawberries are broken down a bit and all ingredients are combined. No need to go crazy blending here.
-Pour the blended strawberry mixture into the phyllo dough
-Slice up the rest of the strawberries and arrange however you would like on the top of the pie. 
-Cover loosely with tinfoil and bake 20 min
-Uncover and bake another 5-10 minutes until edges are golden brown. Check on it while its baking the last 5-10 so the edges dont burn

I had about 1/4 cup of strawberry mixture leftover this time (because of the size of my pie...they always turn out a little differently because you're just rolling the outer edge by hand) and made these SUPER easy little phyllo dough rectangle tartlet things (based off a My California Roots recipe). I'm giving you all the recipe I came up with because they were really yummy and even easier than the super easy pie above!

Phyllo Dough Tartlet Recipe:

(makes 3 tartlets but you can easily make as many as needed)

3-4 strawberries
2 sheet of phyllo dough
1T coconut oil, melted
1/4 cup leftover strwberry mixture from above

-Preheat oven to 425*
-Grease a rimmed cookie sheet generously with coconut oil and set aside
-Slice the two phyllo sheets in half and then slice those in half again so you have 4 long rectangle shapes.
-Place the four rectangles on top of one another and slice those into 3 sections. You should have 3 small rectangles now, each with 8 layers of phyllo.
-Take one of the small rectangle piles and pull off the top 4 layers. Use your fingers and rub coconut oil on the top of the bottom pile. Add back the top four layers and rub with more coconut oil (you are not greasing every layer. Only the middle and the top of the pile). Place on greased cookie sheet.
-Slice a strawberry and arrange on top of the coconut oiled rectangle pile, then spoon on 1/3 of the strawberry mixture. 
-Repeat with the other two phyllo dough piles. 
-Bake at 425* for 10-15 minutes, careful not to burn.