I can't eat raw cabbage because it gives me gas. Fortunately, fermented cabbage, aka saur kraut, is a flatulence-free way for me to get the goodness of cabbage into my diet. Cabbage is also an amazingly cheap anti-cancer superfood. One important step in making saur kraut is to shred and massage the cabbage well enough so that lots of juice oozes out from the cabbage. I never have time to do that! So, I came up with this simple method for juicy saur kraut without the sore muscles from all of the shredding and massaging. It relies on juicing some of the cabbage and using the cabbage juice as a marinade. I hope you like it!

A wonderful creamy base of avocado and lime with a crunch of fresh veggies.

Strong stinky cheese with a kick, which is always my favorite. Not for the faint of heart. LOL

Warning: If you didn't like Blue Cheese or Sharp NY Cheddar when SAD, then don't try this one.

My boyfriend bought me a Vita-Mix for Christmas, and I would have opened it on Christmas had the deliveryperson followed directions and didn't leave it on the front stoop for me to run into when I came home :(

This recipe was adapted from the Vita-Mix website (http://vitamix.ahoy.com/recipe/recipe.cgi/0/122/). He had no idea I 'tweaked' it; I fed it to my SAD friends and they LOVED it. Just in time for winter, too!