One thing that really stuck with me as a kid was what I learned about good health. Dad was always into gardening organic vegetables, and Mom was always teaching me about herbs. Today I still live and love those subjects.

Taste buds are formed early. Life habits with health and foods are also formed early. A big part of my children’s everyday life education is healthy living. Talking about the benefits of everything that we eat makes them look at food differently. Don’t get me wrong—we are not those “eat gravel granola” people, with a smile on our faces, talking about how healthy it is. We love delicious food. Jeremiah always says, “It cannot just be healthy; it has to be delicious healthy.” Last year I came out with the first of three books on organic, sustainable, heirloom gardening. The first book is called Making Vegetables Vol. 1, and it covers building a greenhouse, starting seeds, compost tea, and so much more. The back section of the book is full of Jeremiah-approved vegetable recipes. Here is one from the book:

Kohlrabi Salad

Prep: 15 min.; Serves: 4–6

Kohlrabi is one of those vegetables that most people pass up because they do not know what they are missing! It is sweet, crunchy, and great fresh or cooked!

  • 2 2/3 cups kohlrabi, cut in small cubes
  • 1 Tbsp. chopped mint
  • 1 Tbsp. chopped basil
  • 1 Tbsp. lime juice
  • 2 Tbsp. Vegenaise or mayonnaise
  • 1 tsp. (or a little more) lime zest
  • ½ tsp. honey
  • ¼ tsp. sea salt

Preparation:

  1. Wash and chop herbs.
  2. Wash and zest lime.
  3. Mix herbs, Vegenaise, honey, salt, zest. and juice together.
  4. Wash, peel, and chop small cubes of kohlrabi.
  5. Pour dressing over kohlrabi and toss. Enjoy!

From Making Vegetables Vol. 1, pp. 260-261