Sauerkraut Balls and "Sweet Nutritious Beer"

This has been the most colorful glorious Fall we've had in years! I confess a tear came to my eye while driving by our local Lake Calhoun a few days ago...the sun was at an angle that made the water look deep blue, the trees bright orange, sun sparking on the water as the sailboats were gliding by...spectacular. Such a great time to soak in this beauty and take a drive. I hope you got to enjoy it, too. We traveled down Highway 169 last weekend and helped David realize his dream of visiting New Ulm, Minnesota and the Schell's Brewery. (He claims he's wanted to make the trip for the last 20 years!!) Definitely an October activity, since Oktoberfest is in full swing. It wasn't exactly the kids idea of a "family day"...but it turned out to be perfectly perfect, especially since the day ended with their request of an enormous caramel apple from Emma Krumbee's Orchard. O.K., I'm sure you're all wondering...doesn't she usually talk about health and nutrition? I did do some research, and "sweet nutritious beer", as one of our good friends calls it, actually does have some health benefits! Check it out http://www.essortment.com/all/beerhealthbene_rryq.htm and the darker the beer the better http://www.beer-universe.com/beer-education-article/2010-08-24/Nutritious-Beer-The-Darker-the-Better/ good thing, because after the beer sampling at the end of the tour, I liked the Schell's Dark best. This historic brewery has a rich history and family tradition, celebrating 150 years in business.

Here's the tie in...Shaklee is 54 years old and also has a rich family history founded and run by Dr. Shaklee and his sons. We now have an outstanding owner, Roger Barnett who is carrying on the with the quality products, research and integrity my family has come to know and trust in the 20 years we've been using them. Nearly $300 million has been invested in research and development, and 100 published clinical studies to back up the products. Shaklee participated in a Landmark Study conducted by the University of California Berkley. It was the first ever study of long term supplement users showing people who use Shaklee supplements have markedly better health compared to those who took a multi-vitamin, or no supplements at all. Check out the published clinical study for yourself. http://landmarkstudy.com/

Our day began here. See... no clouds in the sky!

We didn't get to ride in the vintage beer bus...but it's kinda cute isn't it?

The end of the tour. They gave us "samples" of their beer and the kids got "1919 Rootbeer" the recipe the Schell family came up with to help them make money during prohibition!

We made our way into town and ended up at Veigel's Kaiserhoff restaurant, in search of my Sister-in-law's uber favorite Kaiserhoff secret sauce they sell by the bottle (or case, as she tells me). So...when in Rome (or New Ulm) during Oktoberfest, you have to eat German food. Plenty of health giving cabbage and sausage, plus these little delicacies the Sauerkraut Ball. These were, OK...but I liked the idea, so I found a recipe of my own. If your uncertain of the beer being nutritious...I know for sure that fermented cabbage is very healthy!!

Sauerkraut Balls
(My German half is showing)

1 c. sauerkraut, drained and chopped
1/4 to 1/2 c. chopped corned beef
1 c. dry bread crumbs
1 egg, slightly beaten
1 small onion finely chopped
1/4 c. water
2 Tbsp. chopped parsley
1 tsp. prepared horseradish
1 clove garlic (crushed)
1/2 tsp. salt

Coating:
2 eggs beaten
1/2 c. dry bread crumbs

Mix the kraut, corned beef, 1 c. of the bread crumbs, 1 egg, onion, water, parsley, horseradish, garlic and salt. Refrigerate at least 1 hr. Heat oven to 400 degrees. Shape sauerkraut mixture into inch balls. Dip balls in 2 beaten eggs; then roll in the 1/2 c. bread crumbs. Bake on ungreased baking sheet until lightly brown. (About 20 min.) I'm sure the "Kaiserhoff Secret Sauce" would be the best condiment to go with these :)

Here comes a recipe for a healthy pizza idea David said was "The best pizza he's ever eaten" Whoa...hope it lives up to it's reputation.

Kale, Red Onion, Kalamata Olive and Goat Cheese Pizza

Check out this post for easy to make pizza dough http://kelli-abrahamian.blogspot.com/search?q=Pizza+Farm

or buy ready made dough or crust. (Trader Joe's has a few good choices)

Saute chopped kale, a couple cloves of minced garlic with some olive oil until just wilted. (It will cook more and get a bit crispy when it bakes on the pizza)

Top unbaked crust with olive oil, minced garlic, the sauteed kale mixture, thinly sliced red onions, pitted kalamata olives, and blobs of fresh goat cheese. Bake on a pizza stone or pizza pan. in a 450 - 500 degree oven until brown (anyway you like it) This one could have been "toastier" but you can't go wrong...don't stress.


This next recipe is a "go to recipe" for weekend mornings that include a steamy pot of french press coffee or a cup of Shaklee Cinch Energy Tea You can make any flavor combination you like. I whip them up quickly in a food processor, just a few pulses until the dough comes together. You mix in your favorite flavor and shape it into a disk like this.

We made two flavors last weekend, mixed berry and cherry walnut. You can be creative, even add savory mix-ins and omit the sugar.

Scones (pick your flavor)
Adapted from the Zuni Cafe Cookbook, Orange Currant

1 1/4 c. flour
1/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
8 Tbsp. butter (1 stick) put it in the freezer, ice cold butter works best
1 egg
1/4 to 1/2 c. milk

1 Tbsp. orange zest
juice from half and orange
1/4 c. currants

(If you are making a different flavor, omit the orange juice and just a more milk in it's place)

Preheat oven to 350 degrees.

1. Whisk to combine flour, sugar, baking powder, and salt. Cut in butter until the butter bits are pea-sized.
2. Add currants and orange zest. Add orange juice, egg, and milk, and stir to combine.
3. Flour work surface. Pat dough into a 7-inch circle, and cut into 6 wedges.
4. Place wedges about 2 inches apart on a parchment-lined baking sheet. Bake 25 to 30 minutes or until light golden-brown. Cool on baking sheet for 5 minutes before serving.

I brush them with a beaten egg (cream works too) and bake on a parchment lined baking tray...(it's works fine without it too)

Back to the "sweet nutritious beer" just saw this post on my Facebook feed...couldn't resist sharing. I haven't tried it yet, but everything in this book "Artisan Bread in Five Minutes a Day" is great. Bradley Benn's Beer Bread.

Stay tuned for dates of upcoming Women's Nutrition presentation that we are planning. Loads of excellent information you can use.