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Eating Brussels Sprouts Raw: You Should Pay Attention to This

Eating Brussels sprouts raw is possible in principle, but can put your digestion to the test. Here you can find out how to prepare the small cabbage florets as easily digestible as raw food.

Brussels sprouts are in season in Germany between September and March. It is therefore a popular ingredient, especially in autumn and winter cuisine. It is usually served boiled, fried or gratinated – for example as a Brussels sprouts casserole, Brussels sprouts in a pan or Brussels sprouts stew. Recipes with uncooked Brussels sprouts are rarer.

In principle, it is possible to eat brussels sprouts raw – the uncooked kale florets are not poisonous or otherwise harmful. However, they can be difficult to digest. You can prevent this by preparing them as gently as possible on the stomach.

Eat brussels sprouts raw – this is the most digestible way

Brussels sprouts have a slight bitter note both cooked and uncooked. For this reason, the prejudice persists that the raw leaves are poisonous. In fact, a bitter taste in some types of vegetables is a warning signal: in zucchini or pumpkins, for example, it can indicate that the toxic substance cucurbitacin has formed. With Brussels sprouts, on the other hand, the slightly bitter aroma is normal and therefore not a cause for concern.

Cooked Brussels sprouts are one of the more digestible types of cabbage. However, it is harder to digest raw and can lead to flatulence and other digestive problems. This is mainly due to its high fiber content. If raw cabbage always causes problems for your stomach, you should also be careful with Brussels sprouts. Then try a smaller amount first to see how your body reacts to the uncooked Brussels sprouts.

Eating Brussels sprouts raw: Preparation and recipe ideas

The florets harvested from November are best suited for recipes with raw Brussels sprouts. They have usually been exposed to freezing temperatures and taste milder and sweeter as a result. When cleaning Brussels sprouts, it is also best to remove the outer, dark green leaves. They are usually dry, fibrous and taste less pleasant than the light green inner leaves, especially when raw.

You can eat Brussels sprouts raw, for example, by preparing them as a salad. Some recipes for Brussels sprouts salad use pre-steamed Brussels sprouts—the florets are usually cut in half. If you use raw Brussels sprouts for salad, you should chop them up as finely as possible. This makes it easier to digest and easier to digest. For example, cut the florets into thin slices, grate them or pluck off the leaves individually.

You can dress the raw Brussels sprouts salad with a classic vinaigrette, a honey-mustard dressing or a lemon dressing, for example. Walnuts are particularly suitable as a topping because they harmonize with the slightly bitter note of the cabbage. You can add other ingredients to taste. A few Brussels sprouts also add an interesting touch to a classic mixed salad.

Tip: It is best to buy your groceries seasonally and regionally and, if possible, pay attention to organic quality. We can recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic seal. In this way you contribute to biodiversity and soil protection.

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Eating Leeks Raw: What You Should Consider with Winter Varieties

Wondering if you can safely eat leeks raw? We have the answer and will show you what to look out for when eating raw vegetables.

Leeks – also known as leeks – contain many healthy ingredients, such as iron and magnesium as well as vitamin C and vitamin K. You can buy them from regional cultivation almost all year round (from July to April).

A distinction is made between summer leeks, which grow in the summer months, and winter leeks, which are grown in the winter months. The difference between the two varieties lies in the taste: the winter leek is much hotter and more bitter.
So you can use leeks in the kitchen almost all year round. But you can not only cook or fry leeks, you can also eat them raw. The advantage of this is that the many nutrients and vitamins are retained and, unlike with cooking or frying, are not lost. In another article, you will learn more about why you should eat vegetables raw.

Eat leeks raw – you should pay attention to this

With our little hints you can safely eat not only the summer leek, but also the tart winter leek raw:

Especially if you want to eat leeks raw, you should cut leeks and wash them well to remove the soil between the leaves.
Raw leeks taste similar to onions. That’s why you’re less likely to bite into a leek than into a crunchy apple. On the other hand, it is good to chop raw leeks finely and add them as an ingredient in a salad, for example.


As already described above, the winter varieties are tart and sometimes quite hot. They differ in this from the summer varieties. Would you like to eat raw leeks in winter too? You can take the spiciness out of the winter leek by blanching it briefly in apple juice or water.

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Eating Kale Raw: You Should Know That

Eating kale raw provides you with more nutrients than the cooked version. In this way, kale lives up to its reputation as a power vegetable.

Properties of Kale

Kale is healthy and one of the winter vegetables with the highest nutrient content. Eating kale raw is worthwhile because it preserves more of its valuable ingredients. Per 100 grams, kale contains 210 milligrams of calcium, 450 milligrams of potassium, 30 milligrams of magnesium, 1.9 milligrams of iron, 35 milligrams of sodium and many vitamins, such as 105 milligrams of vitamin C.

The dietary fibers it contains ensure that you feel full for a long time. In addition, kale is low in calories because it is mostly water. Furthermore, the cabbage variety is said to have a blood-forming, water-flushing and cancer-preventing effect.

However, kale can cause flatulence and abdominal pain due to the fibers it contains. However, you can counteract this with a few home remedies:

Spices such as fennel, coriander, cumin, cardamom or ginger relieve flatulence and go well with cabbage.
A fennel-anise-cumin tea after a meal also reduces abdominal pain and flatulence.
Exercise ensures that your bowel activity increases. A walk after eating also ensures less unpleasant flatulence.
A hot water bottle can also help.

Simply enjoy kale raw

In northern Germany, kale is traditionally prepared in winter with pinkel, boiled sausage and smoked pork loin. But it can also be served vegetarian in a variety of ways, more about this here: Kale: vegetarian recipe ideas for cooking at home. However, some nutrients are lost during cooking.

Like other types of cabbage, you can also eat kale raw. In this way, more of the healthy ingredients are retained. To make it a little easier to digest, you can blanch it for five minutes before eating it.

Here are a few ways you can eat kale raw:

in winter salads
as a smoothie
as raw kale soup
as kale chips for in between
raw leaves marinated in oil as a side dish

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Cooking Tips

Freeze Zucchini – Raw and Cooked: Here’s How

You can easily freeze zucchini and use it for cooking when it is not in season. You can do without plastic freezer bags – we will show you suitable alternatives.

Freeze zucchini: 12 months shelf life

Since zucchini is a seasonal vegetable, you should buy and freeze it from regional cultivation and organic quality during the season (June to October in Germany). So you can enjoy the summer squash all year round.

The courgettes will keep in the freezer the longest if you don’t cook them first:

Wash the courgettes and cut them into cubes or slices.
To keep your zucchini crunchy when defrosting, sprinkle them with a little salt. The salt draws moisture from the zucchini, making it easier to freeze.
After a few minutes, some water will form on the zucchini pieces. You can dab this off after five to ten minutes.
Then put the zucchini pieces in a screw-top jar and freeze them.
Frozen zucchini will keep for at least 12 months and retain their flavor.

Freezing zucchini cooked: what do you have to pay attention to?

Freezing cooked zucchini is especially worthwhile if you overcooked it. Then you don’t have to throw away the leftover zucchini. Again, you can put the zucchini in a screw-top jar to freeze them.

To prevent the zucchini from getting mushy when defrosting, you should defrost them very slowly at room temperature. Then heat them up briefly in a saucepan or pan.

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Eating Garlic Raw is the Healthiest Way

Eating garlic raw is worthwhile – the healthy components of the tuber are better preserved. In this article you will find out why this is and which preparation methods are recommended for garlic.

Garlic adds flavor to many warm dishes, but it can also be eaten raw. The aroma of the fresh cloves is significantly sharper and more intense than that of fried garlic and therefore does not appeal to everyone. For people who generally appreciate the taste, it is worth eating garlic raw: the tuber has healthy components that are better preserved.

Why is garlic healthy?

Science has been studying the health benefits of garlic for a long time. The exact interaction of the ingredients has still not been clearly clarified to this day. Garlic, for example, is said to protect the vessels and thus prevent cardiovascular diseases – according to the Apotheken-Umschau, however, there is still no clear evidence of this. Garlic is also repeatedly attributed an antimicrobial and blood sugar-lowering effect.

Scientists often attribute these effects to the ingredient allicin, a cleavage product of the amino acid alliin. When garlic is crushed, the enzyme alliinase is formed and combines with alliin to form alicin. Among other things, this also creates the characteristic smell.

However, garlic also contains the secondary plant substance saponin, which is said to have a cholesterol-lowering effect. However, this effect can only develop from a quantity of four grams per day, reports the NDR. To do this, you would need to eat a large clove of raw garlic per day.

Is it Healthier to Eat Garlic Raw?

Allicin quickly loses its effectiveness after cutting or pressing. It is therefore advisable to consume the garlic as soon as possible afterwards in order to be able to benefit from this effect. A study from 2020 was able to detect allicin in the blood and excretions of test subjects after they had consumed pressed raw garlic.

In general, the nutrient and vitamin content of vegetables often decreases when they are boiled or roasted. Therefore, other types of vegetables are also healthier if you eat them raw.

Another study published in 2015 examined different garlic preparation methods and found the highest allicin content in (minced) raw garlic. The authors of the study, on the other hand, recommend stir-frying as the most gentle warm form of preparation.

If you don’t want to eat garlic raw, you can also mix pureed cloves with oil to make a garlic paste and gently cook them at 70 degrees. According to the NDR, some sulfur compounds are destroyed in the process – but the taste is milder and there are still enough healthy ingredients left.

You can use raw garlic in dips and spreads such as homemade tzatziki, homemade vegan aioli, skordalia or garlic butter.

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Freeze Carrots: Raw or Cooked

Carrots freeze very well. In these instructions, we will show you how easy it is to do and what you need to consider before and after freezing.

Here are some tips to keep in mind when freezing carrots:

Only use carrots that are in good condition. They shouldn’t have any bad spots and should still be crisp. Freshly harvested carrots are best.
You can also freeze baby carrots. However, their taste could be softened.
Bunched carrots are best, especially medium-sized ones. These preserve the flavor best and you can freeze them with relatively little effort.

Freezing carrots: this is how it works

Prepare the carrots for freezing:

Thoroughly wash and peel the carrots, or scrape them with a knife. Then cut off the two end pieces. Tip: In principle, you can also freeze unpeeled carrots. But if you peel them beforehand, you will save yourself work later.
If you want, you can also cut the carrots into small slices. So you can process them directly when you take them out of the freezer.
Blanch the carrots before freezing them. Add the carrots to unsalted, boiling water for about 2 to 3 minutes. Of course you can also freeze raw or cooked carrots, but they won’t last as long.
Meanwhile, fill a bowl with cold water and some ice cubes. Place the carrots in the ice water for about 2 minutes. As a result, the carrots do not continue to cook and remain nice and crunchy.
If you have cut the carrots, place the pieces next to each other on a flat surface (e.g. on a baking sheet) and put it in the freezer for about an hour. This will prevent the pieces from freezing together.
It is often recommended to use cling film or freezer bags as containers for frozen vegetables. In order to avoid unnecessary plastic waste, however, we recommend that you do without it. Instead, you can use sealable stainless steel cans.


Alternatively, you can use thick-walled jars or cotton bags for plastic-free freezing. Don’t overfill the jars or they may burst.
Frozen carrots will keep in the freezer for at least six months, blanched carrots for around nine months.

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Freezing Celery: Raw or Cooked

Freezing celery is a good way to preserve leftover vegetables. But should you freeze it raw or cooked? More about this here.

Celery is a versatile vegetable that you can use in a variety of ways in the kitchen. Especially with celeriac, there are often leftovers because the tubers are very large. You can freeze leftovers like this. We explain what you should pay attention to.

Freeze celery: how it works

You can freeze celeriac raw or cooked very well. To freeze it raw, proceed as follows:

Peel the celery. It is best to cut the peel half a centimeter thick with a sharp knife.
Slice the celery and further into sticks or cubes depending on your taste and later use. You decide how coarse or fine you cut it – depending on what you want to use it for later.
You can now freeze the chopped celery in portions in glasses or storage containers made of glass or stainless steel. How to avoid plastic. For more ways to freeze food without plastic, check out this article: Freezing Food Without Plastic: 5 Tips
If you wish, you can also cook the prepared celery before freezing. Then all you have to do is heat it up after defrosting. After cooking, allow the cooked celery to cool completely. Then you can freeze it in portions just like the raw celery.

Raw celery can be frozen for up to six months, cooked celery just three.

Special case celery

Unlike celeriac, you should always blanch celery sticks before freezing. This makes it last about six times as long. Thats how it works:

Clean the celery: Cut off the stalk and leaves and remove the threads. Then you wash the vegetables.
Cut the celery into the desired shape and size.
Put a large pot of boiling water on and prepare a large bowl of ice water.
Add the celery to the boiling water and let it cook for 3 to 4 minutes.
Then scare him in ice water.
Drain the celery thoroughly and let it dry completely. Then freeze it in portions as described above.
Blanched celery can be stored frozen for up to a year. If you freeze it raw, it will only keep for two months.

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Eat Turnips Raw: Delicious and Healthy Raw Food

You can eat turnips raw or cook them. The tender vegetable is often underestimated, but you can use it in a variety of ways in the kitchen. We give you tips for buying and using.

Eating turnips raw: that’s what matters

Turnips come in white and purple colors. In order to be able to process the vegetables, you do not necessarily have to cook them: turnips can also be eaten raw. However, it is important that you peel them first. After all, this type of vegetable has a fairly hard skin.

In the raw state, you can eat turnips with their slightly spicy taste particularly well in a salad or as a raw vegetable with a delicious dip. The leafy greens are good for seasoning, for example in soups or salads. Cooked, the turnips taste particularly good with hearty recipes, such as in soups or on tarte flambée.

Buy turnips: you should pay attention to this

If you want to eat turnips raw, they taste particularly delicious when they are fresh. If the vegetables look plump and have crisp leafy greens, this indicates good quality. It is best to look for a meaningful organic seal, for example from Demeter or Naturland. Then you can be sure that the turnips come from an organic farm that works without chemical pesticides.

If you can’t use the turnips right away, you can keep them in the fridge for another three to four days. Also keep in mind that the main season for turnips is very short: it lasts from May to June. You can find other seasons, also for other types of fruit and vegetables, in our Utopia seasonal calendar.

The turnips probably originally come from India, from where the Romans brought them to Europe. They are now grown in tropical countries as well as on European soil. With your purchase, support regional vegetables with a shorter transport route and CO2 consumption.

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Eating Jerusalem Artichoke Raw: When You Shouldn’t Eat It

It is basically possible to eat Jerusalem artichoke raw. In this article, we explain why the raw tuber is still not fully recommended and when you should be careful with it.

Jerusalem artichoke is a perennial plant that forms edible tubers underground. It originally comes from North America. It has been known as a crop in Europe since the 17th century, but has long lagged behind the more popular potato. In recent years, the Jerusalem artichoke has been found more frequently at weekly markets and in the vegetable department of larger supermarkets.

Externally, the tuber looks very similar to the potato. Unlike these, however, Jerusalem artichoke can be eaten raw and does not contain any harmful toxins. Nevertheless, it can overwhelm sensitive stomachs when uncooked. Here you can read what you should consider if you want to eat Jerusalem artichoke raw.

Eating Jerusalem artichokes raw: General information

As with most vegetables, the same applies to Jerusalem artichoke: the fresher it is, the better it tastes raw. Wrapped in a damp cloth, it can be kept in the fridge for up to two weeks, but will quickly lose its freshness. If you plan to eat the Jerusalem artichoke raw, you should consume it as soon as possible after buying it. Incidentally, small to medium-sized tubers are particularly suitable for raw consumption. It is better to use large Jerusalem artichokes for cooking.

Like the potato, Jerusalem artichoke is surrounded by a thin skin that you can eat with it. Because it’s so thin, the shell doesn’t bother you much even if you eat Jerusalem artichoke raw. In terms of taste, it is unobtrusive. If you still want to get rid of the peel, you can remove it with a vegetable peeler or paring knife before eating.

How to prepare raw Jerusalem artichoke:

Gently wash the tubers under cold running water. If necessary, peel the Jerusalem artichoke if the peel bothers you.
Cut the Jerusalem artichoke into thin slices or small pieces. You can also grate it and make a salad out of it. Eating Jerusalem artichoke whole raw is not recommended: the hard tuber can be a challenge for your teeth.
Raw Jerusalem artichoke oxidizes quickly in air. If you want to prevent it from turning brown, you can drizzle or soak the slices or pieces in lemon juice after slicing.
By the way: While cooked or roasted Jerusalem artichoke develops a sweet note, raw Jerusalem artichoke has a slightly bitter taste. It tastes good in salads or as a topping for bread, for example.

When not to eat Jerusalem artichoke raw

Although raw Jerusalem artichoke does not generally contain any harmful substances, it can cause digestive problems in some people. Bloating, in particular, is a common reaction.

This effect can be attributed to the high inulin content of the tuber. Inulin is a so-called polysaccharide and is one of the dietary fibers. It is recommended for diabetics because it ensures that carbohydrates from food enter the blood more slowly and thus have a positive effect on blood sugar levels. In addition, inulin is low in calories and stimulates digestion.

Like all fiber, inulin is broken down by bacteria in the large intestine. In particular with larger amounts or with poor tolerability, gases are formed that lead to flatulence. If you generally do not tolerate raw vegetables well or have never eaten Jerusalem artichoke raw before, you should approach it carefully and start with small amounts. Eat as slowly as possible and pay attention to how your body reacts. One way to make the Jerusalem artichoke more digestible is to blanch it briefly before processing. It stays crunchy but is easier to digest.

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Eat White Cabbage Raw: This Makes It Easier to Digest

You can eat white cabbage raw, but you need good digestion. Here we show you how to prepare coleslaw and other dishes with raw white cabbage that are as stomach-friendly as possible.

White cabbage is known to be rather difficult to digest. For many people, it triggers flatulence, abdominal pain or other complaints after consumption. This is especially true if you eat white cabbage raw instead of boiling, frying, or scalloping it first.

The main reason raw cabbage is such a digestive challenge is its high fiber content. Fiber is healthy and important for a balanced diet. However, when they are broken down in the colon, they also release gases that can cause gas and bloating, especially if you eat large amounts of high-fiber foods.

Many cabbage dishes are prepared warm anyway – but uncooked cabbage can also be served in classic coleslaw or as part of mixed salads. If you are sensitive to eating white cabbage raw, you still don’t have to do without it entirely: With the right spices and a few other tricks, you can make the cabbage easier to digest.

Eat white cabbage raw: These spices help with digestion

Caraway is particularly well-known as a digestive spice in German cuisine. Cumin tea is a common home remedy for bloating and stomach upset. In hearty dishes, whole or ground cumin not only serves the taste, but also makes it easier to digest. Its hearty aroma generally goes well with white cabbage, but is not necessarily something for everyone. In this case, other spices can also have a function comparable to that of caraway, for example:

coriander
cumin
cardamom
anise
fennel seeds
Ginger

Not all of these spices are suitable for all white cabbage dishes. Many of these, like coriander or ginger, go particularly well with an Asian-inspired coleslaw. Most of the spices mentioned have a fairly strong taste of their own. It’s best to use them sparingly at first and taste the cabbage from time to time to make sure you don’t over-season it.

Tip: If you don’t want to use the spices directly in the food, a caraway or fennel tea with the meal can also help you digest the raw white cabbage better.

Eating white cabbage raw: More tips against digestive problems

Basically, the more raw white cabbage you eat and the coarser it is cut, the greater the risk of digestive problems. Therefore, if you are generally sensitive to cabbage, you should stick to smaller portions and eat slowly. That way you don’t overwhelm your digestive system and you can slowly get used to it. When preparing your own coleslaw, it is best to make sure that you cut the cabbage into strips that are as thin as possible. Alternatively, you can also grate it.

You can also try freezing the cabbage before preparing it. Once frozen cabbage is said to be better tolerated and cause less flatulence.

Another option is to blanch the cabbage before processing it into coleslaw, for example. So you don’t have to eat the white cabbage raw, but it still remains al dente and doesn’t collapse. At the same time, blanching makes it easier to digest.

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