Kohlrabi salad

• Select tender Kohlrabis. The bigger ones have rough fibers in them.
• Peel the Kohlrabis and slice them finely like matchsticks (half the height of matchsticks).
• Add grated coconut, finely chopped chilli and salt.
• If you are still not used to eating raw, heat a teaspoon of coconut oil, add some mustard, few chana dhal & urad dhal, some curry leaf and a bit of Asafoetida. Add this to Kohlrabi.
• If you want 100% raw, then add a teaspoon for coconut oil and a little lime.
• Mix well and serve!

Kohlrabi is know as Navil Koos in Kannada, Nool Kol in Tamil. It is also know as knol-khol.

Asparagus soup

Chop the Asparagus tips finely. I boil the remaining shoots so that is smooth. You could keep it raw. Make a smooth paste out of it by adding a little salt. Add freshly ground pepper. Add some lemon juice or a little curd. Add the finely chopped asparagus tips. It tastes yummy!

Raw carrot and asparagus soup

This is a simple and tasty soup.

Ingredients

• 2 carrots
• 5-6 asparagus
• 2 cloves of garlic and a small piece of giner
• sea salt
• pepper
• milk (optional)

I chop the tender tops of asparagus and keep them separate.Boil the harder shoots below separately (if you want you can use them raw too). Clean and chop the carrots.

Grind Carrots, asparagus, garlic, ginger and salt in a food processor by adding water as required.

Add freshly ground pepper and a little milk.  You can warm it a bit if required. Serve!