Nateur Cooking With Susan Cartiglia
Ultimately, what you put in your body, shows up on your face. We’ve rounded up some of our favorite wellness experts to share their go-to recipe for glowing skin
Ultimately, what you put in your body, shows up on your face. We've rounded up some of our favorite wellness experts to share their go-to recipe for glowing skin.
Name: Susan Cartiglia
Instagram: @susancartiglia @radiatemiami
Job Description: Nutritionist, Health Coach, and CEO of Radiate Miami.
Eat this for: Locally sourced organic lacto-fermented veggies!
Where do you find recipe inspo?
Living in the tropics leaves a totally different pallet of ingredients then what I grew up with. Learning to cook with local greens and native foods even in the summer months keeps me curious and always learning and experimenting. also, my kids! Seems like their tastes change and evolve so much, it’s super important to me to feed them real food and push them to expand their pallets so they have a respect and appreciation for their food and farmers.
Top 3 Instagram accounts for inspiration:
Dream dinner guest to cook for: My grandmothers! I wish I could bring them back for a meal and thank them for all they’ve given me and how it’s evolved.
Favorite skin food ingredient and why: Radiate kombucha! 😉 fermented foods, mineral rich water and lots of sunshine!
Must-have cookbook: The Art of Fermentation
Go-to quick, healthy meal: Kichari topped with kraut and coconut kefir
Skincare mantra: Beauty radiates from the inside out! Everyone is constantly looking for the next best thing, but truly, eating nutrient-dense, hydrating probiotic-rich food does the job every single time!
RADIATE RAINBOW KRAUT
- 32 oz (quart size) wide mouth mason jar
- Wide mouth lid and band (be sure there is no rust)
- 1/4 purple cabbage
- 1/3 red onion
- 1 stalk Celery
- 1/2 granny smith apple
- 1 carrot
- 2 cloves of garlic
- high-quality coarse sea salt (I love Celtic Grey)
- filtered water
Dice onion, celery, apple, carrot, garlic, and shred cabbage. Pack all ingredients into the jar as tight as possible using your fist to pack it down until it is about 3/4 full. Add salt. Fill with filtered water until all ingredients are submerged and there is about 1/2 inch open space at the top of the jar. Screw-on lid tightly. Leave on counter (out of direct sun) for 7 to 10 days "burping" jar every 2 to 3 days.
*Note: "Burping" jar is very important as it releases the excess CO2 that builds up in the jar and prevents explosions.
After 7 to 10 days, refrigerate and enjoy as a condiment. Will keep in the refrigerator forever.