"Kohl-slaw" Kohlrabi Salad

My whole family loved this, from my 1 year old to 7.5 year old, and my gluten-free, soy-free guest. My one regret is it's so boring looking. Next time I will have to add a little shredded raw beets, bell peppers, or carrots.

• 3 Tbsp toasted sesame oil
• 2 Tbsp rice wine vinegar
• 2 tsp sea salt (or tamari sauce)
• 1-2 tsp Fresh ginger - grated
• 1.5 Tbsp natural sugar (substitute stevia, agave, or Splenda, or use less sugar for diabetics)
• optional: fresh grated garlic or garlic powder
• optional: hot water
• 2 heads/bulbs of kohlrabi
• 1-2 (preferably firm, green) apples 
• 1-2+ radishes (I used one giant one, like bigger than your average beet) (optional)
• optional: shred something with color (something edible, of course!)

Roated Veggie "Chips" PLUS Quinoa

A friend wrote to me:
"i'm sure you know this and might already prepare it but...this is a wonderful treat we have been feasting on. we got an extra virgin olive oil infused with roasted garlic ... not a cheap overpowering one...we've been slicing eggplant very thin (especially when it's the long lavender ones) brushing them with olive oil, sprinkling some seasoning and baking them on an olive oil brushed cookie sheet. some come out like chips and others are softer and all are addictive!

 on the bigger fatter and darker eggplants we put the kosher salt on the thins slices until they sweat, wash that off to kill any bitterness and then bake at 350 like the aforementioned ones. they are filling and fabulous."