Kohlrabi-Pear Coleslaw with Moroccan Notes

Breaking Free: A New Perspective on Binge Eating

In my last post, I shared how I once saw binge eating as a battle—something to overcome with willpower, constantly resisting cravings and “food demons.” But what if the struggle itself holds the key to freedom?

1 Corinthians 10:13 reminds us that no temptation is beyond what we can bear and that there is always a way out. For a long time, I thought that meant I just had to try harder—to resist more, control more. But I’ve come to see it differently. The “way out” isn’t just about fighting; it’s about making a choice.

Temptation, whether with food or anything else, presents us with two paths: to keep repeating the same cycle or to take a different route. The choice isn’t always easy, but it’s always there. For me, the shift happened when I stopped seeing cravings as the enemy and started seeing them as a signal—an invitation to choose something better. Instead of numbing, I start nourishing. Instead of reacting, I start listening.

Cravings are signals. Signals of unmet needs, emotional voids, or simply a body out of balance. When I stop fighting and start listening, everything shifts. I begin focusing on real nourishment, not just physically but mentally and emotionally too.

That’s why this salad isn’t just a meal. It’s a reflection of that choice. A choice to fuel my body with something that gives energy and clarity rather than chaos. A choice to break free from cycles that drain me. And most importantly, a choice to trust that the way forward isn’t found in restriction, but in wisdom.

If you feel stuck, know this: you’re never trapped. The way out is always there. You just have to take it.

Now, let’s get into this recipe.

Ingredients:

• 1 large kohlrabi
• 2 firm pears
• 1 handful radishes
• 1 handful raisins
• 1 bunch flat-leaf parsley
• 1 pomegranate
• Microgreens or sprouts (for garnish)

For the Dressing:

• ¾ cup raw cashews
• 1 block tofu
• 1 cup water
• 1 clove garlic (optional)
• 1-1½ lemons, juiced
• ¼ preserved lemon (optional)
• 1 tablespoon preserved lemon liquid (optional)
• Black pepper to taste
• 1 tablespoon sumac

Instructions:

1. Soak raisins in water while preparing other ingredients.
2. Using a mandolin, thinly julienne the kohlrabi.
3. Slice pears and radishes thinly using the mandolin.
4. Finely chop the parsley.
5. Remove seeds from pomegranate and set aside.
6. For the dressing: Blend cashews, tofu, water, and garlic (if using) until smooth.
7. In a large bowl, combine:
   • Julienned kohlrabi
   • Sliced pears and radishes
   • Drained raisins
   • Chopped parsley
   • Cashew-tofu dressing
   • Lemon juice
   • Preserved lemon and liquid (if using)
   • Black pepper
   • Sumac
8. Mix well and let marinate for a couple of hours.
9. Before serving, top with pomegranate seeds and microgreens/sprouts.