Thank you for having an interest in Whole Food, Plant Based, High Nutrient, Organic food. It shows you have an interest in your health and the health of the planet.
Today we talk about foods that support the body to regenerate, that give it the nutrients to make a difference in our health. Join us.
Yes, dark leafy greens have the most nutrient per calorie. They give the body what it needs to function, smoothly and efficiently without pain or stiffness. And also, sprouts, especially broccoli sprouts are powerful. We love to use them in place of lettuce as a salad. Lentils are great for the microbiome and for protein. Fruit is also full of health promoting antioxidants and phytonutrients.
To boost our diet to provide the healthy fats it needs, we can get omega 3’s from ground flax and chia seeds. They’re wonderful in smoothies. And a handful of nuts and seeds as well as 1/2 avocado daily also provides good fat.
A starchy vegetable daily nourishes the microbiome. And there’s a great variety to choose from: carrots, beets, yams, sweet potato, red skin potato or winter squash to name a few.
All these foods help to promote great health, clear skin, a clear mind and high energy. Try them and see.
The recipe this week is an amazing Summer Salad. Full of dark greens in the form of red leafy lettuce, cabbage, arugula and chopped kale. Then it’s chock full of veggies. And on top are pumpkin seeds, dry roasted in Tamari or Bragg Aminos. It can be a stand alone meal that is delicious and very filling or a perfect side salad to one of your favorite dishes. Enjoy.
To Your Amazing Health,
Connie and Bill
Summer Salad (2 large servings)
1 large head Red Leafy Lettuce or Romaine, torn in pieces
¼ green or red cabbage, cut in very fine pieces
2 kale leaves, chopped fine
½ red onion, diced
1 red pepper, medium dice
2 carrots, cut in matchsticks
5 radishes, sliced
1 cucumber, sliced
3 stalks celery, diced
1 cup frozen peas
1 cup frozen corn
2-3 lemons, juiced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 avocado, cut in cubes (reserve for garnish)
½ cup pumpkin seeds, rinsed (reserve for garnish)
2 tablespoons Tamari or Bragg Aminos
Prep all the veggies and mix in a large bowl with the lemon juice, salt and pepper.
In a frying pan, add the pumpkin seeds and Tamari or Bragg’s. Cook on low heat until they are dry and salty tasting. Set aside.
Serve salad on 2 plates and garnish with the roasted pumpkin seeds and avocado.