Your Health in Your Hands

Rabbit food? …. I don’t think so!

 

Isn’t it disappointing when you order a salad in a restaurant and you’re presented with a couple of limp leaves, half a tomato and a hard-boiled egg!!  I don’t know about you but I feel like walking into the kitchen and showing the chef how to make a decent one.  There is NO excuse for producing a poor salad – either your own or when eating out.

Nowadays there is a massive choice of ingredients available.  Organic is best but not always available or affordable, so make sure your getting the freshest you can.  Always give your lettuce leaves a good wash before using, and remember that iceberg contains little to no nutritional value.  Apart from the standard tomatoes and cucumber, vary your salads with tasty morsels like brocco, bean or alfalfa sprouts, peppers, celery, scallions, beetroot, radishes, broccoli, grated carrot or courgette, red onion, nuts and seeds etc.  The list is endless and far from boring.  Your plate should be an array of colour and variety and most important look tasty.

My personal favourite is a ripe Hass avocado, sliced and laid on the top of a mouthwatering plate of red oak leaves, sprouted green lentils and alfalfa, cucumber, celery and crushed walnuts.  YUM!

Don’t forget about things like sugar snap peas, beans and broccoli, just because you’re used to cooking them it doesn’t mean they’re not tasty in a salad.

A good salad should be made up of about 90% living (raw) food and 10% cooked. It should be packed full of nutrients, vitamins, minerals and enzymes. Enjoy… you’re body will!

 

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