Wednesday, February 6, 2013

Liver-Boost Winter Salad Recipe



This tasteful salad is a great way to tone your liver. A blend of beautiful seasonal vegetables - all raw -, flaxseeds, and a simple turmeric dressing! I try to eat it daily or as often as I can. Full of antioxidant vitamines A, E and C, rich in folic acid - necessary for pregnant women or women that plan to get pregnant -, it also contains iron, potassium, selenium, sulfur, chlorophyll, organic calcium, beta-carotene, beta-sitosterol, omega 3, fiber, lignants, B-complex vitamins, vitamin K, manganese, copper and magnesium! Great, right?! I often add a couple of hard boiled organic eggs on top of it and just get everything I need for the day and it's delicious, I promise!
Feel free to improvise and add any other seasonal vegetable you fancy!

Ingredients:

A small banch of fresh spinach leaves 
4-5 lettuce leaves
A small banch of dandelion leaves
A small banch of swiss chard leaves
A small banch of beetroot leaves
A small banch of arugula leaves
3 spring onions, cut lenghtwise and roughly chopped
3-4 stalks of celery with their leaves, roughly chopped 
A banch of fresh parsley
A banch of cilantro leaves
1/2 cup sliced fennel root
4-5 radishes, sliced
3-4 carrots, peeled and grated
a thick piece of kohlrabi, peeled and grated
3-4 beetroots, peeled and grated
4-5 Greek-style black wrinckled olives (throumbes
2 tablespoons flaxseeds (can be replaced with sesame or other seeds, or you can use a mix of seeds)

For the dressing:
1 small lemon
1 tablespoon apple cider vinegar 
1 teaspoon turmeric powder
1 small garlic clove mashed (optional)
Approximately 1/4 cup olive oil (might take a bit more, depending on how sour you like your dressing)
Sea salt
Cayenne pepper (optional)

Wash all your vegetables really well and let them dry. I use my hands or a pair of seasors to roughly cut all the leafy vegetables. Don't try to chop them, as you will lose most their their nutritional value. In a separate bowl prepare your dressing. Add first the lemon juice, vinegar, turmeric and garlic (if using) and whisk well. Gradually add in the olive oil, while stirring, and season with salt and pepper.
Place the leafy vegetables with the spring onions, the sliced fennel root and radishes in a large salad bowl and mix in most of the dressing. Spoon the grated kohlrabi, carrots and beetroots on top. Sprinkle with flaxseeds, add the olives and pour the remaining dressing on top!
Enjoy!

































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