I used to hate salad as I thought the only thing that went into one was iceberg lettuce, goopy cherry tomatoes, cold cucumber and cubed cheddar cheese. Oh and some vinegary Praise branded salad dressing…
Until I started experimenting and realised that pretty much anything goes. For me it’s about having a good mix of warm and cold ingredients, none of that icy iceberg lettuce thanks!
Really it’s a bit of a first world problem, creating the perfect salad. But if you’re being put off from getting your greens, and your health is failing, eating more salads could be a way for your body to feel much better. Try this salad I whipped up today for lunch. The tip is to buy plenty of fresh veg that you love not relying on the boring stuff!
Ingredients & method
– Choy sum
– Chilli flakes
– 1 garlic clove
1. Turn oven to 180 and throw diced eggplant, pumpkin, zucchini onto tray.
2. Drizzle with olive coconut oil, sprinkle some chilli flakes and cinnamon & add garlic chopped finely. Roast for approx 15 mins.
3. Chop up some spinach and choy sum, give it a good wash and pop in a bowl.
4. Add almonds to your baking tray for the last 5 mins.
5. Pop together in a bowl and you’re done.
This salad is jam packed with protein, essential for muscle repair and growth. By eating five different varieties of veg, you’re also giving your body the best chance to receive the essential vitamins and minerals it needs to function at its best.
The cinnamon not only tastes amazing when sprinkled on pumpkin but also helps to relieve nausea and cramps. A teaspoon of cinnamon a day is said to prevent or delay the onset of non insulin dependent diabetes.
Pumpkin is a great source of calcium, iron and b vitamins. It can help regulate blood sugar levels, therefore it’s great for people with high blood pressure. Eat pumpkin when unwell and it will help get rid of mucus from the throat, bronchi and lungs. If you eat it regularly, pumpkin can benefit asthma.