Marilyn Diamond's Cleansing Diet Recipe of the Day: Really Great Salad, Honey!
Online, January 6, 2011 (Newswire.com) - This one salad in particular never gets old. It can be a staple meal, especially for dinner, with variations in the types of greens, herbs, sprouts, olives or sea vegetables, and tomatoes, from cherry to heirloom, so it's always changing and never gets old. I'm sure you'll come up with your own favorite version, once you get this template down.
I like sprouted black-eyed peas because of their cheesy texture, but pine nuts work too, because of their cheesy flavor. The spicy daikon sprouts, (or you can use radish,) bring in a slightly bitter touch that adds interest and balance to the salad. Be careful in adding the minced jalapeno. You want just a touch of heat, and if there is not enough the salad may be too bland, but too much, and you won't taste anything but the heat. The tomatoes add the sweet balance, and the herbs and onion bring in the savory. Your greens are the canvas on which all this rich live food makes its splash. I often use baby spinach exclusively or mix several different types of greens or mesclun depending on what I find in the market that looks best.
I also often round out this live salad meal with avocado-nori rolls. Often, I will add a third component you know I'm going to continuously urge you to try - a sizeable helping of tangy live Kim Chi or raw sauerkraut. It always bears repeating that all the longest-lived, healthiest cultures in the world rely on daily servings of some kind of fermented food, because of its many, unparalleled health and beauty benefits, most important of which is the continuous supply of probiotics or friendly, immune-boosting bacteria, that fermented food brings to the digestive system.
It takes some "getting-used to" for the American consumer, but having personally proved to myself the validity of eating fermented foods in every form available, I'm convinced that on a live food diet, making fermented vegetable salads a regular part of my menu is one of the smartest things I can do for myself. Like me, you'll see your radiance double and all the indications that you're getting healthier increase as you do this, especially a highly boosted defense system, so you don't get sick any longer! I'm a regular consumer of the many excellent refrigerated fermented vegetable salads that can be found at most natural food stores. In fact, when I'm buying them, there are usually two or three gorgeous young women who walk up next to me and help themselves to several jars. The beautiful people know! Now, on to this really great salad!
Really Great Salad, Honey!
4 Tablespoons garlic infused unfiltered olive oil
2 Tablespoons fresh squeezed lime juice
1-2 teaspoons minced red jalapeno, seeds removed
1 cup sprouted black eyed peas or ½ cup pine nuts
1 cup daikon radish sprouts
1 large firm ripe tomato, sliced very thin
1/3 cup kalamata or sun-dried olives, cut from the pit, or ½ cup snipped dulse
½ cup chopped fresh chervil or basil
2 Tablespoons finely sliced sweet Vidalia or red onion (optional)
6 cups baby spinach, baby romaine or mesclun or a combination of the greens of your choice
Measure the olive oil and lime juice into a large salad bowl, and whisk to emulsify until creamy. Add all the remaining ingredients and toss and toss and toss. The secret of a great salad is being willing to toss enough to thoroughly blend the flavors and ingredients.
For more cleansing diet recipes, please visit: http://www.marilyndiamond.com/cleansing_diet_recipes.html
Marilyn Diamond is a Fitness, Health, Nutrition, Exercise, Wellness & Anti-Aging Expert Expert. Marilyn is the co-author of Fit For Life, A New Way of Eating, Fit for Life II, The American Vegetarian Cookbook, Fitonics and Recipes for Life.
For more recipes and fitness and health articles, please visit Marilyn Diamond's website: http://www.marilyndiamond.com
Marilyn Diamond is the co-author of the famous FIT FOR LIFE. Marilyn is back after 25 years of research to find out what can make us sexier, healthier & younger! The secrets lie in a breakthrough art of nutrition & exercise. Coming up: a new book, and a much-needed revolution!