A salad for the lovers of all things green and healthy. A real cold buster! The winter zing will beat the heck out of all those winter blues and ailments that hang around at this time of year. It’s designed specially to make you fly into Christmas time feeling superb! All that decadent scoffing is just around the corner and our bodies need a helping hand.
It’s that time of year when salads should be eaten more, with the dark and gloomy weather, everyone is getting colds and run down. You just need to flip your head around a little here, salads are not just for summertime. Trust us, your body will thank you for this one.
We all need some food medicine sometimes and a boost, this salad boasts all of this and some funky green stuff to top it off. I like the idea of using food for healing the body (mind and soul too), a preventive measure to illness, something that benefits the body and actually gives energy freely, without taking it away. All ancient civilizations knew about this, especially the Indias, who through Ayurveda, have a complete method of food science created thousands of years ago! It is mostly still relevant today and modern science seems to be catching up!
Most foods we eat at this time of year are stodgy, rich and satisfying, it seems natural to be drawn to them when it’s raining and miserable outside. These foods are the exact opposite to what our bodies actually need, we end up feeling heavy and bloated, our bodies energy is mainly used to digest the food being eaten and not keeping us in tip-top shape, fighting bugs and all.
In wintertime the body needs a boost, an influx of nutrients, alkaline foods and a vitamin kick to keep them clean, light and healthy. With salads like this you’ll be the only one at work who doesn’t get that cold!
This bowl of goodness is basically lots of green leafy bits and other hard colourful veggies chopped up finely and given a wonder dressing. It is hearty and rich, with the addition of olives and a good glug of olive oil which gives plenty of fats to keep you well padded in colder climes. You can use different combos of hard veggies and leaves depending on what you have in the fridge, but this bowl works wonderfully. We have been experimenting extensively in the super zing salad field; too many baguettes and lumps of cheese in France has left us feeling in need of some quality salad time.
The idea here is to chop everything up into small chunks, so that you can get many different flavours on your fork/ spoon at the same time. Mingle the zing! You don’t want a mouth full of just spinach, you want it all mixed up and coated in your magic dressing.
This recipe uses raw garlic, we love it and so do our nearest and dearest. You may want to moderate the quantity if pungent garlic breath is not you thing, although trust me, your body will thank you for the garlic buzz (it’s pretty powerful stimulant).
We topped this salad with some treats from the health food shop that you may not have in the cupboard. Nori and all of the seaweed family are just amazing for you and also add a distinct flavour to each dish they grace. For vegetarians, they are almost essential, the more green things in your diet the better and the seaweed family is full of chlorophyll and anti oxidants that make you zing and shine. As a substitute you could use wheat grass powder, spirulina or some finely chopped green herbs. Basil would be rather nice and is a special leaf.
The blob of miso on the side here acts as your salt for the meal, it is full of sodium but also many, many other goodies and cold fighting friends. You can regulate how much you fancy or need.
We are getting back into our food combining behavior and feeling all the better for it. Usually we wouldn’t eat dried fruits with this salad, but those fresh dates a too fine to ignore and of course add a lovely sweetness to proceedings.
Makes one large bowlful for one very lucky salad muncher.
A decadent salad for beating dark long days…….
All veggies should be chopped into fine cubes (approx 2cm):
1 handful spinach leaves, 1 handful chard leaves, ½ cup brilliant green olives (pitted easier to eat), 1/3 cucumber, 1 gorgeous tomato (we used a black kumato), 1/3 head of broccoli and stem, 1 small carrot, ½ red pepper, 3 fresh dates (chopped), 1 tbsp nori sprinkles, 1 teas barley grass powder, 2 teas mixed seeds, small blob of brown miso (on the side)
Dressing – 1 garlic clove, 3cm sq cube ginger (both finely diced), 1 1/2 great olive oil, 1 tbsp coriander leaves (finely chopped), ½ tbsp lemon juice
Rinse all your veggies in a bowl of water, chop it all up into little pieces, we don’t peel anything unless absolutely necessary.
If you are presentation conscious, layer the salad (green leaves first) and top with olives, dressing and green sprinkles. Otherwise, mix all your veggies and olives in a bowl with the dressing and then top with your sprinkles.
Your finest salad bowl, although you could serve this salad in any pot or dish and it would light up your day.
We Love It!
Taste amazing, full of crunchy bits and many surprising flavours, one moment a date pops up, then a little miso, then an olive. This is fun food and always interesting to eat!
Cold busting 101:
Exercise, eat healthy, avoid excessive boozing, get some sun (if you can!!), treat yourself, relaxxxxxxxxxx, embrace the beauty of winter, get social and most of all, catch plenty of ZZZZZZZZZZZZZZZZ’s.
Winter is a tough time for body and mind, eat more salads!
Thanks for sharing. This salad looks FANTASTIC and very simple to make.