Monday, January 25, 2016

Super Chopped Salad + Immunity Dressing

Happy Monday! I've gotten some great feedback on my recent posts about weight management - so glad they are being enjoyed!

In case you missed it, this is what's new at Lettuce Beet Diabetes.


It's Monday. Mondays can be terrible, but they are also an excuse for a fresh start. This Monday, I hope to inspire you to start fresh by eating more salads. It's no secret that salads are good for us. Salads are a great way to consume raw vegetables, which are vital for human health. I'm a big believer in raw, nutrient dense salads for good health. One reason is because my blood glucose levels LOVE salads. My Dexcom is like a beautiful Florida landscape (flat) after a big salad and if you've struggled with postprandial hyperglycemia (high blood glucose following a meal), then you know what a joyous feeling that stability brings to someone with type 1 diabetes. If you don't have diabetes, raw salads offer so many benefits to you too! Disease prevention and longevity are the big ones, with honorable mentions being regularity, better absorption of nutrients, improved immune system, more energy, mental clarity, and on and on and on.

I love this recipe because of how quick and easy it is to make and because finely chopped salads make it really easy to fill up on veggies. Chewing raw vegetables takes a lot of time, and that's a lousy excuse for not eating enough vegetables. So have the food processor help you out with some of the initial chewing and enjoy some vegetables. Your body will love it.

Super Chopped Salad + Immunity Dressing
By Bailey West, B.S. Nutrition/Dietetics
Makes 10-12 cups

1 lb. broccoli florets
1 head cauliflower, florets only
4 beets, quartered
5 large carrots
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1 cup parsley
4 T tahini
3" piece ginger, peeled
3 medjool dates, pitted
Juice of 1 lemon
2 T raw apple cider vinegar
2 T water
1 t liquid aminos

1. Place vegetables in a food processor and process until evenly and finely chopped (about 5-10 seconds).  Do this one vegetable at a time (broccoli, then cauliflower, then beets, etc.)

2. After all 4 vegetables have been processed, combine in a large bowl.

3. Combine all ingredients for the dressing in a food processor and process until smooth.

4. Pour the dressing into the chopped salad and stir evenly.

1 comment:

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