Salad
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3h3ZWz2pxM9gIClRF9-kQ_kFj7eSwuh24MLIjAM0gSh32YOQcNRRv_zpQz0Hosk4EXeNQE2DDUjov1hDivIn7uIDI4ot1jvHCyxUlmMk1dRHBWmcbggUrjZLNTPacZsZitZYYIA/s320/Salad027.jpg)
I've been trying to eat more vegetables lately; I've been inspired by the excellent blog Mark's Daily Apple.
Above is a colorful (and therefore full of antioxidants) salad that I made tonight. It has eight vegetables in it: chard, spinach, cabbage, beets (grated), carrots (grated), red pepper (grated), broccoli, and some fresh tomatoes from my garden. For my own bowl, I poured on a little virgin olive oil, balsamic vinegar, salt, pepper, and pesto seasoning. A bit crunchy, but delicious and extremely healthy.
For lunch today, I had a can of wild Alaskan salmon (which you can get relatively cheap on Amazon), poured into a bowl with all of the oil. In it, I mixed: a dollop of mayonnaise, a little bit of sugar, salt, pepper, the same pesto seasoning, thyme, and a big dash of turmeric. I have this for lunch quite often; occasionally, I'll add some curry powder or minced garlic. Wild salmon is a great way to get Omega-3 fatty acids, which are linked to an staggering variety of health benefits.
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