Gò0dNews for your Taste Buds
Let Food Be Thy Medicine: Sensational Salads
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by Dana Robinson
hen we think of healthy eating, salad is one of the first things that comes to mind. As children, we are encouraged to eat our fruits and vegetables to grow healthy and strong. After all, Popeye gulps down his spinach. Some people appreciate a nice salad for the colorful combinations of fresh fruits and vegetables, while others classify salad as boring “diet” food. I’ll be honest—I am a bit of an oddball and love salad. I mean, I truly love a delicious salad. In fact, when I was pregnant with my first son, I craved salad! My tastebuds exploded with the watery yet crisp romaine lettuce and the sweet crunch of the orange baby carrots. I remember asking my husband if that was the sweetest carrot he had ever tasted as I excitedly enjoyed my lunch salad for the day. He looked at me mildly perplexed and replied that it tasted like a carrot. Clearly, he categorizes salads as diet food. In a world with over processed, over salted, and over sugared foods, how can we get back to enjoying the freshness and sweetness of raw fruits and vegetables? A single salad can provide a multitude of vitamins and minerals into our diets. Aside from promoting regularity and preventing dehydration, salad ingredients like tomatoes, bell peppers, berries, seeds, nuts, cucumbers, carrots, olives, etc. are chocked full of antioxidants and other cancer fighting properties. When my husband, Jamie Robinson and I founded Lighthouse Personal Care Homes, we knew that food would be a foundation for healthy and joyful living. Real food makes such a difference in a person’s physical, mental, and emotional health. Too many organizations skimp on fresh quality foods. During meal planning, I’m guided not only by Hippocrates, “Let food be thy medicine, and medicine be thy food,” but also by a passion for bringing to life the true pleasures of food. Simple ingredient variations can create delicious salad sensations that are truly something to look forward to eating. We don’t just experience food with our noses and our mouths, food should be visually appealing as well. Food is beautiful and artistic. When the right ingredients are paired together, the ordinary becomes extraordinary. I challenge
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you to incorporate more salads in your daily routine. Be bold and playful. Be creative and savory. Go with the sweet flavors of the season. Step out of the mundane, basic salad and enjoy one of these sensational salads!
Hawaiian Salad Recipe • 1 head romaine lettuce, chopped
• 1/2 cup pineapple tidbits, reserve juice for dressing • 1 cup sliced strawberries
• 1/2 cup pecans or macadamia nuts
• 1/4 cup blue cheese crumbles (optional)
Strawberry Pineapple Vinaigrette • ½ cup strawberries
• ¼ cup pineapple juice • 1 tbs honey
• ¼ cup white wine vinegar • ¾ cup olive oil
• ¼ tsp Himalayan Pink Salt Wash and chop lettuce. Evenly distribute remaining ingredients on top of salad. In a blender or separate bowl, blend vinaigrette ingredients together. Drizzle dressing over salad mixture. Serve or toss as desired. Can substitute strawberries and honey with 3 tbs strawberry jelly.
