We're back with fabulous elimination diet recipes. Oh how I adore the lovely lemon. I can't tell you how excited I was to taste lemon juice once again. This flavorful dark leafy green salad is a staple in our house this time of year. It utilizes hardy and super nutritious greens such as kale and collards. The lemon and salt help to break down the green's tough fibers creating an easy to chew raw salad.
I like to serve this salad along side my Quinoa-Salmon Burger recipe or use it to stuff inside Collard Wraps. Another way to use this salad is to take a large handful of it and process it in a food processor along with a few cups of cooked black beans (well-drained), a little chili powder, and sea salt to make "refried beans." I make quesadillas by placing a few dollops of the bean mixture inside of two brown rice tortillas. Simply cook on both sides in a large, hot skillet with a little olive oil, cut with a pizza cutter, serve with carrot sticks and you have a nutritious lunch for your children!
Raw Super Green Salad
This raw salad is a great way to introduce lemon during Phase 3 of the Elimination Diet. It is packed full of nutrition, being particularly high in vitamins K and C, beta carotene, folic acid, manganese, and calcium. The dark leafy greens in this salad combined with the raw garlic provide a plate of cancer prevention. Did you know that we have attacks against our cells everyday which can cause mutations? It is up to us to provide an environment where these cells do not become cancerous. So eat up and enjoy! :)
8 cups thinly sliced raw greens (kale, collards, chard)
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1 to 2 cloves garlic, crushed
Place all ingredients except optional additions into a medium-sized bowl. Toss together then massage gently with your hands to begin breaking down the fibers.
Let the salad marinate at room temp for about 30 minutes. Add any additions to the salad now, toss again. Serve or refrigerate. Source:NourishingMeals.com
Our weather has been particularly warm this January and our greens have begun to grow again. Above is a photo I took this morning of one of our collard plants (1/25/2010). Amazing isn't it?
More raw salads:
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