In addition to being very tasty, salads are a real treasure trove of vitamins, minerals and enzymes. This dish, whenever possible, should be enhanced with high quality herbs like nettle, wild garlic, dandelion, etc.
Introducing salad in your everyday diet is one of the healthiest lifestyle habits. Fresh and raw vegetables and fruits are certainly the best choice for our bodies and our health. Winter is over, and therefore heavy winter foods should be replaced with light and easy meals. The spring brings us an abundance of fruits of vegetables we can use to make real specialties. Besides being very tasty, salads are a real treasure trove of vitamins, minerals and enzymes. If we want to fully absorb the nutrients from the food we consume, we need to increase our enzyme potential. The best way to do that is to consume raw foods in the form of salads. Combining salads with the main course, especially meat, greatly facilitates digestion. Therefore, it is very important that we start almost every meal with salad. In order to make salad taste better, you can season it with a variety of herbs and spices, cold pressed oils, apple cider vinegar, lemon juice and whatever else comes to your mind.
Carrots and garlic salad
Chop garlic finely and cover it with cold pressed olive oil to release the flavor. Grate three large carrots, spice it up with hot ground pepper, sea salt and black pepper, and finally add a bit more olive oil and combine everything.
Beetroot with sour apples
Take one large beet peel it and grate it. The same you should do with the horseradish and apple. Combine all the ingredients, pour cold pressed linseed oil over them, sea salt and lemon juice. The salad can be spiced with caraway seeds, if desired.
Radicchio and beetroot salad
Peel and grate two smaller beets. Then, wash the head of radicchio, cut it and mix it with the prepared beets. Add a pinch of sea salt, a few drops of lemon juice and cold-pressed oils to taste and stir everything well.
• 1/2 heads of grated cabbage
• 1/2 cup of grated carrot
• 1 small onion
• 1 cup of roasted peanuts
• Half a lemon
• 1 tablespoon of cold-pressed olive oil
• Sea salt if desired
Instructions: chop the onion and mix it with cabbage and carrots. Season it and finally add the peanuts. All should be very well mixed. This salad can be used as a complete meal or, on the other hand, as a quality snack.
• 1/2 cup of chickpeas
• 1/2 cup of wheat germ
• 2 leeks of waist
• 1 cup of black olives
• Lemon juice, to taste
• Chopped fresh parsley, optional
• Sea salt, to taste
• 1 teaspoon of olive oil
Instructions: Cut the leeks and mix them with other ingredients. It is most often used as a complete meal rich in high-quality vegetable proteins.
Marinated seasonal vegetables
Chop as many seasonal vegetables as you can find (celery, carrot, radish, cabbage, etc.) into sticks. In a separate bowl make a marinade of olive oil and cold-pressed linseed oil, lemon juice, salt and possibly pepper. Your tasty salad is ready.
The most important rules for the preparation of salads:
• Vegetables must be fresh and previously untreated
• Always use only seasonal vegetables
• It is desirable that foods are organically grown
• Salads should be eaten immediately after they are made, to get the most nutrients