I love great-tasting salads—and I get to eat one every day!
I’ve been eating a nutrient-dense salad daily for the past twelve years (in July), and it never gets old. In fact, I rarely eat the same salad twice.
Here’s the secret to making a great-tasting salad every time:
thoroughly mix all of the ingredients together in a very large bowl such as a 12 quart, stainless steel, flat bottom dish pan or any large bowl of similar size.
With a giant bowl, you will be able to thoroughly mix together the variety of greens, berries, beans, raw veggies, onions, nuts, seeds, and dressings in order to create incredible flavors!
One of my favorite kitchen tools: my mom’s vintage, flat bottom dish pan. It holds 12 quarts of ingredients! (She always used this pan to make large batches of potato salad for family reunions. And guess what, they are still available in stores and online today!)
Here’s an example of my typical salad:
I start with a large amount of any mixed green(s) such as shredded kale, collards, Bok choy, Romaine lettuce, arugula lettuce, or chopped asparagus, cauliflower, broccoli. . .followed by a layer of berries, beans, diced onions, and other veggies I may have on hand.
Hint: I use defrosted, frozen mixed berries— their juices add a tangy flavor that’s amazing!
Tip: If I have leftover cooked onions, greens, or mushrooms, I include them.
I always add finely diced red onions, simply because they contain a powerhouse of benefits such as lowering “bad” cholesterol and preventing blood clots.
I like to add chopped walnuts, almonds, or roasted sunflower seeds for “crunchiness”—not to mention they are a super food antioxidant that increase one’s longevity by lowering heart disease, enhancing brain health, and increasing the absorption of all the micronutrients.
I also add a large dallop of tomato paste, ground flax seeds, balsamic vinegar, and 1/4 teaspoon of tumeric. (Turmeric has anti cancer and anti inflammatory benefits.) The tomato paste is full of concentrated amounts of lycopene that lowers blood pressure and heals damaged skin. (Sometimes, I simply use 1/3 chopped avocado and lemon juice instead of a tomato-based dressing.)
But I ALWAYS mix everything thoroughly together in the gigantic pan—that’s the secret to creating the “magically delicious flavor!”
I make my salad early in the morning and then transfer it into a smaller, airtight container. When it’s lunchtime, I just take it out of the refrigerator and eat. (The few hours marinating in the refrigerator also blend the flavors together beautifully.)
The sky is the limit when it comes to the variety of combinations.
Be creative—each salad can become a significant work of art!
If you want to strengthen your immune system, reduce blood pressure, eradicate abnormal blood sugars, heal a myriad diseases within your body and feel well. . .without the toxic side effects of medications. . . eat a salad every day.
Don’t make eating for health complicated—that’s not sustainable.
Keep it simple.
Keep it cost-effective.
And keep it time-efficient in order to become the work of art you were created to be.
Here’s to your good health and well-being!
Cheers!
Emily Boller, artist, mother, and author of Starved to Obesity, lost 100 pounds more than twelve years ago by eating an abundance of high-nutrient, plant-rich food. Today, she’s certified in whole plant nutrition from the Nutritarian Education Institute. She’s on a mission to combine practical, no-nonsense and cost effective tips—with easy to understand science—in order to help anyone escape the addictive grip of the Standard American Diet.