Simple, Elegant Salad to boost Digestion

Simple, Elegant Salad to boost Digestion

Seeing the food on your plate as medicine.

During my training in nutrition school, I was introduced to the idea of Food as Medicine. I had a limited understanding of what that meant. I knew that I should take Vitamin C when I felt like I was getting sick. Or that the kale and beets my mom "forced" us to eat (thanks, mom!) were "healthy" for me. But, I honestly never really thought about how the foods I was eating were either supporting my health or detracting from it. And what did we actually mean when we said something was "healthy?"
Once I got into school, I learned what it was exactly in foods that supported different functions in our body. I fell in love with using food as medicine. I loved the idea that we had control over our health and food was our first defense and offense! The idea that our health wasn't this vague idea only known by doctors, but rather something in our control was revolutionary! We just needed to learn how the body works and what foods are supportive of our health. The education from nutrition school gave me this. I am forever grateful for the knowledge of how my body works and how I can support it! 
Now, raise your hand if you've seen this vegetable in your salad and decidedly ate around it. I get it! Frisee is super bitter. But what's so beautiful about that is the bitterness activates our saliva. It helps get our stomach acid going. All of this helps us digest our foods and assimilate the nutrients. Hey, thanks, frisee! Do you ever feel heartburn, constipation, bloating, gas, or indigestion? These are signs your body isn't breaking down your food properly. It's not a mistake that we eat salads are a first course. The bitter greens like frisee, radicchio, escarole, and mustard greens help get the digestive enzymes flowing.  Ready to get in more bitter greens? Check out this beautiful and simple salad I learned while in culinary school. It's amazing. I recommend topping it with a poached egg! 

White Salad  2 T lemon juice 7 T. extra virgin olive oil 1 T. white truffle oil salt and freshly ground black pepper 2 heads frisee, cleaned, torn into bite sized pieces 1 English cucumber, peeled, halved lengthwise, sliced into half moons 4 Belgium endive, halved lengthwise, sliced into half moons  In a small bowl, place the lemon juice. Whisk in the olive oil in slow steady stream. Whisk in the truffle oil and season with salt and pepper. Adjust seasoning as desired. Combine frisee, cucumber, and endive in a large bowl and season with salt and pepper. Add vinaigrette and gently toss to combine. Serve immediately.

White Salad

2 T lemon juice
7 T. extra virgin olive oil
1 T. white truffle oil
salt and freshly ground black pepper
2 heads frisee, cleaned, torn into bite sized pieces
1 English cucumber, peeled, halved lengthwise, sliced into half moons
4 Belgium endive, halved lengthwise, sliced into half moons

In a small bowl, place the lemon juice. Whisk in the olive oil in slow steady stream. Whisk in the truffle oil and season with salt and pepper. Adjust seasoning as desired. Combine frisee, cucumber, and endive in a large bowl and season with salt and pepper. Add vinaigrette and gently toss to combine. Serve immediately.



My Easy Go-To Kale Salad

My Easy Go-To Kale Salad

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Chocolate Cherry Energy Bars