Packed with nutrients which are easy to digest. Pineapple contains bromelain, an enzyme which helps break down proteins, and the digestive benefits of mint, lemon & ginger are well-known.
This is number 3 of 10 salads, created to promote how eating a range of whole foods can target your body's needs. Each one provides a balance of macro and micro-nutrients.
Some of the foods in the previous post: #2 The Happy Gut salad, many people find challenging to digest. It can take time to build a healthy gut micro-biome, with a range of friendly gut bacteria which can break down nutrients to nourish your body.
The lettuce could be left out if desired, since the parsley and micro greens are nutrient dense.
Adding salmon increases healthy fats and proteins, and will satisfy hunger for longer. Salmon is nourishing for the digestive system.
Pineapple has loads of health benefits, including vitamin C, bromelain & fibre. I love pineapple and eat a little most days, however occasionally the acidity can sting the tongue. It can be due to an imbalance in the body, proteins on the tongue, or it may be a seasonal issue for you.
Salting the pineapple first (then rinsing) will reduce this effect, however a stinging tongue could be your body's way of saying it's not for you that day.
Learning to listen to your body is part of consuming a healthy whole food- diet.
#3 The Easy Digest Salad
Dressing –high quality Olive oil, raw honey, lemon, balsamic + ½ teaspoon acv
TIPS: it's handy to keep a bowl of cooked quinoa or amaranth in the fridge, to use in meal prep throughout the week.
Pre-soak amaranth & don’t overcook. For use in salads & bowls, lay on a baking sheet to dry out – toss through with salt & pepper. Scatter over salad after the dressing – so it remains crunchy.
Keep a bowl of baked root veg in the fridge, for use in various meals - They are healthy carbohydrate foods and make a handy bread replacement.
Ingredients:
Amaranth or quinoa – soaked & cooked. 1 spoonful to scatter over the top
Dandelion greens &/or butterleaf lettuce
Micro-greens/sprouted greens
Pineapple
Ginger – fresh grated or fermented (available in a jar)
Mint & parsley (more mint than parsley)
Feta or cultured cottage cheese
Avocado
Left-over baked root veg, pumpkin, sweet spuds or beets (*bake with no oil, then toss olive oil through afterwards)
Salmon – (Small amount - Atlantic, wild caught)- optional
Toss avocado, ginger & pineapple together. Add the other ingredients, toss together with dressing and scatter with the amaranth.
Enjoy with a glass of kombucha or lemon & ginger, dandelion, chamomile or lemon grass tea.
NOTE: wait over an hour before having tea or coffee, to allow the nutrients to be absorbed. The tannins & caffeine can affect absorption.
Comments