Rainbow on a plate


Who said that salads are boring?

Maybe if you have no sense of imagination for how to make your plate more appetizing

As I am writing this I am remembering a lunch at work a while ago during my internship. I go to the canteen and notice there is no olive oil and balsamic vinegar as condiment choices for the salad…Welcome to England folks!

From that day onward I brought my own olive oil and balsamic vinegar to work and one lunch ago as I was seasoning  my salad, a colleague looks at my plate with disgust- how can you eat a saucesless, meatless, eggless, carbless salad, the taste is awful?!

Of course the taste is awful for those of you who are addicted to junk-food! But guess what- today I am going to give you a delicious recipe that you can play with and make visually appealing so that you no longer get goosebumps when you see veg!

For one serving:

  • ½ fennel
  • 2 boiled and vacuum packed organic beetroot
  • ¼ red onion
  • 2 oranges
  • 1 lime
  • ½ small cup extra virgin olive oil
  • sea salt
  • freshly ground pepper
  • a drop of sweet balsamic vinegar for taste
Health properties
Fennel -fantastic for your stomach1 bulb- 31 kcal; ½ bulb 15.5 kcal!! Helps anemia, reliefs indigestion, aids constipation, aids menstrual pain, helps diarrhea, helps remove toxic substances, contains high level vitamin C and electrolyte potassium
Beetroot1- 41 kcal; 2- 82 kcal Stabilizes sugar level, lowers cholesterol, treats anemia and fatigue, antioxidant properties, reduces risk of heart attacks and strokes, high folic acid
Orange1- 62 kcal; 2- 124 kcal Boosts immune system, great vitamin C source, provides protection against cardiovascular disease, prevents tumors, lowers cholesterol, high in fiber, prevents kidney stones, prevents ulcers, protects respiratory health
Red onion1- 15 kcal; ¼- 4 kcal!! Detoxifying and anti-inflammatory, fights candida and regenerative diseases, reduce risk of diabetes, low GI food (lowers blood sugar level)

Method: 

  • peel and slice onion
  • slice fennel
  • slice beetroot
  • peel and section the orange
  • mix together in a bowl, season with olive oil lime juice, salt, pepper and a drop of sweet balsamic vinegar

Sources:

Fennel

Beetroot

Orange:

Red onion:

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