Spring is a natural time to cleanse away toxins and rejuvenate
the body. It’s the season for new beginnings, renewal and growth. The changes
in the nature are also affecting our physiology. Our body
senses a new opportunity to cleanse itself and because we are naturally
synchronized with the seasons, at this time of the year our cravings shift from heavy comfort foods to lighter, less processed, colorful plant-based
meals.
With more appetite for veggies and fruits, sense of
inspiration and awoken energy, losing weight could be a less
complicated task than in other seasons. We tend to eat more fresh salads prepared
with raw and crunchy veggies and seeds. The crunchiness is an extra bonus,
especially for those who try to reduce calories intake. The extra
chewing the crunchy foods require gives us a chance to register the taste better
and helps us faster achieve the sense of fullness.
Now it’s a great time to make the food vibrant with colors
and flavors. The colorful foods are not only visually pleasant, but also great
for our health. The pigments that give vegetables and fruits their colors are
antioxidants, substances that lower the risk of cell damage in the body. So,
eating colorful foods is essential for our well-being. Try to include at least
three colors in every meal. Add shredded red cabbage, sliced carrots or red
bell peppers to green salads. Enhance their taste with berries, dried fruits or
seeds. Try new veggies that you have never tasted before and discover new
flavors that you may like to add to your diet on a daily basis. I discovered
fennel only weeks ago. I was aware of that veggie a long time before, but had never
tasted it thinking that I wouldn’t like it. Now it’s become one of my favorite
plants to add to salads.
All ingredients in this salad are rich in nutrients and
vitamins and help with detox. The black sesame seeds sprinkled on top will not
only add a delicate crunchiness to the veggies, but have also a valuable
ability to clean our bodies from heavy metal toxins, which in higher
concentrations may be dangerous to our health.
Vegan, gluten free
Ingredients:
- 5-6 raw brussels sprouts, shaved or thinly slice
- 1 small leek, cut into 1 in. long thin strips
- 4-5 radishes, sliced
- 1/3 cup red cabbage, shredded
- 1 medium carrot, peeled and sliced with a peeler
- 10-12 pecan, lightly toasted and halved
- 1/8 cup dried sour cherries or cranberries
- 2 tsp black sesame seeds
- salt, pepper
- pinch of cayenne
- fennel greens, chopped (optional)
- 2 tbsp lemon juice
- 1/4 cup apple cider vinegar
- 1 1/2 tsp honey
- 1 tbsp olive oil
In a medium bowl combine brussels sprouts, leek, carrot and red cabbage. Add toasted pecans and dried cherries. Add salt, pepper and cayenne pepper. To prepare dressing, combine all ingredients and whisk them until blended. Toss dressing with salad and sprinkle with black sesame seeds and, if you like, fennel greens.
