Last week, the kitchen was covered in dust sheets and all the appliances – juicers, blenders, pans, etc. – were scattered about in other rooms. HB had been painting the ceiling, walls and doors all day, the windows were closed because the Men in Orange were laying smelly tarmac on the drive and it was quite a hot sticky day too, so a quick, cool salad was in order for dinner at the end of a long day.
The bottom layer of this nutritionally power-packed salald bowl is a combination of leaves: romaine, rocket, watercress and spinach – did you know romaine and rocket contain protein? Watercress and spinach are a good source of iron and Vitamin C, too. Vitamin C aids the absorption of iron in the body.
Layered over the leaves are chopped celery and cucumber, then celery leaves, chopped spring onion (a prebiotic for gut health), more protein and B vitamins in homegrown mung bean sprouts*, and topped off with basil leaves, which we grow on our kitchen windowsill. Basil is anti-inflammatory, anti-microbial, anti-bacterial and rich in anti-oxidants.
Alongside, we have half a can of mixed beans, rinsed well – another source of protein and B vitamins, as well as dietary fibre.
The whole salad is then dressed with tamari and olive oil dressing, and sprinkled with raw hemp seeds* and plenty of black pepper. Hemp seeds are high in protein and a good source of healthy omega oils.
HB had a large baked potato with his!
Copyright: Chris McGowan