So this is a quick flash back of the cookery videos I recorded with Jackie Wicks. I had the privilege of working with Jackie on the UK edition of the book.
This is one of the recipes taken from the Eats and Cheats cookbook.
I don’t actually have the recipe from this video but it showcases many of the basic elements to creating a really healthy meal.
The foundations of a salad are the greens so in the summer this may be salad leaves while in the winter you may want to use finely shredded raw kale or cabbage. Once prepared, massage these leafy greens in olive oil for a few minutes to soften them slightly and make them more palatable raw.
Try and add a few more brightly coloured vegetables in your salad. My favourites include finely sliced peppers, grated raw beetroot and carrot, and also raw red onion.
Pump up the protein in your salad by adding either lean meat, fish or poultry. If you’re plant-based then opt for marinated tofu, beans, pulses or lentils.
You may also want to add a carb to give your salad more substance. Stick to wholegrains (brown rice, pasta) or pseudo grains (quinoa, amaranth, buckwheat), the latter of which are actually seeds and richer in both protein and essential minerals such as magnesium.
Fresh and dried fruits add texture and sweetness to a salad.
Go large on fresh herbs – anything will do, just chuck them in!
Dressing wise – there are many great dressing recipes online. I like to keep things simple by combining olive oil with lemon juice. Other favourites include tahini or Asian flavours such as soy and ginger. My one tips is that olive oil is not always the best oil to use for dressing that include many different flavours. Good quality olive oil is quite bitter which is OK with lemon juice but can over power other dressings. My alternative is a light olive oil or groundnut oil.