I’m a big fan of Dr. Michael Greger of Nutrition Facts. In fact I did a FB live with him last week, and I’m clearly not his only fan because I got more views on this stream than any I’ve done (come back Dr. Greger!!!). The man just talks a lot of sense.
Opening question on the chat:
Sophie: What’s your nutritional philosophy?
Greger: I don’t have one! You don’t need my opinion, you need the scientific facts based on current studies from around the globe.
Sophie: That’s great! That’s why I love you so much.
Greger: Well, I don’t think we should get props for evidence-based science. It’s a sad state of affairs that those who present evidence-based science get kudos! That should be the base line that we all operate from.In a climate of “fake news”, there’s also a lot of “fake” or horribly-under-researched, health information, and that’s what he’s talking about. So, Greger helps us to get to the bottom of an awful lot of nonsense.
But this is a recipe post, so I’ll get on with it!
I wanted to create a salad (a whole lunch or dinner bowl), which checked all of the doc’s top nutritional boxes for the day. So here are some of the star players:
So here’s my homage to Dr. Greger salad, which just happens to be as deliciously crunchy as it’s healthy…enjoy!
Combine all the ingredients in a large bowl.
I serve mine with warm wholewheat pita, or a handful of gluten-free crackers
You can make ahead and store in an airtight container in the fridge for 2 days.