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:
- Cruciferous veggies to protect against cancer
- Beans (PROTEIN!), which are eaten by all the healthiest cultures on the planet, and are one of Dr. Greger’s top foods. He recommonds 1/2 a cup of day of any bean
- Watercress is arguably one of the healthiest greens
- Nori seaweed will help those with low thyroid, and is a very healthy food regardless
- Avocado is full of healthy fats
- Bell peppers may protect against Parkinson’s disease
So here’s my homage to Dr. Greger salad, which just happens to be as deliciously crunchy as it’s healthy…enjoy!
- 2 cups grated raw cauliflower
- 3 cups shredded dino kale
- 2 scallions, minced
- 1 cup parsley, chopped
- 2 cups watercress, shredded
- 1 sheet of Nori seaweed, cut into tiny strips (with a pair of scissors)
- 1 red, orange or yellow organic bell pepper, cubed
- 1 large cucumber, cubed
- 1 15-oz can white beans
- 2 tbps capers
- 1 cup green olives, sliced
- 1 avocado, cubed
- 1/2 up avocado or olive oil
- 2 tbsp apple cider vinegar
- 2 tsp lemon juice
- Sea salt and pepper to taste
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.