Antioxidant Goddess Salad

I must admit that I’ve been extremely lazy with my blogs. Like anyone else, I was complacent in thinking that I’m doing enough, when someone close to me shone a mirror to my face and called me out on how I was just not doing enough! Anyway, the old me would have got upset and justified all the ways I felt I was overworked to her, but the new me decided to accept her kind words and get off my backside for the coming year! So look forward to an anti-inflammatory recipe for healing various systems every Tuesday and my blog every Thursday. Oh, and do write in to me if you have anything to tell me as well! Share your suggestions, what you would like to see and what’s really bothering you.

I’m thrilled to share the first recipe of 2019 as an Antioxidant Goddess Salad. I also want to tell you about a project I did last year. The O Terra Hotel in Bengaluru, is a gorgeous hotel located in Electronic City, with the most stunning view from the Infinity Pool. The O Terra team is rich with managers, chefs, consultants and staff who are passionate, dedicated and brimming with creativity. I must say that they obliged me and my madness as I went there with my food curating mission. If you’ve read the section on my website called Curating Therapeutic Diets, under Services, you’ll know that my mission with that was to support people suffering from various conditions. All over the world, there is an explosion of health crises, Autoimmunity, food sensitivities and more. The world is facing health challenges every day.  Many people try their best to eat what is healthy to them, but this is not always possible while eating out at restaurants or while travelling. Creating a small section on a menu to support therapeutic and healing diets is a step every hotel can take in showing the world that they care for each and every person out there. For I truly believe even those with health challenges love to eat out, why should anyone ruin 6 days of eating healthy at home with one evening out and that everyone deserves to eat the best cuisine, but not at the cost of their health.

The chefs at the hotel are extremely sensitive to bioindividuality, and it is one place you can go and still get something that works for you, whoever you are. They obliged my madness when I explained my thoughts, described what is an anti-inflammatory menu, what ingredients could go into supporting different systems, and how to curate a menu based on those parameters. I truly called these chefs my Charlie’s Angels! Anyway, inspired by my whole journey with them and pushed by my friend who thought I needed to do more than I was already doing, I rebooted my Phyto Bites, the section dedicated to anti-inflammatory recipes. Sign up to my newsletter if you would like to stay updated!

The Antioxidant Goddess Salad, is all about making you shine like a Goddess! This does not mean it is not for men! My husband loves it! The reason I named it a goddess Salad is another intention I have for the coming year, which I will share soon. Here’s the recipe! Remember that every recipe I post will be therapeutic, healing and supportive, mostly very simple to make, especially given the fact that most people who suffer from symptoms and conditions who need to eat anti-inflammatory might be very busy people. so I’m not trying to win chef of the year for sure! I’m trying to give you the simplest ways to begin your healing journey!

Antioxidant Goddess Salad
Prep Time
15 mins
Total Time
15 mins
 

A salad that is rich with rainbow colours, antioxidants, fibre and plant power to combat oxidative stress, poor energy production and chronic fatigue

Course: Salad
Cuisine: Eclectic Indo Mediterranean
Servings: 2 people
Author: Deepa Kannan
Ingredients
  • 1/4 Whole Purple Cabbage Shredded
  • 2 Carrots
  • 1/2 Cup Mung bean sprouts
  • 1/2 Avocado
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon juice
  • 1 tbsp raw apple cider vinegar
  • 1 tbsp raw honey
  • 1 pinch salt
  • 1 sprinkle black pepper
  • 1 tbsp chopped fresh oregano leaves
Instructions
  1. Shred the purple cabbage very thin using a hand shredder

  2. Shred the carrots

  3. Rinse the mung bean sprouts. If you do not have fresh mung bean sprouts, use alfalfa sprouts

  4. Slice the avocado long. Set aside and use it on top of your salad, when you are ready to eat

  5. Mkae the salad dressing by combining the olive oil, lemon juice, apple cider vinegar, honey, salt and pepper

  6. Combine the purple cabbage, carrots and sprouts. Pour the salad dressing on top when you are ready to eat. Arrange the sliced avocado on top. Sprinkle the oregano and serve fresh

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