Purple Salad

Purple Salad
Winter is not the best time to create and eat salads but if you are in a warm house or environment and want something light packed with vitamins and minerals to boost your immune system, get the salad going.
Purple and blue foods are not very common and we certainly don’t eat enough of it; however all foods containing purple, blue or dark red pigments are very beneficial for our health. These dark pigments contain flavonoids including resveratrol and anthocyanin. They protect us from urinary infections and that’s why cranberries are excellent first hand remedy for cystitis attacks. Anthocyanin fights bacteria preventing stomach and gum ulcers. Resveratrol boots our immunity and lowers high blood pressure thus reduces heart diseases. The darker the fruit, the more antioxidants they contain shielding us from diabetes, high cholesterol and cancer.
Increase vision, improve your memory, regulate your blood pressure, improve your circulation, prevent the inflammation in your body by eating more blue, purple, dark red fruit and vegetables. These include red cabbage, beetroots, red onions, black rice, red salads, blueberries, bilberries, black berries, prunes, figs and grapes.

In my salad (one portion) I have included:
4-6 small red/ purple salad leaves
6-6 radicchio salad leaves
3 tbsp pre-cooked adzuki beans
1 avocado
½ fresh corn on the cob
1 pickled cucumber
2 tbsp apple cider vinegar
1 tbsp tamari sauce
1 tbsp shelled hemp seeds

Chop all the ingredients, sprinkle with apple cider vinegar, tamari and hemp seeds and mix well.

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