ah yes! it’s spring, people, and it’s high time for getting in those bitter greens to clean the liver. the bitter-er, the better. YUM!
…about those bitter greens…
you gotta do what you gotta do to get to the “YUM”. it is a bit tricky getting them down, especially when you taste bitter most acutely at the back of the tongue, just few taste buds short of the gag reflex spot. it is mostly a mental thing. but if you need some help, read on.
bitter + sweet
one of my most favorite-est ways to cut the bitter bite is to add something sweet. this afternoon, i decided to get down with crystallized ginger. i normally dice my crystallized ginger so i can sprinkle it over my cereal. but since i had a hankering for salad (and refused to pay $9 at a restaurant), i took my butt home and made one myself.
spring mix w/ herbs (a whole pile of it)
pine nuts (about 2 tablespoons)
diced crystalized ginger (also about 2 tablespoons)
and a splash of Drew’s Thai Sesame Lime dressing
spring mix has a few bitter leaves in it. i like to add more like belgian endive or more radicchio.
greens clean (and deodorize your insides). don’t forget the anti-cancer, antioxidant action, and all greens are alkaline (reduces the inflammatory effects of acid-forming foods like tomatoes, cheese, wheat… basically everything in pizza)
pine nuts have many beneficial oils and help curb appetite
ginger (even with sugar) has crazy antioxidants and helps cut mucous, hence, clearing congestion
dressing should contain fat because it helps your body absorb the fat soluble good stuff in the leaves
…and dressing should taste good
i figured i’d share this with you before i dash out to teach yoga. i actually followed this salad up with some blackbean chili and cornbread, but you can eat it with whatever.
happy fun eating everyone!
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