While many of us dutifully spring-clean everything from our closets to our diets, a fall cleanse is equally important. We’ve already given you a 10 step no-fast cleanse to kick off the new (school) year, (click here for the 10 step cleanse if you missed it!) but we also wanted to be sure you had plenty of cleanse-cleared meals to keep you full all fall long!
This Healing Salad, courtesy of Dr. Tom Potisk’s book Whole Health Healing: The Budget Friendly Natural Wellness Bible For All Ages, is the perfect salad to kick start a healthy eating plan this season. As Dr. Potsik explains, the walnuts, almonds, olive oil and flax contain a great blend of Omega 3 and 6 essential oils, which are not only anti-inflammatory but also necessary for cellular rebuilding, optimum circulation and brain function. The lemon juice performs wonderfully as mild a detoxifier. The sea salt has an excellent blend of trace minerals critical for immune function. The beans are a perfect source and ratio of fiber/protein for blood sugar balance. The organic dark green lettuce and tomatoes are full of lycopene, a well-known anti-cancer amino acid. And the great taste? Well, that’s for you and me to savor!
The Healing Salad
1 head of any organically grown dark green lettuce
1 cup unsalted, shelled roasted walnuts
¼ cup slivered unsalted roasted almonds
4 tablespoons ground flax
8 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon pepper
1 lemon to be squeezed or 4 tablespoons lemon juice
1 cup cooked/canned kidney beans
1 cup halved organic grape tomatoes.
Chop lettuce after washing and place in large bowl. Add all other ingredients except flax. Toss thoroughly. Divide into 4 servings. Sprinkle 1 tablespoon flax on each serving. Needs no other dressing.