Hi everyone! Between my several tests of pie dough, two evenings of having crêpes for dessert and a 4 layer cake, filled with pastry cream (crème pâtissière) and raspberries*, guess what ? We both have put on a little weight… So I have been making more salads, more specifically this one, perfect as a starter for a light meal ; it is both fresh and filling, and it is one that we both like to eat in winter. Nothing but seasonal ingredients are in there: apples, orange juice, beet, and endives. My Significant Other had never had endives before we met. If this is a first time for you, you need to know that they taste slightly bitter ; however in this salad the bitterness is lessened thanks to the added apple and fresh orange juice.
Endives are good for you, they can help the body process fats, proteins ansd carbohydrates, exactly what we needed after our latest food extravanganza. And when I looked them up as I often do now before I share my recipes with you, I also found this :
« This salad green has a number of healing effects that touch virtually the entire body. It nourishes the optic nerves to help stave off macular degeneration, cataracts, and glaucoma. It helps promote the secretion of bile, which aids the liver and gall bladder. Eating endive boosts the blood and has the capacity to prevent anemia. The high fiber content in endive helps keep the system running smoothly. It’s also an excellent vitamin A source that helps fight cancers of the rectum and bladder, and melanoma. » (source: http://www.foodfacts.mercola.com)
Isn’t this exciting ? The more I read and learn about « real food », the more I find it amazing how it can help up stay healthy !
Ingredients (for 2 servings)
Note that the quantities can be changed to your personal preferences ; this is not a cake or bread recipe !
– 2 organic endives
– 1organic apple of your choice
– approximately 50 g (1.75 oz) organic raw beet
– 10 g (0.35 oz) unsulphured organic almonds
and for the dressing :
– 1 TBSP rice vinegar
– 2 TBSP freshly squeezed orange juice
– 2 TBSP canola oil
– natural sea salt , without any additives (approx. 1/4 tsp)
1. Prepare the dressing by combining the TBSP rice vinegar with 2 TBSP orange juice, 2 TBSP canola oil, and the salt.
2. Cut the outer leaves of the endives diagonally. Center leaves and core go to the compost ! Cut apples into small chunks and grate beet. Chop or sliver the almonds. Add dressing, toss and enjoy !
* Here is a glimpse of the fancy gluten-free and dairy-free dessert I made for my aunt when she invited us over.
Tempted ? Sorry, guys, you’ll have to wait a little: it’s going to require a lot of typing!