Garden to Kitchen Salad
Planting a garden by seed is such a nurturing experience… feeling so blessed. I love to watch it grow! Each day we grow, like a garden, that needs to be tended. There are many things in life that we face that could impact our journey. It is important to believe in yourself, find a way to be content with the challenges in front of you, because it strengthens your abilities. I used a combination of my own garden vegetables that I grew from seed in this recipe. This Garden to Kitchen Salad offers our bodies vast amounts of micronutrients from superfood greens, which is a great way to increase necessary vitamins and minerals that our bodies do not produce naturally. A few amazing superfoods picked from my garden are known to support our overall immunity, such as Arugula, Spinach, and Broccoli. Each vegetable contains wonderful sources of vitamin c, k, foliate, and much more! Generally speaking, the darker the pigmentation of the produce, the greater benefit the produce offers. Not every day I can grow my food, but in the summer time that is what I like to do. I love to share it with the world.
Healthy Tip: Support local farms, co-ops, or grow your own garden. What a great way to supplement our bodies with these awesome micronutrients from mother earth.
A Hand Full of Arugula
A Hand Full of Spinach
1/4 cup of Broccoli
3 Heirloom Tomatoes (de-seeded)
1 Lemon Cucumber
1 Raw Sweet Corn (cut off the cob)
1 Purple onion (sliced or diced into small pieces)
Raw hazelnuts (local grown)
1 tablespoon Balsamic vinegar + 1 tablespoon avocado oil (drizzled lightly)
Seasoned with Italian blend of spices (I used a friends Italian blend of spices found at Seghetti’s Top Secret Seasoning)
1. First, wash produce and pat dry.
2. Next, prepare the vegetables, dicing, slicing, cutting, and removal of seeds.
3. Use a large mixing bowl and toss together the ingredients. Mix together till evenly blended.
4. Season with Italian blend of spices (Seghetti’s Top Secret Seasoning). Mix once more!
5. Serve and enjoy right away!
Can use fresh squeezed lemon/oranges (juice) to alkalize flavors or Balsamic Glaze for sweeter flavors.
Photo credit: Carrie Peterson