Deep winter brings with it a whole raft of bugs. I am currently surrounded by people who are full of the ‘flu. Although I have escaped (so far) with a relatively mild version, many people I know have taken to their beds to wait out this nasty malady. It’s time to fight back and do battle with the bugs!
Hot drinks made with the juice of a fresh lemon and a tablespoon of manuka honey or a big steaming bowl of vege broth are two favourites to warm and soothe a flu ravaged soul. For other meals, if unwell I prefer something light and easy on the digestive system and traditional heavy winter fare just doesn’t cut it. I have made this health-giving salad twice in the last week alone. It’s so delicious and every ingredient has a place in assisting the body’s healing process and giving the immune system a boost when unwell. Serve with a hard boiled egg (high in Vitamin D) chopped over the top for a light, tasty, nutritious meal.
The salad contains:
Edamame Beans/Peas – A source of protein, high in many vitamins and minerals.
Beetroot – Antioxidant properties. Also contains iron.
Carrots – Antioxidant properties. A source of many vitamins including Vitamin C and B Vitamins.
Pumpkin Seeds – A valued source of the mineral Zinc – well known for its efficacy as a reducer of the severity of colds and coughs.
Snowpea sprouts – The enzymes released during the sprouting of seeds assist the digestive process. (The digestive system being the seat of the immune system.)
Soy Sauce – The fermentation process that soy sauce undergoes means it is said to assist the digestive process.
Lemon Juice – Contains Vitamin C. Is known to bring down fever and soothe a sore throat. Cleansing.
Olive Oil – high in antioxidants, vitamins, and omega-3 and 6.
Winter Warrior Salad
This recipe will serve 4-6 as a side dish or lunch.
- 1 x 500 g bag frozen shelled Edamame Soybeans (use frozen peas if Edamame beans are not available or not your preference.)
2 x small beetroot – grated
- 2 x carrots – grated
- 1/3 cup pumpkin seeds
- 1/2 cup snow pea shoots or tendrils – chopped
- Juice of 2 lemons
- 1 tablespoon olive oil
- salt to taste
- 1/4 cup soy sauce
Bring a pot of salted water to the boil, once it has come to the boil add the frozen Edamame Beans (or Peas), bring back to the boil and simmer for 3 minutes. Drain into a colander and rinse with cold water to cool. Add the pumpkin seeds to a hot, dry pan and toast lightly, stirring continuously so they don’t burn. After 1 minute add the soy sauce and stir through the seeds to coat. This will evaporate very quickly, take the pan off the heat and leave to cool while you prepare the other ingredients. Add all ingredients to a large bowl, add a pinch of salt and stir in lemon juice and olive oil. Allow to stand for an hour for flavours to blend. Tastiest served at room temperature.