From the Flavors of Health Cookbook by Ed Bauman, Ph.D.; Lizette Marx, N.C.
“Eat this salad when you want to balance, build, and cleanse.”
2 ounces salmon, tuna, or sardines (fresh, flash-frozen or canned)
2 ounces cooked organic, skinless chicken or turkey breast, sliced
2 cups fresh, young salad greens
1/2 cup carrots, grated
1/2 cup cucumbers, sliced
1/4 cup fresh sunflower, clover, and/or broccoli sprouts
1/2 small red onion, cut in half and sliced thinly (half-moons)
1 red or yellow pepper, sliced into thin rings
2 Tablespoon flax seeds, whole or ground
Sprinkle of ground kelp (optional)
1/3 cup red wine vinegar
½ cup olive oil
1 clove garlic, minced
1 Tablespoon minced fresh basil
2 teaspoon minced fresh oregano
2 teaspoon minced fresh thyme
1. Poach, steam, or grill the fish and bake or grill the chicken or turkey.
2. Chop, slice, or flake the meat.
3. In a bowl whisk together the vinegar, oil, garlic, basil, oregano and thyme. Set aside.
Place all of the salad ingredients in a large bowl, toss with the salad dressing. Divide equally among 2 plates. Top with the prepared fish or chicken and serve.
About the Chef
Dr. Ed Bauman has been a pioneer in the field of holistic nutrition for over 35 years. His vision and leadership have inspired thousands of people to transform their lives for the sake of wellness, community, and peace. He received his masters of education from the University of Massachusetts and his doctorate in health promotion from the University of New Mexico. Dr. Bauman created the Eating for Health® model to teach individuals how to make nutritionally comprehensive food choices.
He founded Bauman College in 1989 with a mission to change the world through better nutrition and healthful living. He is a special advisor to the National Association of Nutrition Professionals (NANP) and brings a wealth of knowledge, wisdom, and love of good health and good taste to his work.
Flavors of Health Cookbook is available at Amazon.com
Visit Dr. Bauman’s website