Well it’s been a while since Daniela and I have shared a recipe with you! That’s because my sister is currently living her best life in San Francisco, exploring the west coast and taking cooking classes. As usual, we’re giving you the ingredient list and instructions to concoct a tasty, filling, healthy meal. Unlike in the past, we’re also sharing a little health lesson and tips about the nutritional value of these ingredients and their substitutes. Any other information you’d ever like to see? Don’t hesitate to ask!
From Daniela‘s San Francisco kitchen:
Fresh Garlic Cloves
Pinch of Sea Salt
Arugula Salad Ingredients
Organic Kalamata Olives (no preservatives)
*no additional sea salt because the olive are salty (unless you are omitting the olives)
Toss carrots in other ingredients and lay flat on a baking sheet. Roast on 385 degrees for 45 minutes.
Orange foods are amazing for the immune system, the eyes and the skin, and aide in the reduction risk of certain diseases. Carrots in particular are rich in carotenoids and beta carotene, which are compounds that are especially amazing for cell protection and reproductive health. Beta carotene also turns into vitamin A in our bodies, which is essential for many functions ranging from healthy vision to being anti inflammatory.
Arugula is classified as a cruciferous green- it’s especially helpful in helping the liver to detoxify toxins in the body. Greens are also helpful in assisting the body in breaking down estrogen, making them really amazing for hormone balance and maintenance.
High-fiber orange vegetables paired with an amazing fat help to maximize the beta carotene content. Also, if we’re cooking starchier orange vegetables (sweet potatoes, yams, etc.) adding a fat or a protein will help to reduce the blood sugar irregularities post-eating.
To maximize nutrient content of greens, eating them raw, lightly sautéed, or quickly steamed is ideal.
Note: listen to your body— if you’re craving warmer foods, a green juice might not be a good snack and it might be better to make a sauté. Fats that are good for roasting, sautéing, or dressing are avocado oil, ghee, coconut oil, extra virgin olive oil or avocado oil (for dressing/finishing dishes, low smoke point).