The Art of Salad Making!

What you will learn in this chapter:

What does ‘the art of  salad making mean?”
How to build whole meals from just a salad!
Take the test – what transition diet is right for you?
How to overcome being overwhelmed in the kitchen
It’s not just poor food habits that are making us ill
The secret language of Nature

Do salads bore you?  Most do because quite frankly, most of us don’t understand salads can not only be our best friend when it comes to meal preparation, because they are incredibly easy to prepare, but most of all, salads prepared our way are full of foods we would normally not eat, if we had to eat them separately.  Here’s what’s in whole meal salads done our way:

1.Colored vegetables and fruits (very high in antioxidant and phytochemical values)
2.Fiber rich low in fat
3.Rich in green leaves and vegetables
4.Bowel friendly
5.Heart healthy
6.Rich in enzymes, as salads are not cooked

Salads are the CORE to our entire eating plan, and salad preparation, created as ‘whole meals’ are incredibly easy to prepare; satisfying and wonderfully liberating.  Trust us….. There is nothing boring about salads done our way!

When you learn to prepare these types of whole meal salads you will find, that prepared ahead of time your entire dinner will not take you more than ten minutes to prepare.  This does take some preparation ahead of time, but it’s very minimal.  We instruct you more in detail on  how to do this on page xxx in chapter xxx.  Preparing these wonderful meals is very easy, and you will find also, that within the first two weeks of preparing salads our way, you will start to design them more for your tastes.
Yet, preparing becoming an artist at this takes more knowledge than just the foods you choose for your meal.

Three Steps
What does “art of slaad making” actually mean?”  Well, by the time you finish this chapter you will see and know there is more to preparing s delicious, simple, yet satisfying meals than just through the mundane preparation of salad making. Furthermore, there is a lot more to being well than by just the foods we prepare in our homes, or even choices we make in restaurants. Let’s start first with the most important aspect of learning an ‘art:’

There are three parts to becoming an artist:

Learning the basics
Committing to the entire process
Tuning into the unseen aspects of creating that puts our personal mark on it.

The Basics
I began to learn very quickly that simplicity was a must for us when it came to foods.  I discovered this fact when, during the first week of our marriage, Jay came home from the grocery store and said, “Honey, I’m home….but what he didn’t say was that he had fifty pounds of carrots on his back, waiting for me to cut, clean and organize them.  Hum, I thought.  I guess I’m going to have to become good at organizing and simplifying, because it will be a cold day in you know where if I’m going to let him put all those fifty pounds of carrots in my little apartment refrigerator!  What I learned, back in 1981 about kitchen organization was a lot, plus many trials and tribulations along the way, but after about six months, I had it down pretty well.  Being naturally organized was definitely not a forte of mine, so I realized that if I didn’t make it fun and easy,  life would be pretty unbearable for me and him!

I  learned from Jay that to help keep our energy levels high, we needed to consume high quantities of green foods.  This didn’t scare me because I was raised by a mother who consumed a lot of green foods and juices, however preparing whole meal salads was something I learned through trial and error.

Why?  Because for some reason, I just couldn’t digest heavy foods.  What I did notice was that when I consumed 80% green salads with 20% cooked grains or tofu, or beans, things went pretty well for me.  I didn’t get so sleepy after I ate, I was not constipated, and most imortantly, my energy levels climbed very high.  In addition to that, I felt  satisfied after the meal, especially if I put nuts in the salads.  That crunchy sound really went a long way with me!

What became so frustrating for me was that cookbooks in the 80’s and most of the 90’s just didn’t discuss living foods whatsoever, nor did they discuss preparing whole meals via salad making at all.

Thus the concept, art of salad making came into being for me around l988, two years after our two children were born.  I started to experiment and study the basics of salad making.  I knew salad making was simple in its practical form, but as I said earlier I needed to feel more satisfied when eating salads.  This is when I started to add cooked grains, beans and other goodies like sprouted and unsprouted seeds, nuts and specialty foods such as nori and tofu to our salads, then creating delicious salad dressings that went well with them. This is a very important fact when you are eating really good salads.  I learned in studying ayurveda six tastes must accompany a meal for taste satisfaction and spiritual and emotional balance:  Astringent, Pungent, sweet, bitter, sour and salty.  This is how my salads went from good to great.

If you want to see the rest of the chapter, you can purchase our beautiful Live Foods/Live Bodies book at: www.juicedaddy.com and purchase it there!

All the best of health,

Linda Kordich

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