Antioxidant Salad

Not only is this dish a display of beautiful colors, but it’s also extremely nutrient-dense. This salad has everything from cucumbers to carrots, peppers to pomegranates, and seeds to scallions. And yes, I case you were wondering, those are black beans.

So, what exactly is an antioxidant? An antioxidant is a substance that removes potentially damaging oxidizing agents in a living organism. Oxidation is a chemical reaction that can produce free radicals. This can lead to chain reactions that may damage cells. That’s why it’s so important to get your fair share of antioxidants from your food.

Antioxidant Salad 1

Antioxidant vitamins are A (fruit, vegetables, and eggs), C (fruit and vegetables), and E (vegetable oils, nuts, and seeds). We constantly hear how various berries are full of antioxidants, but did you know you can get the same (and in many instances, more) level of antioxidants from fresh vegetables? Let’s take a look at the nutrient (protein, vitamin, and mineral) breakdown of our Antioxidant Salad …

Romaine Lettuce: vitamin A, B vitamins, vitamin K, magnesium, manganese, phosphorus, and potassium.

Spinach Leaves: iron, vitamins A, C, and K, vitamins B1 and B6, magnesium, manganese, and potassium.

Black Beans: fiber, protein, vitamin A, calcium, iron, copper, phosphorus, and manganese.

Cucumbers: fiber, potassium, vitamins A, C and K.

Carrots: beta-carotene, vitamins A and C, copper, calcium, potassium, manganese, phosphorus, folic acid, and fiber.

Red Bell Peppers: fiber, vitamins A, B6, and C, iron, copper, zinc, potassium, magnesium, manganese, and selenium.

Pomegranate Seeds: fiber, vitamins C and K, calcium, copper, potassium, and magnesium.

Pumpkin Seeds: magnesium, manganese, B vitamins, vitamin E, copper, potassium, calcium, iron, selenium, and zinc.

Scallions (Green Onions): fiber, manganese, potassium, vitamins A, B6, C and K, and copper.

Antioxidant Salad 2

Now you know why this colorful display of vegetables, legumes, and seeds has been named the Antioxidant Salad. Click on the link below and follow this delicious yet nutritious recipe to “Eat the Rainbow” and all the antioxidants your body needs and loves!

RECIPE: Antioxidant Salad

 

Collard Green Cool Down

It’s officially Fall in Michigan. Aside from the classic favorites like cinnamon donuts, honey crisp apples, and hot cider, we also know it’s the ultimate season for fresh collard greens. Why you ask? Because farmers and consumers alike love to pick collard greens out of the ground after the first frost.

You see, the toughness of collards breaks down in extreme temperatures. Collards cook much quicker once they’ve been dusted with a light frost. The same holds true with these nutrient-dense greens and extreme heat. They break down much faster and reduces the cooking time when cooked over high heat.

Want to use your beautiful fresh collard green leaves in a non-traditional way? Consider these ideas: Mexican Collard Green Burritos or Collard Green Veggie Wraps. Either way, you won’t be disappointed!

collard burritocollard wrap

These big, bold beautiful leaves are not only tasty, but full of nutrients that will prepare your body for the season. Collards are in the same family as kale and cabbage. This leafy green powerhouse is loaded with vitamin C, vitamin A, and vitamin K. They’re leaves and stems are also packed with vital minerals such as iron, calcium, copper, manganese, selenium, and zinc.

Whether you get your greens from your local grocery store or out of your own back yard, collards are a tasty, nutrient-dense addition to any meal.