Vitality-as defined by www.dictionary.com, is “exuberant physical strength or mental vigor…capacity for survival…power to live or grow…vital force”. After a holiday season full of indulgences, I’d like to consider cultivating Vitality as my nutrition goal rather than one or more extreme Resolutions which typically fail by the first of February. Amanda Archibald, my Culinary mentor, defines Vitality as “Deeply nourishing, Health-Supportive, Life-Giving Foods”.
In her Field to Plate and Hearth to Health programs she encourages using a variety of “Vitality Chopped Salads” as replacements for Iceberg Style Salads. Here is a favorite in our winter repertoire, using vegetables that are good “keepers” in the winter, with a tangy, citrusy dressing.
This recipe is one we adapted from a recipe used on Sara Moulton’s television show “Cooking Live (1997-2002). We originally used it as the salad course one year for the annual New Year’s Eve Prix Fixe dinner at our Inn in Northern Vermont. It was well received, easy to prep, seasonal, and had all the fresh taste provided by multiple fresh herbs that I was looking for-what could be better for a multi-course, festive meal?
As for nutrition, Cruciferous (Cabbage Family) vegetables are great for decreasing Inflammation, while Carrots, Cilantro, Citrus and Dill, are very helpful as Antioxidants. Both Cilantro and Mint act as carminitives to ease digestion.
This salad can be used during the Vine 4 Week Wellness Nutrition Plan, as well as Candida diet and the FODMAPS if portion size is controlled to 1/2 cup serving. This recipe is Gluten-Free, Dairy-Free and Paleo as well!