A really simple way to get a delicious immunity boost this winter.
organic mixed greens of choice
organic fresh dill
organic microgreens (extra nutrient boost!)
goat cheese (omit to keep it vegan)
organic apple cider vinegar with the “mother”
organic dijon mustard
herbes de Provence
Plate mixed greens; top with roasted vegetables, pecans, dill, microgreens, and goat cheese. In a separate small bowl, mix the apple cider vinegar and dijon mustard (2:1 ratio), add roughly half a tablespoon of herbes de Provence per serving and whisk until well mixed.
Below is a simplified nutritional breakdown of the main components of this salad. It would take many pages to list all of the benefits, let alone fully explain their effects. So instead I’ve just provided a few of the strong points for each to keep it succinct and simple.
Greens- dependent on which you choose, but most contain high amounts of vitamin k and vitamin a; as well as plenty of minerals and fiber
Apples- vitamin c, fiber, potassium, high in antioxidants (including quercetin)
Beets- vitamin b6, vitamin c, anti-inflammatory antioxidants, nitrates, fiber
Brussel sprouts- vitamin c, vitamin k, kaempferol (anti-inflammatory antioxidant), ALA (converts to more active omega 3s)
Onions- antioxidants such as quercetin, known for having an antimicrobial effect
Pecans- flavonoids, thiamine, zinc, manganese, high concentration of gamma-tocopherols, vitamin a, vitamin e
Dill- chemoprotective (neutralizes carcinogens), anti-bacterial, iron, calcium, magnesium
Microgreens- extremely high concentration of whatever nutrients are present in the mature version of the greens (will differ depending on what microgreens you have)