This recipe was inspired by a conversation between citizen scientist and journalist, Max Lugavere, and Shawn Stevenson of The Model Health Show podcast. Shawn Stevenson is a fitness and nutrition expert who used food as medicine to cure his "incurable" spinal disease and went on to launch The Model Health Show to inspire others to use food to solve their own health challenges. In this episode, Max Lugavere talks about the benefits of eating a dark leaf fatty salad everyday. Dark leafy greens are a prebiotic fibre for your good gut bacteria and, when combined with the healthy fats you find in extra virgin olive oil and avocado, your digestive track is able to absorb the carotenoids in the leaves that help keep your brain youthful.
- 2 grams of yellow tea shoots with no stem (you can use use good quality green tea shoots for a more affordable alternative)
- 1/2 packet of baby spinach
- 1 small carrot, peeled and sliced thinly
- 1 small cucumber, sliced thinly (peeled and de-seeded if you are concerned about the lectin content)
- 1/4 small purple onion, sliced thinly
-1/2 avocado, sliced thinly
- 1 handful of frozen berries (allow to defrost and collect juice)
- 2 tablespoons of extra virgin olive oil
- 1 crushed clove of garlic
- 1 pinch of dried Italian herbs
- 1 pinch of paprika
- 1 pinch of salt
- 1 pinch of pepper
- monkfruit sugar to taste (if you prefer a sweeter dressing)
1. Steep tea leaves several times until plump and all bitterness gone. Once suitable for eating, decant tea liquor, leaving tea leaves behind.
2. Layer spinach, tea leaves, carrot slices, cucumber slices, onion slices and avocado slices on a plate.
3. Make the salad dressing by whisking together berry juice, olive oil, crushed garlic, Italian herbs, sweet paprika, salt and pepper, and optional monkfruit sugar. Pour over salad and serve.