I want to thank you for continuing to join me here on The Vitality Guide for Women; I know that you have lots of options, so thanks:)
If you’ve been following for a while, then you know that I love salad; in fact, my company The Vitality Kitchen is lover of all things salad! I believe salads shouldn’t be an afterthought, as they have the power to truly change your health, a belief that is carried through to my personal life as well.
But salads that are just leaves on a plate with store bought dressing leave much to be desired. At work, in The Vitality Kitchen, we take salads to the next level with healthy fats, high quality protein, grains, nuts, seeds and vegetables. You will rarely find a salad that is just lettuce.
You see, the reason why most salads fail to please is because they lack the key components of protein and fat; because protein and fat are what keep us full and satisfied, while complex carbohydrates are what give us energy. And if you are among the fat phobic- build a bridge and GET OVER IT! Fat- the right fat- is necessary for vitality. And research proves that fat is not the reason for the obesity, diabetes, thyroid and cardiovascular problems the world is facing, it’s sugar.
Before I get to the recipe I want to share with you my favourite ingredients to add to salads and the ratio for the perfect dressing.
- For Healthy Fats
Coconut (oil for sautéing and yogurt for dressing)
- Hemp Seeds
- Chia Seed
- Olive oil
- Walnut Oil
- Avocado Oil
**soak nuts and seeds overnight to make them easier to digest and also to make it easier on your blender.
- Hemp Seeds
- Chia Seed
- Meat like chicken, beef, fish…look for grass fed beef and free range chicken and fish from the Atlantic.
- Beans, like chickpea, black, red and white navy beans
**Most of these ingredients are available for purchase at all popular grocery stores; and if you can’t find them there try an organic market.
I’ve spoken here before on how I am endeavouring to achieve more balance as I grow my business, and salad is one of the ways I’m doing this.
What? You ask…hear me out.
Salad like this chickpea broccoli salad is the kind of fare that can be made well in advance without losing its je ne sais quoi; therefore, this salad is there, ready and waiting for me when time is poor (which is often), tasting just as good as it did the moment I made it.
This week on The Vitality Kitchen menu we even have a salad inspired by this broccoli chickpea creation; you should check it out on Instagram, we are going to be sharing the photo this salad remixed this afternoon! Actually, we share deliciously healthy food inspiration on the daily.
Without further ado, Broccoli Chickpea Salad.
1 head broccoli florets
1 cup cooked chickpeas or 1 2/3 can of chickpeas
1 tbsp unpasteurized honey
2 tbsp Dijon honey
2 tbsp olive oil
1 tsp salt
½ tsp pepper
Parmesan cheese, to garnish (optional)
Heat the olive oil in a sauté pan on medium heat, once hot, add the chickpea; cook for 3 minutes, stirring occasionally.
Add the honey and cook an additional 2 minutes, stirring, until the honey is bubbling; add the broccoli, Dijon, salt and pepper. Stir and cook for 2 minutes to heat through.
Remove from heat, grate parmesan cheese over to garnish and serve either hot or cold. Store in the refrigerator for up to 3 days.