He a l t h y cooking
Terry Walters
Spring Greens with Citrus
Vinaigrette and Fresh Herbs
I
’d like to make every day Earth Day! Imagine the possibili-
Vinaigrette
ties. We would eat foods that are minimally processed and
Juice from 2 meyer lemons
have maximum nutrition. Over time our bodies would be-
Zest and juice from 1 blood orange
come stronger and healthier. We would have more energy to
½ cup extra virgin olive oil
bring to our busy lives, and we would create less stress on our
1 teaspoon agave nectar
bodies and our relationships.
¼ teaspoon sea salt
Our food would come from the farm and go directly to
Plenty of freshly ground black pepper
our table with no packaging to clutter our landfills. We would
Place salad greens, herbs, avocado and garlic scapes in large
dramatically cut down on the petroleum used and the pollution
bowl. In separate bowl, whisk together all vinaigrette ingredi-
resulting from the packaging process and shipping.
ents. Pour over salad, toss to evenly coat and serve.
We would know our farmer, understand which foods grow
where and when, and be personally vested in the wellbeing and
Serves 6
sustainability of our food source. We would eat foods grown
locally and ethically and picked recently.
We would nourish ourselves with a rainbow of color and
all of the tastes as they are found naturally, not created in a plant
Terry Walters is the author of
CLEAN FOOD, A seasonal
(the cement kind). Our bodies would be naturally sustained and
guide to clean food with reci-
strengthened so that our organs and systems would be able to
pes for a healthy and sustain-
do the work they are designed to do in harmony with each able you. Terry empowers
breath. Our healthcare costs would be reduced.
individuals to make positive
Our grocery stores would shrink, we would crave greens
changes through one-on-one
and not be addicted to sugar, and we would return to clean liv-
health and nutrition counsel-
ing, whole food cooking in-
ing and clean food.
struction, workshops, public
In honor of Earth Day, I invite you to join me on this jour- speaking engagements and
ney. Together, we can make this dream our reality.
programs designed to sup-
Spring’s fresh baby greens are super cleansing, alkalinizing
port and facilitate change to a
and renewing. This recipe represents a return to simplicity and
healthier life. Terry is also a clean food activist and highly sought
after motivational speaker who makes optimal nutrition and
is a super-nutritious addition to your spring-cleaning regimen.
good health simple, accessible and sustainable for individuals
Each Friday I venture to the farm for my produce and inevitably
and the environment. Her approach to nutrition and nourish-
end up overwhelmed by basket upon basket of delectable look- ment is based on serving one’s unique constitution and under-
ing greens. This salad is the perfect palette upon which to try a
standing the healing power of food. Terry draws from extensive
variety of greens and herbs.
educational and life experiences including training from The
Institute of Integrative Nutrition, The Natural Gourmet Cookery
Salad
School, The Kushi Institute and The Chopra Center. For more
6 cups mixed baby greens (try bok choy, pac choy, romaine,
information, visit
www.terrywalters.net or
www.eatclean.info.
Swiss chard, mustard greens, escarole…)
1 cup mixed fresh herbs (try cilantro, parsley, parcel, thyme,
basil, lemon balm, mint…)
1 avocado, sliced
¼ cup chopped garlic scapes
April 2009 43
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