Antioxidants are critical to prevent free-radical damage in the brain. In this salad, vitamin C from fresh fruits and vegetables works synergistically with the vitamin E in the olive oil to protect vitamin E from oxidation. As an added benefit, dandelion and cayenne, both high in vitamin C, stimulate neurotransmitters.
• 1 bunch fresh spinach, washed and stems removed
• 1 bunch fresh parsley, washed and stems removed
• 1 bunch watercress, washed and stems removed
• 1/2 cup dandelion greens, washed
• 1 bunch fresh peppermint or spearmint, washed and snipped into 1/4-inch stems with 2 or 3 small leaves attached
• 2 tablespoons cold-pressed olive oil
• 1 tablespoon fresh lemon juice
• Juice from one organic orange
• 1 1/2 teaspoon zest from an organic orange
• 1/8 teaspoon cayenne
• 12 fresh strawberries, washed and sliced
• Salt to taste
1. Pat the greens with kitchen towels until they are dry to the touch and tear them into bite-sized pieces. Place in a large salad bowl, add the mint sprigs, and toss with the oil.
2. In a small mixing bowl, whisk the juices, zest, and cayenne together. Toss the dressing with the greens, and top with the strawberries.
3. Salt to taste and serve.
Debbie Whittaker, a frequent contributor to Herbs for Health, demonstrates her healthy cooking style as the “Herb Gourmet” in Denver, Colorado.
Click here for the original article, A Memory Boosting Menu.
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