Warm Arugula Salad: Use Food as Medicine
Arugula, seeds and radish are some Autumn seasonal foods which help to maximize your health.
Arugula is a cruciferous vegetable, in the same family as broccoli.
Along with radish, these foods are excellent detoxifiers, blood cleansers and contain compounds which have been shown to reduce inflammation, fight off infections and prevent cancer.
Arugula is high in bio-available (active) calcium and vitamin K.
Vitamin K is especially important to keep calcium where it is supposed to be in the body and avoid calcification of blood vessels and stiffening of skin.
Prep time: 10 minutes
Cook time: 7 Minutes
Large sauce pan with lid (stainless steel or cast iron)
Arugula – 4 cups
Radish, sliced thin– 4, marble sized. Save the greens and use in salad!
Seeds of choice, 4+ tablespoons (pumpkin, squash, sunflower)
Olive oil – 3 tablespoons
Sea salt – 1 teaspoon
Raw Honey – 1 tablespoon
Raw Apple Cider Vinegar or Organic Balsamic Vinegar – 1 teaspoon
Optional: Seasonal chopped fruit of choice (apple, cranberry, quince) – ¼ cup
Mix oil, sea salt, radish slices, and honey in large saucepan.
Warm on lowest heat for 2 minutes.
Add arugula & radish greens and cover for 2 minutes.
With lid still on, turn off heat and let sit for 2 minutes.
Remove lid, sprinkle with seeds and serve.
Optional: Top with chopped seasonal fruit to preference.