From Dr. Mercola:
Share Email this article to a friend
What’s for lunch? It’s a question you may ask yourself (or someone else) virtually every day, and one that gives you an opportunity to fuel your body with vital nutrients it needs to thrive.
I was surprised at the results of a national survey by GrubHub Seamless, which analyzed what working Americans are eating for lunch during their workdays. The top three entrees ordered were salads, with Greek salad topping the list.1
Did You Know?
My daily lunch recipe is a salad that uses sunflower seed sprouts, not lettuce, as the base I top it with fresh herbs, additional vegetables, anchovies, sardines, pastured butter, and sometimes wild-caught Alaskan salmon or black cod. The recipe can be tweaked to suit your tastes; feel free to add in different vegetables, herbs, spices, or healthy fats
This is a step above your typical fast food burger and fries, but even most restaurant salads could be significantly improved. And so I want to share my favorite lunch recipe with you.
It’s a salad of sorts, but with one crucial difference. I trade regular lettuce for sunflower seed sprouts and other greens. That forms the base of my salad, and then I top it with fresh herbs, additional vegetables, pastured butter, anchovies, sardines, and sometimes wild-caught Alaskan salmon or black cod.
Keep in mind the recipe that follows can be tweaked to suit your tastes. I encourage you to add additional vegetables according to season (or what you have available from your garden). You can also experiment with different fresh herbs and alternate the types of fish included.
For the “dressing,” I prefer to use raw, organic pastured butter, but you can also use high-quality olive oil and/or coconut oil for their healthy fats. For flavor, you can add in apple cider vinegar, mustard, Himalayan salt and pepper, garlic, or any other spices you enjoy.
Freshly cut sunflower seed sprouts, chopped (4 to 8 ounces) Freshly cut oregano leaves, chopped (2 to 4 ounces) Freshly cut rosemary, leaves stripped (a few sprigs) 1 large or 2 medium carrots, grated Fermented vegetables (½ cup) ½-inch turmeric root, chopped 1 habanero pepper, finely chopped (optional) Raw organic pastured butter (a few teaspoons) Fresh tulsi (holy basil) leaves. Optional and can use a few ounces. ¼ cup to ½ cup red onions, raw or sautéed in butter, chopped 1 tin of anchovies, drained (2 ounces), or 1 tin of sardines (3 ounces) 6 ounces canned wild Alaskan salmon, frozen wild Alaskan salmon, or black cod, lightly sautéed in butter
Add all ingredients to a medium-sized bowl, stir to combine, and enjoy! Why Sprouts Make the Ideal Base for Your Salad
Sprouts may offer some of the highest levels of nutrition available, including vitamins, minerals, antioxidants, and enzymes that help protect against free radical damage. So while lettuce…