Something quite interesting is going on in my house. My 16 month old son has this fascination with books. He is always with a book, 'reading' in some corner, flipping through pages and it goes on for minutes at a time. He even 'reads' off his diaper box ...anything that has words. I hope this stays long after he starts really reading. Anyway just wanted to share that with you.. here is a collage of the times I've had the camera near.
ENDIVE FACTS:
I remember when I first found out about this beautiful-looking greens. I use them in my smoothies, juice it and eat is as a salad. Some people find it slightly bitter but I don't. I have never been the kind to shy away from something because of taste especially if I know it's beneficial to my health. Did you know that when compared to other green leafy vegetables endive is the richest source of Vitamin A? and if you remember from your nutrition class in school vit. A is particularly important for eyesight and good vision. Endive is also a great source of dietary fiber, magnesium, Vitamin E, C & K, Thaimin, folate, calcium, Iron, zinc and a host of other minerals.
Other health benefits of endive include clearing up the skin of acne, in combination with parsley and celery in juices it's a great blood tonic for those who are anaemic. Endive is also a very low calorie (it has just 1 calorie per leaf) food so it is great for those who want to lose weight to eat it as often as they can. It also relieves constipation because it is high in dietary fiber and helps to clean the liver and gall bladder. Now, do you see why I love this vegetable?
ENDIVE SALAD WITH ORANGE-MUSTARD DRESSING
Ingredients:
I head/bunch of endive, wash, fixed and set aside
1 granny smith apple, 1/2 apple julienned and 1/2 sliced
Mix together julienned apples and endive and put in a bowl. Place sliced apples over salad.
Orange-Mustard Dressing:
2 oranges, peeled and halved
1/3 cup olive oil
1 tsp fresh parsley
1tsp dry mustard powder
2 medjhool dates
Blend all ingredients in a food processor until smooth. Dress salad with about 4 tbsp of orange-mustard dressing and save the rest in a tight-lid container and put in the fridge.
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| photo by Nina Lakota |
Remember to EAT & DRINK TO YOUR HEALTH, YOU'LL THANK ME LATER!
