August 12, 2010

Rich Mineral Salad a.k.a. Super Healthy Salad

It may not always seem like it (at least judging by the amount of cakes I bake), but I actually live a pretty healthy life: I exercise daily, not because I have to force myself to do so, but because it's part of my lifestyle; I don't smoke, I hardly drink (compared to an average Finn I'm a teetotaller), and I cook healthy home made meals most nights of the week.

As boring as it may sound, I've always been this way and I think it's partly because of my genes (both of my parents are very active, and my mum's 94 year old mum still does exercise regularly), but also because of my up-bringing. Growing up in a small and remote town there was hardly any take away available. We didn't have Maccas or KFC and take away meals were considered as a rare treat when visiting bigger towns for speciality shopping, etc. Even now take away isn't what I automatically think after a long day. I usually prefer to cook a healthy home made meal instead, and many times I think I can actually put a meal together quicker than it would take me to wait for delivery or pick up take away.

I don't want to start preaching, but I could keep going on about healthy lifestyle, "your body is your temple"- kind of mentality for hours. This salad is one of those recipes that make you feel healthy already when you're putting the ingredients together: the freshness, the colours, the beautiful smell of fresh papaya and the dill. I also love to use buckwheat as an alternative to other grains.

I've posted this recipe once before but that time it was in Finnish so here's the recipe again in English. It's from a book called "Healthy Skin Diet" (which is not a diet book, but more of a lifestyle book) by Karen Fischer.

Rich Mineral Salad a.k.a. Super Healthy Salad
(Recipe adapted from Healthy Skin Diet by Karen Fischer)

1 cup buckwheat
1 tbs olive oil
1 small red onion, finely sliced
1/2 papaya, peeled and chopped into small cubes
2 cups of baby spinach, finely chopped
some fresh lemon juice (or lime juice)
1/2 cup of fresh dill, finely chopped
pinch of sea salt
(you may also add garlic and toasted pepitas)

Boil water in a saucepan, add the buckwheat and let simmer for 5 minutes or until just tender. Drain and rinse under cold water. Heat the oil in a frying pan and sauté the onion until soft, don't brown. Combine all ingredients in a bowl, season and serve with protein of your choice.