Sluggish digestion is a problem of our modern times. It’s no surprise that digestion starts with the first bite of every meal but many don’t understand the importance of choosing foods that help support the digestive process. We often overlook the power nature has to offer in the form of bitter, sour and pungent plants opting for overly sweet, processed and salty creations. Well folks, it’s the end of spring and for those who have not done your digestive spring cleaning, here you go – a delicious, Bitter Greens Spring Strawberry Salad that I’m confident you will love.
Why bitter foods for digestion?
Wild, bitter plants have been an integral part of our ancestral dietary heritage. While gathering plants for food was imperative as we evolved, more important was the ability to distinguish poisonous plants from those that would nourish the family. An excessively bitter plant would send a strong biological message via the taste buds about the potential toxicity of a plant.
As we moved into the industrial agriculture era, we turned away from wild, native plants in favor of the more pleasant tastes of sweet and salty. These simple tastes were duplicated over and over via processing (extension of shelf life) forgoing the importance of bitter, sour and pungent tastes for the body.
Our ancestral biology is craving assistance. Interestingly, bitter foods alert the body to jump into action by producing and releasing extra gastric acids, thereby aiding the digestive process. In addition the gallbladder releases bile and enzymes which further helps the digestion of fats and carbohydrates.
Starting with the first touch on the tongue, a bitter flavor begins the full extension of our digestive power. Such an incredible body we have!
Bitter plants you may want to become familiar with:
- Beet Greens
- Belgian Endive
- Broccoli Rabe
- Collard Greens
- Mustard Greens
- 1 - 16 oz. container Organic Girl Super Greens (this mix includes red & green chard, bok choy, and spicy arugula accented with mild sweet spinach).
- 1 small head radicchio, chopped
- 1 container organic strawberries, chopped (about 1 lb.)
- 1 bunch organic asparagus, lightly roasted or steamed and chopped
- 1/4 cup organic hemp seeds
- 1/4 red onion, sliced
- 1 avocado, sliced
- 1 container organic strawberries (about 1 lb.)
- 1 Tablespoons Dijon Mustard
- 1 Tablespoons coconut vinegar
- 1 teaspoon coconut nectar or real maple syrup
- 1 pinch Himalayan salt
- Optional: Fresh cracked pepper
- Optional: 1 clove fresh garlic, chopped
- Lightly roast or steam asparagus. Set aside to cool completely.
- Cut cooled asparagus stems into bite-size segments.
- Using a large bowl, combine all salad ingredients, including prepared asparagus.
- Using a blender, combine all dressing ingredients and blend until liquified. Taste and adjust seasoning if desired.
- Drizzle desired amount of dressing over the salad and toss to combine. Serve cold.
- vegan, gluten-free, dairy-free, soy-free, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.