Amie Valpone’s journey to health hasn’t been an easy one. She has struggled with chronic illness and pain from Lyme disease, Hypothyroidism, C-diff colitis, PCOS (polycystic ovarian syndrome), chronic candida, heavy metal toxicity, mold toxicity, adrenal fatigue, leaky gut, and more for over a decade. Despite the challenges of being chronically ill, this struggle has led to her passion of helping others heal through detoxing their food and environment through lifestyle changes.
As I mention in my best-selling cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, there is no one ideal way to eat. I believe you can benefit from a cleaner, greener lifestyle. But that doesn’t mean you need to eat exactly what I eat. While there are some precepts for clean, toxin-free eating, there are many ways to eat healthy.
I’m not into labels. This isn’t about being a vegan, vegetarian, or flexitarian. If you want to come up with a name for what this is, knock yourself out, but the most important thing is to eat foods that make your body feel good, which is why I’m sharing with you a recipe I created just in time for your warm summer nights when you’re in the mood to eat al fresco.
Remember, you are the expert on what you can eat. Your friend, trainer, or mom may swear up and down that unpasteurized dairy is the golden key to health or that millet is king, but if it makes you feel ill, pass it up. After healing from a decade of chronic health issues, it took me years to realize that food was a huge piece of the puzzle and when I shifted to an anti-inflammatory lifestyle, I tossed all my processed foods and started eating clean, whole organic foods. Dive into this salad and let us know what you think. Enjoy!
SUMMERTIME APPLE & ARUGULA SALAD
- 4 cups arugula
- 1 cup finely chopped purple cabbage
- 1 cup grape tomatoes, halved
- 1 large Pink Lady apple, diced
- 2 Tbsp. raw or sprouted walnuts
- 2 chives, thinly sliced
- Juice of 1 large lemon
- 2 Tbsp. tahini
- Warm water, as needed
- Sea salt and freshly ground pepper, to taste
In a large bowl, combine the arugula, cabbage, tomatoes, apple, walnuts and chives. Set aside
In a small bowl, whisk the lemon juice, tahini and warm water until it creates your desired dressing consistency. Season to taste with sea salt and pepper and drizzle over the salad and toss to combine. Serve immediately.
Related Reads: How to Detox From Sugar, Millet ‘n Veggie Breakfast Tacos: 2 Ways, 8 Steps to an Organized Pantry, Herb Garden: Using Basil, Cilantro, and Mintand Hummus Pizza with Arugula and Wild Mushrooms
AMIE VALPONE, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; she is a Manhattan based Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple.