I’m participating in the Give a Fork! Half way to #grexy meat-free weekdays challenge and will be committing to meat-free weekdays for the month.
It’s an accessible challenge for me because although I don’t believe in restricting ingredients altogether, I’d like to do my bit as well as help raise awareness of the benefits of eating less meat for a healthier us, an improved food system and a more sustainable planet.
Did you know that a 2015 study concluded that a diet that is vegetarian five days a week and includes meat two days a week would reduce greenhouse gas emissions and water and land use by about 45%? It would also reduce our reliance on the cruel and widespread practice of factory farming.
In the spirit of “growing your own”, I’ve recently created a small vegetable patch and herb wall in my garden and will be embracing lots of home grown vegetables and herbs to flavour up my dishes.
If I have any leftovers or scraps plus the garden waste, they all go into the compost bin at the back of the garden and then back onto the garden to feed the plants.
I’m going to be filling my meat free weekdays with yummy digestion-enhancing foods and lots of herbs and greens.
I love this vibrant and energized fresh salad of daikon and endive, two very powerful vegetables when it comes to digestion. It’s topped off with a spoonful of creamy spiced dressing and comes straight out of the pages of my new book Eat Right for Your Shape.
Daikon, a giant white radish and a cousin to red radishes, is used abundantly in Japan and Korea to aid digestion and cleanse blood.
Raw daikon is rich in digestive enzymes, similar to those found in the human digestive tract (amylase, diastase and esterase), which makes it the perfect addition to any meal, especially for people with a weak digestive system as the enzymes assist with the digestion of heavier foods, such as oils and proteins.
To reap all of its super powered digestive benefits, raw daikon is best eaten grated and consumed immediately, as almost half of the enzymes are lost after just thirty minutes.
Other benefits of daikon include:
- diuretic properties (daikon activates the kidneys tor release excess fluids)
- decongesting properties
- vitamin C, and other anti-oxidants help fight free radicals and boost immunity
Endive, also known as witlof, is another interesting vegetable that will gently cleanse your body and improve your gut function.
As its rich in fiber it helps to flush waste and toxins out of your body to support the detoxification process. Its bitter taste will enhance the body’s digestive function by stimulating the bile production in the liver, which in turn will help the digestion of fats.
The yoghurt and tahini dressing, with its Indian and middle-eastern spices, turns this salad into a bowl of creamy deliciousness. Try this recipe and let me know how you like it.
If you want to sign up to the Give a Fork! campaign you can do so here.
Daikon and witlof salad
- 360 g (12¾ oz/4 cups) grated or spiralised daikon
- 2 witlofs (chicory/Belgian endives), chopped
- 1 zucchini (courgette), grated or spiralised
- freshly cracked black pepper, to taste
- chopped hazelnuts, to serve
- chopped coriander (cilantro) leaves, to serve
- chopped mint, to serve
- 260 g (9¼ oz/1 cup) goat’s milk yoghurt
- 135 g (4¾ oz/½ cup) tahini
- grated zest and juice of 1 orange
- 2 tablespoons apple cider vinegar
- 1 tablespoon rice malt syrup or 6 drops liquid stevia
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon freshly grated ginger
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- pinch of cayenne pepper
Combine all the dressing ingredients in a bowl and whisk well. Refrigerate until ready to use.
Arrange the vegetables on serving plates and pour over the dressing. Season with pepper, then top with the hazelnuts, coriander and mint, and serve.