Vegan day 32: Watercress citrus salad with white beans & sunflower seeds

Back to basics!
I have to eat very simple for the next few days to regain control over my raw vegan sugar overload from yesterday. Besides, cooking in general, for me, is taking a toll on my stomach. I have conditioned my body to eat simple meals so this week I will concentrate somewhat on that.


Today I prepared a healthy watercress salad. Watercress is part of the dark leafy green family. “Dark leafy greens lift our mood, heal our organs and counteract the damage resulting from our stressful lives,” says Terry Walters in her book Clean Food. (Walters 2007)


I choose watercress because it’s high in nutrients- especially vitamin A and calcium. Watercress also has vitamin C, potassium, iron, magnesium, traces of almost all of the B vitamins, and phytonutrients. (Haas 2006)


Watercress citrus salad with white beans & sunflower seeds

Watercress
White beans- soaked or cooked dry beans are generally better but I used organic canned for convenience
Sunflower seeds- unsalted preferred over salted
Clementines
Extra virgin olive oil
White vinegar
Lemon juice from 1/2 of a lemon




I have been washing my vegetables in a bowl of water with a little salt and then rinsing them. Put everything in the bowl and mix in an extra virgin olive oil vinaigrette. I made the vinaigrette separately using a 3:1 ratio that I read somewhere: 3 parts oil to the 1 part vinegar (with a little lemon juice too.)


Enjoy!


Reference
Haas, E., 2006. Staying Healthy with Nutrition. New York, NY: Ten Speed Press
Walters, T., 2007. Clean Food. New York, NY: Sterling Epicure