Sweet Citrus Salad


UPC’s Sweet Citrus Salad

Sweet Citrus Salad
A great salad for any time of day or any occasion, this fully vegan-friendly salad will delight your taste buds!
Author:
Recipe type: Entree
Serves: 2
Prep time: 
Total time: 
Ingredients
  • 3 cups Arugula (best with arugula; but will work with "Baby Kale" as well)
  • 2 cups Walnuts (whole, crushed, pieces; it will all work)
  • 1 cup Golden Raisins (FINALLY found these organic!)
  • 1 Orange, peeled and chopped
  • 2 medium Carrots, chopped (I used the multi-colored heirloom carrots)
  • 1 Lime, sliced in half and squeezed
  • 2 tablespoons Olive Oil
Instructions
  1. Chop the vegetables.
  2. Combine all ingredients.
  3. Squeeze the lime over the salad.
  4. Add the olive oil, and mix thoroughly.
Notes
This works really well as a breakfast salad, mid afternoon snack, a side salad, or even an after-dinner treat in case dinner didn't fill you up enough. It's delicious, very satisfying, and works any time of the day!

There are a couple of things about this salad that are really important. First, the lime needs to be fresh squeezed. This simply won't work right if you're using a lime juice; the flavor will be off. Second: if you can't find organic golden raisins, I would swap them with the regular raisins (still organic) which are much easier to find. Raisins, believe it or not, are in season right now! From a natural perspective, the grapes that didn't get eaten during the fruit season would have dried and shriveled on the vine. These little gems of deliciousness would be MUCH easier to find in the winter, when there are no leaves to hide them, making them the perfect in-season treat to indulge in! However, in accordance with my general feelings of organics: anything that's hard to clean (raisins are nearly impossible to clean!) should be a higher priority organic food. There are just so many nooks and crannies where the pesticides can hide; so these are top priority for me as organic buys (like all other berries).

 

Winter is an interesting time for our bodies. I like to think that at some level, we are adapted and evolved to handle some of what comes at us during the winter. We did, after all, survive the various Ice Ages intact as a species. Clearly we have some capacity to survive some cold. There is absolutely no doubt to me at all that in the most recent Ice Age we had developed some capacity for semi-permanent dwellings; caves being the most obvious. But I am equally certain that our food didn’t usually wander into the cave, lie down, and ask to be eaten. So, while we could protect ourselves from the elements while we slept, at least in the most recent Ice Age, my guess is that we’re quite well adapted to spending considerable time in the cold. Because it takes considerable time, hours of work, to gather a day’s food for more than one person – particularly when the ground is frozen! Hunting is more challenging when there aren’t leaves and grasses to hide behind while stalking prey; gathering is more challenging when there aren’t green leafy vegetables to collect and eat!

While the scarcity of food during the Ice Age is an important consideration, to some extent, I think one of the biggest issues for us today is not so much that we aren’t well adapted to the cold, but that we don’t activate that adaptation. Instead of spending time flexing our evolutionary adaptations, and making sure that we’re strong in all of the ways that we can be, most of us spend the winter as insulated from the cold as possible. We have the heat on full-blast at home and at work; and on those few rare occasions when we are required to brave the sub-freezing temperatures, we wear impressively engineered garments to keep the cold away from us. The so-called modern comforts. And these are comforts that I’m a fan of! I really would not like to have my currently excellent life cut short accidentally because the fire in my cave went out and I froze! I don’t think that would make for a very good day… Similarly, I love that I have food available to me which is growing in the summer growing season right now in Chile. There are things that grow in Chile right now that I simply don’t want to do without: like Avocados and Kale. Those wouldn’t do so well with the 2 hours of sunlight that may filter into a fire-heated cave in my New York winter!

But there are some aspects of Winter that I embrace and appreciate as much as I can. There are aspects of my adaptation that I honestly believe help me to build and maintain good health. The cold, as scary as it seems, is actually a good thing if it’s handled correctly. Keeping in mind, of course, that fire can be dangerous when handled poorly; the same is true for cold. And like fire, if it’s managed correctly it can be a very good thing.
Here are some things that I do to minimize my body’s difficulty dealing with the cold weather.

  • I regularly workout outdoors wearing shorts, a T-shirt, and a hat and gloves.
    Is it cold? Yes! But because that’s an intentional portion of my training, my mind is ready for it, and it makes it a lot easier for my body to adapt to it. I’ve noticed over the past few weeks of workouts, that my body’s metabolism picks up immediately to compensate for the temperature, and while I can still feel the cold temperature, it no longer makes me cold.
  • I have been eating soup for breakfast.
    This is a good one! My wife has taken to calling our morning soups: “Levanta Los Muertos”, which literally means that it raises the dead. I’ll do a post on my morning soups one of these days, but I have to agree with her. I would rather eat our daily soup for breakfast than dinner, now that we’ve tried it.There’s simply no comparison!! Waking up to some delicious soup (shortly after waking up, of course) is a great way to start the day! It’s a light meal, filled with nutrient-rich liquids which are easy for our slow morning digestion to grapple with and absorb, and it’s a comfortable and tasty way to get some extra liquids into our system.
  • I’ve been drinking extra water.
    There’s something about a dry winter wind, and the dry air-conditioned heated office, that just sucks the water right out of my entire body! Drinking extra water has been instrumental in maintaining my health this winter!
  • I’ve been eating more vegetables than usual.
    This one is fairly self-explanatory. I think that hunting is probably more challenging in the winter for a couple of reasons. And so, in response to that, I imagine that our bodies expect us to be eating easier to find sources of calories in the cold weather. It’s not that we went meatless in the winters; but more likely that we didn’t go on 6-hour persistence hunts to wear down a Springbok to exhaustion when our feet were more likely to get frostbite than the Springbok’s hooves. Instead, we had more convenience hunting, and the rest of our caloric intake was likely the more easily gathered roots, tubers, nuts (what better way to crack their shell than to let nature do it for us?), and perhaps some frozen greenery like Brussels Sprouts.
  • I eat things that seem to be somewhat tailor-made for helping to manage the weather: citrus, high nutrient vegetables, and more herbs than usual.
    You saw my Immunity Booster Salad on Monday. I’ve been adding fresh, top-quality herbs to my salads as often as possible. I’m working through a short stack of Marjoram (my salad on Monday), Savory, and Oregano. They’re all fresh, and they’re loaded to the brim with fresh nutrients. It doesn’t hurt that they also taste good… :)

SweetCitrusSalad

UPC’s Sweet Citrus Salad; What you’ll need:

  • 3 cups Arugula (best with arugula; but will work with “Baby Kale” as well)
  • 2 cups Walnuts (whole, crushed, pieces; it will all work)
  • 1 cup Golden Raisins (FINALLY found these organic!)
  • 1 Orange, peeled and chopped
  • 2 medium Carrots, chopped (I used the multi-colored heirloom carrots)
  • 1 Lime, sliced in half and squeezed
  • 2 tablespoons Olive Oil

MultiColoredCarrots

 

Serves: 2
Prep time: 15 minutes

1. Chop the vegetables.

2. Combine all ingredients.

3. Squeeze the lime over the salad.

4. Add the olive oil, and mix thoroughly.

Now serve and enjoy!

SweetCitrusSalad

Notes and Thoughts:

This works really well as a breakfast salad, mid afternoon snack, a side salad, or even an after-dinner treat in case dinner didn’t fill you up enough. It’s delicious, very satisfying, and works any time of the day!

There are a couple of things about this salad that are really important. First, the lime needs to be fresh squeezed. This simply won’t work right if you’re using a lime juice; the flavor will be off. Second: if you can’t find organic golden raisins, I would swap them with the regular raisins (still organic) which are much easier to find. Raisins, believe it or not, are in season right now! From a natural perspective, the grapes that didn’t get eaten during the fruit season would have dried and shriveled on the vine. These little gems of deliciousness would be MUCH easier to find in the winter, when there are no leaves to hide them, making them the perfect in-season treat to indulge in! However, in accordance with my general feelings of organics: anything that’s hard to clean (raisins are nearly impossible to clean!) should be a higher priority organic food. There are just so many nooks and crannies where the pesticides can hide; so these are top priority for me as organic buys (like all other berries).

Questions:

  • What do you do to deal with the cold?
  • Did you know that raisins are in-season in the winter time?
  • Have you been eating in-season foods?
  • What kinds of meals are you using to start your day?
  • Are you maintaining your workout schedule?
  • Do you workout outside in the winter at all, even if you’re bundled up?
  • Do you eat raisins?

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