I love everything bright and colorful. I think it has something to do with having so many boys. Most of their clothes, their bedrooms etc are kinda on the dark side in shades of blue, black and green. Lately, I see myself being drawn to bright red lipstick, bold pink nails and colorful shoes.
I’ve noticed that I am the same way with food. I enjoy my food more when it is bright, bold and colorful. Which makes sense. Studies have shown that when we engage more of our senses when we eat, we tend to be more satisfied, which usually leads to feeling full and eating less. So eating food that is bright and colorful is a great way to engage your sense of sight, in addition to your sense of taste, smell and touch.
I guess it’s why I love this rainbow cabbage so much, plus it’s packed with a ton of vitamins and nutrients. The edamame is a great source of non animal protein. Red cabbage is full of vitamin A and C (great for eye health and for fighting off bacteria and infections) and cancer preventing properties. Topped with sunflower and sesame seeds, both of which are healthy fats. Healthy fats are integral to restore our cells, which is important for weight-loss and weight-control. They also help us feel fuller, which again, then helps us feel more satisfied and eat less! Add in our olive oil dressing which is a perfect healthy fat, and you see why this beautiful salad not only looks beautiful but it will help you look beautiful as well!!
Enjoy this colorful salad as a great addition to your outdoor bbq this summer!
RAINBOW CABBAGE RECIPE
½ a head of red cabbage (thinly sliced)
2 cups shredded carrots (I use store bought, it makes it easier to always have on hand and is a great addition to any salad)
½ cup edamame
¼ cup chopped parsley
¼ cup sunflower seeds
1 tspn white sesame seeds
1 tspn black sesame seeds
Place red cabbage in a bowl. Top with carrots and edamame. Garnish with parsley, sesame seeds and sunflower seeds. Then pour dressing ontop.
½ cup Avocado Oil
Juice from 1 Lemon Juice (¼ cup)
Juice from 1 Lime Juice (⅛ cup)
2 cloves Garlic
Salt to taste (⅛ tspn)
Pepper to taste (⅛ tspn)
optional: 1 Tbspn tahini
Pour all dressing ingredients into a mason jar and shake well. It can last up to a week in the fridge. For more recipes on how to use this salad dressing click here.
to your health, xxx
PS. I’m always sharing lots of salad recipes in the Facebook group, Busy and Healthy Moms, we’d love to have you join us! Click here.
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