This is very much a lunchtime dish as I do not believe in eating raw food in the evening. It’s a funny thing but although raw food offers us the advantage of not losing nutrients through the cooking process, it is actually very difficult to digest and so the nutrients are not very easy to take up. However, if we eat raw food earlier in the day we are more active and our digestive systems are more active and more likely to be able to digest fully.
There are so many wonderful greens around at this time of year and they are a great liver tonic. In the spring, the liver really benefits from additional greenery.
If you prefer things cooked, I have been steaming some purple sprouting broccoli and smashing anchovy and some butter together in a pestle and mortar, melting and dressing the broccoli – such a perfectly delicious combo.
- Serves: 2
- A good handful of watercress
- A good handful of kale, shredded, chunky stalks removed
- A good handful of spinach
- A handful of bitter leaves like dandelion or radicchio
- A handful of dried seaweed strips
- The juice of 1 lime
- A good pinch of sea salt
- 100g of sesame seeds, toasted
For the dressing
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of brown sugar
- 1 tablespoon of rice vinegar
- First of all, make your dressing by mixing the brown sugar with the rice vinegar until it dissolves. Then add the rest of the ingredients and mix up.
- Now onto the salad – put the watercress, kale, spinach and bitter leaves into a bowl. Squeeze over the juice of the lime and sprinkle over the salt. Get your hands into the bowl and mulch the greens together, squashing and squeezing until the hardier greens have broken down.
- Add the seaweed and sesame seeds and pour over the dressing. Serve in big bowls as a lovely energy-giving lunch.