- 4 eggs
- ¼ of red cabbage
- ½ red onion
- Cherry tomatoes
- Seedless cucumber
- Pumpkin seeds
- Olive oil
- Dijon Mustard
- Salt and Pepper
Directions For Eggs
Have you ever hard boiled an egg and noticed a greyish/green ring around the yolk? That is because the egg is overcooked and the sulphur in the egg white has mixed with the iron in the yolk and although it is perfectly harmless it isn’t all that attractive. It is easy to avoid that reaction if you follow the following steps. Use a medium size pot and fill with cold water and place cold eggs in the pot. Cover the pot and slowly bring to a boil (this will prevent the eggs from cracking). When it reaches the rolling boil stage (literally the bubbles will roll) cook at that temperature for 2 minutes. After two minutes turn the heat off and let the egg sit for 12 minutes. Remove the pan from the stove and run cold water over the eggs until they are completely cool. You can either peel immediately or refrigerate for up to one week. You should have lemon yellow eggs with a perfectly cooked yoke.
- Toast pumpkin seeds and slice the cabbage and red onion into thin ribbons.
- Slice cherry tomatoes in half.
- Thinly slice the cucumbers.
- Cut eggs into quarters.
- Make salad dressing.
We like to keep our salad ingredients separate until we sit down for lunch so we arrange all the ingredients on the plate and dress the salad a bit at a time. You can toss everything into a big salad bowl as well. If you are going to do the “toss” method we would suggest putting the dressing in the bottom of the bowl first and then adding the ingredients. This way you can make the salad ahead, cover with clingwrap and put into the fridge without wilting the salad. When you are ready to serve simply toss the salad at the table.
- Extra Virgin Olive oil always from Olive en Folie (read about the skin benefits and how to use it topically here).
- Dijon Mustard
- Juice of 1 Lemon
- Himalayan Salt + Pepper
Note: Play around with the ratios for desired taste but usually it’s about a 3-1 olive oil / lemon ratio with about a tbsp of dijon.
Organic Olive Oil
Rich in Vitamins A, E, D, E and K.
High amounts of Vitamin E and zinc make pumpkin seeds a crucial part of your skin care regimen. They aid in the formation of new skin cells as well as collagen, which is responsible for maintaining the elasticity of your skin. They also maintain balance sebum production since essential fatty acids play a significant role in maintaining the oil and moisture levels of your skin.
Skin Care and Premature Aging: Cabbage has a wealth of different antioxidant sources, including vitamin-C, anthocyanins, sulphur, and other smaller sources, since it is a cruciferous vegetable. Antioxidants play a major role in skin health and the general toning and improvement of the body in response to the aging process. Free radicals can be an underlying cause of wrinkles, skin discoloration, spots, and many other conditions. Therefore, the antioxidants you gain by eating cabbage can cause a turn-around in your aging processes, leaving you feeling and looking healthy and young!
Eggs' protein content plays an important role in skin health by providing a source of amino acids. Your body uses these amino acids to generate new proteins within your skin cells. Some of these proteins -- such as collagen and elastin -- lend strength to your skin tissue, while others -- such as melanin -- contribute to your skin's color.
Eggs also contain a number of notable antioxidants and minerals include Vitamin A, D, and Selenium and Iron. Studies have shown that a diet rich in Selenium can prevent skincare, sun damage and age spots.
Hope you have a fabulous Wellness Wednesday and enjoy this healthy salad!!