By Shelby Robinson
Laurie Bosserman of Well & Good Nutrition & Wellness Studio in Leesburg is an anti-inflammatory lifestyle coach, meaning she teaches people to eat their way to better health. Proponents of the anti-inflammatory diet believe that most severe sickness, including cancer and Alzheimer’s, is caused by a diet with an excess of processed, dyed food. The solution is a dependence on natural antioxidants through food like fresh fruits, vegetables and fish.
Bosserman recommends this recipe for the hot days of spring and summer and says, “Arugula is a powerful antioxidant and has anti-inflammatory properties, which means it’s great for disease prevention and good for our immune system. I love this super simple salad because it’s tasty, refreshing, and simple to make. Option to add chicken to this salad for extra protein.”
Arugula Orange Salad
Serves 2
SALAD INGREDIENTS:
3 cups fresh arugula
1 orange (navel or blood); rind removed and fruit sliced into discs
1 avocado; sliced into long, thin strips
[optional] 1-2 roast beets or 1 raw beet shredded
[optional] 2 tablespoons of sunflower seeds
DRESSING INGREDIENTS:
Juice from 1 lemon
1 teaspoon Dijon mustard
1/4 cup olive oil
1/8 cup apple cider vinegar
Salt to taste
Pepper to taste
PREPARATION:
1. Arrange orange discs and avocado slices in alternating pattern on top of arugula. Incorporate beets, if using.
2. Blend dressing ingredients together in a bowl or blender.
3. Drizzle with dressing
Laurie Bosserman is a certified holistic health coach and detox cleanse specialist as well as a registered nurse with a degree from North Dakota State University. Bosserman opened Well & Good Studio in February 2013 as a center of holistic wellness after seeing improvement in her sister’s breast cancer after a holistic approach to health and wellness. Her recipes are designed to help maintain a healthy weight, increase energy, and increase the consumption of naturally-occurring antioxidants.
