pita salad
I’ve been listening to the “Father of Biohacking” and Bulletproof Coffee, Dave Asprey’s book, ‘Smarter Not Harder’ and wow, ok…even as the health nut I am, I was shaken by some of the radical food consumption breakthroughs he shares. However, moving past my initial overwhelm, I am so inspired and have just concluded that I am likely going to need to give the entire book a second (or maybe even third) listen on Audible. For now, I’m only going to take what I can, just as I’d recommended to anyone. Small, sustainable changes make the most positive impact for most of us in the long term. The key is consistency, and we can only be consistent if we’re breathing and not overwhelmed.
One of the countless nuggets he divulges was on the danger of oxalates, a type of antinutrient. Unfortunately the oxalates can be as nutrient sucking as they sound, preventing us from absorbing the nutrient density of the foods we are consuming with the best of intentions - such as most plant based food. Biggest sigh. Though fear not, knowledge is power and there are plenty of ways to cut back on the hit we take from the oxalate thieves, aside from limiting our vital veggies! However, for the purposes of this recipe, I want to lean into one underrated, low oxalate star: organic iceberg lettuce. The simplicity of the lettuce gets a bad wrap for its lacking nutrient profile, but as it turns out, iceberg lettuce can provide us the refreshing raw veggie crunch we’re often seeking, while offering high water and fiber content, low calories and sodium, plus it’s cholesterol-free. And most pertinent to my original point - it contains the least amount of antinutrients in comparison to over lettuces…which I’m not going to deep dive into right now, but in short, most contain varying levels of oxalates and should be mindfully prepped and consumed accordingly.
So without further ado, I recently made an iteration of the “Halal Cart Chicken Salad” via the classic go to fave, Bon Appétit:
INGREDIENTS
✧ 1/4 c EVOO
✧ 1/2 tsp dried oregano
✧ 1/2 tsp ground coriander
✧ 1/2 tsp ground cumin
✧ 1/2 tsp ground turmeric
✧ 3 organic garlic cloves, finely grated, divided
✧ 4 tbsp fresh lemon juice, divided
✧ 2 c free range shredded rotisserie chicken*
✧ 1 tsp pink Himalayan salt
✧ 1 c plain whole-milk yogurt
✧ 1/4 c mayonnaise
✧ Freshly ground pepper
✧ 1 small red onion, thinly sliced
✧ 1 c cherry tomatoes, halved
✧ 1 head of iceberg lettuce, chopped
✧ 1 c salted pita chips
NOTES
꩜ Shop wild, organic (spices & oils included) & in season whenever possible, plus make sure to fully clean all residue off produce with baking soda prior to cooking.
꩜ If you run into the same issue I often do being unable to find “organic, free range rotisserie chicken,” just swap for organic, free range chicken breast, quickly poach for 10-12 minutes in filtered, salted water and shred.
INSTRUCTIONS
1. Preheat oven to 325° F and boil a pot of water on the stove.
2. Heat butter and a splash of olive oil in a small pan over medium heat. As soon as the butter has melted, add Aleppo-style pepper and remove from the heat.
3. Parboil potatoes for 5 minutes, then strain in colander.
4. Prepare the baking sheet:
— 4a. Line baking sheet with parchment paper.
— 4b. Season fish with salt and black pepper on both sides and place on baking sheet.
— 4c. Trim half of asparagus and scatter round fish on baking sheet.
— 4d. Scatter parboiled potatoes on baking sheet, then season the veggies and potatoes with a little salt and black pepper.
— 4e. Pour butter mixture over fish, veggies and potatoes. Give the veggies and potatoes a toss to coat evenly.
— 4f. Roast, undisturbed, until the fish is opaque in the center and asparagus is bright green and tender, approximately 20 minutes, depending on the thickness of your fillets.
5. Prepare the fish topping:
— 5a. Thinly slice the remaining half of the asparagus into tiny “coins” and place in a medium bowl.
— 5b. Chop chives and basil, smash and de-pit olives.
— 5c. Combine asparagus, chives, basil, rosemary sprig, olives, and oil in a saucepan over medium-high heat and season with salt and pepper. Stirring occasionally until fish is ready to come out of oven.
6. Transfer fish to a platter and place potatoes and asparagus alongside. Remove rosemary sprig from olive mixture and then pour it over the fish - serve and enjoy!
Some functional food for thought —
ORGANIC FREE RANGE CHICKEN
Similar to buying organic produce, it’s critical to seek out organic free range chicken and eggs. Similar to whole organic grass-fed beef, there’s a major pay off on the nutrient and taste front, as well as on the ethics side — and if we have to realize that the ethics, such as filthy living conditions, cross right over into the quality of our food (and health!). Don’t skim on quality, if anything skim on quantity.
This brings me to my next point on the importance of quality animal protein. As I primarily plant based eater, I personally find it challenging to eat enough high quality animal protein. I can pile on the nuts, beans, tofu and seeds, but I can tell that when my energy level is down at certain moments, it’s typically pointing back to my body’s need for a little more protein. My recommendation is that as long as you’re open to it, give yourself the challenge of making a fun new meat dish once or even twice a week. It really ups the kitchen game and also gives a boost to energy, as well as mood and immunity!
PINK HIMALAYAN SALT
Since pink Himalayan salt is less processed than table salt, your body has an easier time processing it, as it doesn’t require as much water to clear out the excess sodium! It also contains more than 80 minerals and elements, including potassium, iron, calcium and (naturally occurring) iodine, aiding our body’s natural detoxification process and promoting the removal of bacteria. This can even help lower blood pressure, as iodine supports our body’s electrolyte balance, allowing our intestines to absorb more nutrients.
As with everything I make, I love to know the ingredients will fuel not only a beautiful plate, but a beautiful feeling inside. Steeped in the culture of being raised in Japanese and Italian homes, I understand the magnitude of importance food holds. I also believe in the philosophy of eating to live versus living to eat. It really is not about deprivation, it’s about remaining mindful and raising the vibration — no matter how incredible something taste’s, it’s also about how it “tastes” to our minds, bodies and souls that will keep the true “deliciousness” with us long past the moment of actual consumption. Pillars I continue to remind myself:
1. The quality of ingredients matter.
2. Less is always more.
3. Think loving thoughts while cooking and the food will taste better! #truth
4. Remain present while enjoying the intimate act of eating, it’s a game changer.
With love & gratitude, cheers to your good health!
medical disclaimer: all information is intended for general information purposes only and should not be considered as personal medical advice. individuals should always consult their healthcare provider before administering any of the suggestions made on thebalancedcalm.com to ensure they are appropriate for their specific circumstance.
