Mar 24

Food for thought!

arugula plants

We all love food, especially when it’s made quick and easy. My love for arugula salads started a few years ago when I decided to go green by eating just veggies and fish. Arugula, its scientific name ‘Eruca Sativa‘ is extremely popular in the Mediterranean cuisine is making its place in the United States as well. This Salad Rocket (a.k.a Arugula) is a staple food in Brazil. Brazilians love it’s peppery taste and eat it raw in their salads adding some mozzarella cheese, sun-dried tomatoes with a dash of lime zest.

Health benefits with respect to Arugula are immense. It’s leaves look similar to spinach and are loaded with anti-oxidants, vitamins and minerals to fuel our bodies. They also have a rich source of phytochemicals which are found to fight against colon and ovarian cancers. Similar to kale, salad rocket is high in Vitamin A and Vitamin C. Arugula is lower in oxalates than most green vegetables and if you’re trying to limit your oxalate intake this is a sure shot substitute for your greens. The list is never ending and all we care is to eat healthy and have a balanced body and mind.

Fresh arugula leaves

Fresh rocket leaves are not seasonal and are available through out the year. Most local markets carry them and I find some green goodness whenever I lay my hands on it. Try to avoid the crop/harvest which have flowers as their leaves turn out to have a strong bitter taste. I prefer the tender leaves in my salads as they have a fresh smell with a naturally sweet taste. Larger leaves tend to have a greater peppery kick. They can be stored similar to other green veggies like spinach, kale and collard greens.

Try experimenting this sharp, zesty flavor of arugula salad and I am positive you will love it :)

Recipe: (taken 10 minutes to prepare)

Take a bowl and whisk some garlic, vinegar, sugar, mustard and some pepper and make sure sugar and salt is completely dissolved. While whisking it add some olive oil. At this point taste it and add some extra dressing for a more tangy taste.

Arugula Salad with sun-dried tomatoes

Now take the arugula leaves and after a good wash place them in a large bowl. Add some Balsamic Vinaigrette. If any extra vinaigrette is left, store it up to 2-3 weeks in a refrigerator. Take serving plates and add the salad into each of the plates with some Parmesan cheese. You can garnish it with some mint leaves or cilantro. Serve it right away as you don’t want the leaves to become soggy with the dressing as it needs to be crunchy.

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