TOMATO, CUCUMBER AND HERB SALAD

TOMATO, CUCUMBER AND HERB SALAD

Fresh herbs and thinly sliced ​​cucumber and tomato make this simple recipe something special. Whether you use multi-colored tomatoes or just red ones, the beauty of this recipe will come alive before you. Although this salad is included as one of the dinner options in the Medium Healer's 3:6:9 Intensive Cleanse , it's no wonder you'll want to make it regularly after it's over.

This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .

Tomatoes: they contain important trace elements, phytochemicals, vitamins and minerals that you can use to support various liver functions. Lycopene is a favorite nutrient that the liver admires: the liver uses it to protect itself from cell damage, and in addition, lycopene helps the liver detoxify red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy by helping to flush out sludge from the gallbladder and even reducing the size of gallstones. Even poorly grown tomatoes have a high mineral content. These minerals often reach the deep, inner core of the liver, helping to prevent disease there.

Cucumbers: they are allies of the liver due to their ability to hydrate it. Your liver always needs living water that is full of minerals and other nutrients because the liver keeps your blood hydrated. He relies on sources like cucumbers for this living water. This minimizes the dirty blood syndrome by helping to reduce the fats and toxins in it. The phytochemical compounds in cucumbers act as anti-inflammatory agents for the small intestine and colon. Cucumbers also have a gentle ability to thin the blood, allowing detoxification to proceed naturally, unhindered.

Ingredients:

  • 4 to 5 medium-sized tomatoes (different colors if possible), thinly sliced;
  • 1 medium-sized cucumber, thinly sliced;
  • 1/2 red onion, finely chopped;
  • 1 clove of garlic, crushed;
  • 1 tsp chopped asparagus
  • 1 tsp loosely picked fresh basil, finely chopped;
  • 1 tsp loosely picked fresh parsley, finely chopped;
  • 1/2 tsp. fresh dill, finely chopped;
  • 1 tbsp. lemon juice;
  • 1 tsp or more Atlantic dulse flakes, to taste (optional).

FOR THE BASE OF THE SALAD

  • 6 p.m. loose leafy greens (eg rosemary, lettuce, spinach and/or thyme);
  • 2 tbsp. freshly squeezed orange or lemon juice.

Method of preparation:

In a bowl, mix the tomatoes, cucumber, onion, garlic, asparagus and herbs. Add the lemon juice, orange juice and dulse seaweed. Mix again and set aside. Place your choice of leafy greens in a large bowl and sprinkle with fresh orange or lemon juice. Add the mixture from the other bowl. Serve immediately or store in the refrigerator.

Portion for 1-2 people.

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