The Pointer UW-Stevens Point Student Newspaper
To ensure a long and pleasant stay on this plane of existence, or simply build up a solid wall of defense against the common cold and the dreadful flu, you must carefully maintain your body as you would an expensive European car.
Yes, consuming those foul, unsweetened, and disturbingly moist vegetables may be a struggle. Yes, it may seem easier to skip class, avoid anything outside of your bedroom, and spray a steady stream of Lysol at anything that attempts to approach you to avoid the plaguing germs. Still, classes are paid for and you should probably attend them to get the most out of your education.
It will always be difficult to maintain a healthy diet when we are placed into a world of Pepsi and cupcake sandwiches. No matter how hard I try, no vegetable concoction will exceed the deliciousness of a bowl of homemade cookie dough.
Your dietary choices, however, are vital, so I have concocted something that is palatable enough to consume with a smile. And the cool thing is, it will protect you against most school-year diseases that would normally have you filling your backpack with snotty tissues.
The following recipe is my go-to cure-all kale salad. When I feel like I am coming down withsomething, I scurry to the grocery store and pick up the ingredients listed below to stir up a dinner sent from the health gods.
I add ginger root because it is great for a queasy stomach. It can also be used for pain management, so it is great for easy headache relief. Real raw honey is fantastic for colds as it sooths coughs, is anti-viral, anti-bacterial, and anti- fungal and helps with digestion.
Those yellow babies known as lemons are powerful. They are great for detoxing the body, packed with vitamin C, great for digestion and for fighting off colds and the flu.
Walnuts contain a serious serving of protein, fiber, potassium, and omega-3s.
I add extra-virgin olive oil as part of the dressing, rather than any other form of vegetable oil, because the extra-virgin olive oil is essentially fresh-squeezed olives. The anti-inflammatory benefits are higher than other forms of oils, with stronger concentrations of phytonutrients which may help prevent disease and keep your body working properly.
For the grand finale, I mix it all in a bunch of kale. Kale is one of the healthiest vegetables on the planet; it is a nutritional powerhouse. It contains calcium and antioxidant vitamins A, C and K, which will keep your immune system strong and help prevent colds, the flu and other infections.
Ingredients:
1 bunch of fresh kale, stemmed and torn into bite-sized pieces
3 garlic cloves, peeled and freshly chopped
1, 3 inch piece of fresh ginger root, finely chopped or grated
½ tbsp extra virgin olive oil
1 tbsp toasted sesame oil
Juice of 1 lemon
1 tbsp low sodium soy sauce
1 tsp honey
12 oz jar of roasted red bell peppers
walnuts
Instructions:
Put kale and red bell pepper in a large salad bowl. Whisk the remainder of the ingredients together in a small bowl. Pour over the kale. Sprinkle with walnuts. Toss gently and serve.
Makes approximately 3-4 generous portions.
Emma St. Aubin
