Saturday, October 15, 2011

Salad with Fig & Buffalo Mozzarella

I was hit by the 24-hour bug the other night and spent the greater part of yesterday wondering if I would ever be able to carry my self up again. Rarely have I felt so weak and helpless, on the rim of breaking altogether. As luck would have it this weeks recipe, a salad made with raw leafy greens and figs, topped with smooth buffalo mozzarella, is just what my body needs. Raw fruits and vegetables provide your body with antioxidant, vitamins and minerals on a top level since nothing has been done to destroy them, such as cooking, steaming or baking would do. The raw fruits and vegs boost your immune system and take part in breaking down other non-raw ingredients, making the whole meal easier to digest and a healthier meal in total. In other words - make it a priority to serve raw vegetables with each meal. 

Salad made with Figs & Buffalo Mozzarella
2 handfuls of leafy greens - spinach, rocket, romaine
2 figs
1 bulb/125g buffalo mozzarella
balsamic vinegar
extra virgin olive oil
freshly ground black pepper

Wash the leafy greens and divide onto to plates. Slice the figs and quater the mozzarella to place on top. Finish off with a drizzle of balsamic vinegar, olive oil and freshly ground black pepper. Serves 2

HEALTH BENEFITS of Buffalo Mozzarella: Just as Goat's Cheese from last weeks recipe, he buffalo mozzarella is easier to digest and therefore more desireable then mozzarella made out of cow's milk. It is a good source of protein and the calorie content is approximately 260kcal/100g compared to 320kcal/100g in cow's milk mozzarella, which makes it even more desireable.   

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