Apple Walnut Salad Stuffed Belgian Endive
After three annoying hours of filing taxes, I decided to treat myself to a yummy lunch. I was craving a repeat of a salad I made for Brian yesterday, and thought, lets toss it in the endive I just bought.
Belgian Endive is in the chicory family. If you don't know already, chicory is my latest obsession. It hails from France, where I obtained a taste for ground chicory root drinks. It's a functional food that contains inulin, a soluble fiber that serves as a prebiotic which helps gut bacteria/probiotics flourish...aka good for digestion.
The Belgian Endive contains a minimal amount of inulin compared to the chicory root, which is one of the highest density sources of inulin. But I have found it nearly impossible to track down any chicory root in Colorado, so I am waiting for farmer Rachel to grow and send me some.
So after that random tangent, here is the recipe:
Apple Walnut Salad Stuffed Belgian Endive
Ingredients
2 Belgian Endives
1 half apple, sliced and chopped in small pieces
1 cup of walnuts soaked for at least an hour
1 stalk of celery sliced thinly
3-4 green onions chopped
a couple cilantro leaves chopped
1/4 cup sprouts chopped
Juice of 1/2 lemon
1 avocado
Wash and separate the endive onto 2 plates. Rinse walnuts and chop in small pieces. Mix all the remaining ingredients together and season with salt and pepper if desired. Scoop onto leaves and enjoy!
Notes:
Belgian Endive is in the chicory family. If you don't know already, chicory is my latest obsession. It hails from France, where I obtained a taste for ground chicory root drinks. It's a functional food that contains inulin, a soluble fiber that serves as a prebiotic which helps gut bacteria/probiotics flourish...aka good for digestion.
The Belgian Endive contains a minimal amount of inulin compared to the chicory root, which is one of the highest density sources of inulin. But I have found it nearly impossible to track down any chicory root in Colorado, so I am waiting for farmer Rachel to grow and send me some.
So after that random tangent, here is the recipe:
 |
| Procrastination can have amazing effects on my food |
Ingredients
2 Belgian Endives
1 half apple, sliced and chopped in small pieces
1 cup of walnuts soaked for at least an hour
1 stalk of celery sliced thinly
3-4 green onions chopped
a couple cilantro leaves chopped
1/4 cup sprouts chopped
Juice of 1/2 lemon
1 avocado
Wash and separate the endive onto 2 plates. Rinse walnuts and chop in small pieces. Mix all the remaining ingredients together and season with salt and pepper if desired. Scoop onto leaves and enjoy!
Notes:
- Try adding raisins or halved grapes to sweeten it up, or substitute cilantro with parsley or basil for a different flavor
- Great for party finger foods, appetizer, or lunch.
- To keep the unused half of the apple from browning smear lemon juice on the skin and wrap in plastic
- Soaking nuts before eating them loosens the growth inhibitors that keep the nut from sprouting into a plant. By neutralizing these toxic enzyme inhibitors, the nut becomes much more digestible.
Shared on My Sweet and Savory Meatless Monday and The Gluten Free Homemaker's Gluten Free Wednesdays and This Week's Cravings
0 Response to "Apple Walnut Salad Stuffed Belgian Endive"
Post a Comment