Michelle served a Celery, Apple and Strawberry Salad with Coconut Yogurt along with the Quinoa Enchilada Casserole.
This salad can be served as a snack, dessert or stuffed in a pita with your choice of protein (eg. tempeh, chicken, or tuna) as a meal. The celery adds a lot of crunch to this salad.
- 2 cups chopped celery
- 2 cups chopped apple (recommend Golden Delicious)
- 1 cup chopped strawberries
- 1/2 cup plain yogurt
- 1 tablespoon shredded coconut (sweetened or unsweetened)
- 1 tablespoon orange or pineapple juice
- sprinkle of sea salt to taste (optional)
- Mix all ingredients together in a bowl.
- Refrigerate for 1 hour prior to serving.
Michelle also shared the following article related to apple from http://www.besthealthmag.ca
In 2004, USDA scientists investigated over 100 foods to measure their antioxidant concentration per serving size. Two apples – Red Delicious and Granny Smith ranked 12th and 13th respectively. Antioxidants are disease-fighting compounds. Scientists believe these compounds help prevent and repair oxidation damage that happens during normal cell activity. Apples are also full of a fiber called pectin. A medium sized apple contains about 4 grams of fiber. Pectin is classed as a soluble, fermentable and viscous fiber, a combination that gives it a huge list of health benefits.