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To counteract the effects of rich holiday meals on the body, English nutritionist Farzanah Nasser offers a rich winter salad recipe on her Instagram page, made with, among other things, Brussels sprouts, fennel and chestnuts.
The holiday season is fast approaching, and with it, 4-course meals are enough to put our digestive system and our liver to the test. To fight the effects of an overly rich diet at the end of the year and pamper the liver and microbiota, English nutritionist Farzanah Nasser on December 12. published a simple winter salad recipe on his page.
Festive salad
To prepare this salad, the nutritionist grinds 330 g of Brussels sprouts using a blender. This vegetable “makes a fantastic base for a salad that our hormones and our liver love,” says Farzana Nasser in her post caption. She then adds half an artichoke (150g), which contains silymarin (a flavonoid family, ie antioxidants) “a compound that we know promotes liver health,” supports the expert.
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The nutritionist completes the dish with a bag of chopped chestnuts (180 g), a nut not to be confused with its cousin, the horse chestnut, which is poisonous, according to the National Agency for Food Safety, Environment and Work (ANSES). is a good source of iron, the nutritionist informs, and “helps nourish the intestinal microbiota”. The latter is a set of microorganisms that are useful for our digestion and our health in general, which is why it is important to take care of them. “Intestinal microorganisms play an important role in detoxification, so their nutrition during the holidays is important,” adds the nutritionist.
Farzanah Nasser then thinly slices half of the fennel, which she places in her salad bowl and adds a quartered orange, which is pre-juiced for the vinaigrette.Dill and citrus are two allies of the liver, the nutritionist notes in her post description.
To add flavor, Farzanah Nasser makes a vinaigrette using orange juice and half a teaspoon of mustard., two tablespoons of maple syrup and two more of cider vinegar, one tablespoon of tahini and a quarter or half cup of extra virgin olive oil.This salad can keep in the fridge for 3 or 4 days, says the nutritionist, so it can be made well in advance of the holidays. Before serving, you can enhance it by sprinkling it with various seeds or cranberries.
Source: Le Figaro
