Winter Salad with Prebiotics & Probiotics

8 cups mixed red & green cabbage, sliced

5 green onions(scallions sliced

5 fresh radishes, sliced

½ pound jicama julienned

1 crisp apple, quartered & sliced

parsley, rinsed and coarsely chopped

1/3 cup dried cranberries

parsley ¼ cup chopped

juice of one lemon

teaspoon fennel seed

Dressing

Natural yogurt 1 cup

2 tablespoons olive or nut oil

salt or honey as needed

The post-Thanksgiving festivities have ended and time to think about the best foods we can eat. A refreshing salad is the center an evening meal. These vegetables are full of vitamins and also rich in prebiotics from jicama and probiotics from yogurt and the optional touch of honey. Both prebiotics and probiotics play roles in our health. To greatly simplify in this draft Prebiotics are non-absorbable vegetables that feed probiotic bacteria and I think of them as forming a scaffolding for the growth of beneficial probiotics. Probiotics are the good bacteria that maintain a healthy digestive system. In any event this salad or one like is good for us all. Make substitutions, maybe add a few nuts, switch out dried cranberries for raisins, pears or oranges for apples but keep the jicama and yogurt.

 

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