Monday, September 2, 2013

Summer Corn Salad

I love corn, but do not consume it as much as I would like since it is difficult to find non-GMO varieties. Locally grown organic corn is the best choice if you can get it.

Corn is probably considered one of the most versatile ingredients grown. It’s a member of the grass family, and is rich in nutrients. There are three main varieties of corn: flint, dent, and sweet corn which is the variety that is most consumed from the cob by people. Corn is a low sodium, low fat, and low cholesterol food. It’s a good source of dietary fiber. Most of the calories in corn are from carbohydrates, so it’s best to consume this food in moderation. Fresh raw corn can be difficult to digest because our bodies can not break down the cellulose of the corn kernels. However, raw corn contains vitamin C and magnesium. Corn that is freshly picked is more digestible and much more refreshing. In fact, the sweeter the corn the more easily digested, since sweet corn has a higher sugar content. Fresh corn does not keep well. Freshly picked corn not to be consumed right away should be placed in the freezer for proper storage.  

The following recipe is fresh, flavorful, and packed with energy. Simple ingredients for a satisfying meal that I know you will enjoy!

Ingredients:
fresh raw corn from two corn cobs
½ red, and 1 yellow bell pepper, seeded and chopped
1-2 handfuls micro green herbs
¼ cucumber, peeled and chopped
2-3 leaves fresh basil, finely chopped
1 avocado, peeled, stoned, and chopped
drizzle Bragg’s Amino Acids
dash sea salt
dash favorite veggie spice blend

Preparation:
Combine all ingredients in a bowl, toss well and serve.