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When spending time in England this summer The Chief and I noticed early on that something was missing from the crowds.
Obesity. Oh, we would see an occasional overweight person (probably a visiting tourist from the USA) but over-all people just seemed thinner.
If spending time with our friends was any indication we concluded it may be because they walk so much more than we do.
And I mean walking for the sake of walking. Walking after dinner, strolling down to the market place, or spending an afternoon on one of the many thousands of footpaths that dot the landscape of the UK.
I’m fascinated by the fact that private lands all over the UK contain public foot paths. This means that whether there is a field of sheep grazing or a herd of cows by the river if there is a footpath, it is public and people cross through the private land by the thousands to walk.
Thankfully, today more and more people in the USA are interested in food and fitness. In America our diets tend to be pretty unhealthy and our lifestyles are overly sedentary. More and more people are overweight, out of shape, and in poor health, physically, emotionally and I’ll add spiritually!
Summertime is ideal for adding salad to your diet or making salad the main dish for a meal. Quality fresh ingredients are available, the salad is quick to make, generally no cooking needed and the salad meal can add a double portion of vegetables! Say “healthy!”.
I use many different ingredients to change-up salad so it doesn’t get boring. My favorite thing to do is make homemade salad dressing. No preservatives, no fillers, just excellent ingredients creating a flavor-popping topping to our crispy, fresh salads.
My Chief Salad Eater really prefers homemade vinaigrette dressing and always adds a comment of appreciation to the meal! That makes this salad time even sweeter.
This recipe calls for apple cider, apple cider vinegar and plain balsamic vinegar. I received a gift from my cousin Jill last year of Apple Balsamic vinegar and so that is what I used. I am writing the recipe using either one. Your balsamic may be lighter in color than mine so your dressing will end of lighter, but a good dark thick balsamic is okay too!
The Bible tells us that God wants us to take care of our bodies. Here are just a few scriptures to ponder.
God’s blessing of good health begins with our souls
“Dear friend, I pray that you may enjoy good health and that all may go well with you, even as your soul is getting along well” (3 John 1:2).
The Lord guides us into healthy living, watering our lives like a garden
“The LORD will guide you continually, watering your life when you are dry and keeping you healthy, too. You will be like a well-watered garden, like an ever-flowing spring” (Isaiah 58:11, NLT).
Our bodies are sacred temples for God’s Spirit
“Don’t you know that you yourselves are God’s temple and that God’s Spirit lives in you? If anyone destroys God’s temple, God will destroy him; for God’s temple is sacred, and you are that temple” (1 Corinthians 3:16-17).
Honor your body as a temple of the Holy Spirit
“Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your body” (1 Corinthians 6:19-20).
Healthy and Happy Eating!
- 1 Tablespoon onion, finely minced
- 2 teaspoons garlic, minced
- ¼ cup apple cider*
- ¼ cup apple cider vinegar*
- ½ cup balsamic vinegar*
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 Tablespoon honey
- ½ cup extra-virgin olive oil**
- 1 cup apple balsamic vinegar can be substituted for the apple cider, apple cider vinegar, and balsamic vinegar
- ½ cup flavored olive oil (such as a blood orange oil) can be substituted for the extra-virgin olive oil
- Mix together all ingredients except the olive oil. This can be done with an immersion blender for 30 seconds, a regular blender, or shaking well in a jar.
- Slowly add olive oil in a steady stream as the ingredients are blending. If using a jar instead of a blender, add olive oil and shake well for a minute or two.
- Place dressing into a lidded jar and refrigerate until ready to use.
- Pour over salads, vegetables, or use as a meat marinade.
- Use within 2 weeks.
This recipe adapted from Emily Levenson.com