Chlorophyll rules! Chlorophyll is our hemoglobin. Chlorophyll, contained in greens, is always necessary for us, because it delivers oxygen to the cells and purifies the blood. And pure blood is a guarantee of health and longevity. Therefore, the long-livers of the Caucasus, etc., eat so much greens (there are whole hayloft on their tables!)
We make a chlorophyll green salad (which is just a storehouse of vitamins). It is especially good in the cold season, when we are so lacking in vitamins. And where to get the greens?
If desired, greens can be available all year round, and not only in the warm season. Fortunately, there are options: you can freeze green tea in the freezer in advance, it is also good, or transplant greens with roots in pots, or grow greens on a windowsill (ideally in a winter greenhouse), or find them on supermarket shelves, or dig up from under the snow from your own or a neighbor's garden, buy a woman from the thrifty, or go once a winter to the south and "eat off", she is there (here) round year.
Ingredients:
1. Red tomato - 3 pieces
2. Cilantro - bunch (or parsley)
3. Dill - bunch
4. Salt to taste (any good salt, ideally celery)
5. Linseed oil - 1 tablespoon (other is possible)
6. Lemon - 1 wedge
7. Hmeli-suneli - a pinch
Preparation
We take tomatoes, herbs in proven places. Everything is good, and even better, we soak the night in salted water, then cut it finely with kitchen scissors to make it easier to chew (as small as possible, the photo is taken large enough).
Cut the tomatoes, mix with herbs, add seasoning, sprinkle with lemon juice (squeeze out of the wedge), pour with oil (it is advisable to use cold-pressed oil squeezed out with a wooden oil press).
Bon appetit, dear friends! (The main thing is to chew everything for a long time, enveloping it with saliva, so as not to miss the first stage of digestion, as most people do by swallowing "everyone and everything"!)
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