We’re all looking for a natural way to keep the ageing process at bay, but what if we told you that what you put in your salad could be the key to keeping young, nourished and detoxified?
Liv Kaplan, the nutritionist behind livinbondi has some awesome tips to keep you fighting fit – starting with your lunch-time meal.
Chargrill Charlie’s new “anti-ageing” salads have been developed by nutritionist, Liv Kaplan.
Colour your world and your salad
“The simplest thing to start with is to base your meal with a heap of really good quality, colourful vegetables,” Liv said in a chat with Now to Love.
“You want to choose those really deep dark greens, purples and oranges. Colour generally means lots of antioxidants, vitamins and minerals, polyphenols – all those things that are really good for you.”
Protein is not just for muscle building
While we often think that protein is only used for gym go-ers and muscle building, it is actually what nutritionists call a ‘beauty food’.
“Structurally, protein is used for our hair, skin and nails,” Liv said. “It is required for your beauty and that’s going to help with ensuring your body feels good as you age.”
“It’s used to aid enzymes, hormones and cell regeneration. They all use protein to multiply and we need them for our body to multiply and for all of our body processes and to get our brain working in tip top condition.”
Protein is essential for anti-ageing. (Source: Instagram/@livinbondi)
There is such thing as ‘good fats’
“The low-fat era is definitely over,” Liv said. “We know how important it is to have fat in our diet for our brains and our hormones. This includes olive oil, avocado, nuts and seeds, which are all amazing and so good for you.”
Liv has teamed up with Chargrill Charlie’s to introduce three amazing anti-ageing salads that are perfect for those who want to stay healthy, while sneaking in some takeaway.
They are packed with nutrient dense, tasty ingredients making them a meal in themselves – and the best thing is, once they’re not available at Chargrill Charlies, you can make one yourself!
Avocado is the perfect “good fat” to add to your salad. (Source: Instagram/@livinbondi)
RECIPE: ‘Smoked & Spiced Vitality Salad’
The Chargrill Charlie’s ‘Smoked & Spiced Vitality Salad’.
Smoked & Spiced Vitality Salad – Serves: 4
Description
Chicken and chickpeas cooked in a smokey paprika and lime marinade on top of a tahini kale salad.
Dietary: DF, GF
INGREDIENTS
Paprika chicken and chickpeas
500g chicken thigh
1 tbsp smoked paprika
2 garlic cloves, crushed
Juice of 1 lime
1 tbsp olive oil
1 tsp sea salt
1 cup chickpeas, rinsed and drained
Salad
1 bunch kale, roughly torn
1 cucumber, chopped
Fresh chilli, chopped
Tahini dressing
2 tbsp tahini
Juice of 1 medium lemon
1 garlic clove, crushed
1 tsp sea salt
1-2 tbsp warm water
2 tbsp olive oil
METHOD
Paprika chicken and chickpeas
Preheat the oven to 180C.
In a bowl, combine the chicken with the paprika, garlic, lime juice, olive oil and salt.
Heat a medium pan to a high heat and sear the chicken thighs on each side, pouring the leftover marinade into the pan. Transfer to an oven safe dish and continue cooking in the oven for 20 minutes or until cooked.
Remove from the oven and shred roughly. Pour the chickpeas into the dish and toss chicken and chickpeas together to coat in the juices.
Tahini dressing
- Combine all ingredients in a small bowl and whisk together until smooth.
Kale Salad
- Place the roughly torn kale in a large bowl and pour over dressing. Using hands or tongs, massage the dressing into the kale until it breaks down and is coated in dressing. Toss in cucumber.
To serve, use kale salad as a base, top with chicken and chickpea mixture, drizzle over extra tahini dressing and top with fresh chilli.
Important points:
The chicken must be roughly shredded using forks as opposed to sliced. It must also be done while still warm so it soaks up the juices.
Kale is best massaged to break down the fibres and let it absorb the flavour of the dressing.
Chargrill Charlie’s anti-ageing salad range is only available until the end of September.
