Nutrition Spotlight- Eat for Lymphatic Support (Citrus Salad)

Lymphatic Drainage doesn’t have to be scary or difficult.  In fact, you can make a big impact by eating an anti-inflammatory diet. This delicious Citrus Salad is one example of a way to incorporate anti-inflammatory foods into a healthy eating plan.

Here are 15 foods that help with Lymphatic Drainage: Citrus Fruit, Leafy Greens, Berries(blueberries, strawberries, raspberries), Garlic, Ginger, Turmeric, Flaxseeds, Cucumbers, Watermelon, Beets, Celery, Parsley, Almonds, Fennel, Cranberries 

Call (614) 319-3354 for more information on how we can assist you meet your health and wellness goals or to set up a FREE assessment to see if hyperbaric oxygen therapy is right for you!

 #lymphaticdetox #lymphatichealth #lymphaticsystemdetox #lymphaticdrainage #biohacking #biohack#brainhealth #avacen #Avacen #PEMFMat #ledredlighttherapy #redlighttherapy #o2peakperformance #pemf#columbus #hilliardoh #pemftherapy #hyperbaricoxygen #hilliard #hbot #pulsedelectromagneticfieldtherapy#hyperbaric #hyperbaricchamber #hbot

Citrus Salad

Prep Time- 10 minutes

Cook Time- 5 minutes

Total Time- 15 minutes

Serves- 6

For the Salad

2 Cara Cara or Navel Oranges

2 Blood Oranges

2 Mandarin Oranges

2 Kiwi

1 Pink Grapefruit

1 Tablespoon fresh basil or mint, sliced into ribbons

¼ Cup pomegranate seeds

¼ cucumber, sliced into rounds (optional)

Kale (Optional)

For the Syrup (Optional)

1 Large Lemon

¼ Cup Honey

2 Tablespoons Water

1 Vanilla bean, split lengthwise, seeds removed

Instructions **The syrup is optional.  Excessive sugar consumption can lead to inflammation in the body.  Our fruit was so sweet we opted to NOT use the syrup and the finished Citrus Salad was still the perfect sweet treat to end a meal.**

1. Make the syrup:  Use a vegetable peeler to remove the lemon zest in long strips leaving behind as much of the white pith as possible. Juice the lemon into a small bowl. In a small saucepan set over medium heat, combine honey, water, vanilla bean seeds and pod, strips of lemon peel, and 1 tablespoon of lemon juice. Let simmer for 5 to 8 minutes, until it’s infused and slightly thickened. Stir and remove from heat.
2. Prepare the fruit: Cut the top and bottom portion off of one of the oranges – you just want to expose the flesh. Set the orange on a cutting board and remove the skin and white pith working from top to bottom and following the curve of the fruit. Flip it over and cut away any remaining pieces of skin. The fruit flesh should be exposed. Slice the orange into rounds. Repeat with the remaining oranges and kiwis. For the grapefruit follow the same process as you did with the oranges, but instead of slicing into rounds, supreme it: cut between the membrane to make delicate wedges. Wash and pat basil or mint dry. Slice into thin strips.
3. Dress and serve: If using syrup, pour the syrup through a fine mesh strainer to remove the lemon peel and vanilla bean. Transfer the sliced citrus and kiwi to a bowl. Add about ½ of the vanilla honey syrup. Store rest in airtight glass jar and use in tea. Add the ribboned basil (or mint). Gently toss to coat. Arrange the sliced fruit on a platter, garnish with pomegranate seeds and a few more herbs then serve.

** If planning to use this as a side dish to a meal, the citrus can be placed atop a bed of thinly sliced and massaged kale and a few cucumber rounds can be added in.  For the kale, wash and dry, remove leaves from the stems, and slice into thin strips.  Place in a bowl and drizzle with a small amount of olive oil and a small pinch of salt.  Massage until tender to remove bitterness. To add cucumber, remove peel and slice into thin rounds.  Top kale with citrus and dress with pomegranate seeds and basil or mint.**