Fresh summer salads, information about eating healthy shared during potluck dinner
Published in Sanibel-Captiva Islander July 29, 2015 issue
Community members were treated to an assortment of healthy, fresh summer salads that were made step-by-step last week by the co-owner of The Sanibel Sprout during the monthly potluck dinners at the Community House.
In addition to teaching those in attendance how to prepare summer salads and homemade dressings, Nikki Rood provided some information about why it’s important to fuel the body with healthy foods.
Rood, who owns the shop located near Bailey’s with her mom, moved to Sanibel from Miami three years ago when her mom was suffering from Leukemia. The two decided to work on her mom’s diet to see if that would help her health.
“I said do you want to try and tackle this and take this on and see what a plant based whole food, no chemical, diet might make a change in your condition,” she said. “She was completely game. For a month every single morning I cooked for her or prepared for her all plant based (foods.)”
In three months time, a visit to her mother’s oncologist confirmed that a plant based diet was beneficial.
“In three months she went to her oncologist and her numbers were fabulous. The guy wanted to know what she did and we just laughed all the way home,” Root said. “She has never turned back and it is now three or four years later.”
Rood, a firm believer that food is medicine, shared her philosophy with the crowd, “Let food by thy medicine . . know thy food.”
Before she took those in attendance through the preparations of chilled almond curried salad, arugula and fresh pear salad and island coconut quinoa confetti salad she shared some information about the role food has with health.
“Everyday there is new research coming out on how our food sources have been poisoned if you will,” Rood said. “This isn’t sensationalism. This is proven fact. The rash of the epidemic of chronic disease, like cancers and autoimmune disease, inflammatory diseases, it’s starting to look like the food source has been a large part of the problem. All of the problem, no. As a civilization there are many things going on. But I think if we move back towards the way we used to eat . . .good healthy nutritious organic food that isn’t sprayed and manipulated and processed and sitting on a shelf for five years before we even touch it.”
She told the crowd that there is vitality in fresh food that offers an aliveness, which translates to the body.
“When you eat it you can feel the difference between eating a fresh vibrant salad and fit and a McDonald’s burger,” Rood said. “You can feel the heaviness in your body or you can feel the light.”
The dialogue of fresh foods, she believes should continue, so people can take the power back from big farms and big agriculture entities.
“Everybody’s body is different and for me to sit up here and tell you, you should eat a certain way is disingenuous,” Rood said. “I am here to show you some healthy options and some fun ways to make some tasty foods that are really going to fuel your body instead of harm your body.”
Information about acid alkaline, and wheat and gluten were discussed while she prepared the various salads.
Lemons are a great source for acid that is good for the body. A glass of water with a slice of lemon, Root said is a great way to start the day.
She said more and more people are forming allergies to gluten and wheat because an individual’s digestive tract becomes compromised from a lifetime of ingesting various chemicals found in foods.
“You can get a heavy feeling or it can actually cause depression, inflammation,” Root said. “If you are feeling not well in many cases you may be eating an inflammatory diet without recognizing it and that will wreak havoc to your sleep cycles and your digestion.”