I recently wrapped up my course “Creating your Owner’s Manual for Health” - and as always, it’s the segments on nutrition - exploring the power of food - that most strongly resonate with everyone.

Because when you think of the powerful benefits that the food we eat delivers, the billions of chemical processes that the food we eat triggers, and all the ways our food is health protective … you take notice.

Take in the following powerful observation from Dr. Mark Hyman:

To set the scene for this fine salad making recipe …

I’m on the French Riviera in September with college friends …

And after a day of touring, rather than heading out into town for dinner, we decide to eat the French way …

At “home” relaxing - with a view of the sea - and some delicious french cheese, a simple salad that I made, and a roast chicken from the market.

When a couple of those friends recently reached out and said “WE NEED YOUR SALAD RECIPE!,” I thought that maybe my salad making story was newsletter worthy.

So here we go.

I do receive compliments on my salads quite frequently. And I have to laugh.

Because, bottomline, it’s basically just a salad with olive oil, vinegar and a little salt.

But, I admit, there are a couple strategies that I use that do take a salad to a new level. I like to call it the upside down way of making salad.

It’s how my mom always made a salad. So of course it’s what my sister and I have always done.

We’ve joked about bottling and selling it, because we do always get those compliments. But then we think, there’s nothing to it, and typically end up laughing.

Usually I make a big salad for lunch, and most often a dinner salad, sometimes at breakfast as well … and having that salad creates an easy way to account for a majority of those vegetable servings we require (see more on that below).

Fall welcomes in the brisker weather … and there is no better time to put a warming soup on the stove. Try this bright, flavorful and most delicious curry vegetable soup. It promises to be the highlight of your day!