Yep, I try to do at least 4 cups of salad/vege for lunch and same for dins. It makes a diff upping it, especially for old sporting injuries and arthritis. Much less stiffness in the morning, much more flexibility on the bike.casual_cyclist wrote:Fair enough, considering most Australians eat more protein than they actually need (1) it seems like protein should be the least of our worries.CKinnard wrote:yes the standard retort to the nutritionally illiterate question "where do you get your protein?"
should be
"where do you get your fiber, folate, flavonoids, isoflavones, carotenoids, and retinols from?"
But your retort question worries me because I don't think I am eating nearly enough variety of fruits and vegetables.
I usually make a 2 or 3 litre container of salad in one go = 8-12 cups, no dressings, which can last 36 hours, 48 at a stretch (before going too limp).
It helps to know it's there when i'm coming home from work or riding.
For color, typical salad meal has most of
diced tomato, grated carrot, sliced cucumber, raddish, zucchini grated into spaghetti strips, grated beetroot, ginger cut into small sticks, red capsicum, red cabbage, greens (basil, baby spinach, rocket, coral lettuce), broccoli, snow peas, sprouts, and 1 or 2 fruits to balance the balsamic vinegar, salt, and lemon/lime juice (peach, plum, orange, or rockmelon).
I serve with legumes and mashed potato (part white, part sweet yellow or red).