Why does unhealthy taste so #*$#@!% good?

I ask my friends, my mum, my sister, and my fiancé this question. Sometimes I ask this question mid-pain-au-chocolat-bite or post-pasta-massacre (as in, I killed all the pasta on my plate). But in all seriousness: How are humans-- the arrogant over-achievers of evolution-- so vulnerable to the dangers of cookies, cheese, and bread?! We humans have no natural predators (other than ourselves), and, yet, come 3:00pm those oreos seem like the closest thing to just that. The issue is that our love affair with food has outpaced the evolutionary tweaks needed ever since we stopped having to run after and shank our food. 200,000 years ago our Neanderthal ancestors didn't live the cozy life of being able to stock up on food at the local Piggly-Wiggly, and foods high in fat, sugar, and salt were rare. When they did find those paleolithic equivalents of a snickers bar, they cherished it and ate up because who knew when you'd find another. Fast forward a quarter of a million years and our brains are still hard-wired to cherish and gobble that [actual] snickers bar even though there's about 4000 of them within a 3 mile radius of your condo. Eating healthy definitely has the most significant impact on your physical health when compared to exercise, but for me (and many) it's probably the hardest thing to modify and stick with. Salad is something I rarely want to eat when I'm in my own kitchen, but at many restaurants there are salad magicians. These salad sorcerers can take leafy greens and mix them with random gems like fruits, nuts, and more veggies and suddenly you have a dish that can honestly compete taste-wise with that other delicious, carby, fatty thing on the menu. The trouble is-- most of us do not live with these salad magicians. But...now, you too can make at least one magical salad! On a recent trip to a favorite KC eatery, I begrudgingly ordered a salad as opposed to that other delicious, carby, fatty thing on the menu...and it turned out to be the best thing we ate that night. The next day I was determine to re-create it, and I honestly think I created its exact magical clone! The key to making this or any delicious salad part of your "everyday" is to chop up everything once and store everything in separate containers in the fridge. When it's Tuesday night and you don't have the energy or motivation to be a salad magician, you can just be a regular person and simply mix what you've already cut up. It really is impractical to do all this prep work every single time you want a salad-- so do it once, and reap the benefits of your one-time-only prep work.

The Salad You’ll Actually Want to Eat

Serves 10

Salad Components

3 Heads of Romaine, washed and chopped

1 Bag of pre-washed mixed baby kale and chard

2 Golden Beets

2 Red Bell Peppers

8 Medjool Dates, pitted and chopped

Sliced Almonds

Goat Cheese

Sunflower Seed Vinaigrette

½ Cup Raw, Unsalted Sunflower Seeds

¼ Cup Olive Oil

¼ Cup Balsamic Vinegar

1 Tablespoon Honey

2 Garlic cloves

½ teaspoon freshly ground black pepper

¼ teaspoon of salt

½ Cup water

Directions

‘Da Beets

1. Chop off the tops of the beets. Place them in a large pot and fill it with water to cover the beets. Boil the beets for 20 minutes on medium heat.
2. Once the beets can be easily pierced through with a fork, remove the pot from the heat.
3. Peel the beets and set them aside to cool.
4. Once cool, slice and quarter the beets

‘Da Bell Peppers

1. While the beets are cooking, work on the bell peppers. Wash, core, and julienne the red bell peppers.
2. Toss the bell pepper slices in olive oil and spread them on a foil-lined baking sheet.
3. Roast the bell pepper at 425° F for 20 minutes. Remove from the oven and allow peppers to cool.

‘Da Dressing

1. To prepare the Sunflower Seed Vinaigrette, begin by toasting the sunflower seeds in a dry pan over medium heat, tossing constantly, until color deepens slightly. Don’t allow the pan to get too hot, or you will scorch the sunflower seeds. Toast for 1 to 2 minutes.
2. Remove the seeds from the pan and allow them to cool
3. Place all the vinaigrette ingredients (EXCEPT the water) in a food processor.
4. Run the food processor for one minute. Add the water.
5. Run the food processor again until the dressing is smooth and free of lumps.
6. Taste and add more honey, salt, or pepper if you see fit.

Magic Time!*

1. Place your greens in a large bowl. Add some of the Sunflower Seed Vinaigrette to the greens and toss to coat.
2. Add beets, bell peppers, dates, and almonds to the greens. Toss to combine.
3. Plate the salad. Crumble goat cheese on top and serve

*I would advise assembling only the amount of salad you plan on eating immediately. I would not assemble all the ingredients into a salad and then store that. However, you can assemble a salad in the morning, store it in a Tupperware, and eat it for lunch a few hours later.

Sunflower Seed Vinaigrette Recipe Adapted from: Naked Cuisine

Recipe is inspired by the Napa Garden Salad at Urban Table in Kansas City

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