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                      Ashitaba Potato Salad

                      Published by Grace O
                      ashitaba potato salad

                      Potato salad is a great way to showcase ashitaba leaves. These healthful leaves, grown in Japan and Southeast Asia, are often dried, ground and taken as a dietary supplement. I grow my own ashitaba plants here in Southern California and I like to eat them fresh. The dark green leaves taste like spinach or sweet kale. But if you can’t find fresh ashitaba leaves, this potato salad is delicious without them. I like to use fingerling potatoes, but you can use small white new potatoes or Yukon gold potatoes instead. I prefer the French haricot vert variety of green bean, but American snap beans or pole beans will work as well. Apples give this salad a sweet dimension. I chose Fuji apples for their firm flesh, but almost any variety will do.

                      Health Benefits: The high vitamin B12 levels in ashitaba leaves boost energy and protect the heart and brain. Compounds unique to this species of plant, called chalcones, have anti-tumor, antibacterial, and wound-healing properties. The chlorophyll in ashitaba leaves and watercress purifies the blood, manages bacterial growth, detoxifies, and protects against certain cancers. Potatoes have vitamin B6 for energy and potassium which reduces the risk of osteoporosis and stroke.

                      Serves 4

                      Ingredients
                      1½ lbs. fingerling potatoes
                      1 cup green beans, trimmed and cut into 1-inch pieces
                      ½ cup cubed Fuji apple, skin on
                      ¼ cup diced celery
                      ½ cup young ashitaba leaves, torn into small pieces, plus extra for garnish
                      1 cup Watercress Dressing

                      Instructions:

                      1. Cube or slice the potatoes and simmer in salted, boiling water for 12–15 minutes or until tender but not mushy. Drain and cool.

                      2. Blanch the green beans in boiling water for 5–6 minutes and then shock them in an ice bath to set the color.

                      3. Combine the potatoes, green beans, apples, celery, and ashitaba leaves, and toss with the dressing. Divide among 4 bowls and garnish with the ashitaba leaves.

                      Share
                      Grace O
                      Grace O
                      GRACE O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of three award-winning cookbooks – The Age Gracefully Cookbook, The Age Beautifully Cookbook, and Anti-Aging Dishes From Around the World. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 30 years in the healthcare industry.

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                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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