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As
published in Healing Tonics - 101 Herbal Concoctions
by Jeanine Pollak, © 2000
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onna C. Cerio's
20 years as a health professional include
alternative health care and stress management in
private practice, academic settings , and the
public arena. Founder and Director of the Cerio
Institute, she has developed and refined a body
of work that invites clients to participate in
their own health care |
in a meaningful and
effective way.
As the founding director of the Holistic Health
Program at the University of California at Santa
Cruz, Donna has trained and certified thousands
of staff and students for 20 years. She is a
certified instructor of massage, acupressure,
anatomy, and physiology, as well as the author
of My Body, My Energy, My Self, a book
and cassette that begins a holistic exploration
of "Who am I?" for very young children
and people in recovery from early childhood
trauma. She has a private practice in Santa Cruz
County and delivers educational seminars and
on-site services locally and across the
nation.
Donna's
use of herbs and foods dates back to her early
childhood, when she spent countless hours in the
kitchen with her mother, grandmother, and
great-grandmother, absorbing their passion for
using foods and herbs as medicines. In her early
20s, Donna extensively studied the system of
Polarity and the Eastern Medical Model. Donna
has a precise and deep understanding of the role
herbs and food play in building and maintaining
optimal energy and health. She incorporates her
knowledge into her private practice, and treats
her family to natural foods - embodying her
ancestors' passion for preparing fresh,
wholesome meals. Donna's garden is a delight to
all, sporting herbs, vegetables, and an array of
colorful flowers.
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| ¼ |
Clove Crushed Garlic |
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2 |
Sweet
Peppers, One Yellow, One Red, Thinly Sliced |
| ¼ |
Cup Olive Oil |
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3 |
Tomatoes,
Sliced |
| 1 |
Clove Crushed Garlic |
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2 |
Carrots,
Thinly Sliced |
| 8 |
Greek or Italian
Olives, or 4 of Each, Pitted or Sliced |
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2 |
Heads
of Dark Green Leafy Lettuce*, Washed and Broken
into Bite Sized Pieces |
| 3 |
Fresh Green Onions,
Chopped |
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Sea
Salt to Taste |
| 1 |
Cup
Balsamic Vinegar |
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½ |
Cup
Chopped Parsley |
| 1 |
Tablespoon
Sweet Basil |
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½ |
Cup
Chopped Chives |
| 1 |
Tablespoon
Rosemary |
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| 1 |
Tablespoon
Thyme |
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Choose two different kinds that are in season in your
area
1.
Pour the oils into a wooden bowl, and
spread the oils onto the sides and bottom of the bowl.
2.
Add the garlic, olives, and green onions. Use a wooden
spoon to gently spread them over the whole bowl. Repeat
this process with half of the balsamic vinegar, sweet
basil, rosemary, and thyme. Allow to sit at room
temperature for 15 minutes.
3.
Stir in the peppers, tomatoes, and carrots. Add the
lettuce, toss, and allow to sit at room temperature for
5 minutes.
4.
Add the remaining basil, rosemary, and thyme; some salt
to taste; and the parsley. Toss well. Add more balsamic
vinegar if desired.
5.
Sprinkle the top with chives. Serve in festive bowls.
To
use: Enjoy
a bowl of salad several times per week or as desired.
Yield: 6-8
servings
Donna says,
"This is a salad that feeds the senses of smell and
sight, as well as delights the taste buds. The ingredients
provide the body with important vitamins and minerals,
fiber, nutrition, tissue support, and disease
prevention. I eat this salad 5 times per week in the
summertime, and this is why all of my friends like to
eat at my house!" |
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