After attending the cooking demo (and loving the salads and dressings!
1 tip for meal-prepping salads and keeping them fresh for as long as possible.
What’s something you remember trying for the first time that amazed you?
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Koya:I would have to say it would be the Jerusalem artichoke, also known as the sunchoke.
Sunchokes are rich in prebiotics, a punch in of fiber that feeds the gut bacteria.
They were sweet and crisp, but they had this earthy quality.
That’s my most vivid new-vegetable experience.
Koya:It really depends on the season for me.
I really have a go at honor eating seasonally.
So I find eating seasonally soothing and grounding.
As for what I like to addalways spices.
I think spices in salads aren’t common; many people don’t consider adding them.
Cinnamon, for example, helps balance blood sugar.
So you could keep those things in mind when you incorporate sweeter vegetables.
EatingWell:What are your favorite seasonal ingredients right now?
It’s also sustainably grown and free of pesticides, which is really important to me.
All of those ingredients are in my seasonal fridge.
EatingWell:What’s your No.
1 tip for meal-prepping salads and keeping them fresh for as long as possible?
Koya:Making the dressing and keeping it separate from the salad ingredients is definitely the No.
1 tip, because no one wants a soggy salad.
I would also say to choose your lettuce wisely.
You don’t have to meal-prep it; it’s meal-prepped for you.
This keeps everything fresh and crispy without letting it wilt or get mushy.
EatingWell:What does eating well mean to you?
I think my philosophy would be eating real, whole, unprocessed, plant-rich foods as much as possible.
Our health markers, energy levels, vitality and prospects for longevity, so who doesn’t want that?
