Pear is a good source of vitamin C, boron and potassium. Also a source of sweet fiber and should be taken into account to protect our colon. They usually arrive at stores without having fully ripened, so they can be left to ripen by keeping them for 1 to 3 days in a paper bag, at room temperature. Take note of this roasted pear and omega salad for this spring.
Is it good to eat pears every day?
They can benefit a person’s digestion, cholesterol levels, and overall wellbeing. One medium pear provides around 100 calories. As part of a balanced, nutritious diet, consuming pears could support weight loss and reduce a person’s risk of cancer, diabetes, and heart disease.
Roasted pear and omega salad
Ingredients
- 2 conference pears
- 2 servings of assorted green leaves of your choice (lettuce, chicory, arugula, spinach…)
- ¼ cup walnuts
- 1 piece of cheese
- 1 pinch of Himalayan salt
- 1 teaspoon of omega oil
- 1 teaspoon extra virgin olive oil
Procedure
- Preheat the oven to 180º.
- Meanwhile, peel the pears and cut them in half. Place them in a bowl and add a little bit of alkaline water to the tray (approximately half a finger)
- Roast them until they are soft, about 25 minutes. The exact baking time will vary based on the ripeness of the pears.
- While the pears are in the oven, wash the green leaves and drain them well, place on a tray, add the cheese, walnuts and the elements of the dressing with Omega Gold and EVOO.
- Mix well and serve on two plates.
- Add a pear to each plate when serving.
