More than seventy percent of the population is deficient in this one extremely important mineral. It’s called magnesium. This miracle worker comes in many forms. If you played sports at any time in your life, chances are you’ve taken magnesium (or Epsom Salt) bath. It’s best absorbed through your skin when combined with water. However, this vital mineral is found in many of your favorite foods.
There’s no question fall can be one of the biggest mood-busting times of the year. Especially the later into the season you go. Most of the world is coming out of three to four months of sun and warmer weather. But as the leaves change, so does your mood. The lack of sun diminishes the amount of vitamin D you’re exposed to. Gray skies bring with it gray moods.
This mineral is responsible for hundreds of processes taking place inside your body. Most importantly, it controls how your cells function. The quality of every thought and every body movement is determined by magnesium.
The signs of a magnesium deficiency are vast. Muscle spasms, migraines, muscle cramps, type II diabetes, and even ADHD can be attributed to a lack of magnesium. In all, there are hundreds of ailments caused by a magnesium deficiency.
So how much is enough? Most people can start off with 200-300 mg a day. But beware magnesium can have a laxative effect. If you find yourself spending more time in the bathroom than normal, decrease your daily amounts and slowly build back to that range.
Some of the best food sources of magnesium are raw almonds, spinach, dry roasted cashews, and avocados. There are many more, but these are at the top third of the list. Keep in mind this salad is one you can eat several times a week. Combine it with your favorite meat source and this salad can help take away the autumn blues.
- 12 ounces cleaned spinach
- 2 zest of oranges
- 6 slices prosciutto
- 2 small oranges – juiced
- 2 tablespoons balsamic vinegar
- 1 clove garlic, peeled
- 2 tablespoons honey
- 3/4 cup extra-virgin olive oil
- 3/4 teaspoon freshly ground black pepper
While gathering all the ingredients, heat your oven to 350 degrees F.
Place prosciutto slices on a parchment paper-lined baking sheet. Bake for about 10 minutes (or until crisp). Then set aside to cool. Crumble the prosciutto slices (similar to bacon bits) and place in a container. Then place in the refrigerator.
In a food processor, combine the zest of orange, orange juice, honey, balsamic vinegar, pepper and garlic, and process until smooth. Then, add olive oil and process again until everything is mixed together. Once all the ingredients are smooth, pour into a container and place in the refrigerator.
Place the spinach in a bowl or on a plate. Add the vinaigrette to your liking and sprinkle with the prosciutto crumbles. Serve with a glass of lemon or cucumber water along with a hint of sage.