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  • Buzz Salad

    Ashland author and nutritionist goes online to show his salad-making tips
  • Ashland author and nutritionist Ross Pelton, also known as "the Natural Pharmacist," might be soon be adding a new title to his resume: Cooking-show host.
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    • 'Ross Pelton's Salad Buzz'
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      'Ross Pelton's Salad Buzz'
  • Ashland author and nutritionist Ross Pelton, also known as "the Natural Pharmacist," might be soon be adding a new title to his resume: Cooking-show host.
    Pelton posted a video on YouTube recently showing how to make a "Buzz Salad," something he and his wife, Taffy Clarke Pelton, make on a regular basis.
    It's fast, which fits their busy lifestyle, and it's highly nutritious, which fits their values. The video has been viewed almost 5,000 times.
    In our quest for better nutrition, sometimes it seems that the better something is, the more time it takes to prepare it, and, therefore, the more likely we are to skip it, Ross Pelton says.
    The prime example of this is a salad — not just with lettuce and tomatoes, but with the full spectrum of colorful, antioxidant-rich, high-fiber goodies from the vegetable queendom.
    To function in our busy lives, such a salad needs to be fast — and it would help if it lasted for days, he explains.
    The Buzz Salad does all that.
    Sure, you can chop up a bunch of veggies with a knife, but that's a lot of work — so Pelton gets out the Cuisinart — you can also use one of those spring-loaded hand choppers — and does it fast.
    The goal, says Taffy Clarke Pelton, is to mix in the maximum amount of fresh, crunchy, organic veggies, focusing on a variety of colors.
    Lots of pigments — red, orange, yellow, purple, green — means lots of phytonutrients, which are plant-based chemicals that have antioxidants. These are almost magical compounds, says Pelton, that slow the aging process, prevent disease and more.
    Standard fare in the Peltons' salads are broccoli, cauliflower, cabbage, zucchini, carrots, radishes, red onion and green onion. Fruits, including apples, pears and oranges are also good additions, they say.
    Prior to chopping, the Peltons soak their veggies in a diluted bath of hydrogen peroxide to kill germs. After they get a large batch processed, they sprinkle them with fresh-squeezed lemon juice and store them in the fridge in a Tupperware-type container. The lemon and air-tight packaging will help keep it fresh for a week, he adds, so you can take out what you want each day.
    To use it, the Peltons slap a mix of salad greens on a plate, pull out the Tupperware and spoon a heaping helping of Buzz Salad on top. If they feel a need to add some protein, they'll top it off with salmon, nuts, seeds or garbanzo beans.
    They make their own salad dressings and cram them with all sorts of healthful items, including basil, cilantro, vinaigrette, green onion, mustard, olive oil, mayo, honey, raw egg, cayenne pepper and tamari.
    The online video was shot by Sergei Boutenko, author and raw food expert, who has created many other videos on nutrition. Entitled "Ross Pelton's Salad Buzz," the video runs for 8 minutes.
    "The salad is incredible," says Boutenko. "He is the pioneer in making vegetables the old-school way — in a way that makes sense and is very helpful to people on the go."
    John Darling is a freelance writer living in Ashland. Email him at jdarling@jeffnet.org.
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