One of the things I love about spending time in Tel Aviv is the diet. Every meal has salad.
Israel has one of the highest longevity rates of Western Countries, especially for men. Despite military service and the obvious stresses of living in a country that phases in and out of war and nuclear threats, Israel is right up there with Sweden, Iceland, Italy and Switzerland.
According to studies, several factors account for this long life: great national health care available to all, tight and cohesive family and community, varying migrant genetic mixes in the population, low alcohol consumption, physical activity and diet.
But I believe the daily consumption of fresh vegetables is key. The salad come as a side with every restaurant meal, and the open air markets practically beg you to buy fruits and vegetables with their abundant and beautiful displays.
And when I come back from time spent in Israel, I always start off making more fresh salads for my family. Starting off, yes, at breakfast.
Unfortunately this focus fades after a few weeks of being back, but this weekend I am trying to remind myself and reanimate our diet.
One of my consistent sources of inspiration is my mother-in-law Shulamit's table. No matter what time of the day we pop in to say "hi," there is always a bowl of fresh fruit or some steamed artichokes or other vegetable dish just waiting to be eaten. Here is a sample of side-dishes from a Friday night meal we had over winter break:
Vegetables triumph! So back to the cutting board for today's dinner salad...
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