If you’re feeling less than optimal in the bedroom, we have the solution for you: The Chub Salad. This recipe utilizes ideal ingredients to maximize performance, boost healthy hormone profile, promote circulation, and of course, optimize chub-ness. Beets and arugula naturally contain nitrates, which are converted to nitric oxide, a compound to known to regulate blood vessel function. Watermelon is good source of the amino acid l-citrulline, which is converted into l-arginine, a precursor to nitric oxide. Pumpkin seeds are rich in the minerals zinc and manganese which aid in male fertility, libido, and sex hormone regulation. Dietary fat is a source of cholesterol, a building block of testosterone, which is why we decided to top it off with feta cheese and extra virgin olive oil. Our goal? Combine flavor with function so you can be a beast in the sheets and in the kitchen. Don’t believe us? Try it out for yourself!
CHUB SALAD
Serves: 6
Cook time: 60 minutes
Prep time: 15 minutes
Difficulty: Easy
Ingredients
● 6 beets, leaves reserved
● ½ watermelon, rind removed and cubed
● ¼ cup sheep’s milk feta cheese
● 5 cups baby arugula
● ¼ cup sprouted pumpkin seeds
● 2 tbsp. extra virgin olive oil
Ingredients (White Balsamic Vinaigrette)
● ¼ cup extra virgin olive oil
● 2 tbsp. white balsamic vinegar
● 1 tsp. raw, unfiltered honey
● 1 tsp. Himalayan salt
● ¼ tsp. ground black pepper
Instructions
1. Preheat oven to 375 degrees Fahrenheit. Wash beets, remove stems, and reserve the leaves.
2. Coat beets with olive oil and wrap in aluminum foil. Place on baking sheet, and roast for 45-60 minutes. Let cool for 10-15 minutes, then using a vegetable peeler, peel off the first layer of skin. Cut into 8 triangular slices.
3. Stack each beet leaf on top of each other. Tightly roll the stack of leaves to create a cigar shape, and slice at a perpendicular angle to create thin slices. This cutting technique to thinly slice vegetable greens or herbs is called chiffonade. Fun fact!
4. On a serving platter, add the arugula, cubed watermelon, and sliced beets. Sprinkle on the chiffonade of beet greens, feta cheese, and pumpkin seeds.
5. In a small mixing bowl, whisk all of the vinaigrette ingredients. Drizzle dressing on top of the salad, or serve on the side.
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