How to Roast Beets

How to Roast Beets: Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes their peels super easy to peel off. Put washed/scrubbed beets on a large piece of aluminum foil or use a dutch oven or another oven friendly closed pot to roast. Preheat the oven to 375°F. Drizzle the beets with a bit of oil before roasting and sprinkle with salt if desired. (Note: you can use the beet-infused oil in a salad dressing when they're done roasting so feel free to use liberally). Fold the foil over them and crimp the sides closed or put lid on the pot- This helps keep them moist and contain the juices. Alternately you can Roast beets until tender. The amount of time this will

Festive Beet Salad

Ingredients 4 cups mixed salad greens or baby spinach 4 medium to large beets, roasted and cubed 1 cup toasted walnut halves ½ cup feta cheese crumbled Pickled shallots (see recipe below) Vinaigrette (see recipe below) Vinaigrette 1/3 cup red wine or balsamic vinegar 1/4 cup canola or extra-virgin olive oil 2 garlic cloves, crushed 1 tsp. maple syrup or honey 1 tsp. grainy mustard freshly ground pepper In a small bowl, add all ingredients and whisk until combined. To Assemble Salad: In a large bowl, toss mixed greens with enough vinaigrette to moisten leaves. Top greens with beets, walnuts, feta and shallots (if desired). Lightly toss until ingredients are combined. Drizzle with more vinaigr

Pickled shallots

Ingredients: about 2 cups lightly packed shallots, peeled and thinly sliced 3/4 cup red wine vinegar (5% acidity or greater) 1/2 cup filtered water 3 tbsp honey 1/2 tsp salt (Kosher salt or sea salt) In a wide saucepan, combine the vinegar, honey, and salt. Bring to a boil, stirring to dissolve the honey. Add the shallots and stir to coat evenly. Cook briskly for exactly 1 minute and remove from the heat. Allow the mixture to stand until it cools to room temperature. Transfer to a glass bowl. Cover the bowl and refrigerate. Shallots will keep this way for up to 2 months and are a great salad topper or addition to an appetizer.

Grilled Asparagus Salad

Grilled Asparagus, Pine-Nut & Grapefruit Salad 1 bunch of asparagus – cut into 1.5” pieces 1.5 tbsp pinenuts 2 tbsp Olive oil juice of ½ lemon and grated rind 1 small pink grapefruit peeled and remove pith and thin membrane so you are left with just the flesh. Cut each section in thirds Salt and pepper to taste Directions: Heat non-stick pan and over low heat, toss the pine nuts until golden brown. Remove from pan and place off to side. Heat 1tbsp of olive oil in pan and add asparagus and cook until tender. Place on plate, sprinkle pine nuts overtop drizzle with remaining olive oil, and lemon juice. Top with a sprinkle of course sea salt, pepper to taste and grapefruit pieces Note: if you ca

Spring Foods

Spring As were transitioning form heavy winter foods to the first signs of fresh produce of the year, we want to take our time. Sweet tender early greens, spring onion, radish, artichoke and sugar snap peas are all the first out of the gate crops. Interestingly this green family of foods as well as the spring onion family all help cleanse and invigorate the liver system. Modern science has shown that green foods (particularly the cruciferous ones) contain something called indole-3 carbinol which is a key component for liver detoxification. I love it when modern science meets Ancient Medicine! When adding in foods - it's best to start with just adding in small amounts of raw but mostly cookin

Ah, the Cleanse!

A simple mind and body cleansing guide The smell of spring is in the air, and the heavy dark days and moods of winter are slowly becoming a thing of the past. Spring is a natural time of new growth, fresh ideas and a renewed spirit. The seeds dormant in winter come to life with the warmer weather, rain and sunshine. In Chinese Medicine it is the seasonal time of the liver system, and energetically a more active time of the year, a time to put things in motion and make things you’ve been thinking about…happen. A cleanse is a wonderful way to set the stage for a change. It’s actually the ideal time to cleanse according to Chinese Medicine. Just like we have the urge to throw open the windows,

It's Spring - Time to Love Your Liver!

In Traditional Chinese Medicine (TCM), the liver is part of a bigger whole body based system. that includes not only the physical organ, but also includes a sense organ (the eyes), a median or channel in the body which houses it's acupuncture points (along the inner thighs and runs through the groin and sides of the body) as well as controlling the sinews and tendons in the body in addition to much much more. Each system peaks at a certain time of the year and, it is at this time of year, when new growth, and the budding of new life and ideas abounds, it is our liver system that is at play. Liver: The Organ Our liver is responsible for a huge part of our digestion process. As soon as we sta

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