When the seasons change, and the temperature is fluctuating between cool and hot, it is nice to nourish the blood with a roast of root vegetables.
Beets are a great source of iron plus other blood building minerals that nourish your blood, while onions nourish the spleen. The spleen is associated with the the earth element. It likes to be warm and enjoys sweet flavors with regularity. The spleen is nourished when we feel grounded and centered.
Leeks and onion stimulate and warm the fires of the digestive system. Fresh shoots or dried herbs like thyme and marjoram have antimicrobial properties and help to fight respiratory infections & inflammation, while improving digestion and nourishing the kidneys. Marjoram is great for easing depression, dizziness, migraines, and regualting the menstrual cycle. Tarragon balances blood sugar, aids with sleep and digestion, and also helps to regulate menstruation.
By definition a "roast" is any food that is cooked by prolonged exposure to low to medium heat in an oven, or over a fire. This slow and low method of cooking locks in the most flavor and nutrients.
Here is my recipe for Slow Roasted Beets:
4 beets, plus greens if still attached - washed and chopped
1, bell pepper
1 leek
1 vidalia onion or maui onion or add 2 more leeks - cleaned and chopped
1/2 cabbage
tablespoon each of thyme & marjoram leaves
1 teaspoon tarragon
1 teaspoon red pepper flakes (if you like spicy)
1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/2 cup pine nuts
Preheat your oven to 350 degrees. Wash and chop your vegetables and herbs (if fresh) and place them into a large baking dish. Toss in the other seasonings, red pepper flakes, salt, olive oil, and balsamic vinegar. and stir to coat thoroughly.
Bake at 350 for 30 minutes. Remove from the oven and stir the veggies and place back in the oven for another 15 minutes or until the beets are soft enough to poke a fork in easily.
On the stove top prepare cooked quinoa in a 1 cup dry to two cups wet ration until light and fluffy. I like to make mine in homemade broth, but filtered water works fine, in a pinch.
In a small frying pan on medium heat, warm pine nuts until the have a little bit of golden color. Take them off the heat.
Plate with a scoop of quinoa on the bottom, next add a scoop of your roast, then sprinkle with tasted pine nuts. Option to add cubes of chopped feta, tofu, or apple to your roast before serving - as seen in the picture above.
ENJOY!
Beets are a great source of iron plus other blood building minerals that nourish your blood, while onions nourish the spleen. The spleen is associated with the the earth element. It likes to be warm and enjoys sweet flavors with regularity. The spleen is nourished when we feel grounded and centered.
Leeks and onion stimulate and warm the fires of the digestive system. Fresh shoots or dried herbs like thyme and marjoram have antimicrobial properties and help to fight respiratory infections & inflammation, while improving digestion and nourishing the kidneys. Marjoram is great for easing depression, dizziness, migraines, and regualting the menstrual cycle. Tarragon balances blood sugar, aids with sleep and digestion, and also helps to regulate menstruation.
By definition a "roast" is any food that is cooked by prolonged exposure to low to medium heat in an oven, or over a fire. This slow and low method of cooking locks in the most flavor and nutrients.
Here is my recipe for Slow Roasted Beets:
4 beets, plus greens if still attached - washed and chopped
1, bell pepper
1 leek
1 vidalia onion or maui onion or add 2 more leeks - cleaned and chopped
1/2 cabbage
tablespoon each of thyme & marjoram leaves
1 teaspoon tarragon
1 teaspoon red pepper flakes (if you like spicy)
1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/2 cup pine nuts
Preheat your oven to 350 degrees. Wash and chop your vegetables and herbs (if fresh) and place them into a large baking dish. Toss in the other seasonings, red pepper flakes, salt, olive oil, and balsamic vinegar. and stir to coat thoroughly.
Bake at 350 for 30 minutes. Remove from the oven and stir the veggies and place back in the oven for another 15 minutes or until the beets are soft enough to poke a fork in easily.
On the stove top prepare cooked quinoa in a 1 cup dry to two cups wet ration until light and fluffy. I like to make mine in homemade broth, but filtered water works fine, in a pinch.
In a small frying pan on medium heat, warm pine nuts until the have a little bit of golden color. Take them off the heat.
Plate with a scoop of quinoa on the bottom, next add a scoop of your roast, then sprinkle with tasted pine nuts. Option to add cubes of chopped feta, tofu, or apple to your roast before serving - as seen in the picture above.
ENJOY!
#vegetarian #vegan #immuneboosting #glutenfree #healthy #recipe
#changeofseasons #nourishing #food #womenshealth
#IngredientsForJoyAndWellness
#BodyMindGifts
#changeofseasons #nourishing #food #womenshealth
#IngredientsForJoyAndWellness
#BodyMindGifts
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