Whole Beet Salad with Goat Cheese

Beets, Greens and Goat Cheese Salad

Perfect beautiful, colorful blend of sweet and bitter, warm and cool- but this isn't just about looks! This salad is packed with health benefits in every ingredient. We're going to focus on the whole, fresh beet...from root to leaf! 

How it Works?

Fresh beets, often sold with their leaves still attached, grow in mild temps in fall and spring. The beet root, the red or golden part, has long been used for its high nutritional content. However, you shouldn't toss the leaves either! They have a unique flavor similar to collard greens or spinach and are packed with just as much nutritional value. Beets have been reported to help:

• The heart: High in fiber, helps to reduce cholesterol and triglycerides by increasing the level of HDL. Also, the nutrient betaine further helps to prevent cardiovascular diseases .
• The liver: Betaines are also good for improving liver function.
• Avoid birth defects: An excellent source of folate, which is vital for proper fetal development, has long been recommended for women who are pregnant or of child bearing age (just in case)
• Prevent certain cancers: Research has shown that beet juice can inhibit cell mutations and slow the rate of tumor development. Beta-carotene in beets also helps to prevent lungs cancer.
• Prevent respiratory problems and colds: Beetroot is a source of vitamin C which helps improve immune function and asthma.  
• Boost energy: The complex carbohydrates are perfect fuel for energy and prolonged sports activities.
• Prevent cataract and macular degeneration: The presence of beta-carotene (vitamin A) helps to prevent age related blindness called cataract.
• Provide an excellent source of B vitamins, iron, manganese, magnesium and potassium.
• The leaves are an super source of carotenoids, flavonoid anti-oxidants, and vitamin A.. in even higher quantities than the roots! Also, the leutin and Vitamin A in the leaves is a powerful combination for eye health and prevention of the deterioration of vision.

Whole Beet Salad with Goat Cheese

• 4 medium beets with leaves - scrubbed, trimmed and cut in half
• Beet leaves, trim heavy stems
• 6-8 oz Spinach or kale
• 2 cloves of garlic, minced or pressed
• 1/4 cup walnuts, halved
• 2 tablespoons maple syrup
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• Sea salt and ground black pepper
• 2 ounces goat cheese

Roasting Beets:

1. Preheat oven to 350 degrees F. Place rack in middle of oven.
2. When preparing the beets, trim off the stems (leafy tops) and ends of the beets. Hold on to the leaves (wash with spinach/kale and place in a colander to allow excess water to drain).
3. Toss the beets in a bowl with a tablespoon of olive oil (or enough to coat lightly.) Cover a large baking sheet with aluminum foil and place the beets, in a single layer. Then cover with another sheet of aluminum foil and seal all four sides together.
4. Place in oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender. You’ll know they’re ready when you can easily pierce to top with a knife.
5. Remove baking sheet from oven as well as the top aluminum foil sheet. Set aside to cool (while beets cool you can work on the greens). When cool enough to handle, you can peel the skin off easily by hand or using a knife.

Salad Greens:

1. In a large pot, place 2 tablespoons of olive oil and allow to heat. Add Garlic to olive oil and allow to cook slightly for 1 minute (or until aromatic.)
2. Place washed greens in pot and cover. Cook for 3-5 min until wilted. Be careful not to overcook. 
3. Remove from heat, and salt and pepper to taste- don’t use too much salt if you’re adding goat cheese (already salty.)

Glazed Walnuts (optional):

Some people find beets sweet enough, but for those that may want an extra sweet treat, try glazing the walnuts in maple syrup. Otherwise, feel free to toss in as is.

• Place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

Putting it all together:

1.   In a large mixing bowl, combine greens, roasted beets, walnuts and goat cheese. Add olive oil and vinaigrette to taste and toss well. 

2.  Serve immediately while the greens are warm. Can be served cool if you prefer, but the warmth of the green base seems to bring out the best flavor of the dish.

Roasted Sweet Potato and Black Bean Salad

Root vegetables, like sweet potatoes, are a staple of any winter diet. Hearty and full of minerals, it's a great addition to help bulk up meals and make you feel more satiated. Beans are not only full of protein, but as you'll see below, also packed with tremendous health benefits! 

                                                    

How it Works?

Cold weather makes us naturally crave comfort foods. Choosing foods with lots of fiber and protein will help keep you feeling full and satisfied. Since there's less colorful fruits and veggies to choose from in the winter, take advantage of those colorful root veggies and legumes to get your antioxidant power-on! 

Black Beans- They’re high in phytonutrients (basically the antioxidants that are responsible for cell repair), fiber, folate (a vital B vitamin) . Above all other legumes, black beans have been shown to be the most effective for warding off colon cancer. That’s probably because they have the perfect mix of substances that allow for the production of butyric acid by your gut bacteria. This in turn helps support the digestive tract. 

Do you have trouble digesting beans? Maybe you need more probiotics in your diet! You might need to increase the good bacteria in your intestinal flora. Email me for a good recommendation. 

Sweet Potatoes- Research has shown that they posses anti-inflammatory properties that can prevent/reduce arthritis symptoms. The Vitamin C can also improve collagen and further prevent inflammation. Besides Vitamin C, sweet potatoes contain vitamin B6, beta-carotene, and manganese. They’ve even been shown to be able to cleanse heavy metals such as mercury and arsenic and prevent toxicity. 

Make it!

Servings: 4

Prep time 30 min

• Vegetable oil cooking spray
• 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup fresh lime juice, plus wedges for garnish
• 1 tablespoon balsamic vinegar
• 1 tablespoon finely chopped garlic
• 1 can (15 ounces) black beans, rinsed and drained (or prepared from dried beans.)
• 1 cup halved cherry tomatoes
• 1/2 cup thinly sliced orange or red bell pepper
• 1/2 cup thinly sliced scallions
• 1/3 cup chopped fresh mint
• 4 cups baby arugula

Directions: 

1. Heat oven to 375°. On a baking sheet coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes.
2. Let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
3. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.

In case you're counting:

*283 calories, 2 grams fat, 0 grams saturated fat, 58 grams carbohydrate, 14 grams fiber, 11 grams protein 

We talked last month about the blood type diet and how specifically gluten intolerance might be associated with Type O. Well this month I’d like to go into Type A: the Vegetarian/Vegan.

The type A blood developed about 200,000 BC when man first started to move from hunting/gathering to an agricultural society. As settlements and farming developed, those who adapted best to this new lifestyle where those with blood type A. They thrived on consuming vegetables, grains and legumes that they cultivated on their farms. Since many of these settlements developed near the coast lines where water for irrigation was easily accessible, seafood and sea vegetables also became staples of their diet. 

People with A blood don’t do well with animal meats and are best suited for a vegetarian lifestyle. In fact, dairy is also not recommended, so many type A’s do best on a vegan diet. For those in this category, dairy causes excessive mucous production, sluggish immune system and problems with digestion. In fact diseases like heart disease, cancer and diabetes are prominent in type A’s who stray from their ideal vegetarian diet. Amazing reversal of these diseases has been observed when they consume vegetarian and vegan diets. 

Here’s a breakdown of the prominence of type A by ethnicity:

•   Western European 47%
•     Jewish 41% 
•    Caucasian Americans 40%
•    Japanese 38% 
•      Korean 32%
•     Hispanic 31%
•     African Americans 27%
•      Chinese 25%
•      Indians 22%
•      American Indians 16%

Thai Rice Farmer

Interesting how the majority of these groups are coastal and agricultural communities. Many are Asian, and still maintain a highly vegetarian based cultural cuisine. In fact those communities which continue to eat traditionally have seen very low incidence of “Western Disease” such as diabetes, heart disease and cancer. On the other hand, once they begin to eat the traditional Western diet (highly processed food, almost no vegetables and rich in meat and dairy) the incidence of these diseases increases tremendously to dangerous levels. 

An interesting note is that wheat is not recommended for Type A’s (if you recall it wasn’t recommended for Type O either.) Wheat was still not cultivated for food yet during the development of type A blood. Interesting to consider.

Have you checked your blood type yet?