Roasted Beet Salad

I am trying to boost my spleen chi. Been trying for months and may have to acquire some Chinese herbs to help, but in the meantime, I can eat this yummy beet salad to help.

Roast some fresh beets. You can get a mixture of golden and red beets if you like. Wash and trim them, leaving them whole with skin on. Place the beets in a foil pouch, drizzle with oil and close the pouch loosely around them. Roast in a 400 degree oven for about 1 hour. (The size of the beets may alter cooking time)

Remove from oven when they are fork tender, open the pouch to let steam escape, and let them cool.
Once cool enough to handle, you can peel the skins right off. 
(https://www.youtube.com/watch?v=JO4MHOEPVYM)

Dress with a citrus dressing and let chill in the fridge. Serve over a bed of baby greens.

Citrus Dressing (You can make as much or as little as you need)
Zest an orange
Juice a lemon, lime and orange
Grind some fennel seeds
Thinly slice 1 shallot
Mix thoroughly while drizzling in some quality olive oil
Pour over beets to chill. Save some for other salads

Charred Summer Squash Risotto

Charred Summer Squash Risotto

Cut your yellow squash or zucchini into chunks. Season with Tuscan herbs and spices. In a nonstick pan melt a table spoon of butter over high heat. As soon as that's melted toss in your squash. Stir to coat all pieces with the butter, then let the pan sit still for a few minutes so the squash gets a good brown on it. Flip the pan, or pieces over to char other side. Immediately remove from heat.

Cook your risotto according to package, using vegetable broth. The last 10 minutes, add some half & half along with the parmesan to finish into a creamy risotto. Fold in your charred squash and top with lemon zest.

Beango Salad (black bean and mango)

Beango Salad

Drain and rinse a 15 oz can of black beans.

Zest and juice one lime. Put this in the bottom of a shallow bowl. Drizzle in a little quality olive oil. Stir in a tablespoon of orange blossom honey, a little cumin and minced fresh cilantro.

Finely chop a small red onion, a small red sweet pepper and 3 serrano peppers.

Add to the lime juice mixture and stir in your drained beans. Add chunks of fresh mango, tossing till all is mixed through. Let sit about 30 minutes before serving.

Makes a great afternoon protein snack!!