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Beet and Goat Cheese Salad

Categories: Heart Blood Vacuity, Heart Qi Vacuity, Heart Yin Vacuity, Salad, Vegetarian

beet-and-goat-cheese-salad (1)

BEET AND GOAT CHEESE SALAD serves 4

  • 4 beets, peeled
  • 4-1/2 oz goat cheese
  • 1 tbs chives
  • Salt/pepper
  • Several handfuls of young arugula
  • ½ apple, julienned
  • 2 tbs turbinado/brown sugar
  • 2 tbs rice vin
  • 2 tbs soy sauce
  • Extra virgin olive oil
  • Black sesame seeds

1) Bring water and beets to a boil, simmer until tender, 30 min. Drain and cool. Cut each beet into 8 wedges.

2) Blend cheese and chives and season with s & p.

3) Combine sugar, vinegar, and soy sauce. Beat dressing with enough olive oil until emulsified.

4) Toss beets and arugula with the dressing, scatter chunks of the cheese and julienned apple over the salad, drizzle with more evoo and sesame seeds.

ENJOY…

Jason Cox

 

TCM ANALYSIS

HEART BLOOD DEFICIENCY LEADING TO HEAT

Beets: cool, sweet; nourishes blood, tonifies heart, cleanses the liver

Goat Cheese: warm, sweet, salty; nourishes blood, strengthens the kidney and Qi, moistens dryness,

Arugula: cool, bitter; clears heat

Apple: cool, sweet, slightly sour; tonifies the heart and Qi, reduces dryness.

Brown sugar: warm, sweet; strengthens digestion, pacifies heart

Rice vinegar: warm, sour; invigorates blood, astringes liver from fanning heart fire

Soy sauce: cool, sweet, salty; clears heat

Olive oil: neutral, sweet; clears heat, moistens

Sesame seeds: neutral, sweet; harmonizes Blood, nourishes LV and KD Yin and calms the spirit.

 

This recipe is used for Heart Blood Deficiency with Heat. It can be used for conditions like anemia, heart weakness, and hypertension with symptoms like dry throat, insomnia, palpitations, and poor memory.

CONTRAINDICATIONS: Spleen Qi Deficiency with a buildup of damp and cold

Roasted Beet, Artichoke, and Arugula Salad with Citrus Vinaigrette

Categories: Uncategorized

WOOD

Roasted Beet, Artichoke, and Arugula Salad with Citrus Vinaigrette

http://www.acouplecooks.com/2010/12/roasted-beet-sunchoke-and-arugula-salad-
with-orange-vinaigrette/

Serves about 4

Ingredients

4 to 6 small beets

12-15 artichoke hearts

Around 8 cups arugula and/or mixed greens

Small red onion

Goat cheese crumbles (optional)

1 orange

White wine vinegar

Olive oil

Honey

Kosher salt and fresh ground pepper

Instructions:

1 Preheat the oven to 400°F.

2 Roast the beets: Cut off the tops of the beets and wrap tightly in aluminum foil. Place in the

oven and roast until tender when pierced with a fork, about 45 minutes to 1 hour, depending on

the size of the beets.

3 Roast the artichoke hearts and red onions: Slice onions, but leave artichoke hearts in halves.

Place on a baking sheet covered in parchment paper, drizzle with olive oil, and sprinkle with salt

and pepper. Roast 15 to 20 minutes, until tender.

4 Make the vinaigrette: Whisk together the juice from one orange, zest from half of the orange,

2 tablespoons white wine vinegar, 2 tablespoons olive oil, and honey, salt and pepper to

taste.

5 Beets: When the beets have finished roasting and are cool enough to handle, remove the skin

and cut into wedges.

6 Greens: heat a large frying pan with a ½ teaspoon of olive oil, and just warm the arugula in

the pan, until it is barely wilted, but still has some body to it. (you are just taking the chill off

the greens). Then arrange the greens on a plate, and top with beets, artichokes, red onion,

crumbled goat cheese, vinaigrette, remaining orange zest, and salt and pepper.

Pattern: LV blood xu with LV qi stagnation

Recipe Analysis:

Beets: nourish LV blood

Artichoke hearts: Cools LV heat,

Arugula: bitter, stimulates appetite (to build LV blood)

Small red onion: warming, moves qi, counterbalances cloying nature of beets, breaks qi

stagnation

Goat cheese crumbles (optional): warming, moderates cooling nature of beets, artichoke and

arugula

1 orange: generates fluids—base for blood, moves qi

This warm salad is a good way to move qi while nourishing blood—ideal for those with some

deficiency stagnation due to lack of blood. For patients with full heat LV yang, lightly steaming

instead of roasting might be a better approach for the vegetables, with raw arugula. To further

the blood nourishing aspect of this salad, adding some grass fed beef flank steak might make it a

complete meal.

Arugula, Fennel, and Orange Salad

Categories: Liver Fire Rising

Arugula, Fennel, and Orange Salad

INGREDIENTS
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

DIRECTIONS
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Serves 6

Fennel – pungent & warm, SP/ST/LV/KD; disperses cold, rectifies qi, harmonizes ST
Orange – sweet, sour, cool; LV/LU/ST/UB; clears heat, soothes LV, nourishes fluids
Pepper – pungent, warm; ST/LI, warms MJ, descends ST qi, expels damp and cold
Lemon – sour, cool, astringent; benefits ST/LV, aids with indigestion
Honey – sweet, neutral; SP/LU/LI; nourishes MJ, moistens dryness
Arugula – sweet, bitter, cold; LU/ST/UB; clears heat, cools blood, promotes urination/lactation

Arugula, Fennel and Dried Plum Salad

Categories: Large Intestine Fluid Vacuity, Liver Qi Stagnation, Stomach Cold, Urinary Bladder Damp Heat

Arugula, Fennel and Dried Plum Salad

SERVES: 6

1/4 cup pine nuts
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 small head of radicchio, leaves torn into 2-inch pieces
1 bunch of arugula (4 ounces)
1 small fennel bulb-halved lengthwise, cored and sliced paper thin crosswise
1 cup pitted dried plums (prunes), quartered
3 ounces fresh goat cheese, crumbled (optional)

In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes; transfer to a plate to cool.
In a small bowl, whisk the balsamic and red wine vinegars with the olive oil; season with salt and pepper.
In a large bowl, toss the radicchio with the arugula, fennel, dried plums and pine nuts. Add the vinaigrette and toss. Transfer the salad to a platter, scatter the goat cheese on top and serve.

Arugula and Radicchio: sweet, bitter, cold. Enter the Lung, Stomach, and UB. These are both similar to lettuce, but are more bitter in flavor, and therefore more draining. They promote urination and clear heat.
Pine Nuts:
Fennel: While fennel seed is acrid and warm, the fresh part of this plant has a milder quality. Harmonizes the Stomach and relieves abdominal discomfort.
Vinegar: sour, warm, slightly bitter. Invigorates and clears toxins while astringing.
Plums: sweet, sour, warm, and astringent. Soothes the Liver and stops diarrhea.

The main ingredients, arugula and radicchio, focus on draining and clearing heat. The remaining ingredients harmonize and astringe to protect the yin. The plums are particularly useful when damp-heat in the lower Jiao is also causing diarrhea.

Arugula, Fennel and Dried Plum Salad

Categories: Liver Fire Rising, Liver Qi Stagnation, Liver Yang Rising

Arugula, Fennel and Dried Plum Salad

SERVES: 6

1/4 cup pine nuts
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 small head of radicchio, leaves torn into 2-inch pieces
1 bunch of arugula (4 ounces)
1 small fennel bulb-halved lengthwise, cored and sliced paper thin crosswise
1 cup pitted dried plums (prunes), quartered
3 ounces fresh goat cheese, crumbled (optional)

In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes; transfer to a plate to cool.
In a small bowl, whisk the balsamic and red wine vinegars with the olive oil; season with salt and pepper.
In a large bowl, toss the radicchio with the arugula, fennel, dried plums and pine nuts. Add the vinaigrette and toss. Transfer the salad to a platter, scatter the goat cheese on top and serve.

Arugula and Radicchio: sweet, bitter, cold. Enter the Lung, Stomach, and UB. These are both similar to lettuce, but are more bitter in flavor, and therefore more draining. They promote urination and clear heat.
Pine Nuts:
Fennel: While fennel seed is acrid and warm, the fresh part of this plant has a milder quality. Harmonizes the Stomach and relieves abdominal discomfort.
Vinegar: sour, warm, slightly bitter. Invigorates and clears toxins while astringing.
Plums: sweet, sour, warm, and astringent. Soothes the Liver and stops diarrhea.

The main ingredients, arugula and radicchio, focus on draining and clearing heat. The remaining ingredients harmonize and astringe to protect the yin. The plums are particularly useful when damp-heat in the lower Jiao is also causing diarrhea.

Beet and Goat Cheese Salad

Categories: Blood Vacuity, Liver Blood Vacuity, Liver Qi Stagnation, Salad, Vegetarian

beet-and-goat-cheese-salad

Beet and Goat Cheese Salad (serves 2):

Ingredients:
* 1/8 cup balsamic vinegar
* 1.5 tablespoons shallots, thinly sliced
* 1/2 tablespoon honey
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 3 medium beets, cooked and quartered
* 3 cups fresh arugula
* 1/4 cup walnuts, toasted, coarsely chopped
* 1/8 cup dried cranberries or dried cherries
* 1/4 avocado, peeled, pitted, and cubed
* 1.5 ounces soft fresh goat cheese, coarsely crumbled
Preparation:
1. Line a baking sheet with foil. Preheat the oven to 450 degrees F.
2. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
3. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 2 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Nutritional Breakdown:
Shallots – warm, pungent – Promotes sweating, resolves phlegm, diuretic.
Honey — sweet, neutral — nourishes and harmonizes the middle jiao, moistens dryness
Black pepper — hot, pungent – warms digestion, dispels internal cold, antidote to food poisoning.
Beets – cool, sweet — nourishes blood, tonifies the heart, calms the spirit, cleanses the liver.
Arugula–  bitter, sweet–  clears heat, moves liver qi, moistens dryness
Walnuts — sweet, warm — tonifies the kidneys and lungs, lubricates the large intestine
Avocado — sweet, cool — nourishes yin and blood, moistens lungs, skin and intestines
Goat cheese — sweet, salty, warm — tonifies qi, nourishes blood, strengthens kidneys, calms the spirit