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Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

Categories: Kidney Yin Vacuity, Large Intestine Fluid Vacuity, Liver Qi Stagnation

Frances Norris

Yin Deficiency

Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos - Adapted from recipe on naturallyella.com

Makes 2 servings

Ingredients

  • 1 avocado-sweet, cool, nourishes yin and blood
  • ½ cup black beans-warm, sweet, nourishes yin
  • ½ lime, juice and zest from- cool, sour, regulates qi, regenerates body fluids
  • 2 tsp. honey-neutral, nourishes yin
  • 1 tbsp. coriander seeds-slightly warm, benefit digestion
  • 1 tsp. olive oil-neutral, sweet, sour, astringent, clears heat, promotes fluids
  • ½ tbsp. cumin seeds- warm, strengthens spleen
  • 4 flour tortillas- sweet, slightly cool, reduces thirst
  • ¼ cup goat cheese-sweet, salty, warm, tonifies qi, nourishes blood, moistens dryness

Directions

1. Preheat grill

2. In a dry skillet, over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes. Seeds should be fragrant and beginning to brown. Then grind them in a pestle.

3. Return spices to the skillet and add ½ cup of black beans and liquids. Heat over medium low and let cook until liquids have cooked out, anywhere from 5-10 minutes.

4. Take avocado and slice in half. Brush with the one teaspoon of olive oil and place cut side down on grill. Let cook until lightly charred. Remove and carefully slice avocado out of skin.

5. To assemble tacos, place ¼ of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top. Finally, whisk together juice and zest from half a lime along with honey. Lightly drizzle over taco filling.

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

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