Shaved Beet and Pecorino Salad with Apricots

I wanted to publish this recipe during spring as this is the best time to cleanse the liver and beets are a fantastic vegetable for this purpose. However, life had gotten the better of me and I am just now able to share this post. And really, the mighty liver can always use support in the form of good nutrition. If you choose a super-healthy vegan version, shaved fennel or jicama would be a nice substitute for the pecorino.

The focus here is color, but not hastily mixed. Care and attention is needed to lightly grace the marinated beets with the apricots, pecorino and green onions so the colors remain pure for each element. Also, as with most things in life, fresh is best so do not allow this salad to sit long. Enjoy!

4 medium red beets, peeled
1/8 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon Himalayan sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 green onions, 1/4 inch diagonal slice
1oz pecorino cheese, shaved
3 semi-firm apricots, quartered wedges

Using a wide vegetable peeler or a mandolin, shave beets into paper thin slices and set aside. In a medium bowl, whisk together balsamic vinegar, honey, olive oil, sea salt, pepper, and nutmeg. Add beets and toss. Transfer seasoned beets to serving plate and arrange apricots across the top.

Lightly sprinkle the beets and apricots with shaved Pecorino and sliced green onions.

Generously serves two.

Millet Polenta with Spinach & Aged Gouda

Recently, I was craving something savory and satisfying yet healthy. I love polenta but so many people are sensitive to corn that I wanted to find a good substitute that was gluten free. This recipe is the answer.

Millet, although considered by many a humble grain, is actually a seed and a nutritional champion. It shares the spotlight with buckwheat & quinoa as being one of the few alkaline forming "grains". Millet does not feed candida, is a good source of fiber, and is a fantastic source of magnesium which helps with migraine headaches, constipation and supports heart health.

For a vegan version of this recipe, omit the gouda and mix in two tablespoons of nutritional yeast flakes after the millet is finished cooking. Enjoy!

1 1/2 cups millet*
3 cups water
1 1/2 teaspoons sea salt
1/4 cup neutral flavor coconut oil
3 cloves garlic, crushed
1 teaspoon red pepper flakes
2 cups chopped fresh spinach
1/2 cup shredded aged gouda

Cook millet with salt, oil, garlic and red pepper flakes in 3 cups water over medium-low heat for approximately 55 minutes, covered, until the consistency of a soft porridge. Stir often.

Remove from heat. Stir in fresh spinach and shredded gouda. Spread millet mixture into a 9-inch ceramic quiche pan and cool completely. Cut into 8 wedges and serve.

*Make sure to soak millet for 8-10 hours and rinse before cooking to remove the phytic acid which can make millet hard to digest and can bind to minerals in the system.

Italian Spring Tabbouleh

As spring is beginning to peek through the final days of our brisk Montana winter, fantasies of light, cleansing salads come into the forefront. Even though it is a little early season-wise for tomatoes and cucumbers, one can find a good, local hydroponic heirloom tomato in this neck of the woods with a bit of persistence. And fresh basil to boot.

For those of you unfamiliar with quinoa, think Peruvian superfood. An excellent source of vegetarian protein, this grain is difficult to match. Quinoa makes a fantastic substitute for couscous or cracked wheat, which is shown in the recipe below. Enjoy!

3 cups cooked quinoa*
1/4 cup extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon Himalayan sea salt
1/8 cup white balsamic vinegar or lemon juice
1/2 cup chopped fresh basil
2 heirloom tomatoes, medium chop
1 English cucumber, medium chop

Combine olive oil, garlic, salt, basil, and balsamic vinegar or lemon juice. Add cooked quinoa, tomatoes, and cucumber. Toss gently and serve.

*Rinse quinoa before cooking to remove any bitter oils present.