Posts Tagged ‘avocado’

Beautiful Layered Beet Salad

| June 26th, 2013

This has to be one of the most colorful, beautiful and vibrant salads that is loaded with nutrition and fights inflammation. I had marinated beets for the first time several years ago and never forgot just how wonderful they were with avocado.  Don’t forget- if you want to use different colors of beets roast and dress them separately so their color doesn’t bleed into the others.

Ingredients
1 pound fresh beets (red, golden or your choice)
1 tablespoon or more champagne white wine vinegar
1/2 teaspoon Celtic or sea salt
1 tablespoon extra virgin olive oil (make sure this is your best)
A large handful of cleaned young field greens or lettuce
1 ripe firm avocado sliced
1 teaspoon fresh lemon juice
Optional:  Blueberry chutney as featured in this photo

Directions
Clean and trim the greens to 1/2 inch from the beets and save greens for another meal
Place beets in a baking dish with water half way covering beets usually  an inch or so deep
Cover tightly and bake 350º 1 hour or until tender when pierced with a paring knife
Uncover, cool and cut the tops and bottoms off then peel.  The skins should slip off easily.
Dice the beets and sprinkle with the vinegar and the salt while beets are warm and let stand a few minutes to allow beets to absorb the flavors.

Taste and adjust with more vinegar or salt.  Toss with extra virgin olive oil.
Place beets on field greens then layer a few slices of avocado on top.
Scatter some of the blueberry chutney over each serving.
Drizzle olive oil and lemon juice over all and serve.

Blueberry Chutney (To use as a topping for the Marinated Beet Salad)

1 tablespoon olive oil
2 tablespoons minced shallot (a medium sized shallot)
2 teaspoons minced fresh ginger
1 medium garlic clove, minced
2 cups fresh blueberries
1/4 cup blueberry vinegar (Lee has an easy recipe) or red wine vinegar
3 tablespoons maple syrup
1/4 teaspoon Celtic or sea salt

Directions

Place a sauté pan over medium heat then add oil and shallot cooking until softened,  but not browned about 4 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.

Gently toss in blueberries, vinegar, maple syrup and salt and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes.

Let cool to room temperature, pour into an airtight container and store in refrigerator for up to 2 weeks.

-To your good health, Lee Newlin

Welcome to my new Web site

| February 6th, 2010

Succulent Avocado Salad

I am so pleased to introduce my new web site, Lee’s Healthy Cooking.   Here you will find new recipes, quick health tips and ideas for your own kitchen garden.  I hope you will find inspiration here to set your table for a happy and healthful 2010.

I’d like to make my first post to you one that is an answered question I’ve had for the past 5 years. Recently my daughter Kathryn and I traveled to NY where we were headed to the CIA (Culinary Institute of America) for a Techniques of healthy cooking class. How appropriate, huh? A couple of days prior to class we were in the audience of the Doctor Oz show (www.DoctorOz.com) where I was lucky enough to be selected to ask him my very important question. Here is the dialog that transpired. Lee: “Back in 2005 I had eaten some butternut squash soup. I had a terrible pain in my stomach. It lasted a week. I got an MRI. I had Non Hodgkin’s Lymphoma cancer. My question is can a food like butternut squash that is so high in antioxidants alert you to cancer in your body?
Dr. Oz: I love that question! I don’t know if it is, per se , the antioxidants in the butternut squash but there are some cancers, NHL being one of them, that are very responsive to our immune system and if we eat something that heightens the immune system response, it can often alert us. These kinds of cancers will create inflammation which will cause pain and fever. That’s how they often alert us that it is there, especially something like NHL. One of the clues we look for in those kind of tumors are these weird syndromes that aren’t clearly defined and in medicine, because we can’t take a picture of it, we often ignore it..but you shouldn’t ignore it.” Lee: ” I don’t!”
Finally. I found my answer and I’ll take it! Thanks Dr. Oz.