Winter Greens with Pancetta →

Winter Greens with Pancetta

Do you ever wonder what to do with those beautiful green leaves attached to your beets? Don’t throw away those nutrient dense greens! Beet greens support healthy gallbladder and liver function, including detox. In fact, beet greens are used in supplements such as Standard Process Betafood and AF Betafood to support the gallbladder. The gallbladder is essential for the production of bile which emulsifies fat in the small intestine making it easy to absorb. When the gallbladder is weak you may feel nauseous, upset stomach, back or abdominal pain, gas, or bloating.

This delicious recipe will have you hooked on these dark leafy greens.!

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Temperature: Neutral

Flavor: Sweet, salty, acrid

Actions: Nourishes blood, circulates qi, nourish yin

Organs: Large Intestine, Heart, Small Intestine, Liver, Lung, Stomach, Spleen, Kidney

Use: Detox, support liver and gallbladder function, aids digestion, dryness

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Ingredients

• 4 cups swiss chard, chopped

• 4 cups beet greens, chopped

• 1 tbs avocado oil, divided 

• 2 tbs shallots, sliced

• 1/2 cup pancetta, cubed

 Preparation

1. In a small pan, heat 1/2 tbs avocado oil on medium heat. Add shallots and saute for 1 minute. Add pancetta and saute for another 2-3 minutes. Remove from heat. 

2. In a large pan, heat 1/2 tbs avocado oil on medium high heat. Add swiss chard and beet greens. Saute greens for 3-4 minutes until greens start to wilt. 

3. Add shallots and pancetta to large pan of wilted greens and continue to cook for 3 minutes. Pancetta should be a little crispy. 

4. Remove pan from heat and serve!

Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup

The spleen in traditional medicine helps transform food into energy and sends the energy to support all the organ systems. When the spleen is tired and worn out from stress, overwork, or overeating too many sweets you may feel tired, bloated, have a poor appetite and motivation, and feel like your mind is always active. This delicious recipe nourishes the TCM spleen and stomach with the natural sweetness of butternut squash and carrots. Cooking these veggies in a soup supports digestion and supplements overall energy.

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Temperature: Warm

Flavor: Sweet, acrid

Actions: Clears stagnation, increases qi, nourishes blood

Organs: Spleen, Stomach, Lung

Use: Decreases inflammation, increase energy, stimulates bowel movement, supports immune system, increase circulation

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Ingredients

• 1 Butternut Squash (907g), peeled and cubed

• 1 tbs Avocado Oil

• 1 Onion, chopped

• 2 Cloves Garlic, minced

• 2 Carrots, large chopped

• 5 cups Bone Broth (Beef or Chicken)

• 1/2 tsp Ground Ginger

• 1/2 tsp Ground Cinnamon

• 1/2 tsp Salt

• 1/4 tsp Pepper

• 1 pound Italian Sausage (Butcher Box)

Preparations

1.     In a large stock pot on medium heat sauté onions with avocado oil until onions are translucent. 

2.     Add garlic and cook for another 2 minutes.

3.     Add carrots, butternut squash, bone broth, ginger, cinnamon, salt, and pepper . Bring to boil and then reduce heat to a simmer for 30 minutes.

4.     Add soup to a blender and blend until smooth. 

5.     Return soup to pot and add salt and pepper. 

6.     Brown Italian sausage in skillet and stir into soup.