As I was thinking about what to start with, I decided it would be fitting to begin with root vegetables. Beets, of course. Anytime someone is sick or healing (from surgery, having a baby, etc) I like to cook them food. I cook things like soups and other hearty meals that nourish the body and give it fuel to get through whatever it is that person is experiencing. My "go to" meals always have a common ingredient: veggies (usually root vegetables because they are versatile and store/freeze easily). Root vegetables are the ones that you see in the store that literally look as though they were just pulled from the ground (or they should, anyway). Carrots, potatoes, turnips, beets,parsnips, radishes, celeriac, etc. are just a few examples that I'm referring to.
Not only are these veggies easy to prepare, they are full of vitamins, nutrients and antioxidants that keep us grounded (or "rooted" if you will) and strong. Tonight, as I sought out something light and healthy to fuel my under the weather self, I fell back to an old favorite: whitefish with quinoa and a roasted beet salad. I know, not your typical feel better food...or so you think. Greens are great for our respiratory system, quinoa is high in B vitamins, iron, zinc, and protein (ideal for endurance), beets are high in potassium and fiber, and the fish is high in omega 3's, protein and B vitamins....sounds perfect to me, but you be the judge!
For the fish I baked a couple filets of tilapia with some olive oil, salt, pepper and paprika. The beet salad started with these babies.....(fresh, straight from the ground...not the can)
I cut them up, tossed them with the dijon vinaigrette that I made and then roasted for another 15 min while the fish was cooking, but you could skip this step if you wanted.
Until next time (when I promise to talk about something other than beets!),