Chef Ariella's Fennel Beet Salad

Chef Ariella's Fennel Beet Salad

6 beets

beet greens from the beets

1 tsp sage

1 tsp fennel

1 tsp garlic

1 tsp olive oil



Wash greens at least three times to get off grit and any little critters that may have took a ride! Ask GOD for the goodness of the salad you are going to have and thank the beets for nourishing your being!



Also remember: if you don't have enough beet greens, spinach and swiss chard are close relatives, so mixing together is a great way to get your nutrition 3 servings in one meal...yum!



On medium, Saute beets in olive oil for about 3 minutes, stir one and a half minutes and cover. Rough chop beet greens, put in pan with seasoning, mix, one more minutes, next turn off and cover until ready to eat.



Always remember the more firm and crunchy your veggies are the more nutrients you are consuming and your body will be replenished with!



Dressing of choice, my choice is my brown ginger dressing....

Chef Ariel at The Des Moines Farmer's Market....

On Saturday, July 31, 2010 I will share two of my healthy joygasmic creations!

Harambee Vegetable and Bean Sauté




1 c Garbanzo Beans

4 tomatoes, chopped

1 small onion, chopped

2 cloves garlic, chopped

1 ear yellow corn, kernels removed

1 tsp ginger

1 tsp cumin

1 tsp chili powder

1 tsp each pepper, Himalayan sea salt

2 tsp olive oil



Sauté in olive oil, onions and garlic for 2 minutes

Add beans, tomatoes, ginger, cumin, chili powder, salt and pepper, mix until beans have softened, 3-5 minutes

Add corn, stir for 1 minute.

Remove from heat and serve.