FEBRUARY~LOVE AND HEARTS…THE RECIPES
FEBRUARY~LOVE AND HEARTS…THE RECIPES
By: Allie Might, FMC, INHC, ATT
February is an interesting month. Not only is it Valentine’s Day which is always full of love but it’s also heart health awareness month….quite fitting if you ask me. Let’s spend this month together discussing love and the heart.
Let’s begin with the perfect Valentine’s Day dinner menu. These are all great recipes that not only contain healthy foods for the heart, but are also said to aphrodisiac-like effects (foods that are said to increase blood flow and libido…more on this in our next article), making this a perfect Valentine’s Day menu. This is great to share with a special someone or for a Valentine’s Day get-together.
BEET AND GOAT CHEESE SALAD
2 Golden Beets
2 oz. Plain Goat Cheese, softened
2 scoops Beets Hx
1 cup Arugula
1 Tablespoon Extra Virgin Olive Oil, plus a little extra
Sea Salt
Fresh Black Pepper
Preheat oven to 400′. Cut off both ends of the beets, including the green tops. Peel off skin and cut beet into six wedges. Repeat with the other beet. Add beet wedges, a tablespoon of olive oil, sea salt and fresh cracked pepper to a sheet of parchment paper, toss together and fold up. Place package on a baking sheet and bake for 15-20 minutes, or until beets are soft.
Blend goat cheese and Beets Hx until well combined. Make six dollops per plate, about an inch apart. Once beets are done, set them aside to cool slightly. As they are cooling, toss arugula with a drizzle of olive oil. Next, place a beet wedge on each dollop of goat cheese and add arugula between each beet stack. Serve and enjoy!
BONUS PAIRING:
WINE~Try a Sauvignon Blanc 2 oz.
MOCKTAIL~Try mixing 1 oz. cherry juice with water and pour over ice
TUNA STEAK with LEMONY ASPARAGUS
2 Tuna Steaks, 4 oz. Each
1 bundle Large Asparagus stalks
2 teaspoons capers
2 capsules Turmeric with Ginger
2 teaspoons Extra Virgin Olive Oil, plus extra
Juice of a lemon
Sea Salt
Fresh Black Pepper
Preheat oven to 400′. Take an asparagus stalk and snap off the bottom, leaving the green stalk and “tree top” for to prep. Cut the asparagus stalks so all are the same size and set aside.
In a small bowl, combine the juice of a lemon, contents of two capsules of Turmeric with Ginger. Mix together until combined. Add in the capers.
Add asparagus to a baking dish and sprinkle with a dash of sea salt and fresh cracked pepper. Pour lemon juice mixture over asparagus and lightly toss. Bake for 15-20 minutes or until asparagus is tender.
While asparagus is baking, massage both side of the tuna steaks with olive oil and season with sea salt and fresh cracked pepper. Heat a nonstick pan on medium high heat with a drizzle of olive oil. Once hot, add tuna steaks and sear for 2-3 minutes on each side.
Place a tuna steak and half the asparagus and each plate, serve and enjoy!
BONUS PAIRING:
WINE~Try a dry Rosé 2 oz.
MOCKTAIL~Try mixing 1 oz. cranberry juice with water and pour over ice…bonus points if you add in the contents of a Cranberry Extract capsule
CHOCOLATE MOUSSE
1 Avocado
½ cup Heavy Whipping Cream
4 scoops Cocoa Hx
2 capsules Maca Root (contents inside capsule), optional
2 teaspoons Honey
1 teaspoon Pure Vanilla Extract
6 Raspberries
Set aside raspberries. Add all other ingredients to a blender and blend until all ingredients are well incorporated and smooth. Add evenly into two martini, wine or parfait glasses and top with raspberries. Eat and enjoy!
BONUS PAIRING:
WINE~Try a Prosecco or Champagne, 2 oz.
MOCKTAIL~Try mixing 1 oz. white grape juice with sparkling water/seltzer
Each course should make enough for 2 servings, with the exception of the drinks, which is enough for one glass. Share this meal with a special someone, or adjust the recipes to have a small dinner party with great friends and fun conversation. Enjoy….and much love and health to you in February!
