Each week she has 3 spots: one on growing, one on cooking and one on healing. We got to make a delicious 5 element, 5 flavor, 5 color said in her beautiful country kitchen. We had a ton of fun. I hope you enjoy it. And please subscribe to her podcast. It’s a delightful listen.
Here’s the recipe for the Five-Element Salad that Jill was kind enough to write out and post with the podcast.
This is obviously a flexible recipe: Simply consider all five flavors when composing your own salad and other foods:
For example, based on this, you might make a salad with spicy watercress, bitter escarole, sweet/ sour cranberries, and goat cheese for salt. Use your imagination and have fun!
Five Element Salad
For the toasted walnuts
½ cup walnuts
A pinch of cayenne
¼ tsp salt
For the roasted root vegetables
1 ½ cups of root vegetables, cut into in ½’ dice (we used beets, carrots, squash and daikon radish)
1 tbsp olive oil
For the salad
4 cups of arugula
1 apple sliced
¼ cup chopped dill
For the dressing
1 tbsp. of wine vinegar or fruit shrub (we used Element Shrub’s Chai Pear Shrub)
3 tbsp. olive oil
Preheat the over to 400°F
In a cast iron pan toast the walnuts in the salt, maple syrup and cayenne over a medium heat for 2 -3 minutes.
Put the diced root vegetables in a roasting pan a drizzle the olive oil over them, stir them to make sure they’re covered with the oil.
Roast the vegetables for 25 minutes, stirring occasionally to stop them from sticking.
In the meantime wash and dry the arugula and lay it on a large platter.
Make the dressing. Combine the vinegar or shrub with the oil and whisk until is emulsified.
Place the toasted walnuts on top of the leaves.
Then add the roasted root vegetables.
Arrange the apple slices on top of the vegetables.
Sprinkle it all with dill.
Pour over the dressing over the salad and serve.
By the way, We really loved Element Shrub’s Chai Pear Shrub, but if you can’t get it, I really like Trader Joe’s orange vinegar, which has a similar fruity and sour flavor.