Cara is Featured on Jill Blakeway's Grow Cook Heal Podcast

Cara is Featured on Jill Blakeway's Grow Cook Heal Podcast

I am thrilled to be featured in my friend Jill Blakeway’s wonderful podcast Grow Cook Heal from CBS Radio. 

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: 

Fire: Bitter

Earth: Sweet

Metal: Spicy/Acrid

Water: Salty

Wood: Sour

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

(Serves 4)
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.

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In January of 2016 I had an hysterosalpingogram (HSG). This test showed that both of my fallopian tubes were blocked at the midsections. Although never diagnosed, I believe the blockages were due to endometriosis, which caused scar tissue around my fallopian tubes. The fertility specialist that performed the HSG told us that we would never conceive naturally, ie without IVF. I came to Cara in May of 2016 with blind hope. The initial consultation was in depth and covered many aspects of my health, emotional state and lifestyle. I finally felt that I was being listened to about my health issues and concerns. She guided me through dietary changes and supplements after that initial 2 hour appointment. Then we started with acupuncture and herbs and I soon noticed a difference with my periods. We monitored my cycles together. Through the whole process I never let myself lose hope and Cara was my cheerleader through it all! In Jan of 2017 I felt it was time to get another HSG to see if any progress had been made. To schedule this I needed to see a fertility specialist. We went to a different medical office and this specialist took a brief glance at my chart from my previous fertility testing and continued to council me on IVF as my only option. The fertility doctor was reluctant to order me another HSG, but finally agreed to write an order for the testing. My GYN performed the HSG in February of 2017 and to everyone’s surprise, BOTH tubes were completely OPEN. Despite having turned 40, we conceived naturally the next month and now I have a very active (downright wiggly) 5 month old. If it wasn’t for Cara Frank my daughter wouldn’t be here. I can never thank her enough for my little fish!