A RECIPE TO SUPPORT YIN BLOOD DEFICIENCY

One of my favorite squashes is the Spaghetti Squash! What I love about it even more is that it is considered a Qi tonic and benefits the Spleen/Stomach in Chinese Medicine. This means that it can be helpful for building energy if your digestive system is struggling to function properly. Spaghetti Squash helps build Qi circulation, improves energy and promotes blood circulation.

In combination with other the following, you can create the perfect Qi and Yin Tonic to maximize digestion and increase your body's ability to absorb nutrients.

Spaghetti Squash with Kale, Chorizo, and Preserved Lemon

Serves: 2

Ingredients:
Spaghetti Squash 3 Cups – Qi tonic, medicinal to the spleen and stomach, improves energy and blood circulation
Chorizo 1 link – Tonifies Yin, blood and Qi
Olive Oil 1 Tablespoon - Neutral
Garlic 2 Cloves – Warming, promotes Qi circulation, removes toxins
Smoked Paprika 1/4-1/2 Teaspoon – Warming, support blood circulation
Lacinato Kale 5 Ounces – Slightly bitter, benefits the stomach and immune system
Preserved Lemon ¼ large or about 1/8 Cup – Sour, resolves stagnation and cleanses the blood
Lemon Juice 1 Tablespoon – Cooling and sour, promotes blood circulation, tonifies Qi and removes toxins
Sour Cream 1/8 Cup (optional) – Strengthens Yin, blood and Qi while nourishing deficiency
Water 2 Ounces
Sea Salt - Cooling
Black Pepper – Warming and promotes Qi circulation

Directions

Cut Spaghetti squash in half lengthwise, remove seeds and place cut side down on a baking sheet and place in a 400 degree oven for approximately 30 minutes. Allow to cool slightly and pull the squash apart with a fork so it resembles spaghetti. Remove the casing from the chorizo link and cook the chorizo over medium high heat until it is in crumbles and cooked through. Add the chopped garlic and paprika and continue cooking a couple of minutes. Remove the chorizo and garlic and set aside. Add the chopped kale to the oil and allow to cook down, season with salt and pepper to taste and add the water, continue cooking until the water is gone and kale is tender. Return the chorizo and garlic to the pan along with the preserved lemon and lemon juice, stir and remove from heat. Add the sour cream and stir to combine. Mix the kale and chorizo with the spaghetti squash and serve.