The recipes on The Way are intended as an East meets West look at food and its relationship to health and nutrition. Food is powerful, and every bite can either greatly benefit your system or effectively work against it. In Traditional Chinese Medicine, nutrition is tremendously healing in nature and remarkably adaptable to individual needs. Based on 3,000 years of study, TCM seeks to treat the whole person rather than just the symptom to support and strengthen your body and your energy, or Qi.
Juicy, sweet, fresh peaches are a summertime treat and getting them on the grill is a great way to intensify their natural sweetness. Pairing them with prosciutto and arugula gives you a sweet, smoky and peppery combination that is undeniably delicious.
Peaches are full of antioxidants which are great for fighting disease and ridding the body of free radicals and oxidative stress. Keep the peel on as higher levels of antioxidants reside there. Stone fruits such as peaches have a unique combination of bioactive compounds that can create dramatic improvement in individuals with heart disease.
The fleshy peach when cooked and pureed is beneficial for gastrointestinal inflammations. Peaches can help build body fluids, making them an expectorant in the case of dry coughs, while the kernel inside the pit is good for strengthening Qi and blood circulation.
With hundreds of peach varieties available, you can continually experiment with different shapes, flavors and textures and this flavorful combination is a great variation you can try tonight!
Chinese medicine benefit
|Goat’s Milk Cheese|| Warming, Tonifies Qi
Grilled Prosciutto Wrapped Peaches with Arugula, Balsamic and Goat’s Milk Cheese
Prep Time / Cook Time
10 minutes / 15 minutes
3 Peaches, ripe but not too soft
¼ Pound Prosciutto sliced thin (12 slices)
¼ Cup Olive oil
4 Cups Arugula
2 Ounces Balsamic Vinegar
6 Ounces Goat’s Milk Cheese (creamy)
2 Ounces Olive oil
Fresh Cracked Black Pepper
2 Cups Arugula
½ Cup Spinach
1-2 Ounces virgin olive oil
1-2 Ounces water
Fresh Cracked Black Pepper
Quarter peaches, wrap with thinly sliced prosciutto (skewer with toothpick to hold prosciutto in place) and brush with olive oil, season with black pepper. Grill on all sides on medium-high heat until the prosciutto begins to crisp up a bit.
Make a quick simple arugula puree in a food processor with arugula, some spinach for better color, salt, pepper, olive oil and a bit of water as needed to puree smoothly.
Toss arugula with balsamic, olive oil, salt and pepper. Arrange grilled prosciutto wrapped peaches on the arugula, add a bit of arugula puree to the plate and as much goat cheese as you like.
Dining with Culinary Artist Travis Metzger is an unforgettable experience. You can taste the passion, creativity and culinary expertise in each of Travis’s one-of-kind recipes. Most would agree that Traditional Chinese Medicine herbs in their original form taste less than delectable, but Travis has proven that TCM for today can taste great with DAO Labs. Travis develops unique flavors for each DAO formula to complement the proprietary blend of herbs and their health benefits. After extensive training at the New England Culinary Institute, Travis ran some of the finest restaurants across the country before starting his own in Minneapolis. To survive the stresses and physical challenges of the kitchen heat, Travis focused on combining natural ingredients for healthy AND delicious eating and juicing.
Ask Travis about DAO flavors or his other recipes at email@example.com