Cider Roasted Root Vegetables
2 golden beets, peeled, cubed
2 potato, peeled, cubed
2 garnet yams or sweet potato, cubed
1 turnip, cubed
2 parsnips, peeled, sliced lengthwise into 2-inch long pieces
1 large red onion, thickly sliced
5-6 cloves of garlic, chopped
1/4 cup raw organic apple cider vinegar
1/2 cup avocado oil
1/4 teaspoon kosher salt
Freshly grated black pepper to taste
Garnish with 3/4 teaspoon thyme
Preheat the oven to 450°F. In a large bowl (enough room for all the vegetables) mix together all ingredients. Toss until all vegetables are lightly coated in oil and vinegar.
Line a large roasting pans with aluminum foil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables.
Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned.
Remove from oven and gently loosen the vegetables. Sprinkle with thyme. Add more salt and pepper to taste.
Garlic Truffle roasted Cauliflower and Asparagus
Serves 4 people
1 head cauliflower
1 bunch of asparagus
5-6 cloves of garlic, peeled and coarsely minced
2 T avocado oil
1/2 tsp chili powder
1/2 tsp truffle salt
Pinch of black pepper
Preheat oven to 400°F. Lightly oil baking sheet or large roasting pan. Cut the cauliflower into florets. Break off the tough ends of the asparagus and place them in a bowl. Toss with minced garlic. Drizzle with avocado oil and toss so that the florets and asparagus are lightly coated with oil.
Spread out into a single layer on the roasting pan. Sprinkle with truffle salt chili powder and pepper. Bake 15-20 minutes until the cauliflower has a nice browned color.
Thanksgiving Brussels Sprouts with Basalmic and dried Cranberries
2-3 lb. Brussels sprouts, trimmed and cleaned;
½ cup coconut oil, melted;
½ cup balsamic vinegar
¼ cup raw honey;
1 cup dried cranberries;
Sea salt and freshly ground black pepper
Preheat your oven to 375 F.
Toss the Brussels sprouts in the coconut oil and season to taste with salt and pepper.
Place the Brussels sprouts on a baking sheet and roast until brown (25 to 30 minutes).
Combine the balsamic vinegar and honey in a saucepan.
Bring to a boil, lower to a simmer, and cook until thickened. (20 minutes or so)
Drizzle the balsamic glaze over the roasted sprouts.
Sprinkle the dried cranberries over the sprouts, toss to coat, and serve.
Sesame Quinoa with Chard and Sweet Potatoes
2 cups of Quinoa
3 cups chicken bone broth (The Flavor Chef)
3 medium sweet potatoes, peeled
Half of one bunch of Rainbow Chard with the ribs cut out
1 – 2 tablespoons of good quality sesame oil
Juice of 2 limes
Eggs in Sweet Potato Shells
1 large sweet potato*
4 tablespoons coconut oil
1/2 teaspoon Ceylon Cinnamon
1/2 teaspoon nutmeg
2 pasture raised eggs
Preheat the oven to 400F. cut the potato in half length wise and let back for 45minutes – 1 hour, or until tender. *Remove the potato and use a fork to scoop out the flesh, leaving enough for the shell to keep its shape. Then mash the flesh with the coconut oil, cinnamon, and nutmeg. Put the mash back in the potato shells leaving a hole for the egg. Crack the eggs in a cup, then tip it into the holes. Now put it back in the oven for about 10 minutes or until the eggs set.
Stove Top Instructions:
Cook the quinoa according to the package – usually about 15 minutes, until tender.
Chop the sweet potatoes into cubes and roast in the over for 30 minutes at 375° until form tender.
Cut the ribs out of the chard and cut into ribbons – or bite-size pieces.
When the quinoa and sweet potatoes are cooked, cut the potatoes into bite size pieces and toss them into the quinoa. Add the chard, sesame oil and lime juice, season with salt and pepper and enjoy!
Delicious Broccoli side dish
1 tablespoon ghee
2 tablespoons minced garlic
4 teaspoons minced fresh ginger
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
6 T chicken bone broth
1 tablespoon tamari sauce
1 tablespoon apple cider vinegar
Quinoa Veggie Stirfry
1 cup quinoa, cooked
1-2 T olive or coconut oil
1-2 T tamari sauce
Saute veggies 6-8 minutes in oil until tender. Add in ½ cup bone broth. Season with salt, pepper and tamari. Add in baked chicken if desired
1 bunch Kale
3 T Olive Oil
Salt and Pepper to taste
2 T Nutritional yeast (optional)
De-stem and chop or tear kale into large 2” pieces. Massage in grape seed oil and lay flat onto cookie sheet. Sprinkle on salt and pepper and nutritional yeast. Bake at 350 for about 10-12 minutes or until crispy.
Couscous Stuffed Peppers
6 Large organic bell peppers (red, yellow, orange, or green)
1 Tbsp grape seed oil oil
1 Small zucchini, finely chopped
2 cloves garlic, minced
1 Tbsp fresh squeezed lemon juice
2 Cups cooked brown rice couscous (Lundberg)
1 Can chickpeas, drained and rinsed (15 ounces)
1 ripe tomato, seeded and finely chopped
1 tsp dried oregano, crumbled
1/2 tsp salt
1/4 tsp black pepper
1/2 Cup crumbled goat feta cheese
Slice tops off peppers to make lids. Scoop out membranes and seeds and discard. In large saucepan of lightly salted boiling water, simmer peppers and lids covered, 5 minutes. Drain.Preheat oven to 350 u00b0F. Heat oil in medium saucepan over medium heat. Add zucchini and garlic. Saute 2 minutes. Stir in lemon juice. Cook 1 minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt, and pepper. Stir in cheese. Fill each pepper with couscous mixture. Place upright in shallow baking dish. Cover with pepper tops. Bake just until filling is heated through, about 20 minutes.
Spiced Steamed Veggies
1 tbsp mustard oil
1 tbsp finely chopped ginger
2 cloves garlic, finely chopped
1 tbsp turmeric
2 tbsp mustard seeds
1 tsp cardamom powder
2 tsp coriander powder
2 cups cauliflower floretts
2 cups broccoli floretts
1 cup arugula
1/4 cup pumpkin seeds
Warm the oil in a large saucepan and sauté the ginger, garlic, turmeric, mustard seeds, cardamom and coriander, stirring frequently until fragrant (about one minute or two). Add the cauliflower and broccoli and a little water cover, and simmer until vegetables have softened a bit (about 5 minutes). Stir in the arugula and cook until wilted (about one more minute). Serve over cooked barley; sprinkle with the pumpkin seeds.
Courtesy of Wellspring Health.
Quinoa with Roasted Vegetables
13 oz butternut squash, peeled and chopped
1 Medium bundle asparagus, chopped
1 Large parsnip, peeled and chopped
1 Small bundle of carrots, peeled and chopped
1 Medium sweet potato, peeled and chopped
1 Large red onion, chopped
2 Tbsp olive oil
1 tsp kosher salt
1/2 tsp dried thyme
1/4 tsp ground black pepper
3 Tbsp olive oil
3 Tbsp balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp fresh thyme leaves, minced
1 cloves pan roasted garlic (recipe follows)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Garlicky Roasted Cauliflower with Pesto and Sundried Tomatoes
1 head cauliflower, chopped into florets
1 head of garlic
1-2 T olive oil
1/4 c sundried tomatoes
1/8 c Parmesan cheese
1 tbsp pine nuts
1/4 c pesto (click for recipe)
Preheat oven to 375 degrees F and grease a baking sheet. Toss cauliflower florets with olive oil, and season with salt and pepper. Place whole head of garlic in the center of the baking sheet, and drizzle with a bit of olive oil. Spread cauliflower around the garlic. Roast in the oven for 35 minutes, or until golden brown. Remove from the oven and place garlic aside to cool. Toss cauliflower in a bowl with sundried tomatoes, Parmesan cheese, pine nuts and pesto. Peel garlic and add to bowl. Serve over quinoa noodles.
NourishMint Goodness Bowl
A goodness bowl means throwing all the goodness you have in your fridge or your pantry thereby creating a surprisingly delicious meal. This recipe was made from leftovers and already prepared foods, so you will not find the individual recipe for roasting sweet potatoes, etc. here. This recipe will get you started, but don’t hold back your creative notions! Add what you have, swap this for that, etc.
1 c kale, chopped (can be raw or lightly cooked)
1 sweet potato, cubed and roasted
1 head cauliflower, chopped and roasted
1/4 c cooked quinoa
1/4 c cooked black beans
1/4 avocado, sliced
1/4 c cilantro, chopped
2 lime wedges
2 T cashew aioli
Squeeze your limes, throw it all together, and you have a goodness bowl! Add salt and pepper as desired.
The Perfect Yam (“sweet potato”) Fries
1 large yam
Coconut OR olive oil
Cinnamon OR salt & pepper
Preheat oven to 425 degrees F. Grease a baking pan with an oil of your choice. I like to use coconut oil with cinnamon as seasoning, and olive oil with salt and pepper.
Chop the ends off of your sweet potato and slice in half. No need to peel the skin unless you prefer to- it adds fiber! Cut into fries. Place on the baking sheet and drizzle a little more oil over the top, about 1 T. Season as desired. Bake for 15 minutes, flipping once, and returning to the oven for another 10-15 minutes or until golden and crispy!
For a sweet indulgence, you can serve with a maple-grassfed butter blend, or on the savory side, serve with cashew aioli.