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Rosemary Roasted Root Vegetables
3 Parsnips 3 beets 4 carrots olive oil 2 cloves garlic ½ tsp Celtic sea salt 1 T fresh rosemary chopped Peel and cut vegetables. Put vegetables in a large mixing bowl (better if you separate the beets from other vegetables). Mince the garlic. Drizzle olive oil over the vegetables, add garlic, sea salt and rosemary. Mix until all vegetables are coated with oil/garlic/sea salt/rosemary mixture. Let set for 15 minutes. Preheat oven to 400 degrees. Place vegetables on a cookie sheet in a single layer. Bake in oven 30-45 minutes or until vegetables are soft but not mushy. Serves 2-3 Vegetable Fried Rice
1 egg 1 1/2 cups brown rice cooled 1 cup vegetables 2 Green onions sliced 2 Tablespoon + 1tsp tamari Olive oil Sesame Oil (optional) Lightly oil the pan. Mix 1 tsp Tamari with the egg/scramble together. Cook on medium until solid, flip and cook until all raw egg is cooked. Remove from pan. Add rice to the pan, add 2 T Tamari and vegetables. Cook on medium stirring occasionally until vegetables are al dente. While rice is cooking dice eggs. Turn off heat. Add eggs and green onion. Mix. Serves 2-3 people |
Fall Oatmeal
1 apple diced 2 cups water 1 cup Oatmeal ¼ cup Raisins ¼ cup Pecans roughly chopped 1 Tablespoon real maple syrup Put water and apple in pan. Turn on high and bring to a boil. Add Oatmeal. Cook for 1-5 minutes (depending on the type of oatmeal you purchased). Turn off the heat. Add remaining ingredients and stir. Serves 2-3 |
