Roasted veggies are probably one of my all-time favorite ways to enjoy various fall vegetables that are in peak season. Broccoli, cauliflower, Brussels sprouts, beets, sweet potatoes…hmmm what else! The caramelized flavor, the golden brown color, and the little crispy bits that get stuck to the pan, if someone doesn’t like a certain veggie – have them try it roasted and see if they like it! The veggies can be roasted in so many different ways, Italian seasonings, curry seasonings, sometimes I just prefer sea salt and pepper, or the veggies can even be mixed with Dijon mustard and then roasted. What are your favorite spices and/or herbs to use when roasting veggies?
Roasted Fall Veggies
- 2 tablespoons coconut oil
- 2 cups fresh broccoli pieces
- 1 head of cauliflower, broken into pieces
- 1 pound Brussels sprouts, ends trimmed and sliced in half
- 2 beets, washed and chopped into cubes
- 1 sweet potato, washed and chopped into cubes
- 1-2 teaspoons sea salt
- Freshly ground black pepper
- Your favorite spices/herbs (I like thyme and cumin seeds ~ 1 to 1 ½ teaspoons)
Preheat oven to 350 degrees.
In a large bowl, combine 1 tablespoon coconut oil and a tablespoon of water with the broccoli, cauliflower, and Brussels sprouts. Toss until veggies are coated with the oil. Arrange veggies on a baking sheet and sprinkle with salt and pepper and half of your spice and/or herb mixture.
Using the same bowl, combine the remaining tablespoon of oil and a tablespoon of water with the beets and sweet potatoes. Toss until veggies are coated with oil mixture. Arrange on another baking sheet and sprinkle with salt, pepper, and your remaining spice and/or herb mixture.
Note: The veggies can be roasted at a higher temperature, but I prefer to keep the temp. at 350 degrees b/c any higher than that and the coconut oil will surpass it’s smoke point.
The sweet potatoes and beet tray may be placed in the oven first for a 20-minute head-start before placing the other tray in the oven. Once both trays are in oven, bake for an additional 30 to 40 minutes or until veggies are fork-tender and golden brown.
- 1 cup quinoa
- 3 garlic cloves
- 3/4 cup water
- 1/2 teaspoon ume plum vinegar
- 1/2 teaspoon sea salt
- Pinch of ground cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon coconut oil
In a medium-sized bowl, add the quinoa and about 2 to 3 cups water. Allow the quinoa to soak about 12 hours or until sprouted. Once the quinoa has sprouted, drain and rinse the quinoa several times.
Preheat the oven to 350 degrees. Add the drained quinoa and the remaining ingredients except for the coconut oil to a blender and blend on high speed until all ingredients are mixed well.
In a non-stick skillet or pie dish (about 9″), add the 1 teaspoon coconut oil. Put the dish in the oven for several minutes to get warm/hot being careful not to let the oil smoke. Remove the pan from oven and add blended ingredients. Top with a sprinkle of fresh or dried herbs as desired. Put pan back in oven and allow it to bake for 30 to 45 minutes. Store any leftovers in the refrigerator.
The bread tasted great topped with the fermented cashew cheese from the previous post. The leftovers were also good the following day…I toasted it the toaster oven for a few minutes to warm it up. Enjoy!
This is a picture of the bread before it went into the oven (I used red quinoa & sprinkled dried oregano on it before I put it into the oven).
Here’s a simple recipe that can be put together super fast for one of those days when you have no idea what to have for dinner! This salsa is light and fresh with a spicy note from the cayenne pepper! For a dinner idea, enjoy it with whole wheat or gluten-free pasta with a drizzle of olive oil or mixed with cooked beans and topped with sauteed greens for a hearty dinner meal..or it’s perfect as a dip with crunchy crackers or tortilla’s.
- 1 small jar canned artichokes, rinsed & drained (6.5 oz)
- 1 jar roasted red bell peppers, rinsed & drained (~12 oz)
- 2 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Combine all ingredients into a food processor and pulse until desired texture is reached. Taste and adjust seasonings as desired. If I hand cilantro on hand, it would be a great addition. If you prefer a milder salsa, decrease the amount of cayenne pepper or omit it all together.
I don’t know about you, but my family’s garden is overflowing with tomatoes – little baby tomatoes to good medium-sized, bright red ones. Even though they are great enjoyed fresh with a sprinkle of salt and pepper, the vitamin A content found in tomatoes is better utilized in the body when heated and in the presence of a little bit of fat. One cup of raw tomatoes has about 30% of the Daily Value for Vitamin A.
I had some onion, garlic, and coconut on hand and decided to put together an easy, creamy tomato soup. If you have fresh herbs in your garden such as basil, oregano, or thyme—they would be a great addition. To help bring out the vitamin A in this soup, a small amount of coconut milk was used, which provides great texture and flavor. Enjoy!
- 1 onion, chopped
- ½ to 1 teaspoon sea salt
- 2 teaspoons dried oregano
- 4 garlic cloves, chopped
- 4 medium-sized tomatoes, chopped
- ¼ cup coconut milk (full-fat)
- 2-3 tablespoons red wine vinegar
- Fresh pepper to taste
Heat a medium-sized saucepan over medium heat. Add the chopped onions with a half teaspoon of salt. If the onions begin to stick to the pan, add about a quarter cup of water. When the onions are soft and translucent, add the oregano, garlic and tomatoes. Cook over low to medium heat until the tomatoes breakdown and release their juices.
Once the tomatoes are soft, transfer the soup contents to a high powered blender and blend until smooth and creamy (be careful with the hot contents of the soup and allow some of the heat to escape when blending). Add in the coconut milk, and 2 tablespoons of red wine vinegar. Re-blend and taste the soup, adjust seasonings accordingly (add more salt or vinegar to taste). Garnish the soup with fresh herbs and a sprinkle of fresh pepper!
What is your favorite way to use up all the tomatoes from your garden?
Lately, cauliflower has been my favorite vegetable. It’s extremely versatile, as I enjoy it raw dipped in hummus, freshly steamed, roasted with Indian spices, or pureed into numerous soups to provide thickness and a creamy, velvety texture!
Cauliflower is a cruciferous vegetable that provides plenty of vitamin C, in addition to vitamin K, B vitamins, and fiber, while also beneficial in detox support. With its numerous vitamins and minerals providing anti-inflammtory benefits, it’s a wonderful addition to your diet.
Raw Cauliflower & Green Pea Dip
I didn’t measure these ingredients but here is a rough estimate and feel free to experiment with the ingredients and seasonings to suit your needs!
1 cup green peas, thawed
1 clove garlic
Onion (about a 1/4 cup chopped)
3-4 medium size pieces of raw cauliflower
Sea salt and freshly ground pepper to taste
Dill to taste
Water (about a 1/4 cup or so)
Combine the ingredients in a Vitamix or high speed blender and puree until desired thickness. Enjoy!