When I cook I want it to be THE BEST. It needs to be worth my time, and it needs to use whole foods but also be REALLY tasty. You do get more nutrition from food when its dolled up anyway rather than plain, but its still gotta be dolled up the right way!
The way to make food (Holistic Nutrition principle = whole foods) tasty is to use good quality foods, oils, spices and seasonings so that the food tastes DELICIOUS and not bland. Bland is why people hate broccoli; but dollop butter, sea salt and a squeeze of lemon and that's one sexy bite of broccoli! Our taste buds are used to huge amounts of sodium and sugar when we'v got a lot of processed foods in our diet - so whole foods often taste bland at first once we start the move to whole foods, our taste buds need adjustment time.
If you hate vegetables, it just means you're not doing it right!
Jazz things up this winter out of your regular eating routine by incorporating this nice mix as a side dish with a slab of wild fish and some rice, OR (vegetarians) with some grains and beans.
The best roasted root vegetable mix....
You can replace any of the vegetables in this recipe with the ones you have on hand.
Creativity and flexibility are king in cooking and nutrition!
Ingredients 1 large butternut squash halved, seeded and peeled
1/2 head of cabbage, chopped
3 large potatoes (1 ½ pounds), scrubbed
1 bunch medium beets
1 medium red onion
2 large parsnips
2 chopped carrots
1 head garlic, cloves separated, and peeled
2 tablespoons extra virgin olive oil
1 ½ teaspoons sea salt
Freshly ground black pepper
any other seasonings you crave (basil, rosemary, turmeric, etc)
Directions Place 2 baking sheets in the oven and preheat to 425°F.
Cut all the vegetables into 1 ½-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with black pepper and any other seasonings you love (rosemary, basil, oregano or herbamare would be fantastic!)
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Serve as the main course or with salmon or organic meat.
Rock n' roll.