by Melanie Albert, Founder & CEO, Experience Nutrition, Intutive Cooking Expert, Cookbook Author, Speaker and Retreat Leader
Tonight’s quick meal was so beautiful I decided to share it with you right now. While I was working this afternoon, I roasted veggies with a quick roasting method and with the veggies in my refrigerator from our local Arizona farmers. At the same time I cooked a quick batch of Turmeric Quinoa. Have fun roasting all kinds of veggies with this simple culinary technique.
SIMPLE INGREDIENTS
- Golden and chioggia beets
- Red and yellow peppers
- Daikon radish
- Orange carrots
- Romanesco
- Sunchoke roots (Jerusalem artichoke)
- Leek
- Green onions
- Organic extra virgin olive oil
- Penzeys Spices Fox Point Seasoning, or your favorite dried herbs
SIMPLE STEPS
- Preheat oven at 400 degrees F
- Rough chop all veggies in various shapes
- Place veggies in roasting pan
- Drizzle with olive oil and Penzeys Spices Fox Point Seasoning
- Roast for about an hour, stirring occasionally
- Enjoy with quinoa (1 cup quinoa, 2 cups water, about 2 TBSP turmeric powder)
Take a look at tonight’s step-by-step plating…
Enjoy the final dish…
- Plate and drizzle with blood orange olive oil, for extra flavor
The Roasted Veggies…
Just for fun, sharing tonight’s Arizona sunset…
Interested in learning more simple culinary techniques, with real whole foods. purchase Melanie Albert’s Book “A New View of Healthy Eating” right here.
