Experience Nutrition

Tag: roasted roots

  • Experience Nutrition: The Farm at South Mountain CSA: Beets Roots & Greens Bowl Recipe

    Experience Nutrition: The Farm at South Mountain CSA: Beets Roots & Greens Bowl Recipe

    I am so honored to intuitively create recipes for The Farm at South Mountain CSA (Community Supported Agriculture) members, And, I’m happy to share this week’s Winter Arizona recipe with you.

    As many of you are aware, I live in a wonderful area of Phoenix, Arizona with incredible urban farms right in my neighborhood, including The Farm at South Mountain. For four years I’ve been teaching hands-on plant-based farm-to-table cooking experiences at The Farm and have been intuitively creating recipes with the weekly CSA box. This week is actually Recipe #55!

    Excited to meet the new farmers at The Farm…Olive, DJ, Nicole, Meredith, with Melanie Albert.

    The Farm at South Mountain…Olive, DJ, Melanie, Nicole, Meredith

     

     

     The Winter CSA for November 21, 2020 includes:

    • Detroit Red Beets
    • Purple Daikon Radishes
    • Rainbow Swiss Chard
    • Curly Leaf Lettuce
    • Lemon Basil
    • Eggs
    The Farm at South Mountain CSA: 11.21.20

     

     

     

     

     

     

     

     

     

     

     

    BEETS & DAIKON RADISH BOWL

    This week’s recipe was inspired by the beautiful beets and purple daikon radishes. Create your Veggie Bowl with the beet roots and greens, daikon radishes, Lemon Basil Cashew Cream, quinoa and walnuts for a beautiful Winter dish.

    Steps to Prepare the Dish

    1. Roast the beets, daikon radishes, and green onions.
    2. Prepare the Lemon Basil Cashew Cream
    3. Sauté the Beet Greens.
    4. Plate the roasted roots, sautéed greens, Lemon Basil Cashew Cream, and walnuts.

    Enjoy the Beets Bowl video for step-by-step visuals of the cooking process. Scroll down for the recipes.

    All Recipes Serve 2

    ROASTED BEETS, DAIKON RADISHES  & GREEN ONIONS

    Roasted Beets & Daikon Radishes

     

    Roast the Winter roots for your simple-to-prepare, tasty farm-to-table veggie bowl.

    SIMPLE INGREDIENTS

    • 2 beet roots
    • 2 daikon radishes
    • 3-4 green onions, sliced
    • 3 tbsp extra virgin olive oil
    • 3 tbsp dried herbs, such as Herbs de Provence
    • Pinch sea salt

    SIMPLE STEPS

    • Pre-heat oven to 425 degrees F.
    • Cut beet roots, daikon radishes into unique shapes and sizes.
    • Place roots (beets and radishes separately) and onions into a small bowl. Coat with olive oil, dried herbs, and sea salt.
    • Place roots, not touching, on parchment-lined sheet pan.
    • Layer onions on parchment-lined sheet pan.
    • Roast for 12 minutes.
    • Flip the veggies.
    • Roast another 12-15 minutes.

     SIMPLE LEMON BASIL CASHEW CREAM

     

     

     

     

    Create this simple plant-based cream with the lemon basil to enjoy with roasted roots.

    SIMPLE INGREDIENTS

    • 1 cup raw cashews, pre-soaked in water for 2-4 hours
    • ¼ cup lemon basil leaves
    • 2 green onions
    • 2 tbsp lemon juice
    • ¼ cup nutritional yeast
    • Pinch sea salt
    • 2 tbsp olive oil

    SIMPLE STEPS

    • Place all ingredients into food processor.
    • Process until chunky.
    • Stream in olive oil while processing.
    • Process to desired level of creaminess.

    SAUTEED BEET GREENS

     

     

     

    Create this quick sauteed beet green side to enjoy with the Roasted Beets and Radishes Bowl.

    SIMPLE INGREDIENTS

    • Tops of 2 beets, sliced (greens and stems sliced separately)
    • 2 green onions sliced
    • 2 tbsp extra virgin olive oil
    • Pinch sea salt

    SIMPLE STEPS

    • Pre-heat sauté pan on medium.
    • Pour olive oil into pan.
    • Add onions.
    • Sauté for 3 minutes.
    • Add beets stems.
    • Sauté for 1 minute.
    • Add beet greens.
    • Add pinch sea salt.
    • Sauté for 3 minutes.

    NEW Online Plant-Based Food Art Program

    Interested in learning more about plant-based cooking and creating beautiful dishes, I invite you to register for our new 3-Day Food Art course. Learn how to prepare the recipes and create beautiful dishes: Avocado Tartare, Roasted Veggie Bowl, and Raw Carrot Cake. CLICK TO REGISTER.

     

  • A New View of Healthy Eating: Roasted Sweet Potatoes and Apples

    By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC

    In my book, A New View of Healthy Eating, one of the culinary techniques is “roasting roots.” Really, once you have learned the roasted veggie technique, you can roast all kinds of veggies. I love asparagus, broccoli, cauliflower, and Brussel sprouts. And, we can also roast fruit. Take a look at this simple roasted sweet potatoes and apples, with dried herbs: basil and oregano.

    Simple Steps to Roast Sweet Potatoes & Apples

    Cut the sweet potatoes and apples in about even pieces, then coat with organic extra virgin olive oil, dried basil and oregano, and sea salt. Place flat-side down on a parchment-lined baking sheet.

    Roast in 475 degree oven for about 20 minutes, turn over, and roast for another 15 minutes.

    Enjoy!

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    Culinary Tips for Roasting Roots

    • Cut the veggies and fruit in equal-size pieces, so they cook at the same pace.
    • Hand-grind the herbs to bring out their flavor.
    • Thoroughly coat the produce with the olive oil and herbs.
    • Space the veggies and fruit on the baking sheet, so they do not touch. This allows the produce to roast, rather than steam, from the moisture.
    • Experiment with roasting different veggies and fruit.

    Come on over to our Facebook page, www.facebook.com/NewViewHealthyEating and post your unique roasted veggies and fruit.

     

  • A New View of Healthy Eating: Sweet & Rich Roasted Roots

    By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC

    Roasted roots are quick and easy to make and taste delicious and sweet every time.  Today, I made a quick batch of roasted roots with rainbow carrots, radishes, and sweet potatoes. After gently tossing the roots in organic extra virgin olive with freshly ground basil and oregano, I roasted them for about 20 minutes (turning after 10) in a pre-heated 475 degree oven.

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    Excerpt from A New View of Healthy Eating

    Sweet & Rich Roasted Roots

    Roasted roots are beautiful, flavorful, and sweet, as well as a rich, colorful complement to any meal. The roasting culinary technique is a dry heat cooking method that intensifies and concentrates the flavor of vegetables. When roasted properly, the natural sugars in the vegetables brown or caramelize to create a deep, rich flavor. When visiting your farmers’ market, buy a few roots even if you don’t recognize them, and roast them with this simple, quick culinary technique. Enjoy roasted roots as a side dish, to create soup, with hummus, or in a raw kale salad or veggie wrap.

    SIMPLE INGREDIENTS

    • 10-12 of your favorite roots: carrots, sweet potatoes, parsnips, golden beets, red beets, and radishes
    • Approximately ¼ cup organic extra virgin olive oil
    • 3 tbsp dry herbs (Choose a few: basil, marjoram, oregano, rosemary, sage, or thyme)
    • ½ tsp sea salt

    SIMPLE STEPS

    1. Pre-heat oven to 475 degrees F.
    2. Scrub roots under running water to clean the outside.
    3. Let sit for about 10 minutes to dry.
    4. Slice roots into even, bite-size pieces.
    5. Mix olive oil, herbs, and sea salt in a bowl to make the dressing.
    6. Add root vegetables to the bowl and toss to evenly coat with the dressing.
    7. Carefully lay the roots on parchment paper in a heavy-duty flat baking sheet pan. Place roots flat side down in a single layer, making sure the vegetables do not touch.
    8. Place baking sheet on the middle rack of the oven.
    9. Roast roots in the oven for about 20 minutes, then turn vegetables.
    10. Cook another 15 minutes, until fork tender.
    11. Plate vegetables. Finish with a drizzle of olive oil.
    12. Enjoy!

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     “In my public and private hands-on cooking classes, I encourage participants to experiment with different herbs and spices for roasted roots. A fun way to intuitively choose herbs is to close your eyes, smell different herbs, and intuitively decide which to use when flavoring the root vegetables. Have fun and be creative.”

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    I am so humbled, in 3 days, I sold the first print-run of A New View of Healthy Eating. Right now, we are proofing the book and then will order the next printing. If you’d like a copy to begin to add some new culinary skills and intuitive cooking to your life, I invite you to order your copy today!

    Pre-order the book today and receive Top 5 Recipes and Culinary Tips.

    STEP 1: Pre-order Book

      STEP  2: Fill out this form and receive the Top 5 Recipes & Culinary Tips.

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