I can’t get enough of roasted vegetables at the moment and keep experimenting with different herbs and spices to get a different taste. You can make them up on a Sunday night and then add them to your lunch during the week, either a salad, some quinoa or Ameryth (both protein based grains) a stew or blend them up into a soup… They just keep on giving!
Roasted Vegetables with Nutmeg (serves 4)
1 Squash
1 red Onion
3 Cloves of Garlic
1 Augergine
2 Carrots
1 Large Corgette
Handful of Chopped Rosemary
Olive Oil
Tamari (wheat-free option to Soya Sauce)
Ground Nutmeg
I like to chop my vegetables quite small so they are bite size once cooked so once chopped put the Carrots, Onions, garlic and Squash into a baking tray - splash with olive oil a touch of Tamari and sprinkle the Rosemary and a t-spoon of Nutmeg over the top and put into the oven at 220 degrees (I put my oven on fan) leave for 20 mins and then add the courgettes, augbergine and give them a good mix up. Leave for another 20 minutes (you can keep checking every 10 mins and stir them) I like my veggies quite soft so between 40 - 50 minutes depending on your taste take them out and they are done and ready to enjoy!
Amaranth with Grated Carrot and Ginger (serves 4)
2 cups of Amaranth Grain
4 cups of water
1 tbspn of Boullion Marigold Stock
1 carrot grated
1 tbspn of Ground ginger
Splash of apple juice
Boil the water in a sauce pan and once boiled add the stock and Amaranth grain, leave for 15 minuets on a low boil and then turn the heat off. Leave to sit in the stock for a further 15 minutes, it will become quite gloopy so don't worry! Then add the grate carrot, ground ginger and apple juice and stir in - leave this for another 5 minutes with the lid on. Then pour into a seive to get the remanding water out... then it is ready to serve by itself or mix it in with the veggies!
Pomegranate, Mint, Avocado and Warm Goats Cheese salad (serves 4)
Chard leaves
Half a bag of raw spinach
3 sprigs of Mint
1 ripe avocado
Seeds from half a pomegranate
Goats cheese
Put the oven on a low heat approx 150 degrees and put the chopped goats cheese into an oven proof dish for 10 mins until warm. In the mean time wash the leaves and then rip them up and put them into a bowl. Cut up the avocado and roughly chop the mint and add them to the leaves. Add a handful of sprouts over the top and sprinkle some of the ground seed mix. Add the warmed goats cheese on the top and then sprinkle the pomegranate seeds on the top for some vibrant colour.
(Tip: to get the seeds out of the pomegranate in a easy way... fill a bowl of luke warm water and pull them out under the water as the white pith with float to the top and the seed will sink to the bottom!)
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