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It may technically be spring now, but it still feels like winter here in Colorado (well, actually Colorado weather is weird, in the 70s one day and snowing the next . . . but that’s another story). Winter always makes me crave potatoes and other earthy veggies, so I’ve been taking advantage of the last of the season by indulging in some roasted root goodness.

Recently, I had a bit of fun getting creative with the colors of my root veggies, combining chioggia (or candy cane) beets, jewel yams, and purple potatoes for a stunning roast.

Rainbow Root Roast © 2013, Stokes

Rainbow Root Roast © 2013, Stokes

I tossed the veggies with typical roasting ingredients (olive oil, garlic, onion slices, dried herbs) and was left with a beautiful, delicious, and surprisingly healthy dinner–beets, yams, and purple potatoes all have higher nutritional contents than regular old white potatoes.

So go ahead, join me in upgrading your veggie roasts during the last of our cold weather!

Rainbow Root Roast

Ingredients

  • 1 large chioggia beet, chopped
  • 1 medium jewel yam, chopped
  • 2 medium purple potatoes, chopped
  • 1/2 white onion, sliced
  • 1 clove garlic, minced
  • olive oil, to coat
  • 1/2 tsp each dried thyme, rosemary, basil*
  • pinch cayenne (optional)
  • salt and pepper to taste

*There are no rules with spices and herbs–get creative!

Directions

Preheat the oven to 400 degrees. Chop the vegetables, coarsely slice the onion, and mince the garlic. Toss everything together with the olive oil and spices. Roast for about 45 minutes, turning the vegetables a few times to prevent sticking and maintain even cooking. When the root veggies are soft and slightly browned, remove from the oven and serve. Top with parmesan and a squirt of lemon juice for a bit of an extra treat.

That’s it! A recipe that is both easy to make and impressive to serve.

Enjoy!

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This tofu dip is awesome. Vegan, flavorful, healthy, easy . . . basically everything I love in a new recipe. Serve it with vegetable sticks, rice crackers, sweet potato fries, or whatever else you have on hand. Or realize it’s too delicious for its own good and just start scooping bites into your mouth, like I do ;)

Ingredients

  • 6 oz silken tofu
  • 2 Tbs olive oil
  • 1 tiny clove garlic, minced
  • 1 green onion, minced
  • 1 heaping tsp umeboshi (Japanese pickled plum) paste
  • 1 tsp dried basil

Directions

Coarsely chop the green onion, garlic, and tofu, and throw everything in a blender or food processor. Viola! Dip is served.

Non-food processor version:

Sometimes, I’d rather make a lumpy dip than need to clean an extra kitchen item. Actually, this is true most of the time. If you feel the same way, try this version. First, mince the garlic and green onion to the best of your ability using a knife. Second, mush everything together until it’s as smooth as you can get it. Enjoy!

Ume-tofu dip

chunky-style ume-tofu dip*

*The recipe makes more than pictured. I just couldn’t help myself and ate half of it right away . . . .

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