It is almost Fall and root vegetables are the key to a healthy plant-based diet. They are a great source of carbohydrates, gut friendly fiber and antioxidants. Root vegetables contain anti-inflammatory vitamins, minerals and nutrients all in the form that which we can absorb them the best. These vitamins and minerals help the body's immune system to fight inflammation, which reduces the risks of cancer and heart disease.
Here is a delicious recipe:
Root Vegetable Cassoulet
Preheat oven to 425'
Cube and dice:
2-3 Yukon Gold potatoes
1-2 Small Sweet potatoes
2 medium carrots(peeled)
In a medium pan cover veggies with cold water and bring to a boil.
Reduce to a simmer for 8-10 minutes.
While simmering prepare fresh herbs, preferably from your own garden.
Roughly chop 3-4 sage leaves, 3-4 small sprigs rosemary and leave 3-4 sprigs of thyme whole.
Roughly chop 1/4 sweet onion and 2 cloves garlic.
In a medium cast iron skillet add 2 tbs olive oil and heat on medium-high heat. Add onions and garlic and saute for a couple of minutes. Add potatoes etc. and toss to cover with the olive oil, adding 2 -3 tbs.
Put skillet in oven baking for 25-30 minutes.
To serve on a bed of rice, try this easy Baked Rice recipe:
Bring 3 cups cold water and salt to a boil.
In a med sized baking dish add 1-1/2 cup jasmine rice. When water is boiling, add to baking dish and cover with aluminum foil tightly. Bake at the same time in oven when 20 minutes are left on timer.
If baking separately, bake at 350' for 25 minutes(brown rice will take longer, appr. 40 minutes) let stand for 5 minutes when done.
Enjoy!
Have a great week.
Wear your mask.
Judd
