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Roasted Root Veggies

Nov 13, 2011

Hello, the sugar-free weekend went very well.  I was in the Catskills at a retreat center that served healthy vegetarian food – oh if only I could have a salad bar with shredded carrots and beets in my own home!  Simple, yogic food is my favorite so I was happy eating veggies, beans, millet and big salads.

Today I made roasted root veggies to bring to work for lunch. I was able to pull together a satisfying meal before work this morning, thanks to pre-chopped veggies from Trader Joes.

I used a bag of pre-chopped parsnips, turnips & rutabaga and then added onion and sweet potato to a pyrex dish.  I coated with a tablespoon of olive oil and a sprinkle of sea salt and roasted at 400 degrees for about 50 minutes. While that was roasted, I cooked up brown rice. I also packed a simple kale salad, just raw kale drizzled with goddess dressing. The perfect lunch!

Roasted root veggies are the absolute best if you’re cutting down on sugar because they are naturally sweet and satisfying. Plus they’re in season right now and very grounding (think about it, they come from the ground) if you’ve been feeling fuzzy and unfocused.

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