Roasted Root Veggies
Today a classic root vegetable recipe: Roasted Parsnips, Carrots and Beetroot. A three veggie side-dish that works well with many dishes.
Inexpensive and good for your health. Root vegetables are packed with antioxidants. They contain healthful fiber and slow-digesting carbohydrates, which make you feel full and help regulate blood sugar and the digestive system.
One of my favorite sides to any holiday meal or festive dinner. Hearty and warming. Soft on the inside and crispy on the outside. This is an easy perfect roasted veg dish.
Roasted Parsnips, Carrots and Beets
- 4 Parsnips
- 4 Carrots
- 3 Beets
- 1 bulb Garlic
- 3 sprigs fresh Rosemary
- Olive Oil
- Salt & Pepper
- Preheat the oven to 400°F/200°C/Gas6.
- Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
- Transfer the veggies onto a large roasting tray. Spread them out evenly.
- Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
- Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
- Put into the oven for 45-60 minutes, or until golden and crispy.
Have yourself a guilt-free, gluten-free pizza!
Portobello mushrooms make pretty delicious substitutes for pizza crust. Packed with the same intense flavors as the standard pizza pie but minus the calories. Just stuff the portebello caps with all of your favorite Italian pizza toppings. Make a portobello hawai pizza, a portobello caprese pizza, or whatever makes you happy
These mini mushroom pizzas are so good!
- 2 large Portobello Mushrooms
- 1 tbsp Olive Oil
- 1/2 cup Tomato Sauce (or your favorite pasta sauce)
- 1/4 Red Onion
- Mozzarella (or vegan cheese)
- Fresh Basil
- 1 tsp dried Oregano
- Salt and Pepper
- Preheat the oven to 200°C/400°F/gas 6.
- Remove stems from Portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Lightly brush caps with olive oil. Place the mushrooms on a baking tray, gills facing up. Cook for 8-10 minutes.
- Take you mushrooms out of the oven, you’ll notice they’re filled with liquid. Just take a paper towel and dab each of them to remove the liquid. Top the mushrooms caps with tomato sauce, minced red onion, cheese, oregano, salt and pepper. Bake for an additional 20 minutes, or until the mushrooms have softened and the cheese is melted.
- Garnish each pizza with fresh basil and serve immediately.
Tabbouleh (also known as Tabouli) is a healthy green authentic Lebanese salad. It’s made from bulgur, tomatoes, finely chopped parsley, mint, and onion, seasoned with olive oil, lemon juice and salt.
Highly nutritious with all the parsley; which is rich in vitamins A, C and K, and packed with flavonoids and antioxidants. If you want a gluten-free version, try substituting the Burgul with Quinoa.
In traditional Lebanese cuisine, Tabbouleh is usually served along with mezze, a selection of small dishes served at the beginning of a large-scale meal. It can be eaten in pita bread, scooped onto pita bread, or eaten traditionally with a fork.
Lebanese Tabbouleh Salad
- Bulgur (1/2 cup)
- Olive Oil (3 tbsp)
- Fresh Flat-leaf Parsley (2 cups finely chopped)
- Fresh Mint Leaves (1/2 cup finely chopped)
- Spring Onions (4 or 5 finely chopped)
- Cherry Tomatoes (10, cut in wedges)
- Fresh Lemon Juice (1/2 cup)
- Salt & Pepper
- Stir together bulgur and 1 tablespoon olive oil in a heatproof bowl or pan. Pour 1 cup boiling water over, then cover with a lid and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
- Finely chop the flat-leaf parsley, mint and spring onions. Cut the cherry tomatoes into halves.
- Mix the bulgur with parsley, mint, onions and tomatoes. Sprinkle olive oil, lemon juice, salt and pepper on top.
- If you want a gluten-free version, try substituting the Bulgur with Quinoa.