by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLCs
This morning, listening to my body, I noticed that I was quite hungry way before my typical lunch time, was prepping for a meeting, and wanted to make something really quick, healthy and delicious.
During the Christmas holidays in Cocoa Beach, I showed my 91-year old Dad how to roast sweet potatoes with a really easy method, and I had a beautiful Romanesco broccoli from one of our local Arizona farmers, Steadfast Farm. Since I knew I was hungry, I decided to also cook a batch of quinoa.
I only have a few photos from today, as I was not intending to blog about this dish. However, the final plating is so beautiful and delicious, I’m sharing today.
2 Veggie Lunch: Romanesco & Sweet Potatoes
- 2-3 sweet potatoes
- 1 small Romanesco
- Pinch sea salt or a blend of spices. Today, I used Penzeys Spices Fox Point blend: salt, shallots, chives, garlic, onion, and green pepper corns
- 2-3 tbsp organic extra virgin olive oil
- 1 tsp basil olive oil
- 1 cup quinoa
- Rinse quinoa in a strainer.
- Pour quinoa into a small pot.
- Add 2 cups liquid, water or veggie stock.
- Cover pot, bring to a boil.
- Simmer for about 15 minutes, with lid tight.
- Sit for about 10 minutes.
- With a fork, fluff around the edges of the quinoa.
Simple Steps to Roast Veggies, Excerpt from “A New View of Healthy Eating”
Sweet & Rich Roasted Roots
Roasted roots are beautiful, flavorful, and sweet, as well as a rich, colorful complement to any meal. The roasting culinary technique is a dry heat cooking method that intensifies and concentrates the flavor of vegetables. When roasted properly, the natural sugars in the vegetables brown or caramelize to create a deep, rich flavor. When visiting your farmers’ market, buy a few roots even if you don’t recognize them, and roast them with this simple, quick culinary technique. Enjoy roasted roots as a side dish, to create soup, with hummus, or in a raw kale salad or veggie wrap.
- 10-12 of your favorite roots: carrots, sweet potatoes, parsnips, golden beets, red beets, and radishes
- Approximately ¼ cup organic extra virgin olive oil
- 3 tbsp dry herbs (Choose a few: basil, marjoram, oregano, rosemary, sage, or thyme)
- ½ tsp sea salt
- Pre-heat oven to 475 degrees F.
- Scrub roots under running water to clean the outside.
- Let sit for about 10 minutes to dry.
- Slice roots into even, bite-size pieces.
- Mix olive oil, herbs, and sea salt in a bowl to make the dressing.
- Add root vegetables to the bowl and toss to evenly coat with the dressing.
- Carefully lay the roots on parchment paper in a heavy-duty flat baking sheet pan. Place roots flat side down in a single layer, making sure the vegetables do not touch.
- Place baking sheet on the middle rack of the oven.
- Roast roots in the oven for about 20 minutes, then turn vegetables.
- Cook another 15 minutes, until fork tender.
- Plate vegetables. Finish with a drizzle of olive oil.
Have Fun Plating your Veggies and Quinoa
- Spoon quinoa, then sweet potatoes, then Romanesco on the plate.
- Add a few of your favorite extras. Today, I added rough chopped pistachio nuts and capers.
- Drizzle with oil. Today, I drizzled with Hutun Basil Extra Virgin Olive oil.
ACTION: Roast a few veggies, cook a whole grain, plate, and enjoy. Share your creations with us on Facebook: www.facebook.com/NewViewHealthyEating or tag #NewViewHealthyEating
Melanie’s book, “A New View of Healthy Eating” is available to ship to you, or see you at an upcoming event in the Phoenix area.