Sauteed Kale and Cabbage. The Ultimate Comfort Food.

So many of you have been asking for this recipe, and (lucky for YOU) I am finally posting it! This is one of the easiest meals I’ve ever made, not to mention it looks pretty and it’s completely satisfying, especially on a cold Winter night. We love it over sweet potatoes, but you could also ladle it over some russets, rice, garbanzo beans, you name it.

This is super versatile and oh so delicious! Give it a try!
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Sauteed Kale and Cabbage

2 cloves garlic
1/2 cup chopped onion
2 teaspoons coconut oil
1/2 cup chopped carrots
1/2 teaspoon curry powder
1/4 cup veggie broth or water
1/2 cup thinly sliced red cabbage
1-10 oz bag baby kale
1/2 teaspoon pink himalayan salt
Pepper, to taste

Saute onions and garlic in oil until translucent and tender. Add carrots, curry, and water, cook for 2-3 minutes, then add cabbage and cook for a few more minutes. Add kale last, reduce heat, cover with lid and steam for about a minute. Remove cover, add salt and pepper, and serve over your favorite potatoes, rice or pasta.

ENJOY!

The Tale of Three Persimmons + A Recipe for the Awesomest Dairy Free Ice Cream, Ever.

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Once upon a time, I found myself with three very ripe persimmons, and I knew that I needed to get them in my belly as quickly as possible. I felt that I needed to eat them immediately, but also that I wanted to savor them, and have some fun with them, so I began to look at recipes. All kinds of recipes.

Persimmon pie. Persimmon pudding. Persimmon bread.

I was looking for something that would really highlight the delicate flavor and that would capture the sweet aroma that was coming off of these round beauties. But nothing seemed quite right. Pie seemed to complex. Pudding would have been too cooked. Bread seemed too ordinary.

And that’s when I thought of it.

Why not make persimmon ICE CREAM?? Hello.

Only problem was, it was nearing 3 o’clock in the afternoon, and I had to go pick up my daughter at school in fifteen minutes. I would have to make it now, if I was going to make it. No time to look at a recipe! So I just began scooping and creating! Don’t you just love when that happens??!!

I scooped out the flesh of the persimmons and popped them in the blender. Then I added some coconut milk. And then, as fate would have it, there was some leftover pumpkin in the fridge, so I added that. Next, a little cinnamon.

At that point, I must have stuck my nose in the blender and fell into a sensory coma. The smell was intoxicating, and I knew I had hit the jackpot!

I knew I was onto something, and when I finally came to again, I added some ginger, a little salt, and some xanthan gum to hold it all together.

But that was not the end! I happened to remember my favorite essential oil, wild orange, right at that moment, and I immediately ran to get it! I knew it would take this whole thing over the top.

I splashed a drop into my “ice cream” mixture and sure enough! What happened next is the stuff that dreams are made of. I could have eaten a whole bowl of this by itself. But then I couldn’t have called it ice cream. And what good is that??

So I placed the mixture in my handy dandy ice cream freezer, hit the on button, and went to pick up my daughter.

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When we came home, there was the most luscious, dreamy ice cream waiting for us.

And I kind of fell in love.

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The end.

Print Recipe

Persimmon Ice Cream

 Serves: 6

Ingredients

  • 3 very ripe persimmons (the softer and juicier, the better!)
  • 1 cup canned pumpkin
  • 1 14 oz. can coconut milk (I like the Thai Kitchen brand)
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • Pinch ground cloves
  • 1/2 tsp xanthan gum
  • 1 drop wild orange essential oil (I use doTerra brand)
  • 1 Tbsp coconut oil, melted

Directions

  1. Blend all ingredients in blender, except melted coconut oil, for about 40 seconds. While blender is still running, pour coconut oil in, and blend for another couple seconds. Pour into ice cream freezer, and follow manufacturer’s instructions. Ours took about 20 minutes to set up.
  2. Sprinkle with gingersnap cookies and raw sugar. Lick your spoon and enjoy!

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Blueberries, Bananas, and Baby’s First Birthday Cake.

I’m a little late in posting this, but many of you have requested the recipe for the birthday cake I made for my baby who turned one, last week.

It’s always so much fun for me to come up with a cake that fits my child’s personality and stage in their life. I knew this one was going to be pretty straight forward, and that it would mostly just feature the FOOD that it is, since that’s my son and he LOVES to eat!

I went with blueberries and bananas, because well, he would live on those two foods for the rest of his life, I’m pretty sure, if I let him.

It was a little tricky to make this one “healthy”, since we were at the in-laws in the boonies of Kentucky, and I did not have access to the typical health foods I would normally have access to.

I was however, delighted to find a full bag of coconut sugar in my MIL’s pantry, which, lucky for me, she had not yet found a good use for! So I used that for some of the sweetener, hoping to reduce the glycemic load, (aka the sugar effect!) on my little one.

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I did the best I could and while it may not be considered a health food, it did have some nutrition (hello, blueberries and bananas!) and was by all means, way better than the high sugar, chemical-laced cakes from the supermarket.

Not to mention, it turned out pretty freakin’ delish!

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In fact, the birthday boy thought it was totally amazing!

And that’s all that matters. Right??!!

Ooh, alright. It totally rocks that everyone else loved it, and raved about it for days and that SO MANY (at least, two!) people have asked me for the recipe. (Makes my head want to explode, actually.)

So….because I care, and because you wouldn’t want THAT to happen, I thought I’d share.

Finally, my dearest loved ones, here’s the recipe!

Ruthie’s Somewhat Healthy Blueberry Banana Cake

3/4 cup Earth Balance (or whatever butter your MIL has on hand!)
1/2 cup coconut sugar
1/2 cup organic white sugar
1 1/2 cups mashed, ripe bananas
3 flax eggs*
2 teaspoons vanilla
1 1/2 cups almond milk, mixed with 3 teaspoons apple cider vinegar
1 1/2 teaspoons baking soda
1/4 teaspoon pink salt
3 cups organic AP flour

Frosting:

3 cups confectioners’ sugar
1 cup Earth Balance
1 teaspoon vanilla extract
2 tablespoons coconut cream (skimmed from the top of a can of coconut milk)

In a large mixing bowl, cream together butter and sugars until light and fluffy. Add eggs, vanilla, and bananas and mix well. Add the flour, baking soda, and salt, simultaneously with the almond milk/vinegar mixture, until well blended.

Pour 1/2 of the batter into a small, 7-8″ square pan. This will be your birthday cake. Pour the rest of the batter into a round cake pan or in cupcake molds and serve this to your guests.

Bake at 275° for about 50 min, or until toothpick inserted, comes out clean. Remove from the oven and place directly into freezer for about 45 minutes to cool. Remove from freezer and frost as desired.

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(I cut my square cake in half through the middle and filled it with frosting and fresh blueberries, then I covered the top and sides with the same frosting.)

For the frosting:
Beat butter (earth balance) until it is light and fluffy. Add the confectioner’s sugar and mix until thoroughly combined and resembles fine crumbs. Add the coconut cream and vanilla and beat for about a minute, until smooth and creamy. Spread over cake.

*To make flax eggs, mix 3 tablespoons ground flax seeds with 1/2 cup warm water. Let mixture sit for 5 min, before adding to batter.

Note: I will post the printable for this recipe, as soon as I’ve fed the little guy who ate all the cake.

OK?

(Thanks for your patience!)

I’ll be back in a bit! But in the meantime, ENJOY, and have an awesome day!

Toasted Coconut Pancakes with Sesame Almond Butter.

Ladies and gents, I would like to introduce to you the last pancake recipe you will ever need.

These things are every kind of right.

Sweet. Fluffy. Light. Wholesome! And so so yummy.

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Plus, they have TOASTED COCONUT.

Who doesn’t love toasted coconut??!!

(Please don’t actually answer that, cuz I don’t know if we could be friends anymore.)

It’s pretty much my favorite food of ALL time.

I came up with this recipe after perusing the web for a fluffy, coconut-y, somewhat healthy, dairy-free pancake, (don’t ask for much, now do I??) and couldn’t find any. (duh!) The closest thing I found were these over at Sugar Dish Me, but they called for eggs, white flour, and lots of dairy.

So I went to work, and eventually came up with something that not only met ALL of my requirements, but was even better than what I had imagined.

I subbed out the eggs with omega-rich, fiber-full flax, replaced some of the white flour with whole wheat, and created my own almond “buttermilk” to replace the dairy.

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Boom.

I had created a fluffy, coconut-y, somewhat healthy, dairy-free pancake! Not only that, but they were delicious! I have made them many times since, for friends, family members, yes, even kids, and they have quickly become the most requested food that I make.

My five-year-old would eat them for breakfast, lunch and dinner, if I let her.

And who could blame her?

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Topped with a creamy sesame almond butter, and drenched in REAL maple syrup, these things are loaded with pretty much every good thing on the planet.

Now, before your desires get the best of you and you start licking the computer screen, go make yourself some!

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I’ve included the recipe below.

You will be a very happy person and if you serve them with a frosted jar of fresh almond milk, you might actually see the third heaven.

But don’t forget to save some milk for when you make these again in a few days…

When you treat that special woman to “breakfast in bed”  on Mother’s Day!

Hint, hint.

Print Recipe

Toasted Coconut Pancakes (adapted from Sugar Dish Me)

Serves: 6

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat pastry flour (any whole wheat will do)
  • 2 tablespoons organic cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pink salt
  • 1/2 cup unsweetened, shredded coconut
  • 2 cups almond, macadamia, or other nut milk
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1/2 cup water
  • 1 flax egg*
  • 1/2 teaspoon almond extract
  • Coconut Oil for frying pancakes
  • Almond butter topping:
  • 1 cup almond butter
  • 1 tablespoon tahini

Directions

  1. Mix all the dry ingredients together, except the coconut.
  2. Mix the apple cider vinegar into the nut milk. Set aside.
  3. Whisk together the flax egg, water, oil, and almond extract. Add the vinegar/milk mixture and stir.
  4. Pour the wet ingredients into the dry, add the shredded coconut and stir gently until just incorporated, leaving plenty of clumps. (Do not overmix! This is KEY for a fluffy pancake!)
  5. Let stand for at least 5 minutes, (or refrigerate overnight) and stir again, very briefly.
  6. Make the topping by simply mixing the almond butter and the tahini together. Set aside.
  7. Pour a heaping 1/4 cup of pancake batter onto a hot, oiled pan and cook until lightly browned, about 1 minute, on each side.
  8. Serve with sesame almond butter, maple syrup and any combination of nuts and toasted coconut flakes. Enjoy with a fresh tall glass of cold almond milk!

Amount Per Serving

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A Crispy Spring Barefeet-in-the-Garden Salad.

Now that it’s April and it’s not deathly cold anymore, I’m feeling lighter, which means I’m EATING lighter which means… I’m living on fresh, crispy green things. OLYMPUS DIGITAL CAMERA Like this fresh crispy salad. I’ve been eating it night and day, since I first caught sight of those Spring onions and freshly picked radishes, at my local market. And since I first laid eyes on this season’s crop of butter lettuce.

I can’t get enough.

This salad takes me back to when I was a kid, and my sister and I would run through our family’s freshly tilled garden. Back to the days of sitting cross-legged in a row of peas, and eating green onions and radishes right out of the ground. It was always such a delight to see that first crop pop up, several days after we had planted and watered the seeds. To see the tiny leaves of a carrot peek through that dark brown earth, and to watch the delicate layers of lettuce begin to form, brought a sense of joy and satisfaction that has followed me well into adulthood and into my own passion for gardening.

I don’t have the space to grow the kind of garden that my family once did, but I get a taste of it, when I make this salad. OLYMPUS DIGITAL CAMERA Nothing shouts early Spring like this does.

And the best part? It’s so easy! Just cut a head of baby lettuce in half, set it on a pretty plate and place a few handfuls of mixed greens around it. Nestle some radish slices and finely shredded carrots on top and sprinkle generously with scallions, which are better known around here as green onions. Regardless, don’t be afraid to load em on! The sweetness of the maple vinegraitte balances out their tang and makes them so very happy. OLYMPUS DIGITAL CAMERA Whisk together some lemon juice, olive oil, and maple syrup and drizzle over the top.

And that’s it! You have yourself a fabulous crunchy salad, loaded with all the sights, smells, and tastes of an April garden!

Now, sit back, kick your feet in the “soil” and enjoy!

Print Recipe

Spring Green Salad with Lemon Maple Vinaigrette

This salad gets its color and tang from the fresh radishes, its crunch from the green onion, and its sweetness from the maple vinaigrette, making this an all- time greatest hit on our family table.

Course: Salad

Cuisine: American

Serves: 2

Ingredients

  • 5 cups Spring greens  mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots
  • 1 head baby butter lettuce
  • 1/2 cup finely shredded carrots
  • 2 radishes, thinly sliced
  • 1 whole scallion, green and white parts, sliced
  • Lemon Maple Vinaigrette:
  • 3 tablespoons EV olive oil
  • 2 tablespoons tarragon wine vinegar (may substitute any white vinegar)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons maple syrup
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pink salt

Directions

  1. Make the vinaigrette by whisking all ingredients together in a small bowl or shaking in a jar. Let it rest while you plate the salad.
  2. Place a 1/2 head of baby butter lettuce in the center of two plates. Place one half of the greens around each lettuce, and top with half of the radishes and scallions.
  3. Drizzle generously with the vinaigrette and serve immediately.

Amount Per Serving

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Adventures in Food Blogging: An Orange Valentine Sundae.

Well, congratulations, my dear reader! You have spoken and I have heard you!! (This is a major step in any successful relationship, so GO US!)

According to my recent poll, you want to see more food articles/recipes on this blog and guess what?! Starting today, that is exactly what you’re getting!

I think we’ll get along just fine here, cuz I love to talk about food!  Food is my second boyfriend.

However, as you may have noticed, I’ve had a bit of a love/hate relationship with it, when it comes to blogging. Truth be told, I’ve been pretty frustrated with the process of sharing recipes here on this blog. It’s not that I don’t like sharing, it’s just that I have a hard time capturing food when it needs to be captured and not two hours after it’s been cooked, dried up or partially eaten. (I’m gonna go ahead and blame that on my kids. Mm hm. It’s definitely NOT me who inhales it like a ravenous wolf, before it has a chance to be photographed! Nope. Definitely my kids. Even though only ONE of them actually eats food! O0oh, right. The other one is permanently attached to my boobs, which brings up a whole other factor!)

It’s hard to photograph anything when you’ve got a baby attached to your body. Just putting it out there, in case you needed to know.

Having said that, cooking (and eating!!) remains a HUGE passion of mine. And I love nothing more than to share my adventures in cooking healthy, living food with you!

So I push through the breastfeeding and the limited hours of daylight to get the right lighting and the right angle, and in the process, I find a few very kind souls. Souls who have given me tips, encouragement, and advice which has made it SO. MUCH. EASIER. I thank heaven for them!

Also, I’d like to take this time right now to give a massive shout-out to my main man who has sacrificed countless hours watching the babies, staging food, taking pictures for me, or giving me quiet time to write, and to figure this thing out. I heart you, sexy huzbun of mine! I’m currently burning some chocolate for you.

Ooops.

A Vegan Gluten-free Chocolate Extraordinare.

Speaking of chocolate, I’ve been making these brownies for several years, ever since they first appeared on Oh She Glows, which by the way is one of my very favorite recipe sites on the planet. Angela Liddon blows my apron off. For real.

I’ve made them exactly like hers and they are completely and utterly delicious. But lately I’ve been getting a little adventurous and adding things like coffee and orange to her recipe, which has, in my humble opinion, taken them to whole new levels of brownie bliss.

A Vegan Gluten-free Chocolate Extraordinaire.

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Check these out. I like to call them Wild Orange Brownies. Cuz that’s what they are! They are wild and good and wonderful all by themselves.

But then…

The other day, I got a little carried away. I got flat out frisky and ended up with something reminiscient of the ancient chocolate gods.

A Vegan, Gluten-free Chocolate Extraordinaire.

I added creamy vanilla ice cream and warm chocolate sauce.

Oh yes I did.

Can we say UH. MAZING?!

This turned out really well for me, because not only was it lustrous and sweet and decadent, it fulfilled all of my strange cravings in one concoction.

A Vegan, Gluten-free Chocolate Extraordinaire.

Hot, cold, chocolate, coffee, and citrus all in one bless-uhd bite! What more could I possibly want???

A Vegan, Gluten-free Chocolate Extraordinaire.

Oh baby. I almost passed out from the bliss of this.

Definitely saw the pearly gates.

And I knew in an instant that I had to share this recipe!

So here it is. Since it’s Valentine’s Week and since I really want to convey my appreciation for all of you, and since this is just so dadgum delicious, I am cooking and staging (and not eating for at least five minutes!) this glorious food of the gods. I’m taking pictures while I have a baby strapped to my body. Cuz…

I must let you in on this party!

Now here’s the disclaimer for those who like to read the fine print: It’s probably NOT the healthiest recipe you will see here, and it’s definitely NOT low-fat or low-calorie, but. IT IS GOOD. Like melt-in-your-mouth and dance-on-your-tongue and then lay-you-down-in-a-coma kind of good.

Make them for yourself, your kids or your lover this Valentine’s Day, and they will love you long time.

Print Recipe

Orange Valentine Hot Fudge Sundae

This dessert is a five-star winner! Not only is it vegan and gluten free, it hits all the right craving spots in one shot! Chewy, coffee-orange brownies on the bottom, icecream in the middle and a decadent chocolate sauce on top, this sundae is perfect for Valentine’s or any occasion.

Source: Ruthie

Course: Desserts

Serves: 10

Ingredients

  • 1 1/2 tablespoons ground flax seed
  • 3 tablespoons water
  • 3/4 cup + 2 tablespoons brown rice flour
  • 1 1/2 cups almond flour
  • 2 tablespoons arrowroot powder
  • 1/3 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 cup + 2 tablespoons Earth Balance
  • 1 1/4 cup organic cane sugar
  • 1/2 cup vegan chocolate chips (I prefer Enjoy Life)
  • 1/4 cup strongly brewed coffee
  • 1 teaspoon vanilla
  • 1/8 teaspoon grated orange peel
  • 2 drops Doterra wild orange essential oil
  • For the middle:
  • 2 scoops vegan vanilla ice cream (I like Purely Decadent Coconut Milk Vanilla)
  • For the chocolate sauce:
  • 1/2 cup vegan chocolate chips
  • 2 tablespoons almond or other nut milk

Directions

  1. Preheat oven to 350 degrees. Grease all sides of an 8 x 8 square pan.
  2. In a small bowl, whisk together the ground flax and the water and set aside.
  3. Whisk together the dry ingredients (flours, cocoa, salt, and baking soda).
  4. Melt chocolate chips and earth balance together in the microwave (about 30-45 sec.) and stir. Whisk in the flax egg, sugar, vanilla, coffee, and essential oil.
  5. Pour the wet mixture into the dry mixture.
  6. Add the orange peel and mix well. Batter will be thick, but no worries. Scoop it into pan and spread it out evenly with hands.
  7. Bake at 350 for 29-35 minutes. Allow brownies to cool for at least an hour, preferably two, before cutting.
  8. Meanwhile make your chocolate sauce by melting chocolate chips and almond milk together in the microwave for about 35 sec. Stir.
  9. When brownies are cool, dust with powdered sugar and sprinkle with orange peel.
  10. Top with vegan ice cream, chocolate sauce, orange peel, and ENJOY!

Amount Per Serving

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Hearty Mushrooms and Frilly Aprons: A Winter recipe.

I heart mushrooms. It’s not a secret anymore.

Mushrooms make me want to sing the hallejuah chorus really loud from my neighbor’s rooftop and then immediately hop into my kitchen, put on a frilly apron, grease up the cast iron and start cookin.’ Betty Crocker style!

Not that she would’ve hopped around in a frilly apron or anything. Buuut…

You get it.

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Mushrooms make me happy. They are rustic and delicate, meaty and scrumptious. And hearty!

HEART-Y. Get it? (Lame. I know.)

Honestly, ‘shrooms get me through the Winter.

Just when I think I will have to spend an entire four months, grazing on anemic, out-of-season vegetables that line the grocery store shelves this time of year, these eager little punks appear out of nowhere, and march onto my cutting board. Just when I start to get depressed about my limited fresh food choices, they jump into my mouth and dance on my taste buds, and assure me once again that I can in fact, enjoy good food, even in the midst of the dead-ness that is Winter.

Mushrooms bring me the promise that at least I’ll have something interesting and tasty to eat while I’m waiting for the snow to melt and the ground to soften. And til I can chomp on homegrown tomatoes again.

Hooray for me, these sexy little morsels never go out-of-season! They always look and taste the same, no matter when you buy them!

And no matter how you make them, they are always good.

I like spores any which way they come, but never do I like them more than when they are roasted along with some potatoes and asparagus. There’s just something about that combination that is SO right.

Really. If you have never roasted mushrooms with potatoes and asparagus, you should probably do it. Today, if possible.

I cooked some up the other night and we all agreed that we would never need to eat anything else, EVER again, if we could have this, every night. And we all agreed that mushrooms are never any better than they are in this dish!

Well, except for Beanstalk. She picked them out, but she’s weird like that.

The rest of us me! made up for her.

This dish is so simple and complex and HEARTY and delicious. There’s that word again. Sorry! I don’t know for sure what it means, but it’s important to me right now.

Just go with it.

And make some!

(Perhaps then you can tell ME what it means!)

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Put on that frilly apron of yours, you too MEN, (you know you have one! Or three!) and cut up some mushrooms, potatoes, and asparagus, into medium sized chunks.

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You can use any kind of potatoes, but I used red, because well, just look at them! I love the contrast of the red and white with the bright green asparagus and the deep brown of the mushrooms. I used cremini’s this time, but as with the potatoes, any kind will do.

You can’t mess this one up, my people! (Unless of course, you burn your veggies to a crisp and cause smoke to come out of all sides of the oven, setting off the smoke alarms in your house. In which case, you could quite possibly have messed it up. Just a little.)

Anyway, go on. Don’t be afraid. (This only happens to weird people like me!)

Slice two cloves of garlic.

Mix the potatoes with some coconut oil and lightly massage with seasonings, sprinkle with lemon juice, and then pop onto a hot roasting pan and bake at 450.

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Do the same with the mushrooms, asparagus, and sliced garlic. After about 12 minutes, add them to the hot potatoes, and return all to the oven for 15 minutes, or until the veggies are tender and golden.

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Like this. Cuz this my friends, is perfection.

And that’s it! There you have it. A happy little Winter treat!

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Sprinkle with some fresh parsley if it floats your boat and serve quickly, before you eat it all.:)

Roasted Mushroom and Potato Medley

by Ruthie

Prep Time: 15 min.

Cook Time: 27 min.

Ingredients

  • 6 small red potatoes, cut into eighths
  • 12 oz mushrooms, sliced thick or quartered
  • 1/2 bunch (8oz.) asparagus, ends trimmed and cut into 1 1/2″ pieces
  • 2 garlic cloves, thinly sliced
  • 1 TBL plus 2 tsp coconut oil, divided
  • 2 squeezes of lemon, divided
  • 3/4 tsp kosher salt
  • 1/2 tsp paprika
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp herbamare
  • Fresh Ground Pepper
  • Fresh Parsley for garnish

Instructions

Heat roasting pan (cast iron works great!) in a 450 degree oven.

Mix salt, pepper, and dry seasonings together in a small bowl. With hands, lightly massage 2 Tablespoons coconut oil into cut potatoes, add 1/2 of the seasoning mix, and one squeeze lemon juice. Mix well.

Place on hot roasting pan and bake for 12 min.

Using hands again, combine the rest of the veggies with the remaining seasoning mix, 2 tsp coconut oil and another squeeze of lemon. Add to the pan of potatoes and return to hot oven for 15 minutes.

Sprinkle with fresh parsley if desired and serve!

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