SIMPLE DISHES FROM THE OVEN

Roasted Veggies and Toasted Nuts and Seeds

 Many delicious and easy dishes can be cooked in the oven. Two of my favorite are roasted vegetables and toasted nuts and seeds. I've found the key to their deliciousness is in minimizing the seasoning. Doing so allows the boldness of the flavors to come through.

I absolutely love the hardiness of yams, the sweetness of carrots, and the boldness of garlic! And I can't get enough of the salty and creamy taste of the nuts and seeds.  These dishes are simple to make and very handy to have ready to eat with meals, as leftovers, and for snacks!

Roasted Veggies

What You'll Need:
2 Sweet Potato Yams
3 Japanese Yams (a smaller, dark skin and white meat yam that is less sweet than its cousin).
1 Yellow Beet ( For a sweeter option choose a Red Beet).
5 small whole Carrots
2 leaves of Chard
1 glove of Garlic

 How To:
1. Set the oven to 410 degrees.
2. Chop half of the vegetables into cubes and the other half into longer cuts.
3. Peel Garlic (option to keep them in the skin).
4. Sprinkle Coconut butter on top.
5. Bake for 40 minutes.
6. Add the Chard in after the 40 minute mark and cook together for 7-10 more minutes.

Enjoy!



 Toasted Nuts and Seeds

 What you'll need:
1 cup of raw Almonds
1 cup of raw Walnuts
1/2 cup of raw Pumpkin Seeds
1/2 cup of raw Sunflower Seeds

 How To:
1. Set oven to 350.
2. Mix nuts and seeds into bowl.
3. Add in a small palm full of coarse salt and coarse black pepper.
4. Add in a small palm full of tumeric and cumin, and a pinch or two of red pepper flakes.*
4. Spread out nuts and seeds onto a pan and bake for 30 minutes. Stir them once every 10 minutes (3 times total) so they don't burn.
5. Let cool for 30 minutes.

Enjoy!

*I encourage you to use the spices that call to you!

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