Thankful for Organics
I am so thankful for organics. This is the time of year where we reflect on all the things we are thankful for. Although everyday is a chance to show gratitude, this time of year is especially important. This year has been a fantastic year! There have been many ups and downs but I am so thankful for it all. Continue reading “Thankful for Organics”
Organic Roasted Root Vegetables
This organic roasted root vegetables recipe is perfect for a side dish with many meals. This is a great side dish in the fall because that is when the root vegetables are at its peak. I do want to note that I also make this recipe throughout the whole year. But, certain times of the year I’ll use different vegetables because some of the ones I use are not always in season. It is sometimes difficult finding organic root veggies down in South Florida when they are technically out of season. This usually happens in the spring time. Also this is a great colorful side dish for Thanksgiving. This side dish pays homage to the root vegetables that sometimes get overlooked. Also, whenever my sister comes back home to visit she always begs me to make this for her. I love going to the farmers market in the fall and picking out all of these colorful organic vegetables to make this dish. This is a great way to get all your nutrients in one casserole dish. It has your perfect mix of nutrient dense potatoes and other hearty vegetables.
Organic Roasted Root Vegetables
- 2 large sweet potatoes, diced
- 3 small Yukon potaotes, diced
- 3 red beets, diced
- 3 golden beets, diced
- 1 medium-large turnip, diced
- 1 medium-large rutabaga, diced
- 3 parsnips, peeled and cut in thin circles
- 3 carrots, peeled and cut in thin circles
- 3 tablespoons olive oil
- 1 tsp sea salt (I use Himalayan pink sea salt)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp pepper
- ½ tsp garlic n herb (by Simply Organic)
- ¼ tsp paprika
- Preheat oven to 375 degrees F. Dice up all the vegetables and put them in a large mixing bowl. Add the olive oil and seasonings. Mix together until the vegetables are coated with the oil and spices. Feel free to add more spices and oil at this point if need be. You can either coat a large baking sheet with aluminum foil or you can place the vegetables into a large casserole dish. Whichever way you chose to cook your vegetables are fine. Place it in the oven for 45-55 minutes. At the 45 minute mark check your vegetables and see if they are soft. At this point you may need to add a little bit more olive oil and mix the vegetables and cook for another 10 minutes. When vegetables are soft, take them out of the oven and serve warm with your main dish.
I have used both ways to cook the roasted root vegetables with either a casserole dish or a baking sheet and they both come out wonderful. If you use the casserole dish, make sure you check it in the middle, take it out, stir it, and put it back in the oven.
Feel free to add any spices you may like
Feel free to adjust the ingredient amount to your liking
You can use any root vegetables you like or take out ones you dont
I hope you enjoy this warm, hearty, and colorful organic roasted root vegetables recipe!
Gluten Free White Chocolate Pumpkin Banana Bread
I created this Gluten Free White Chocolate Pumpkin Banana Bread a couple of months ago when it was acceptable to start having pumpkin everything. Like I talked about in my post “Gluten Free Is Not A Fad When You Suffer From Celiac Disease” , I like to create gluten free dessert recipes. All the banana bread recipes that I make are also gluten free but they don’t taste like they are gluten free. Also, what is fall time without pumpkin desserts? This pumpkin banana bread would make a lovely dessert for Thanksgiving. If you are gluten free or you have gluten free guests coming to your house or just want to make a great tasting fall dessert, this would be an easy and delicious choice.
Continue reading “Gluten Free White Chocolate Pumpkin Banana Bread”
Vegan Purple Sweet Potato Casserole
Have you ever tried a purple sweet potato? If you haven’t, you should go to your local farmers market or specialty grocery store and purchase a purple sweet potato. Not only is the purple color amazing, but the taste is sweeter than a normal orange sweet potato. You can cook them the exact same way as you would any regular sweet potato. It is high in antioxidants. Because the color is so vibrant, you can use the coloring from the potato as a natural dye to other foods. About a month ago, I found organic purple sweet potatoes at my local Whole Foods Market and I decided to make a sweet potato casserole. Ever since then, I have made this recipe 3 times within the past 5 weeks. This is a great side to any dinner and it’s also a twist on a traditional sweet potato casserole for Thanksgiving. Your guests on Thanksgiving will be surprised on how amazing, beautiful, and delicious this casserole is. No one will ever know that this recipe is Vegan. The most important part is that you do not have to be a Vegan to like and fall in love this recipe.
Cut and peeled purple sweet potatoes. Add these to a pot filled with boiling water. Cook for 15 minutes.
Vegan Purple Sweet Potato Casserole
- 5 medium purple sweet potatoes, skin removed and cooked
- 1/3 cup of water (more if you like it a little thinner in consistency)
- 2 tablespoons of Vegan Butter (Nutiva Organic Vegan Buttery Spread)
- 1/3 cup of water
- 4-5 tablespoons Grade B Maple Syrup
- 1 1/4 tsp Vanilla Extract
- 1/2 tsp Himalayan Salt
- 1 tsp Cinnamon
- 1 bag of Dandies Vegan Mini Marshmallows
- Preheat oven to 375 degrees. Peel and cut sweet potato into rounds (it doesn't matter the size of the rounds). Place potatoes in a pot with water. Make sure the water covers the potatoes completely and then boil for about 15 minutes until soft. Drain the potatoes but make sure to keep about 1/3 cup of water. Feel free to add more water if you like a thinner consistency. Mash the sweet potatoes with the butter. Then add maple syrup, vanilla, salt, and cinnamon and mix until fully incorporated. Place in a 2 quart casserole dish coated with coconut oil spray or any vegetable oil spray. Bake for 35-40 minutes until lightly browned on the top. Then add the full bag of Marshmallows. Put back in oven for about 5 minutes. After the 5 minutes, If you desire, you can also then broil the casserole for about 2-3 minutes on low.
If you do not want to make this Vegan, you can use butter and marshmallow of choice.
I hope you enjoy this sweet, delicious, beautiful, comforting Vegan purple sweet potato casserole.
Slightly Adapted from http://ohsheglows.com