Recipe Intro From feedfeed
Part of the Cleansing with Food program: Anti-inflammatory elimination cleanse that helps you discover which foods actually work in your body.
Protein: beans of choice: garbanzo, cannellini, borlato OR sliced roasted organic chicken,
Gluten Free Grain: Sprouted tri-color quinoa or emperors black rice
Roasted vegetables: butternut squash, carrots, zucchini, asparagus, broccoli, radishes
Sautéed greens and fennel~ choose: collards, kale, spinach, chard, beet greens, rapini
Fermented Umiboshi radish aor red onions, Kimchi, or Sauerkraut
Green Goddess dressing
Micro greens and avocado, slices for garnish
Toasted sunflower or pepitas, hemp hearts for garnish
Click here for Roasted Carrot Puree recipe
Prep time 30 minutes
Cook time 1 minute
Pre-heat oven to 400 degrees. Toss cut vegetables in a bowl and mix with olive oil, garlic, fresh herbs and salt.
Line a large cookie sheet with parchment paper (not waxed paper).
Spread vegetables evenly in a single layer. Use a second pan if necessary.
Place sheet in oven and turn down to 350 degrees. -Bake for 45 minutes to 1 hour or until fork tender and browned. Watch softer veggies and pull them out as they get done sooner.
Wash and slice the radishes. Thinly slice red onion. Pour contents of small bottle of Ume vinegar and let marinate over night or a few hours. Keep refrigerated for 2-4 weeks. Fermented vegetables are a garnish with meals for a natural probiotic.