Last time, I shared comfort food recipes to eat as you watch the big game this weekend or anytime.
Today, I’ve got another recipe for you that’s so versatile, you can use it as a side dish for practically anything else you’re eating. And because it’s alkaline, it’s a great choice if you make a few choices that aren’t so great.
Chelsea and I usually make this on a weeknight with enough for a couple of dinners and leftovers for lunch. It’s not complicated, but it does take a little time to roast the veggies, so you might as well get a couple of meals out of it.
You can also switch up which vegetables you use based on what’s available at the grocery store or farmer’s market and your taste preferences. So if you want to use butternut squash, fennel, Brussels sprouts, red onion, rutabaga, or parsnips, those would be delicious and nutrient-rich too.
Give it a try and let me know what you think over on Facebook.
Roasted Root Vegetables
INGREDIENTS [Serves 4]
1-2 lbs. total of the following root vegetables: Turnips, beets, carrots, parsnips, radishes, sweet potatoes
2 tbsp. coconut oil
1/4 cup pumpkin seeds
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Chop vegetables into bite-sized pieces. Toss with coconut oil, sea salt to taste, and roast at 425° F, until tender and slightly browned in spots (30 to 40 minutes). Coat the pumpkin seeds with coconut oil and sea salt, and roast with the vegetables for the last few minutes.
Serve and enjoy!
This recipe came from the Recipe, Meal Plan & Shopping Guide included in the Get Off Your Acid 7-Day Cleanse. If you’re ready to get rid of the common ailments that have been plaguing you, this is perfect for you.
- Tons of easy to follow, healthy recipes
- Meal plans and shopping guides
- The guidebook with everything you need to know about cleansing and getting OFF YOUR ACID!
- Alkamind Daily Greens and Daily Minerals (30-day supply)
- Support from me and the cleanse Facebook group
- 2 call recordings with Q & A’s