Spiced & Roasted Winter Vegetables

Spiced & Roasted Winter Vegetables

Serves 6­-8

INGREDIENTS:

raw-cubed-root-Vegetables
  • 2 butternut squashes, peeled and sliced into wedges
  • 3 parsnips, peeled and sliced into 1­inch pieces
  • 3 sweet potatoes, cut into wedges
  • 3 carrots peeled and sliced into 1­inch pieces
  • 2 red onions, peeled and cut into wedges
  • 8 cloves of garlic, peeled
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 TBSP Grade A (Dark) maple syrup
  • 4 cinnamon sticks
  • ¼ tsp ground cardamom
  • 6 whole star anise
  • 3 TBSP olive oil
  • 2 TBSP fresh thyme, minced (thick woody stems removed)
spiced-root-vegetables-on-roasting-pan

DIRECTIONS:

Preheat oven to 400. In a large mixing bowl, mix the vegetables, salt and pepper with enough olive oil just to coat.

In a separate bowl, mix together the cinnamon, cardamom and star anise.

Put the vegetables in a roasting pan and bake for 25 minutes.

Add the spice mixture to the vegetables, then add maple syrup. Stir well and continue to roast another 10­-15 minutes until the vegetables are tender.

Stir in fresh thyme and pour over the cooked vegetables. Serve immediately.

Use Organic and NON-GMO ingredients where possible.

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Tzatziki Salad & Sauce

Tzatziki Salad & Sauce

INGREDIENTS:

  • 1 cucumber
  • ¾ c.  coconut milk yogurt- plain & unsweetened (Coyo brand or your favorite brand)
  • ¼ c. Primal Kitchen mayonnaise
  • ½ tsp. dried dill
  • 1 Tbs. basil, cut in ribbons
  • 1 Tbs. mint, minced
  • 2 Tbs. chives, minced
  • ½ tsp. Himalayan pink salt
  • 1 Tbs. lemon juice
  • Fresh cracked pepper to taste

DIRECTIONS:

Slice cucumber into very thin slices on a mandolin, or with a knife.

In a medium-size bowl, toss cucumbers with lemon juice, salt and pepper.

In a small bowl combine remaining ingredients, then fold the herbed yogurt mixture into the cucumbers. Enjoy as a side dish with perfectly grilled kebabs!

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Baba Ganoush

Baba Ganoush

INGREDIENTS:

  • 1 eggplant, medium size
  • 3 cloves garlic
  • 1 tsp avocado oil
  • Salt and pepper
  • 1 tsp spice hunter Italian Seasoning
  • 1 Tbs. tahini
  • 3 TBS lemon juice
  • 3 Tbs. olive oil
  • 2 Tbs. parsley
  • ½ tsp red pepper chili flakes

Directions:

Preheat oven to 450 degrees.

Slice eggplant in half lengthwise. Brush eggplant with avocado oil. Sprinkle with salt, pepper, and Italian seasoning. Put eggplant & garlic cloves in the oven and let it roast for 20 minutes.

Remove eggplant from oven & let cool for 10 minutes. Place eggplant (with the skin on) & garlic in a blender or food processor with the remaining ingredients. Blend until smooth. Garnish with extra parsley and serve.

Enjoy with fresh-cut vegetables or perfectly grilled kebabs!

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Kofta Kebab

Kofta Kebab

INGREDIENTS:

  • 1 pound 85% ground beef
  • 1 pound ground lamb
  • 1/2 cup chopped yellow onion
  • 1 cup chopped fresh parsley
  •  2 cloves chopped fresh garlic
  • 1 teaspoon ground nutmeg
  •  1 teaspoon sumac
  • 1 teaspoon ground green cardamom
  •  1 teaspoon ground allspice
  • salt/pepper

DIRECTIONS:

Pre-soak 16 wooden skewers in water for at least 1 hour prior to grilling.

Combine all ingredients in a large mixing bowl. Using your hands, fold the spices and herbs into the meat mixture until very well combined.

Divide the meat mixture into 1/4 cup portions (about an average handful of the meat mixture) and press onto the skewer in a log shape.

Grill the kebabs until completely cooked through or until the internal temperature reaches 160 degrees. Remove the kebabs from the grill, cover with foil and allow them to rest for at least 5 minutes prior to serving.

Serve with grilled vegetables, baba ganoush & tzatziki salad & sauce for a delicious meal.

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Sweet Potato Focaccia

Sweet Potato Focaccia

Ingredients:

  • 1 large sweet potato peeled and diced (you want to yield about 1 ½ Cups mashed)
  • 1 Tbsp. ground flaxseeds
  • 3 Tbsp. water
  • 2 1/2 cups almond flour
  • 1 tsp. dried thyme
  • 1 tsp. fresh chopped rosemary
  • 1/2 tsp. sea salt plus an extra pinch
  • 2 Tbsp. extra-virgin olive oil
  • Optional add 1 minced garlic or 2 Tbs. chopped Kalamata olives, or switch up the herbs; add chive, basil, whatever you like best!
sweet potato
Sweet Potato

Instructions:

  1. Preheat the oven to 350 degrees F.
    Steam the sweet potato in a steamer basket in a pot on the stove top until tender, about 10 minutes over medium-high heat.
  2. Combine the flaxseeds and water in a small bowl and set aside for 10 minutes or until the mixture becomes gel-like then mix well.
  3. In a large bowl, mash the cooked sweet potatoes. Add the remaining ingredients and mix well to form a ‘dough’.
  4. Transfer the ‘dough’ to a parchment-lined rimmed baking sheet and flatten with another piece of parchment and a rolling pin to a ½ inch thickness. Prick the surface of the dough with a fork, spacing out fork pricks throughout the entire surface of the dough.
  5. Bake for 20-25 minutes or until the flatbread is golden brown and the edges turn golden brown. Remove from the oven and set aside to cool for 20 minutes.
  6. Cut into rectangle pieces and serve. Brush with olive oil, minced garlic, and a pinch of salt for extra yumminess!
rosemary
Rosemary

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