First rain in weeks!…and it has me craving a lil’ comfort. Simple, straight from the garden, snack – roasted organic RainbowCarrots, GoldenBeets, & Kale with a side of WalnutCream. I actually wrapped my carrots in the kale, smothered on the WalnutCream, and got to it. The slightly spicy/sweet cream goes nicely with the earthiness of the carrots and beets. Super easy, nutritious, & delicious.
RoastingVeggies
1 bunch rainbow carrots – scrubbed & greens trimmed
2-3 golden beets – scrubbed, greens trimmed, & halved
1 bunch kale, washed & spun dry *roasted as whole leaf
pinch of sea salt
olive oil
Prepare a baking tray with olive oil or parchment paper. Toss veggies in a little olive oil, arrange them spaced apart on the tray, and sprinkle with sea salt. Preheat the oven to 400*F and bake the veggies for 30-35mins or until they begin to brown – flip/roll halfway through. *Add the kale to the tray, or on a separate prepared tray, sprinkle with sea salt and bake for the remaining 8-10mins. In my oven, the edges of the kale were crisp while the centre remained tender – makes for a good ‘carrot wrap’. Once browning & tender, remove tray from the oven. Serve warm, add a side of WalnutCream, & enjoy!
WalnutCream
1/2cup raw walnuts
1/2cup organic unsweetened almond milk
1/4tsp sea salt
1/8tsp white pepper
1/4tsp ground nutmeg
1&1/2tsp lemon juice
1tsp raw honey
Add ingredients to a high speed blender and blend on high until smooth. Place in airtight container in the fridge for up to 5 days.
- 1 bunch rainbow carrots - scrubbed & greens trimmed
- 2-3 golden beets - scrubbed, greens trimmed, & halved
- 1 bunch kale, washed & spun dry *roasted as whole leaf
- pinch of sea salt
- olive oil
- 1/2 cup raw walnuts
- 1/2 cup organic unsweetened almond milk
- 1/4 tsp sea salt
- 1/8 tsp white pepper
- 1/4 tsp ground nutmeg
- 1&1/2 tsp lemon juice
- 1 tsp raw honey
-
Preheat the oven to 400*F. Prepare a baking tray with olive oil or parchment paper. Toss veggies in a little olive oil, arrange them spaced apart on the tray, and sprinkle with sea salt. Bake the veggies for 30-35mins or until they begin to brown - flip/roll halfway through. *Add the kale to the tray, or on a separate prepared tray, sprinkle with sea salt and bake for the remaining 8-10mins. In my oven, the edges of the kale were crisp while the centre remained tender - makes for a good 'carrot wrap'. Once browning & tender, remove tray from the oven. Serve warm, add a side of WalnutCream, & enjoy!
-
Add ingredients to a high speed blender and blend on high until smooth. Place in an airtight container in the fridge for up to 5 days.