Updated: Jun 28, 2020
Roasted Spring Vegetables Dish (2 servings).
Sweet potato large 1
Carrots multi color 4
Asparagus 8 stalks (Peel the bottom of stalks as they are too fibrous)
Olive oil cold process
Rosemary dry herbs to taste
Preheat the oven at 425 F. Line a baking tray with parchment paper.
Wash & cut the vegetables in strips, Carrots, sweet potatoes, sprinkle Celtic salt & dry herbs to taste. Bake for about 18 to 20 minutes or until tender. During the last 5 minutes Add asparagus and olive oil, toss the oil to cover all the vegetables. Return vegetable baking tray to the oven to finish cooking. Asparagus cook very quickly and adding the oil at the last minute prevents oxidation of the oil that can damage our bodies instead of helping our immune system. Serve immediately.
Zucchini Patties: (Makes 4 patties)
Zucchinis 2, medium
yellow squash 1 medium
Egg large 1
Celtic salt, 1 tsp
Coconut flour 2 Tablespoons
Preheat oven 350 F
Method: Wash, cut ends of squashes and shredded them, add Celtic salt allowing the mixture to rest for about 5 minutes to render water. After the five minutes are up, start squeezing the excess water. You may have to squeeze water at least 5 times. When the squash is dry enough add the egg & coconut flour. Mix well and form patties. Preheat a skillet at medium heat and add few tablespoons of the fat of choice. Here I chose ghee, but I have used olive oil too. Brown the patties lightly and transfer the frying pan to a preheated oven to finish cooking for about 10 minutes (350 F). Serve immediately.
Note: The extra 2 patties can be used the next day for breakfast with other proteins.
Plate the dish:
Place the washed arugula on the plate first, add roasted vegetable in the middle & zucchini patty off to the side. Serve with a lime wage. Serve immediately. Enjoying a vegetable dinner 3 or 4 times per week is good immune booster & it helps the body detoxify faster.