Spring Cooking Challenge Day 11- Roasted Root Vegetables
Roasted Root Vegetables 6-8 Cups of mixed root vegetables eg: parsnips carrots turnips burdock onions radishes 11/2 Tbsp of extra virgin olive oil 1
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Roasted Root Vegetables 6-8 Cups of mixed root vegetables eg: parsnips carrots turnips burdock onions radishes 11/2 Tbsp of extra virgin olive oil 1
Ginger Tea 4-6 Slices or raw ginger 2-3 Cups of spring or filtered water small pot cast iron frying pan Rice syrup (optional) Lemon (optional)
Chow mein 1 Lb Seitan, diced 4 Carrots, sliced into matchsticks 4 Celery stalks, sliced in thin diagonals 5 Green onions, sliced into 1-inch
Felix is 11, He loves lego and drawing. He doesn’t cook as much as the girls but when he does he is very serious about
Pour yourself a nice cup of dandelion coffee! I heaping tablespoon dandelion coffee 8 oz boiling water sweetener (optional) Dairy alternative (optional) Here is a
Mixed Pressed Salad-by Aveline Kushi 1/2 Head medium-sized cabbage, shredded 2 Carrots, sliced or shredded 1 Bunch red radishes, sliced, plus radish tops, thinly sliced
Kick Butt Saute By Christina Pirello Avocado oil 1 jalapeno pepper, with seeds and spines, minced, seeds and spines included 4–5 whole green onions green and white
This weeks soups! – Parsnip And leek – Hearty Kinpira Stew Both soups are organic, vegan and gluten free. 5$/16 oz Available for pick up
Leek And Parsnip Soup 1 Tbsp olive oil 2 Cups leeks, sliced thin 1 Inch fresh ginger root, grated 2 Lbs parsnips, cut into rounds
“Ok so I took six parsnips, 2 potatoes and a butternut squash…” 6 Parsnips 2 Potatoes 1/2 Butternut squash 1 Tbsp extra virgin olive oil