#guthealth and getting connected to food
October is a time of transition and as we head into the colder yet busy months of November and December, it’s key that we slow down, look at the earth’s harvest and ask ourselves ‘how do we keep ourselves fuelled’?
As harder to digest foods like root vegetables, proteins and nuts are more abundant in our diets during these months, our job is to feed the flames of our digestive system and be closely aligned with what’s in season.
Some take it one step further like Dr. John Doulliard of Lifespa.com who suggests a different eating strategy depending on the weather. On colder, cloudy days, eat avocados, beets, carrots, pumpkins, sweet potatoes, tomatoes and on warmer, sunnier days go to recipes with asparagus, bell peppers, celery, cucumbers, watercress and zucchini.
Whatever the eco-system, we have you covered as we share a recipe for those cold, autumn days and one for when it’s a little sunnier and warm.
Carrot, sweet potato and roasted beet feast:
- 2 beets, peeled and diced
- 2 medium sweet potatoes (the orange ones, sometimes sold as yams), peeled and diced
- 4 medium carrots, peeled and diced
- 1/4 cup of vegetable oil
- 2 tbsp POWERBLEND: Sea Salt & Garlic
- Preheat oven to 400 degrees.
- Begin by peeling the beets and dicing them in an even size. Once diced, place them in a medium bowl, drizzle a little of your oil, then season POWERBLEND Sea Salt & Garlic.
- Prepare a large rimmed baking pan by lining with a silpat or silicone mat. Scatter the diced beets over the sheet and roast for about 15 minutes.
- While the beets are roasting, peel and dice the sweet potatoes, adding them to the bowl, drizzle a little of your oil, then season POWERBLEND Sea Salt & Garlic.
- Once the beets are done with their first 15 minutes, add the sweet potatoes and toss around so they are all evenly distributed on the pan. Set the timer for 10 minutes.
- While the beets and sweet potatoes are roasting, peel and dice the carrots. Toss in the bowl, and you got it… drizzle a little of your oil, then season POWERBLEND Sea Salt & Garlic.
- Add to the pan with the roasted sweet potatoes and beets, mixing them up well. Set the timer for an additional 10 minutes.
- Roast an additional 10 minutes (if needed – all ovens vary so it may not need that last 10 minutes.). Let cool.
Roasted Asparagus & Peppers (courtesy of TheLemonBowl.com)
- Pre-heat oven to 450 degrees and line a baking sheet with foil.
- Trim asparagus (snap off end) and place in a large zip loc bag.
- Add red pepper slices, olive oil, zest, juice, and POWERBLEND Sea Salt & Garlic.
- Seal bag and shake to evenly coat.
- Spread veggies in an even layer on baking sheet and roast for 15-20 minutes.