holisticrendezvous

integrating nutrition, fitness, sprituality, conscious living, and a little sass

Roasted Vegetables

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Oh my goodness! It’s our first post for Sustainable Sunday and we are SO excited!! If you’ve been around for a while, you realize that most of the recipes here focus on local, sustainable, healthy foods. However, we wanted to take it a step further and show you some simple meals that you can look forward to each and every Sunday!

This Sunday, we wanted to show you one of the absolute EASIEST and best ways to eat your local vegetables, by roasting them!

At this week farmers market there was an abundance of  amazing and gorgeous peppers, onions, eggplant along with many other goodies.

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I also absolutely love that these eggplant are called fairytale eggplant…and just look at this gorgeous box of peppers from one of the local farmers!

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photo 3Directions:

  • Simply cut up your peppers, onions, eggplant, and other goodies from the farmers market and toss them in your favorite cooking oil, salt, and whatever seasonings you like!
  • We recommend using coconut oil since they are roasting at a high temperature for a longer period of time, which you can find out more about here. We also recommend you use himalayan pink sea salt or a salt from a good source.
  • We roast our veggies at 400-425 For about 45 minutes, stirring them halfway!

If you eat meat and want to turn this side dish into a full meal then add some local pasture raised chicken, eggs, or meat!

Tonight, this was served with a delicious kale salad that utilized local butternut squash and some other delicious ingredients that will be shared tomorrow. For us, this is a sustainable meal, not only because it focuses on local ingredients, but because it is also vegan!

 

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While we aren’t completely vegan here and think that there is a time and place for meat in the diet, we do think it’s great to eat mostly plant based. Check out this picture that shows the difference in fuel energy between a large amount of vegetables and only a single serving of beef.

 

 

 

 

Be sure to stay tuned tomorrow for this salad that is vegan, sustainable, and absolutely delicious. Let’s just say that people it could be served in a restaurant!

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One comment on “Roasted Vegetables

  1. Pingback: Butternut squash kale salad | holisticrendezvous

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