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Warm Roast Salad

Warm Roast Salad

I absolutely love a warm roast veg salad and this one packs so much punch that you will not only fall in love with the taste but also with the effects it has on the body. 

Fennel is one of the most nutrient dense vegetables there is. It is packed with so much goodness it really does take my breath away.Polyphenols, flavonoids and antimicrobial properties make it immune boosting, energy boosting and makes it a great addition to a adrenal fatigue diet. It aids in better digestion, boosts gut microbiome levels and improves overall thyroid health. It really is one mean, delicious tasting superfood. 

Beetroot is yet another contender for superfood as it too is packed full of much of the goodness I've mentioned above in terms of immune, thyroid and adrenal support. Beetroot also aids better heart health, but please do go easy with it if you are in the throws of gut repair as beetroot contains many compounds that affect gut health. If your gut is really weak beetroot will be too overpowering for it and so make sure you use it during times of better or good gut health only. 

Sweet potato is a beautiful complex carb, soluble fibre and is packed full of Vitamin C and so much more, and courgette is immune boosting and adrenal supporting and then kale is so rich in Vitamin B's, C and K not to mention manganese and so much more.   

Recipe

Ingredients

  • Extra Virgin Olive Oil
  • Beetroot cut into chunks
  • Sweet potato cut into chunks
  • Courgette cut into discs
  • Fennel cut into slices
  • Kale
  • Grated carrot
  • Activated almonds / red skin nuts (organic)
  • Mixed seeds
  • Coconut amino’s *
  • Cous cous or buckwheat

 

Method

Pre heat the oven to gas mark 6. Prep your vegetables. When ready, pop the beetroot and sweet potato into a roasting pan and coat in the oil. Add pink Himalayan salt, shake well and pop in the oven to roast for roughly 10 minutes. Add the courgette and fennel, coating in the hot oil and roast for a further 10 - 15 minutes. Whilst they are roasting steam the kale with some pink Himalayan salt.

When it’s all cooked put the kale in the bottom of a bowled dish followed by your grain of choice. Then, pile up your warm components, adding the beetroot, fennel, courgette, and sweet potato before adding the cold components of grated carrot and, if you are able to eat them, the nuts and seeds. When all done, again assuming you are OK to eat it, drizzle some lovely coconut amino’s all over the top and enjoy. 

You'll find a link of to where to buy intolerance friendly Coconut Amino's in Kitchen Essentials.

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