Kale is pretty much the holy grail for health food eaters. But for you skeptics out there that don’t believe it can actually taste good, this recipe is for you. I won’t list of all of the nutritional benefits of kale here, but it really is one of the most nutrient packed foods out there. Just remember that when you fight over the last helpings of this dish.
I think if I had to pick one vegetable to eat for the rest of my life it would be brussels sprouts. I know they are a divisive vegetable – people seem to either love them or hate them. I maintain that the people who hate them have never eaten them prepared correctly. The thought of boiled, naked brussels sprouts makes me shudder too. But when they are roasted and dressed up with olive oil, lemon juice, parmesan and flecks of course sea salt – they are practically like candy. I hope you enjoy these Parmesan Roasted Brussels Sprouts.
Chris and I both love mashed potatoes. We’ll eat them along side a green salad for dinner or with grilled fish or sausages. We even put leftovers inside grilled paninis with roasted chicken, mustard and tomatoes. This recipe for Cauliflower and Potato Mash with Parmesan is so delicious you will want plenty of leftovers.
Sweet Potatoes are on almost every super food list. They are an excellent source of vitamin A, and a very good source of vitamin C and manganese, and a good source of copper, potassium, and dietary fiber. Additionally, they are full of antioxidant nutrients, anti inflammation properties, and blood sugar regulating benefits. And did I mention, delicious?
Balsamic Roasted Brussels Sprouts with Cherry Tomatoes is one of my client’s family recipes. I added the balsamic vinegar because I think it compliments the tomatoes and I love how it helps to caramelize the sprouts. I do this recipe often when my mother’s garden is overflowing with cherry tomatoes in the late summer. I’ve done it with broccoli too, which is delicious and requires less cooking time.
Chris and I both love sweet potatoes. I recently did a post on mashed sweet potatoes and can’t get enough of them. It’s hard to believe that they are so good for you too. The nutritional benefits are numerous, but the highlights are that they are a great source of vitamin A, vitamin C, potassium, fiber and antioxidants.
Squash is an under used winter vegetable, at least for me. Living in NYC, I don’t buy it often since I have to carry my groceries home. I usually opt for lighter vegetables, like leafy greens and brussels sprouts. But it’s been super cold in the city this week, and something about eating roasted squash with butter and brown sugar feels like the perfect antidote to bone chilling temperatures. Plus, when it roasts for over an hour, it will make your home smell delicious and cozy.
For me, roasted sweet potato fries are just as good as deep fried. I like mine a little on the burnt side, and they do burn easily, so it can be a close call occasionally. I’ve made these in all different shapes – fries, planks, wedges, circles – doesn’t matter as long as you cut them in about the same thickness. If you don’t mind the skin, I recommend leaving it on to boost the fiber and nutritional value.
Broccoli Rabe is a beautiful green. It has cute little broccoli florets nestled between large green leaves. The cuteness factor ends with its appearance however, because the taste packs a punch. Broccoli Rabe is a member of the Brassica family (think cabbages) and it has a bite that is similar to mustard greens (of which it is a close relative). Broccoli Rabe, and all members of the brassica family, are shown to have cancer fighting properties and are particularly effective against stomach, lung, and colon cancers. With a history of colon cancer in my family, I make a particular effort and use some cooking techniques to soften the bitter flavor.
This recipe is from the Nourishing Traditions cookbook by Sally Fallon. It is a simple and warming soup, perfect for a cold fall or winter day. When I made this soup last week, I was excited to find all of the ingredients at my local farmer’s market – making the soup extra nutritious and tasty. The parsley and sprouted bread croutons are my additions and make the dish extra beautiful to look at too.