Michelle Lewis, The Blessings Butterfly I love to cook, and I really love to eat! What I don’t love is an overly-complicated recipe. When I first learned how to roast root veggies, it was like a match made in Food Heaven: 1 pan + a handful of ingredients = Deliciousness. Roasted root vegetables are a delicious and nutritious dish that can be easily customized to your liking. The “kitchen witch” in me loves everything about this. Perfect for eating seasonally and transitioning into Autumn/Fall! Here’s a basic recipe for roasted root veggies: Ingredients: 4 cups of assorted root vegetables (e.g.,…
-
-
Mmm this brew is magickal! Sweet Cinnamon Orange Sun Tea
-
OMG. The flavors in this gluten free, dairy free dip are outstanding! The combination of sweet red bell pepper and nutty sesame seed from the tahini go great with crunchy crackers and fresh, raw veggie sticks. Consistency is on the thin side, not as thick as hummus or bean dip, so it also works really well as a salad dressing. Mmmmmmmmmm Here’s the super simple recipe: 2 tablespoons fresh lemon juice 1 tablespoon EVOO 1/3 Cup organic tahini 1 Cup fresh sweet red bell pepper*, seeded and chopped *for a smoother and smokier flavor, try using roasted red peppers from…
-
HELLO, SUMMER! When life hands you lemons, you make lemonade. if you also have some juicy strawberries on hand, even better! After a cranky-pants morning where all the things seemed to be going sideways, I decided to take a break and come home to do what I do best: WORK. (or, werrrrk) Determined to make the rest of the day the best of the day, I set out to make something beautiful, delicious, and pretty darn healthy too. Behold, Strawberry-Honey Lemonade! WHAT 1 lb- 1.5 lbs fresh strawberries, cleaned and halved 6 cups cold, filtered water Juice from 3-4 lemons…
You must be logged in to post a comment.