Sweet potatoes taste great roasted in combination with other root vegetables like beets, onions and parsnips. With savory spices like garlic and rosemary, it is a fine vegetarian, vegan and gluten-free side dish. And with sweet spices like cinnamon, nutmeg and a touch of coconut sugar and maple syrup, you’ve got a festive roasted sweet potatoes dish. Serve these 2 Continue reading →
Living in New England, the produce I eat changes with the seasons and so does my fitness routines in nature. I like to joke that my front yard is my own gym. Splitting wood and hiking on the trails out my back door in the fall and spring. Organic gardening in spring, summer and fall, while nibbling on fresh greens, berries and edible flowers. Winter can mean snow shoveling, cross country skiing, snow shoeing or hiking. Long simmering stews, roasted vegetables from my local organic farm. Summer always means long distance swimming in nearby clean water ponds, and eating my way to my secret spot , snacking on hand fulls of wild raspberries and blackberries adds to the fun. Continue reading →
Roasted with garlic, winter roots and butternut squash are terrific and simple to make. Cut up the vegetables, sprinkle with Celtic Sea Salt and extra virgin olive oil. Bake in a covered crock for about an hour in a preheated 400 degree oven. Voila, lunch, or dinner. Excellent as a side dish or the main event. Crumble your favorite (grass fed goat, sheep or cow) feta on top when it’s warm from the oven and serve with big fat olives. YUM! You’ve got a super luscious meal with a short amount of prep time with big flavors from our local and seasonal fall harvest.