Challenge #93 - Simple Roasted Veggies

I had a bunch of veggies in the fridge I wanted to use up so I give you simple roasted veggies that only take minutes to prep.  Feel free to add or subtract veggies depending on what you have readily available.  This would make a fantastic side for a pot luck - both delicious and colorful.

Ingredients:
1 head cauliflower (chopped into florets)
3 peppers (1 yellow, orange, red) (chopped)
1 small red onion (chopped)
1-2 cups brussel sprouts (halved or quartered)
4-6 tbsp Veggie Broth
Sea salt
Cumin
Curry Powder
Garlic Powder

Step #1 - Chop all veggies.  Add sea salt, spices and veggie broth and toss.  I did a few shakes of spices over the veggies going heavier with the cumin.  Sea salt was a couple of small pinches (about 1 tsp)

 Step #2 - Roast Veggies at 350 for about 1 hour or until brussel sprouts and cauliflower florets are fork tender. I mixed veggies twice during cooking time.  Enjoy!

Challenge #93 - Butternut Squash Lentils

I rarely eat lentils, maybe only once or twice a year.  As the weather got colder, I just wanted them! 
If you follow food combining, they combine as a starch even though they are technically both a protein and starch (nature's opps!).

This made a lot!  I had soooo much leftovers.  So if this is only for 1 or 2 people, cut recipe in half and you will still have enough for more than one meal.

Ingredients:
2 cups green lentils (I'm sure any kind would be fine)
3 cups veggie broth
2 cups water
2-1/2 cups butternut squash
1 small onion
2-3 garlic cloves
1"-2" ginger (depending on how much you love ginger)
3 tbsp cumin
1 tbsp curry
1 tbsp sea salt

Step #1: Add a small amount of veggie broth to pan, enough to coat bottom.  Chop up onion and add onion plus zested garlic to broth and saute till onions become soft and fragrant.

Step #2:  Add 2 cups lentils, 2 cups veggie broth and 1 cup water and spices and zest in ginger.  Stir well, bring to boil then cover &  reduce heat and simmer for about 25 mins.

Step #2: While simmering, cube up butternut squash into small cube. I cut them so they were about 1/2" cubed.  Add butternut squash and remaining 1 cup veggie broth and 1 cup water to lentils.  Stir well and continue to cook until butternut squash is tender (about 30 mins)
The above reflects the adjusted spice measurements as I was cooking and tasting.  Feel free to start with less and add more as you go.  My husband and I are big fans of cumin.

 Step #3: Serve and enjoy!

Traveling Tips

I just returned from a long weekend in California for a friend's wedding.  My husband and I had a great time and eating in Cali was super easy for me.  I wanted to share with you a few things I took with me, some great juice bars we visited, and meals we had.

I figured I wouldn't have an issue finding plenty to eat in California, but I always travel prepared.  Perhaps if Rande is reading this, she might add some traveling tips for us!

I traveled with some coconut wraps, individual servings of chia, SeaSax (which my dog also loves), a lemon, fruit, and raw pumpkin seeds. I add greens, veggies, sprouts, whatever you like to the coconut wraps and just roll them up - delicious!

We also visited several juice bars.  Some where just fabulous like Kimberly Snyder's brand new juice bar GLOW BIO, Kreation,  and Nekter. We also wound up at 2 chains, Robeks and Juice It Up.  Although it was not organic, I was able to get a 32oz green juice after we landed and before we traveled home, so I was happy.  Juice it Up however, did not have any green juices and sold food I had a hard time believing was in a juice lace. However, the carrot combo worked in a pinch, though I would not go back unless desperate. It was what I drank for brunch at a friend's while everyone else had eggs and pancakes. 

And now for my favorite dinner while in California at Cafe Gratitude!  I highly recommend this place. I think it's perfect  to take people who are not into raw/vegan food because they offer a great variety of cooked foods and the dessert is so ridiculously delicious.  My husband did opt or the raw veggie lasagna which was delicious (I sampled some too!  We shared everything we ordered). I was excited because for once, my options were not limited.  Below is what we ate, and everything was amazing.  Please pardon the poor quality of photos I took with my phone!

Kale Chips with Garlic- Tahini dip

Kimchi - had a kick!

Chickpea free Hummus and Crackers

Kelp Noodles with Pesto

Raw Veggie Lasagna

Aren't the plates cute? I was grateful for my yummy "pasta"

Tiramisu - Yum, yum, and yum!  I might attempt this at home

 

 

Fudge - Rich and decadent

Peppermint Tea - fabulous paired with the fudge