Karen's Roasted Roots With Kale

Updated: Mar 22, 2020


This is a series to follow up Cary's previous posts on COVID-19: Tips for Self-Care and Redirecting Fear. I've been doing a regular post highlighting VERY SIMPLE veggie recipes in this series so that you will be inspired to focus your self-care towards that which is positive, uplifting, and easy to manage.

In this thread, I'm sharing recipes from several of my Ayurvedic patients and close students, who have been trying to honor the rhythms of nature and have been practicing Meditation with me over the years. They have been learning to live simply and in harmony with nature's laws. As a result, their health has become stronger and their minds are more peaceful, joyful and positive. Please enjoy their wonderful offerings~all are posted in our Midwest Dharma Wheel Website blog.

Today's recipe is Karen's Roasted Roots With Kale. This one is so delicious and satisfying that you will want to make it again and again. Root vegetables have a grounding and stabilizing effect on our physiology, and all three of these vegetables are stock full of antioxidants, vitamins, micronutrients, and fiber. Parsnips provide high levels of minerals such as calcium, potassium, manganese, magnesium, phosphorus, zinc, and iron. They contain vitamin C, vitamin K and B6/Folate. They are anti-inflammatory and have anti-fungal properties too. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They have been linked to lower cholesterol levels and improved eye health. Kale is also stock full of nature's medicine and dark leafy greens with the bitter taste are so good for the liver. I can't say enough about this simple and nutrient packed meal. Everything in this meal will support immune function. Karen recently made this dish for one of our gatherings, and it was loved by all. We invite you to try it out for yourself. I think it will become a household favorite!



Karen's Roasted Roots With Kale:


6-8 large organic carrots, cleaned, ends removed

4 large organic parsnips, cleaned, ends removed

Large bunch organic kale, rinsed and dried

Olive oil

Cumin

Fennel Seeds

Coriander

Ayurvedic ginger (or ginger root)

Juice of 1 organic lime


Preheat oven to 375 degrees.

Slice root vegetables lengthwise, then chop into large chunks, approximately 1.5” long. Scatter on 2 large jellyroll pans so pieces do not overlap.

Lightly toss with olive oil to coat and sprinkle with ground cumin and a few pinches of sea salt.

Roast in oven until just tender (35 minutes or so), turning at least once to prevent burning. Adjust roasting time to desired tenderness of vegetables.

Meanwhile, chop kale stems into bite-size pieces and tear leaves into 2-inch pieces. Heat coriander, ginger and fennel seeds in a large heavy-bottomed skillet over medium low until fragrances are released. (Keep them moving-don’t burn them).

Remove from heat and pour onto a plate to cool.

Transfer and grind them in a suribachi, place back into the skillet with over medium heat with1-2 Tbls. ghee.

Add kale; cook covered a few minutes.

Add a tablespoon or two of water and stir to prevent sticking.

Combine all ingredients after cooking.

Garnish with toasted sesame seeds and a squeeze of lime if desired.



Karen and I hope that you enjoy her Roasted Roots With Kale as much as we do!

Please feel free to share this post on your page too, so that many people can benefit~

With Love & Blessings for Radiant Health~ Cary Twomey, D. Ayur 🌿


Karen a decade ago in meditation

retreat with Cary at Haymarket Studio-

(our 1st Center in NE)~she is glowing!

Karen, years later after our Wednesday night yoga~ and she is still glowing-no Surprise!



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