Living in New York City, which can feel a bit like a concrete jungle, we both made sure our apartments were in locations where Central Park is our back yard. And you’d think the last thing we’d be able to get our hands on this city was fresh produce. But thankfully, we’re always amazed at how spoiled we are by the great Farmer’s Markets that deliver us some of the best produce we could have ever imagined–and even with some really cool produce we never knew existed–watermelon beets or squash blossoms anyone? 🙂
The other day our friend Chantal came over with a photo of the roasted veggies recipe she made with the veggies she got from the Farmer’s Market, and as she finished telling us her recipe we could hardly hold back from running to get to the market to recreate her sweet and savory creation. Little did Chantal know that not only was her roasted veggie combo insanely and addictively delish, but it also packs a detoxifying punch. Yes, this delish salad helps your body to fight damaging free radicals and aids the liver in both phases of it’s detoxification. (Remember our Veggie Detox Salad and our Colorful Detox Salad?) Yes! who’s got your back (and your body) baby? We do! 🙂
Just a few key detoxifying components in this scrumptious dish:
1–First and foremost: all of these veggies are packed with anti-inflammatory compounds and antioxidants, potassium, water and fiber, and are low in calories and sodium. They’ll immediately get your mind and body back on the healthy track as they hydrate you and flood your body with nutrients to help to neutralize damaging particles while flushing out bloating culprits, like salt.
2–These veggies are loaded with antioxidants and anti-inflammatory compounds that help to neutralize toxins and prevent inflammation and damage caused by overdoing it on less-than-healthy toxin-creating foods and drinks. Antioxidant and anti-inflammatory foods actually help to revitalize cells (think vegetables, [especially brightly colored, but all work—and the more the better! After all they are 80-90% water and provide potassium and fiber])
3– Just one serving provides a whopping 6 grams of fiber. Fiber helps to keep you regular–flushes waste out of the colon, the toxins with it and those unsightly gut bulges–hello flat tummy!
3–Turnips help the liver to flush out harmful toxins thanks to their phytochemical sulforaphane, (found in cruciferous veggies) that get the enzymes activated that detoxify before damage to cells is done.
4–Beets contain betaine, a nutrient with anti-inflammatory properties, and betalain, which helps detoxify the body by purifying the liver and blood. Beets are one of the few veggies that play an important role in both phases of the liver’s detoxification system so they are great to eat after indulging in alcohol and unhealthy processed foods.
- Beets are also one of the top natural dietary sources of nitrates which help improve blood flow to the brain, heart, and muscles. Improved blood flow means better energy–and this can be particularly helpful for endurance athletes.
And there’s even more–and if you want all the details, just write us! But for now, we’re dying to get you this awesome, scrumptiously addictive recipe!
Roasted Detoxifying Vegetables
Serves 6
Ingredients:
4 Large Carrots (7-1/4″ to 8-1/2″ long, cut in sticks)
2 Large Turnips (about 2 -1/2 cups, cut in sticks)
1 small Rutabaga (about 2 cups cut)
1 medium- large parsnip (abotu 1 cup sticks)
4 watermelon beets (or two cups sliced) regular beets are ok)
1/4 cup chopped parsley
2 cloves garlic, pressed (or as an alternative, blend them in food processor)
dash of cayenne pepper (paprika is OK, if prefer)
dash of cinnamon (optional)
Olive in spray container
1/8 teaspoon sea salt
Directions
1. Preheat oven to 425 degrees. Spritz a baking sheet with oil to prevent sticking. Slice all veggies in large stick-like shapes except rutabaga. Chop rutabaga horizontally so that you get coin-shapes. Cut them in half to make a half moon-shape.
2. Lay the veggies on a flat layer on the baking pan and add parsley and spritz with olive oil so that all veggies are evenly very lightly coated with oil.
3. Mix the spices together in a small ball and sprinkle over veggies.
3. Place veggies in oven and allow to roast for about an hour, stirring them after about 30 minutes to prevent burning and cook evenly. The longer you roast them (without burning them, the sweeter they get).
Nutrition Facts Per Serving: 88 Calories, 20 g carbohydrates, <1 g fat, 3 g protein, 6 g fiber, 155 mg sodium
- 4 Large Carrots (7-1/4" to 8-1/2" long, cut in sticks)
- 2 Large Turnips (about 2 -1/2 cups, cut in sticks)
- 1 small Rutabaga (about 2 cups cut)
- 1 medium- large parsnip (abotu 1 cup sticks)
- 4 watermelon beets (or two cups sliced) regular beets are ok)
- ¼ cup chopped parsley
- 2 cloves garlic, pressed (or as an alternative, blend them in food processor)
- dash of cayenne pepper (paprika is OK, if prefer)
- dash of cinnamon (optional)
- Olive in spray container
- ⅛ teaspoon sea salt
- Preheat oven to 425 degrees. Spritz a baking sheet with oil to prevent sticking. Slice all veggies in large stick-like shapes except rutabaga. Chop rutabaga horizontally so that you get coin-shapes. Cut them in half to make a half moon-shape.
- Lay the veggies on a flat layer on the baking pan and add parsley and spritz with olive oil so that all veggies are evenly very lightly coated with oil.
- Mix the spices together in a small ball and sprinkle over veggies.
- Place veggies in oven and allow to roast for about an hour, stirring them after about 30 minutes to prevent burning and cook evenly. The longer you roast them (without burning them, the sweeter they get).