Bananas and dates are two miracle foods. Both come from a tree and have nourished the ancients and our bodies with healthy glucose and carbohydrates. Together, they make a wonderful and sweet bread or cake when touched with a hint of brown sugar.
The date palm tree (Phoenix dactylifera) is one of the oldest fruit-bearing trees in civilization. The ancients not only used dates as a source of energy, but used the leaves to weave baskets, brooms and ropes. Ancients used the stalk as a foundation to other structures. Even the tree's sap was fermented into wine.
It is no secret that the date tree has been an important part of human civilization in terms of Maslow's Hierarchy or needs. Originating in the Middle East, today, dates are still used in Middle Eastern and Israeli cuisine. 
According to healthynakeddates.com, Dates in Biblical Times, "In Ezekiel 47:12, the old testament speaks of the trees that grow along the sandy river banks, whose leaves will never turn brown or fall. The fruit would provide food and the leaves medicine for the Isrealites as they made their new home in Canaan on the banks of the Jordan River.
This was the fabled ‘promised land,’ also known as the ‘land of milk and honey.’ Jericho, along the Mediterranean coast was referred to as the ‘City of Palms.’ This region was also the land of the Canaanites and the Philistines, located where Lebanon and Beirut stand today. The region was also known for its olives, grapes, figs and pomegranates." 
Leviticus 23:40
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Vegan & Gluten Free Caramel Nut Bites
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Chocolate PB Banana Oatmeal Pancakes
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Vegan Chocolate Peanut Butter Banana "Cream" Pie
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Happy Birthday Mozart!
This musical genius is still loved to this day. So, what do you think about this quote? Is it that a genius must love what he does? Or is love the true essence of our soul? And if we realize that, and a choose a life of soul + love, we are in fact, genius.
There are many ways to interpret this, but we must love ourselves, others and the planet we live on. If we choose to live a soulful life, and love what we do, and let love guide our life, are we a genius? Love is the way to God. Living a life through the heart center is not easy in a world of revenge.
I liked this quote I read on revelationsforlife.com, M. Scott Peck, MD, described love as "The will to extend one's self for the purpose of nurturing one's own or another's spiritual growth."
You have to love yourself enough to allow yourself to grow as well as others on whatever path they choose.
As always, inspired by the sun,
Elizabeth
Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
This musical genius is still loved to this day. So, what do you think about this quote? Is it that a genius must love what he does? Or is love the true essence of our soul? And if we realize that, and a choose a life of soul + love, we are in fact, genius.
There are many ways to interpret this, but we must love ourselves, others and the planet we live on. If we choose to live a soulful life, and love what we do, and let love guide our life, are we a genius? Love is the way to God. Living a life through the heart center is not easy in a world of revenge.
I liked this quote I read on revelationsforlife.com, M. Scott Peck, MD, described love as "The will to extend one's self for the purpose of nurturing one's own or another's spiritual growth."
You have to love yourself enough to allow yourself to grow as well as others on whatever path they choose.
As always, inspired by the sun,
Elizabeth
Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
Winter time is the season where our bodies crave warmer foods and heartier vegetables. We are on the rise with the sun, gaining more light as the earth makes way to the spring solstice.
So what better way to celebrate the sun than through the heart, soul and flavors of the Mediterranean. My soul has deep connections to the Mediterranean, and during my travels there, I never tasted such purity in the food. The freshness of the ingredients coupled with the methods of cooking is some of the best on the planet. I think it's safe to say that the Mediterranean attracts people due to its energy of the sun, land, ocean and food.
So what better way to celebrate the sun than through the heart, soul and flavors of the Mediterranean. My soul has deep connections to the Mediterranean, and during my travels there, I never tasted such purity in the food. The freshness of the ingredients coupled with the methods of cooking is some of the best on the planet. I think it's safe to say that the Mediterranean attracts people due to its energy of the sun, land, ocean and food.
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Chopped versus sliced vegetables affect the cooking time. Chopped vegetables requires a longer roasting time than sliced. Double the recipe if you want to make a bigger batch, and roast longer if you prefer chopped vegetables instead of sliced. I made a small batch because roasted vegetables taste best fresh. There is nothing wrong with leftovers, but double the recipe for larger parties of four or more.
Enjoy!
Enjoy!
Roasted Mediterranean Vegetables
Prep Time: 5-7 minutes
Cook Time: 20-22 minutes
Serves 2-3
Ingredients:
2 tbsp fresh basil, chopped
2 stems of fresh oregano, leaves removed
1 tbsp fresh parsley, chopped
1 garlic clove, minced
3 tbsp olive oil
pinch of salt
____________________
1 white skinned potato sliced
1 zucchini, sliced
1 small eggplant, sliced
3 mushrooms, sliced
1/2 heaping cup cherry tomatoes
Directions:
Preheat the oven to 400 degrees. Wash and prep the vegetables. In a bowl mix together the first batch of ingredients (oil + herbs).
Grease a baking pan.
Dip or use a pastry brush to cover both sides of the potatoes. Roast for 10 minutes. Next, dip or brush the oil mixture on the remaining vegetables and add them with the potatoes. Once on the pan, pour any remaining herbs/oil on top of the vegetables. Roast for an additional 10-12 minutes. Serve Warm.
Let's Connect! Check out our other roasted side dishes. Save all MBSF recipes in your Yummly inbox!
Prep Time: 5-7 minutes
Cook Time: 20-22 minutes
Serves 2-3
Ingredients:
2 tbsp fresh basil, chopped
2 stems of fresh oregano, leaves removed
1 tbsp fresh parsley, chopped
1 garlic clove, minced
3 tbsp olive oil
pinch of salt
____________________
1 white skinned potato sliced
1 zucchini, sliced
1 small eggplant, sliced
3 mushrooms, sliced
1/2 heaping cup cherry tomatoes
Directions:
Preheat the oven to 400 degrees. Wash and prep the vegetables. In a bowl mix together the first batch of ingredients (oil + herbs).
Grease a baking pan.
Dip or use a pastry brush to cover both sides of the potatoes. Roast for 10 minutes. Next, dip or brush the oil mixture on the remaining vegetables and add them with the potatoes. Once on the pan, pour any remaining herbs/oil on top of the vegetables. Roast for an additional 10-12 minutes. Serve Warm.
Let's Connect! Check out our other roasted side dishes. Save all MBSF recipes in your Yummly inbox!
Roasted Sweet Potato, Kale + Garlic
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4-Ingredient Roasted Balsamic Fennel
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Agave-Mandarin Roasted Rainbow Carrots
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Beethoven once said, "Only the pure in heart can make a good soup." Cream of celery soup reminds me of living in Germany. German culture is known for using cream in much of its cooking. From healthy salads covered in cream to creamy soups, Germans know how to concoct excellent soup.
Thanks to a plethora of nondairy milk options, vegans today enjoy a variety of cream-based foods. I used unsweetened plain almond milk for this recipe. Of course, other nondairy milks are an option, but may alter the flavor.
What I love best about this soup is its affordability. Depending on if one needs to purchase oil or nondairy milk, this recipe costs around $6-8 for the entire pot.
“Good cooking does not depend on whether the dish is large or small, expensive or economical. If one has the art, then a piece of celery or salted cabbage can be made into a marvellous delicacy; whereas if one has not the art, not all the greatest delicacies and rarities of land, sea or sky are of any avail.”
- Yuan Mei
What I love best about this soup is its affordability. Depending on if one needs to purchase oil or nondairy milk, this recipe costs around $6-8 for the entire pot.
“Good cooking does not depend on whether the dish is large or small, expensive or economical. If one has the art, then a piece of celery or salted cabbage can be made into a marvellous delicacy; whereas if one has not the art, not all the greatest delicacies and rarities of land, sea or sky are of any avail.”
- Yuan Mei
Vegan Cream of Celery Soup
Cook Time: 30 minutes
Serves: 4-5
Ingredients:
2 tbsp olive oil
3 garlic cloves, minced
1 leek, chopped
1/2 medium onion, chopped
1 head of celery, chopped (10-11 stalks)
4 cups water + 2 bouillon cubes (or 4 cups vegetable broth)
2-3 tbsp nondairy milk
salt + pepper to taste
Directions:
Cook the onion and garlic in olive oil for 2-3 minutes. Add the celery and leeks and cook for another 3 minutes. Add the water and bouillon cubes (or broth) and simmer until the celery is edible. Salt and pepper the broth to taste.
Once cooked, puree the soup in a blender with 2-3 tablespoons of nondairy milk. Serve warm. *If the soup is stringy, and you do not like the texture, either puree it with more milk or strain the soup.
Try our other soups + save all MBSF recipes on your Yummly recipe box.
Cook Time: 30 minutes
Serves: 4-5
Ingredients:
2 tbsp olive oil
3 garlic cloves, minced
1 leek, chopped
1/2 medium onion, chopped
1 head of celery, chopped (10-11 stalks)
4 cups water + 2 bouillon cubes (or 4 cups vegetable broth)
2-3 tbsp nondairy milk
salt + pepper to taste
Directions:
Cook the onion and garlic in olive oil for 2-3 minutes. Add the celery and leeks and cook for another 3 minutes. Add the water and bouillon cubes (or broth) and simmer until the celery is edible. Salt and pepper the broth to taste.
Once cooked, puree the soup in a blender with 2-3 tablespoons of nondairy milk. Serve warm. *If the soup is stringy, and you do not like the texture, either puree it with more milk or strain the soup.
Try our other soups + save all MBSF recipes on your Yummly recipe box.
Super Easy Vegan Creamy Asparagus Soup
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Vegan Pumpkin Curry Soup
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Vegan Carrot Apple Fennel Soup
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The nucleus of our brain plays an integral role not only in our wellbeing, but also with accessing the higher mind which is the gateway to our soul.
What you feed your mind affects the body, which is its own environment and ecosystem. From the media to the news to the food we eat, our brains are overloaded with "hits of data" everyday.
True liberation from societal beliefs, structures and constraints comes from the ability to "see" things as guided by our intuition coupled with the belief and power in God.
The reality of today, psychologists, think tanks, food chemists and the like know how to control our brains. Through the maintenance of treating our inner and outer worlds like a temple, we reap what we sow not only in our minds, but also our bodies.
As always, inspired by the sun,
Elizabeth
Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
What you feed your mind affects the body, which is its own environment and ecosystem. From the media to the news to the food we eat, our brains are overloaded with "hits of data" everyday.
True liberation from societal beliefs, structures and constraints comes from the ability to "see" things as guided by our intuition coupled with the belief and power in God.
The reality of today, psychologists, think tanks, food chemists and the like know how to control our brains. Through the maintenance of treating our inner and outer worlds like a temple, we reap what we sow not only in our minds, but also our bodies.
As always, inspired by the sun,
Elizabeth
Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
With the rise in consciousness, health consumers have been obsessed with the consumption of greens. Green juice. Kale salads. Whatever greenery it may be, consuming greens is vital for one's health. Ironically greens are the color of the earth. From leaves to grass, nature is beautiful and fueled by the power of greenery.
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Greens are the King of Alkalization. Dark leafy greens are packed with nutrients that aide heart health, fight diabetes, fuels the body with folate and helps the aging process. Ancients have long known about the power of greens. It is amazing that the French eat a high fat (meat, cheese and wine) diet, but they also eat a lot of wild greens like mustard leaves. Combined with daily movement for commuting, they are healthy and mentally sound.
I actually made this recipe last spring during tulip season. I love tulips. They are an integral part of Washington's land and culture. Who doesn't love flowers? These purple flowers entered my life, which inspired my creativity for this recipe. I used purple onions not only for flavor but as a symbol to the purple tulip. Stalks of greenery with bulbs of purple petals, the onion is a bulb.
And each time we peel back the onion layers, we get to the core of our emotions, problems and psyche. I believe in balance. So many people are obsessed with eating raw greens, which is beneficial to one's health. However, cooked vegetables are also important and is easier on the digestive system.
Enjoy!
And each time we peel back the onion layers, we get to the core of our emotions, problems and psyche. I believe in balance. So many people are obsessed with eating raw greens, which is beneficial to one's health. However, cooked vegetables are also important and is easier on the digestive system.
Enjoy!
Nothing But Greens Pasta
Cook Time: 20 minutes
Ingredients:
1/2 package of uncooked noodles
1-2 tbsp olive oil
2 garlic cloves, minced
1/2 red onion, chopped
1 cup leeks, chopped
1 bundle kale, chopped
1 bundle rainbow chard, chopped
1 small zucchini, chopped
1/2 cup fresh basil, chopped
2 pinches Italian seasoning
salt + pepper to taste
optional: lemon juice to taste
Directions:
Cook noodles according to package directions.
In pan, sautéed the onion and garlic in olive oil for 2-3 minutes. Add the leeks and zucchini and cook for 3-5 minutes. Add the remaining ingredients and cook until the chard and kale is edible and soft. Add additional olive oil as needed to keep the vegetables from burning.
Once the noodles are finished, add some olive oil and additional salt + pepper as needed. Mix the vegetables and noodles together, or serve the noodles and top with the vegetables. Add the optional lemon juice.
Check out our other pasta recipes! Save all MBSF recipes to your Yummly recipe box!
Cook Time: 20 minutes
Ingredients:
1/2 package of uncooked noodles
1-2 tbsp olive oil
2 garlic cloves, minced
1/2 red onion, chopped
1 cup leeks, chopped
1 bundle kale, chopped
1 bundle rainbow chard, chopped
1 small zucchini, chopped
1/2 cup fresh basil, chopped
2 pinches Italian seasoning
salt + pepper to taste
optional: lemon juice to taste
Directions:
Cook noodles according to package directions.
In pan, sautéed the onion and garlic in olive oil for 2-3 minutes. Add the leeks and zucchini and cook for 3-5 minutes. Add the remaining ingredients and cook until the chard and kale is edible and soft. Add additional olive oil as needed to keep the vegetables from burning.
Once the noodles are finished, add some olive oil and additional salt + pepper as needed. Mix the vegetables and noodles together, or serve the noodles and top with the vegetables. Add the optional lemon juice.
Check out our other pasta recipes! Save all MBSF recipes to your Yummly recipe box!
Vegan Mac n Cheese
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Vegan Creamy Mushroom + Kale Pasta
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Mediterranean Pasta
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Soupe au pistou is a notable French vegetable stew from Provence that originates from Genoa, Italy. There is controversy on how to make this soup, as some French cooks use water and others use stock, or salt pork to flavor the soup.
I discovered soupe au pistou at an Italian restaurant in Nice, France back in 2015 when I lived in Germany. Nice is one of my favorite cities in the world. Steeped with history and culture, although a French city, Nice has roots from the Italian, Roman and Greek culture.
The French and Italians know how to cook. They know how to enjoy life over a simple meal with good friends and great conversation. Soupe au pistou was the best soup I ever had.
I discovered soupe au pistou at an Italian restaurant in Nice, France back in 2015 when I lived in Germany. Nice is one of my favorite cities in the world. Steeped with history and culture, although a French city, Nice has roots from the Italian, Roman and Greek culture.
The French and Italians know how to cook. They know how to enjoy life over a simple meal with good friends and great conversation. Soupe au pistou was the best soup I ever had.
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It's a vegetable soup that is further flavored with basil pesto, also known as pistou. Along with the leek, onion and garlic, the soup is a stew hinted with a touch of Italian flavor. Europeans live off the land. Their ancestral roots used intelligence and creativity to concoct recipes that come from local sourcing. And through the years of sophistication, chefs, cooks and locals enhanced their flavoring with the birth and availability of spices, herbs and such.
What I've discovered through my years of cooking, is that it is difficult to recreate authentic recipes. This is true in baking where the flour is processed and the quality of wheat differs in Europe than America.
What I've discovered through my years of cooking, is that it is difficult to recreate authentic recipes. This is true in baking where the flour is processed and the quality of wheat differs in Europe than America.
Vegan Soupe Au Pistou
Cook Time: 30 minutes
Serves 4-6
Soup Ingredients:
4 cups vegetable broth
1 can white beans, rinsed
1-2 tbsp olive oil
1/2 medium onion, chopped
2 cups celery, chopped
2 cups carrot, chopped
1 cup leek, chopped
2 golden potatoes, chopped (1 cup)
1 cup green beans, chopped
1 small zucchini, chopped
1 bay leaf
salt to taste
Pistou ingredients:
1 cup basil
2 garlic cloves
1/4 cup olive oil
pinch of salt
Directions:
In a stock pot, cook the carrots, celery and onion in olive oil for 3-5 minutes. Add the leeks, cook for two minutes and add the remaining vegetables. Cook for 3 minutes. Add everything except for the white beans. Simmer the soup until fragrant or potatoes are edible. Once edible, add the white beans and cook for 3 minutes. Remove from heat once done.
While cooking, make the pistou ingredients. Blend the ingredients in a blender until smooth. Once the soup is done, ladle the soup into a bowl and then add and mix in the pistou, as much as needed.
Enjoy our other soup recipes! Save all recipes to your Yummly recipe box!
Cook Time: 30 minutes
Serves 4-6
Soup Ingredients:
4 cups vegetable broth
1 can white beans, rinsed
1-2 tbsp olive oil
1/2 medium onion, chopped
2 cups celery, chopped
2 cups carrot, chopped
1 cup leek, chopped
2 golden potatoes, chopped (1 cup)
1 cup green beans, chopped
1 small zucchini, chopped
1 bay leaf
salt to taste
Pistou ingredients:
1 cup basil
2 garlic cloves
1/4 cup olive oil
pinch of salt
Directions:
In a stock pot, cook the carrots, celery and onion in olive oil for 3-5 minutes. Add the leeks, cook for two minutes and add the remaining vegetables. Cook for 3 minutes. Add everything except for the white beans. Simmer the soup until fragrant or potatoes are edible. Once edible, add the white beans and cook for 3 minutes. Remove from heat once done.
While cooking, make the pistou ingredients. Blend the ingredients in a blender until smooth. Once the soup is done, ladle the soup into a bowl and then add and mix in the pistou, as much as needed.
Enjoy our other soup recipes! Save all recipes to your Yummly recipe box!
Vegan Tuscan Farro Kale Soup
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Vegan Chickpea, Tomato + Kale Stew
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Fresh Herb Chickpea & Collard Green Stew
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In my opinion, nothing is more attractive than one's soul. As we develop and evolve, I hope that people want to become beautiful on the inside and out.
The beautification of our soul is important, not only for our own wellbeing, but the light that shines within us guides other people on their path in life. Like the ripple effect of the ocean, pure souls or people who vibrate with so much energy are hard people to forget.
People will never forget that act of kindness, that great moment of love or the one who "saved" us.
Be beautiful inside, for your soul's sake. And be beautiful to others. Beauty is inspirational. The more beauty and light that shines from within, it will overpower the shadow that lies within you and the dark forces that rule this planet. Read more thoughts at: Why You Should Treat Your Body as a Temple.
As always, inspired by the sun,
Elizabeth
Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
The beautification of our soul is important, not only for our own wellbeing, but the light that shines within us guides other people on their path in life. Like the ripple effect of the ocean, pure souls or people who vibrate with so much energy are hard people to forget.
People will never forget that act of kindness, that great moment of love or the one who "saved" us.
Be beautiful inside, for your soul's sake. And be beautiful to others. Beauty is inspirational. The more beauty and light that shines from within, it will overpower the shadow that lies within you and the dark forces that rule this planet. Read more thoughts at: Why You Should Treat Your Body as a Temple.
As always, inspired by the sun,
Elizabeth
Join Mind Body Soul Food Every Sunday for some inspiration, or Sunspiration, where we analyze quotes and sweet nothings in 150 words or less. Get inspired everyday with our Instagram account, sunspiration_everyday with inspirational quotes, motivational messages & sweet nothings.
For most Americans, macaronic and cheese is a staple food. Over the years, vegan cooking has become more sophisticated and there are countless ways to make dairy-free Mac-and-cheese. It's surprising to most that the yellow color comes from sweet potatoes, carrots or tumeric powder.
I decided to create a non-dairy milk-based Mac-and-cheese that looks similar to white cheddar. It's easy. It's affordable. It's budget-friendly. But most of all, it's delicious. The combination of garlic, tahini and nutritional yeast gives this a "hard cheese" flavor, similar to a hard cheddar, like English or Irish cheese.
Macaroni and cheese is perfect in the wintertime, not only because it's hearty, but the meal itself is nostalgic. I remember my mother cooking my sister and I Mac and cheese with ground meat. Although my palate's changed, I was so excited as a child when my mother cooked this dish. Nothing ignites my sense of nesting like a good home cooked meal.
If you have left overs, use vegan butter or some non-dairy milk when heating this up. This enhances the creaminess of the pasta while reheating. If you desire a "harder" flavor, add additional garlic and onion salt.
What's your favorite style of vegan Mac and cheese? I'd love to know! Enjoy!
What's your favorite style of vegan Mac and cheese? I'd love to know! Enjoy!
Vegan Macaroni + Cheese
Cook Time: 20-25 minutes
Serves 4-5
Ingredients:
16 oz macaroni pasta bag
4 garlic cloves, minced
1/2 onion, chopped (1 cup)
2-3 tbsp vegan butter or olive oil
2 cups nondairy milk
2 tbsp cornstarch
1/3 cup nutritional yeast
1 tsp tahini
1/4-1/2 tsp salt
pinch of pepper, garlic salt + onion salt
Optional add-ins once cooked: 1 tsp vegan butter
Directions:
Cook the pasta according to the package directions.
In a pan, sautéed the garlic and onion in butter or oil for 3-5 minutes. Add the cornstarch and mix. Next add the milk and cook for 2-3 minutes. Take the liquid and put it with the remaining ingredients into a blender. Blend until smooth. Pour the liquid back into the pan and once the noodles are edible, drain the noodles and mix into the liquid. Remove from heat and add additional butter or spices as needed. Enjoy warm!
Let's Connect! Enjoy our other MBSF pasta recipes below and save these recipes to your Yummly recipe box below!
Cook Time: 20-25 minutes
Serves 4-5
Ingredients:
16 oz macaroni pasta bag
4 garlic cloves, minced
1/2 onion, chopped (1 cup)
2-3 tbsp vegan butter or olive oil
2 cups nondairy milk
2 tbsp cornstarch
1/3 cup nutritional yeast
1 tsp tahini
1/4-1/2 tsp salt
pinch of pepper, garlic salt + onion salt
Optional add-ins once cooked: 1 tsp vegan butter
Directions:
Cook the pasta according to the package directions.
In a pan, sautéed the garlic and onion in butter or oil for 3-5 minutes. Add the cornstarch and mix. Next add the milk and cook for 2-3 minutes. Take the liquid and put it with the remaining ingredients into a blender. Blend until smooth. Pour the liquid back into the pan and once the noodles are edible, drain the noodles and mix into the liquid. Remove from heat and add additional butter or spices as needed. Enjoy warm!
Let's Connect! Enjoy our other MBSF pasta recipes below and save these recipes to your Yummly recipe box below!
Vegan Creamy Lemon Asparagus Baked Pasta
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Vegan Creamy Meyer Lemon + Spinach Pasta
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Vegan Creamy Kale + Mushroom Pasta
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Fennel is a "funny" vegetable. People either love it, hate it, or don't know what to do with it. I am not a fan of the taste of licorice, but roasted fennel takes this vegetable to a whole new level. Mixed with balsamic vinegar, roasted fennel is a perfect side dish for a variety of plant-based meals.
Sometimes I eat this as is along with some roasted or pan-fried potatoes. Maybe it's like eating bird food, but everyone's body responds differently to what they consume. Combining side dishes for me sometimes is a meal in itself. Whatever you choose, you won't be disappointed.
Sometimes I eat this as is along with some roasted or pan-fried potatoes. Maybe it's like eating bird food, but everyone's body responds differently to what they consume. Combining side dishes for me sometimes is a meal in itself. Whatever you choose, you won't be disappointed.
It is important to only use the bulb. The stalk, like celery, is stringy and does not become edible quit like the bulb. Even when roasted, the stalks are chewy. Save the stalks for juicing, and use the bulbs for roasting. Fennel not only aides digestion, but is an important source for fiber and lowering cholesterol.
With only four ingredients, this is one of the easiest side dishes to make! Enjoy!
With only four ingredients, this is one of the easiest side dishes to make! Enjoy!
Roasted Balsamic Fennel
Cook Time: 35-45 minutes
Ingredients
2 fennel bulbs, sliced (white parts)
2 tbsp olive oil
1 tbsp balsamic vinegar
1/8 tsp salt
Directions:
Preheat oven to 400 degrees. Wash and slice the fennel, removing the bottom root. Mix all of the ingredients in a bowl until well covered. Spread the fennel evenly on a baking sheet. Bake for 11 minutes, and then flip the fennel, baking for another 25-30 minutes.
If its too dry, add additional oil and/or balsamic. Adjust spices once finished if needed. Serve warm!
Check out our other MBSF side dish recipes! Save all recipes in your Yummly recipe box.
Cook Time: 35-45 minutes
Ingredients
2 fennel bulbs, sliced (white parts)
2 tbsp olive oil
1 tbsp balsamic vinegar
1/8 tsp salt
Directions:
Preheat oven to 400 degrees. Wash and slice the fennel, removing the bottom root. Mix all of the ingredients in a bowl until well covered. Spread the fennel evenly on a baking sheet. Bake for 11 minutes, and then flip the fennel, baking for another 25-30 minutes.
If its too dry, add additional oil and/or balsamic. Adjust spices once finished if needed. Serve warm!
Check out our other MBSF side dish recipes! Save all recipes in your Yummly recipe box.
Roasted Sweet Potato, Kale + Garlic
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Vegan Creamy Chive Potatoes
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Agave-Mandarin Roasted Rainbow Carrots
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Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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