Christians say we live in a fallen world due to our sin. I agree.
We live in a fallen world, and thanks to the rise in consumerism we've lost our way. Corporate think tanks, the media and social media in general projects this image, which makes us aspire to live a perfect life and/or has brought out the ugliness in use, which makes us aspire to nothing. Many people have lost their way. But, many people are finding their way back to spirituality and God. Though we can argue about various forms of spirituality, just know that many people on their path to God have good intentions. Life on planet earth should be fun. I agree with enjoying life, but not in a vain way. I do not promote promiscuity, infidelity, greed or vanity etc. Many spiritual people learn their lessons, and somewhere along the way fall off the path and get wrapped up in the earth plane. They get lost in job titles, money, possessions and consumerism in general. Titus 1:16
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Roasted Sweet Potato, Kale + Garlic
Cook Time: 35 minutes
Serves 4
Ingredients:
6 small sweet potatoes, chopped
1 bushel of kale, chopped
2 large garlic cloves
olive oil
1 tbsp apple cider vinegar OR red wine vinegar
1/4 tsp Italian seasoning
salt + pepper to taste
Directions:
Preheat the oven to 400 degrees. Mix the chopped sweet potatoes with some olive oil, salt and pepper in a bowl until well coated. Wrap the garlic cloves with olive oil in foil (approximately 2 tbsp). Spread the potatoes evenly on a baking sheet and along with the foiled garlic.
Bake for 30 minutes or until edible.
Next, place the sweet potatoes in the bowl. Use your hands and massage the kale with olive oil. Roast the kale on a baking sheet in the oven for 4-6 minutes.
Meanwhile, mince the garlic and mix with the vinegar, 2 tbsp. of olive oil and Italian seasoning. Alternatively, you can blend these ingredients. Once the kale is finished, mix everything in the bowl and serve warm. Adjust salt and pepper as needed.
Let's Connect! Enjoy our other MBSF recipes below + save our recipes to your Yummly recipe box.
Cook Time: 35 minutes
Serves 4
Ingredients:
6 small sweet potatoes, chopped
1 bushel of kale, chopped
2 large garlic cloves
olive oil
1 tbsp apple cider vinegar OR red wine vinegar
1/4 tsp Italian seasoning
salt + pepper to taste
Directions:
Preheat the oven to 400 degrees. Mix the chopped sweet potatoes with some olive oil, salt and pepper in a bowl until well coated. Wrap the garlic cloves with olive oil in foil (approximately 2 tbsp). Spread the potatoes evenly on a baking sheet and along with the foiled garlic.
Bake for 30 minutes or until edible.
Next, place the sweet potatoes in the bowl. Use your hands and massage the kale with olive oil. Roast the kale on a baking sheet in the oven for 4-6 minutes.
Meanwhile, mince the garlic and mix with the vinegar, 2 tbsp. of olive oil and Italian seasoning. Alternatively, you can blend these ingredients. Once the kale is finished, mix everything in the bowl and serve warm. Adjust salt and pepper as needed.
Let's Connect! Enjoy our other MBSF recipes below + save our recipes to your Yummly recipe box.
Sweet Potato Quinoa Stew
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Kale Chard Salad w/ Lemon Vinaigrette
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Vegan Sweet Potato Nachos
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The holidays are almost here. Another year has come and gone, and 'tis the time of reflecting on the year in hopes that the following year will be one of growth, change and progression.
No matter where you are in your life's journey, just know that life has good things in store for you....just like these pancakes. A combination of sweetness and gingerly spice, these holiday pancakes are perfect as is, or with a nice fruity compote on top.
“Christmas is a season not only of rejoicing, but of reflection.” ―Winston Churchill
For me pancakes are nostalgic. I remember my mother cooking my sister and I pancakes in the shape of Mickey Mouse ears or a bunny's head. After visiting Chicago the last couple days, I reflected on my last visit to Chicago during graduate school in February 2009. I visited on my 24th birthday. Now 33, my life has changed a lot over the last nine years.
It's been nice and sweet (just like these pancakes) to come home and visit the Midwest with a new set of eyes. I compared and contrast pictures of myself on the bridges of Chicago from 2009 versus 2018, and realized how important bridges are in our life, just like Christmas.
It's been nice and sweet (just like these pancakes) to come home and visit the Midwest with a new set of eyes. I compared and contrast pictures of myself on the bridges of Chicago from 2009 versus 2018, and realized how important bridges are in our life, just like Christmas.
“Christmas is a bridge. We need bridges as the river of time flows past. Today’s Christmas should mean creating happy hours for tomorrow and reliving those of yesterday.” ―Gladys Taber
For some Christmas is just another day. For other's it's the most important day of the year. Like the day of love, everyday should be Valentine's Day, just like the spirit of Christmas should stay with us yearlong. Though not always possible, it is possible to have awareness to remember whenever we need a bridge in life, we can tap into our inner world to discover the future while reflecting on the past.
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I wish you + your family and loved ones a very
Merry Christmas!
Vegan Gingerbread Pancakes with Pear Apple Cranberry Compote
Cook Time: 30-40 minutes
Makes: 11 Pancakes
Pancake Ingredients:
1 cup pastry flour
2 tbsp brown sugar
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp ginger powder
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp all spice
pinch of salt
_______________
1 flax egg (mix 2 tbsp flax meal w/ 1/3 cup water)
1 cup + 2 tbsp nondairy milk
1.5 tbsp molasses
2 tbsp canola oil
1/8 tsp fresh ginger, grated
Compote Ingredients:
3 cups fresh cranberries
2 pears, chopped
1 apple, chopped
1 tbsp maple syrup
2 tbsp brown sugar
1/2 large navel orange squeezed.
Pancakes:
In a bowl, make the flax egg and set aside. Mix dry ingredients in a separate bowl. Mix the remaining wet ingredients in with the flax egg and pour into the dry ingredients. Mix until combined. If too lumpy, add more milk. If too runny add more flour.
Heat a skillet and spray with cooking spray or use vegan butter. Once hot, ladle the batter onto the tap in a circle. Once bubbling, flip and cook until the pancake slides, or is easily lifted with the spatula. Spray the skillet again and continue until the batter is gone.
Compote:
Heat a skillet on medium heat and mix the ingredients in the pan. Once the cranberries pop, start mashing the compote with a fork. Lower the heat slightly and cook until thick and jelly-like.
Enjoy our other pancake and holiday recipes! Click the yum button to save to your Yummly recipe box!
Cook Time: 30-40 minutes
Makes: 11 Pancakes
Pancake Ingredients:
1 cup pastry flour
2 tbsp brown sugar
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp ginger powder
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp all spice
pinch of salt
_______________
1 flax egg (mix 2 tbsp flax meal w/ 1/3 cup water)
1 cup + 2 tbsp nondairy milk
1.5 tbsp molasses
2 tbsp canola oil
1/8 tsp fresh ginger, grated
Compote Ingredients:
3 cups fresh cranberries
2 pears, chopped
1 apple, chopped
1 tbsp maple syrup
2 tbsp brown sugar
1/2 large navel orange squeezed.
Pancakes:
In a bowl, make the flax egg and set aside. Mix dry ingredients in a separate bowl. Mix the remaining wet ingredients in with the flax egg and pour into the dry ingredients. Mix until combined. If too lumpy, add more milk. If too runny add more flour.
Heat a skillet and spray with cooking spray or use vegan butter. Once hot, ladle the batter onto the tap in a circle. Once bubbling, flip and cook until the pancake slides, or is easily lifted with the spatula. Spray the skillet again and continue until the batter is gone.
Compote:
Heat a skillet on medium heat and mix the ingredients in the pan. Once the cranberries pop, start mashing the compote with a fork. Lower the heat slightly and cook until thick and jelly-like.
Enjoy our other pancake and holiday recipes! Click the yum button to save to your Yummly recipe box!
Vegan Butternut Squash Pancakes
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Gingerbread cake w/ vanilla frosting + orange cranberry compote
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GF/Vegan Banana Buckwheat Xmas Loaf
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Einstein said it best, "Love is the most powerful energy on this planet." In my former post, "Is Love the Most Powerful Force on This Planet," I discuss the need and craving that humans have to give and receive love. This is natural and very common for people to want love in their life.
This is why I believe (besides social engineering and affluent times) we have such a pet obsessive culture because with the birth rates decreasing in the west....we need something to love! People want to be valued at work. They crave loving relationships. And many people dream of falling in love with a soul mate.
The reality of hardship on this planet is that everything roots back to love. Whether it's an act of kindness, or the unconditional love that we receive from a pet....love always wins.
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 is why I believe (besides social engineering and affluent times) we have such a pet obsessive culture because with the birth rates decreasing in the west....we need something to love! People want to be valued at work. They crave loving relationships. And many people dream of falling in love with a soul mate.
The reality of hardship on this planet is that everything roots back to love. Whether it's an act of kindness, or the unconditional love that we receive from a pet....love always wins.
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.
While gazing at a bag of cranberries in my refrigerator, I had no idea what to use them for. I love fresh cranberries, usually in dessert, and as much as I enjoyed my Vegan Upside Orange Cake, I thought wouldn't cranberries look festive and bright in this style of cake.
I advocate for every household to eliminate as much food waste as possible. I looked in my fridge and had strawberries as well as 3/4 of a can of coconut milk still open. I studied my orange upside down cake to see how I can alter this recipe to combine the best of winter and summer flavors.
Like a winterberry cake, the coconut adds a unique flavor to the cake. If you do not like coconut, substitute the coconut milk with a different nondairy milk and canola oil for coconut oil.
Like a winterberry cake, the coconut adds a unique flavor to the cake. If you do not like coconut, substitute the coconut milk with a different nondairy milk and canola oil for coconut oil.
As a health coach, I believe we also eat too much sugar in America. Generally, European sweets do not contain as much sugar as American desserts. This is sweet, but if you enjoy very sweet cakes, add more brown sugar. The six tablespoons used equates to 1/3 cup of sugar.
So it's sweet yet tart thanks to the cranberries.
So it's sweet yet tart thanks to the cranberries.
Vegan Strawberry Cranberry Coconut Upside Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 1 9-inch cake
Ingredients:
Wet
1 1/3 cup coconut milk from can (3/4 can)
1 tbsp apple cider vinegar
1 tbsp vanilla
1/3 cup coconut oil, melted
Dry
1 1/4 cup pastry flour
3 tbsp brown sugar
1.5 tsp baking powder
pinch of salt
Topping
3 tbsp brown sugar
1 tbsp vegan butter
1.5 tbsp orange juice (from a slice of orange)
1 cup fresh cranberries
8 strawberries, sliced
Pinch of cinnamon, all spice and clove
Directions:
Preheat oven to 350 degrees. Begin by preparing the pan with the topping ingredients.
Rub the butter all over the sides and the bottom of the pan. Next, sprinkle the brown sugar over the butter base. Mix the strawberries, cranberries, orange juice and spices in a bowl. Arrange the fruit on the bottom of the pan, on top of the sugar and butter, to your liking. Pour any leftover juice on the bottom of the pan.
Next mix the coconut milk and apple cider vinegar together, set aside.
Next, mix the dry ingredients into a bowl. Place the remaining wet ingredients into the bowl with the coconut milk. Mix until combined. Make a well in the center of the dry ingredients. Pour the wet into the dry and fold until combined. Do not over mix.
Pour the batter on top of the fruit, spread evenly. Bake for approximately 30 minutes or until a fork or knife comes out clean from piercing the center of the cake. Let the cake cool. Place a plate on the bottom of the pan, flip and remove the pie tin from the cake.
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 1 9-inch cake
Ingredients:
Wet
1 1/3 cup coconut milk from can (3/4 can)
1 tbsp apple cider vinegar
1 tbsp vanilla
1/3 cup coconut oil, melted
Dry
1 1/4 cup pastry flour
3 tbsp brown sugar
1.5 tsp baking powder
pinch of salt
Topping
3 tbsp brown sugar
1 tbsp vegan butter
1.5 tbsp orange juice (from a slice of orange)
1 cup fresh cranberries
8 strawberries, sliced
Pinch of cinnamon, all spice and clove
Directions:
Preheat oven to 350 degrees. Begin by preparing the pan with the topping ingredients.
Rub the butter all over the sides and the bottom of the pan. Next, sprinkle the brown sugar over the butter base. Mix the strawberries, cranberries, orange juice and spices in a bowl. Arrange the fruit on the bottom of the pan, on top of the sugar and butter, to your liking. Pour any leftover juice on the bottom of the pan.
Next mix the coconut milk and apple cider vinegar together, set aside.
Next, mix the dry ingredients into a bowl. Place the remaining wet ingredients into the bowl with the coconut milk. Mix until combined. Make a well in the center of the dry ingredients. Pour the wet into the dry and fold until combined. Do not over mix.
Pour the batter on top of the fruit, spread evenly. Bake for approximately 30 minutes or until a fork or knife comes out clean from piercing the center of the cake. Let the cake cool. Place a plate on the bottom of the pan, flip and remove the pie tin from the cake.
The holidays are here and I decided to grocery shop in my pantry and my refrigerator. I had a can of pumpkin, tomato paste, a cup of quinoa, some lentils and a handful of produce such as carrots, peppers, onions and celery. I also had some leftover cranberry sauce and wanted to make something to compliment the sauce.
I put my creativity to use and decreased food waste by making this pumpkin lentil loaf.
I put my creativity to use and decreased food waste by making this pumpkin lentil loaf.
Lentil loafs are the perfect winter protein for vegans and vegetarians. I created an excellent recipe for my vegan cookbook (stay posted for 2019 publications!). I wanted to do something different and more focused on the holidays.
Although pumpkin is more associated with Thanksgiving, this lentil loaf is great during the holiday season and a perfect way to use any leftover cans of pumpkin.
Although pumpkin is more associated with Thanksgiving, this lentil loaf is great during the holiday season and a perfect way to use any leftover cans of pumpkin.
After baking, you can immediately eat the loaf, or let it cool so it binds and forms, and then reheat. Other toppings such as ketchup, or some form of tomato paste + molasses glaze is a fine replacement to cranberry sauce. The loaf itself is savory enough to enjoy as is.
Vegan Pumpkin + Quinoa Lentil Loaf
Prep Time: 20 minutes
Cook Time: 25-40 minutes
Serves: 4-6
Ingredients:
1/3 cup uncooked green lentils
1/2 cup uncooked quinoa
2 cups vegetable broth
2 tbsp olive oil
2 garlic cloves, minced
1/2 large onion, chopped
1 large carrot, diced
2 small celery stalks, chopped
1/2 green pepper, chopped
1 can of pumpkin puree (15 oz)
1 16 oz can of tomato paste
1-2 tsp maple syrup
1 tbsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of nutmeg
salt + pepper to taste
Directions:
Preheat the oven to 350 degrees. Rinse the quinoa + lentils. Cook the quinoa and lentils with the vegetable broth. Bring the broth to a boil and simmer until edible and the liquid is soaked up.
Next, sautéed the onion and garlic in olive oil for 2-3 minutes. Add the carrot, celery and pepper and spices, and cook for another 3-5 minutes. Next, add the remaining ingredients and mix until well combined.
Grease a 9x5 (used 9x5.5 inch) bread pan (or line with parchment paper). Bake for 25 minutes. Enjoy warm or let it cool to bind and then reheat. Serve with cranberry sauce or other topping.
Let's Connect! Enjoy these other holiday Mind Body Soul Food recipes.
Prep Time: 20 minutes
Cook Time: 25-40 minutes
Serves: 4-6
Ingredients:
1/3 cup uncooked green lentils
1/2 cup uncooked quinoa
2 cups vegetable broth
2 tbsp olive oil
2 garlic cloves, minced
1/2 large onion, chopped
1 large carrot, diced
2 small celery stalks, chopped
1/2 green pepper, chopped
1 can of pumpkin puree (15 oz)
1 16 oz can of tomato paste
1-2 tsp maple syrup
1 tbsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of nutmeg
salt + pepper to taste
Directions:
Preheat the oven to 350 degrees. Rinse the quinoa + lentils. Cook the quinoa and lentils with the vegetable broth. Bring the broth to a boil and simmer until edible and the liquid is soaked up.
Next, sautéed the onion and garlic in olive oil for 2-3 minutes. Add the carrot, celery and pepper and spices, and cook for another 3-5 minutes. Next, add the remaining ingredients and mix until well combined.
Grease a 9x5 (used 9x5.5 inch) bread pan (or line with parchment paper). Bake for 25 minutes. Enjoy warm or let it cool to bind and then reheat. Serve with cranberry sauce or other topping.
Let's Connect! Enjoy these other holiday Mind Body Soul Food recipes.
Vegan Pumpkin Spiced Pancakes
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Vegan Pumpkin Corn Chowder
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Vegan Pumpkin Curry Soup
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Nature is just as beautiful in the winter as it is in the summer. Although life is alive in the summer, the winter has a spirit that of its own. Cranberries, a popular holiday and winter berry, is tangy and not as sweet as the beloved summer blueberries.
Fusing summer and winter berries creates a vibrant concoction of warm and cool hues. Like the birds picking berries off the trees, we can also enjoy these berries in a healthy and hearty breakfast bar or snack.
Fusing summer and winter berries creates a vibrant concoction of warm and cool hues. Like the birds picking berries off the trees, we can also enjoy these berries in a healthy and hearty breakfast bar or snack.
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This winter berry delight is an ideal source of fiber and antioxidants. Many people forget how powerful spices are for physiological development. These holiday spices aide in the detoxification process of free radicals. Combined with low sugar, this oatmeal has a mild sweetness. Additional sugar may be added, or maple syrup may be a replacement, but I believe in retraining the palate as the American diet contains too much sugar.
Vegan Holiday Spiced Cranberry + Blueberry Baked Oatmeal
Prep Time; 5 minutes
Bake Time: 25-30 minutes
Makes: One 10-inch pan
Ingredients:
2 cups rolled oats (gluten free if necessary)
1 tsp baking powder
1.5 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp all spice
Pinch of salt + cloves
________________________
2 flax eggs ( 2 tbsp flax meal mixed w/ 1/3 cup water)
1 3/4 cup nondairy milk
1 tsp vanilla
1/4 cup + 1 tbsp brown sugar
1 cup fresh blueberries
1 cup fresh cranberries
Optional toppings: 1 tbsp chopped almonds + pumpkin seeds
Directions:
Preheat the oven to 375 degrees. Make the flax egg in a bowl and set aside.
Mix the dry ingredients in a bowl. Add the remaining wet ingredients + the brown sugar in a bowl (do not add the fruit yet). Add the wet to the dry ingredients and mix until combined. Fold in the berries.
Grease a 10-inch pie pan. Pour the ingredients evenly into the pan. Top with nuts, if desired. Bake for 25-30 minutes or until the oatmeal stiffens.
Let's Connect! Enjoy our other seasonal treats and recipes.
Prep Time; 5 minutes
Bake Time: 25-30 minutes
Makes: One 10-inch pan
Ingredients:
2 cups rolled oats (gluten free if necessary)
1 tsp baking powder
1.5 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp all spice
Pinch of salt + cloves
________________________
2 flax eggs ( 2 tbsp flax meal mixed w/ 1/3 cup water)
1 3/4 cup nondairy milk
1 tsp vanilla
1/4 cup + 1 tbsp brown sugar
1 cup fresh blueberries
1 cup fresh cranberries
Optional toppings: 1 tbsp chopped almonds + pumpkin seeds
Directions:
Preheat the oven to 375 degrees. Make the flax egg in a bowl and set aside.
Mix the dry ingredients in a bowl. Add the remaining wet ingredients + the brown sugar in a bowl (do not add the fruit yet). Add the wet to the dry ingredients and mix until combined. Fold in the berries.
Grease a 10-inch pie pan. Pour the ingredients evenly into the pan. Top with nuts, if desired. Bake for 25-30 minutes or until the oatmeal stiffens.
Let's Connect! Enjoy our other seasonal treats and recipes.
Vegan Gingerbread Cake Topped with Vanilla Frosting & Cranberry-Orange Compote
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Vegan Cranberry Vanilla Torte
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Gluten Free & Vegan Banana Buckwheat Christmas Loaf
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Mindfulness is a buzzword that is overused. However, those with deeper levels of awareness are cognizant of their actions and intentions.
The reality is that we reap what we sow. Some believe reaping what you sow is a fear-based perspective on karma. That very much may be true. But, what we put out comes back to us in some form or another. If you go around hurting or manipulating people's emotions or playing with fire, life somehow sends you these exact lessons or situations in your life too.
If you ghost people who like you, most likely someone you meet down the road that you like will ghost you or hurt you in some way.
Being aware of our actions breaks the bonds from living life on auto-pilot without a care or thought of how our actions and behaviors hurt other people.
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 reality is that we reap what we sow. Some believe reaping what you sow is a fear-based perspective on karma. That very much may be true. But, what we put out comes back to us in some form or another. If you go around hurting or manipulating people's emotions or playing with fire, life somehow sends you these exact lessons or situations in your life too.
If you ghost people who like you, most likely someone you meet down the road that you like will ghost you or hurt you in some way.
Being aware of our actions breaks the bonds from living life on auto-pilot without a care or thought of how our actions and behaviors hurt other people.
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.
Sometimes the best mistakes are the greatest creations. My friends invited me to a winter pot luck in October and hours before the pot luck I realized I needed to make something. Using the creativity of my pantry, I grabbed whatever ingredients I had left in my produce basket in hopes of making a delicious side dish.
And well, this side was successful. Sweet yet savory. Light but filling. The abundance of orange colored vegetables in your diet nourishes us with much-needed vitamins during the season of hibernation.
And well, this side was successful. Sweet yet savory. Light but filling. The abundance of orange colored vegetables in your diet nourishes us with much-needed vitamins during the season of hibernation.
Winter produces this type of harvest for a reason. A mixture of roots with a tad of sweetness of life from a tree, here is one vegan and dairy free side dish to enjoy this winter and holiday season.
Spiritually, it's the best of both ends of a tree. Roots that are firmly grounded with branches that flow with the wind, this side dish is the integration of earth and air. I wish you a happy holiday season and best of luck this New Year.
Spiritually, it's the best of both ends of a tree. Roots that are firmly grounded with branches that flow with the wind, this side dish is the integration of earth and air. I wish you a happy holiday season and best of luck this New Year.
Sweet Potato Orange + Leek Side Dish
Prep Time: 7 minutes
Bake Time: 25 minutes
Serves: 4-5
Ingredients
5 mini or small sweet potatoes, chopped (size used in first image)
1 small leek, halved and sliced
3 carrots, halved and chopped
2 apples, chopped
1 orange, sliced
6 tbsp maple syrup
3 tbsp olive oil
Salt to taste
Directions
Preheat the oven to 400 degrees.
Wash and prep the produce. Place all the ingredients into a bowl, except the orange, and mix until combine. Take the ends of the orange (or one slice) and squeeze it into the bowl. Mix the ingredients again. Pour the ingredients onto a baking sheet evenly. Place the sliced oranges on top of the produce.
Bake for 25 minutes. Adjust flavors as needed.
Let's Connect! Enjoy our other recipes using these main ingredients as seen below!
Prep Time: 7 minutes
Bake Time: 25 minutes
Serves: 4-5
Ingredients
5 mini or small sweet potatoes, chopped (size used in first image)
1 small leek, halved and sliced
3 carrots, halved and chopped
2 apples, chopped
1 orange, sliced
6 tbsp maple syrup
3 tbsp olive oil
Salt to taste
Directions
Preheat the oven to 400 degrees.
Wash and prep the produce. Place all the ingredients into a bowl, except the orange, and mix until combine. Take the ends of the orange (or one slice) and squeeze it into the bowl. Mix the ingredients again. Pour the ingredients onto a baking sheet evenly. Place the sliced oranges on top of the produce.
Bake for 25 minutes. Adjust flavors as needed.
Let's Connect! Enjoy our other recipes using these main ingredients as seen below!
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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