Roots (carrots, beets, radishes, parsnips, sweet potatoes, onion, potatoes, turnips, rutabaga)
Olive oil
Spices as desired (garlic, pepper, rosemary, and/or thyme)
Salt
Preheat oven to 375 degrees. Cut up root vegetables into bite-sized pieces. Put them in a bowl, drizzle with olive oil and stir. Add salt and spices as desired and stir. Place veggies in one layer in an oven pan, and then place them in the oven. In 30 minutes or so, stir and return to oven. Continue checking on them every 10-15 minutes until they are soft enough to pierce with a fork. Note that beets and radishes tend to take a bit longer to cook. Enjoy!
Fresh vegetables for the base, about 5-6 cups total, to serve 3 or 4 as a main course:
Any combination of green and red cabbage, kale, chard, arugula, or other hearty leafy greens, shredded or chopped
Carrots, grated, julienned, spiraled, or use carrot peeler to make long curls
Cucumbers, cut in chunks or thin slices
Summer squash, cut in chunks or thin slices
Sweet pepper, cut in chunks or tin slices
Red onion, chopped or thin slices
Chives, regular or garlic, mince
Radish, any variety, thinly sliced
For the toppings:
1/2 c. Peanuts, roasted, no salt
1-2 Eggs, boiled and sliced or scrambled, OR cooked chicken or other meat
2 T. Basil, chopped
2 T. Cilantro, chopped
2 T. Mint, chopped
1 Hot pepper, chopped, or red pepper flakes to taste
For the toppings:
1 T. Toasted sesame seed oil
1 1/2 T. Lime juice
1 1/2 t. Rice vinegar
1 T. Fish Sauce (Vietnamese, preferably containing only anchovies, salt, sugar)
1 Garlic clove, minced
1 t. Sugar
1. Combine the chopped or shredded vegetables in a large bowl.
2. Combine the dressing ingredients in a lidded jar, shake to mix.
3. Add dressing to salad base, to taste.
4. Add toppings as you wish, or serve toppings on the side.
-- Recipe by Janet Osborn
1 handful of any root vegetable
1 qt water
2 tbsp sea salt
1 clove garlic
Yummy and great for the gut! Place a handful of root veggies in an empty quart jar and add 1 clove of garlic. Dissolve 2 tablespoons of sea salt in 1 quart of water to make brine. Pour brine over veggies until jar is full and place jar on a tray or lipped plate to catch any spillover. Cover with a piece of cloth and secure with rubber band. Leave at room temp for 24 hours then install jar lid and place in fridge. Eat any time depending on your tastes. For more info about Live Fermentation, click here.