After a week of eating raw veggies, safe to say that ‘yo girl needed some roasted warm veggies! Plus, what better way to use up whatever was left in the fridge before my grocery run? (Feel free to change up the veggies you use based on your preference or on whatever is left & needs to be used up in your fridge!).
I used kale, broccoli, carrots, bell peppers, asparagus & Brussels sprouts, all of which are packed with good amounts of vitamins, minerals & nutrients, fibre, crunch, plant-based protein & antioxidants!
These roasted veggies are perfect for some post-holiday season detoxing, as they contain tons of anti-inflammatory spices & seasonings & are packed with tons of essential amino acids & enzymes!
OH & they’re also meal-prep friendly, a.k.a. you can make a huge batch & have them ready & waiting for you in the fridge as a perfect side dish for your meals throughout the week!
BTW: Did you guys know that cooked, steamed or roasted veggies are easier to digest than raw veggies (especially when it comes to cruciferous ones)?
Raw veggies contain digestive enzymes but they also contain cellulose, a type of insoluble fibre that is poorly digested or harder to break down for some (especially if you suffer from gut health or digestive health issues). Cellulose is the fiber type found in the cell walls of plants – it provides bulk to the diet, helps food pass through the digestive system more quickly, but is not broken down by the body.
If you have trouble digesting your veggies or often get bloated after eating them raw, try cooking them LIKE THIS (because it’s so damn good) to soften the fiber content & make it easier for your body to process it. Eventually, as your digestion improves, you can find a good balance between cooked & raw ones.
P.S. To find out how you can take other steps to healing your gut & digestion, read my full blog post on gut health: Everything You Need To Know To Heal Your Gut a.k.a. GO WITH YOUR GUT, ALWAYS.
NOW, to make these anti-inflammatory detox veggies that are perf for post-holiday season clean-eating, YOU WILL NEED:
- 1/2 bunch of kale (or other leafy green of your choice)
- 1 head of broccoli, FLORETS ONLY
- A few small bell peppers or 3 large bell peppers, SLICED
- 1 bunch of asparagus, ENDS CHOPPED
- 1 package of Brussels sprouts, CLEANED & HALVED
- 3 whole carrots, PEELED & SLICED
- 1/4 cup of raw organic apple cider vinegar
- 1/4 cup of organic coconut vinegar (If you prefer, replace it with more apple cider vinegar, balsamic vinegar or avocado/coconut oil)
- The juice of one lemon
- 1 tsp. ground ginger
- 1 tsp. ground turmeric
- A few pinches of cayenne
- 1 tsp. smoked paprika
- Black pepper & Celtic sea salt to taste
Now, for that HOW-TO?
- Preheat your oven to 400F & line 2 baking sheets with parchment paper.
- Season your veggies in a large bowl & toss to combine so that all the veggies are evenly coated in the sauces/spices.
- Place your veggies on the baking sheets (making sure not to pile them) & bake for 25 minutes at 400F.
- Once baked, broil for 4-5 minutes on high.
- Remove from the oven & let cool.
- If you have leftovers, store them in an airtight container & refrigerate.