It’s the perfect time of year for this, no matter where you live.
A detoxing effect while seriously delicious warm vegan salad from Dr. Alejandro Junger
ROASTED AUTUMN VEGETABLES with RICE, CRANBERRIES AND WALNUTS
- 2 medium carrots
- 1 large turnip
- 1 medium red onion
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp sea salt
- 1/4 cup olive oil
- 1 1/2 cups long grain brown rice
- 1 cup walnuts
- 1/2 cup dried cranberries (sweetened with fruit juice, not sugar)
- 1 large Granny Smith apple, diced
- 2 scallions, thinly sliced
Preheat oven to 375F.
Chop up your vegetables and apples, then place in a large bowl and stir in the spices and sea salt. Toss with olive oil until evenly coated, then place onto a baking dish. Roast until tender, about 15-20 minutes.
While the vegetables cook, prepare the brown rice and walnuts. Place the walnuts onto a baking dish and bake until golden brown. Remove from the oven, let cool then roughly chop.
Cook the rice in 3 cups of water. Keep warm.
Once the vegetables are tender, remove from the oven and place in a large bowl. Toss together with the chopped walnuts, scallions, dried cranberries and cooked rice. Taste, adjust seasonings and serve.
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