Roasted Winter Vegetables

Vegetables

• 1 Butternut squash
• 3 small beets
• 1 red or yellow onion

Seasoning

• 2tsp Avocado oil
• 1tsp Kosher salt
• 1/2 tsp black pepper
• 1/4 tsp silken chilli (or red chilli flakes + 1/2 tsp sugar)
• 1/4 tsp Sumac
• 1/2 tsp turmeric
• 1 tsp dried thyme

Garnish

• Dried cranberries or blueberries
• Pumpkin (or other) seeds

1. Pre-heat oven to 200C/400F.
2. Dice all your vegetables into small chunks.
3. Transfer to a bowl and mix vegetables with all seasoning.
4. Leaving space, place your vegetables onto a parchment-paper-lined baking sheet and roast for 35-40 minutes or until the edges begin to caramelize.
5. Garnish and serve with rice!

Aromatic Rice

• 1 Cup brown, organic rice
• 5 Cloves
• 1 Star Anise
• Orange peel

1. Soak a cup of rice in plenty of water for 30 minutes or more to help remove the the Arsenic rice naturally accumulates from the soil (even organic).
   
2. Drain the rice cover with fresh water. Add cloves and star anise directly to the rice, or in a tea bag for easy clean up. If you have an orange, add a slice of peel too!
   
3. After your rice is cooked (times vary by type of rice) drain the water leaving rice in the pot. Place a linen towel taught over the pot with the lid holding the towel in place. Turn off the heat and let steam for 5-10 minutes.