No oil roasted vegetables

I try to avoid oils of any kind as much as possible and the reasons are explained by Dr John McDougall as follows;

“Chemically speaking, free oils are chains of carbon found in a purified state. Extraction processes have removed all of the other ingredients of the whole food. Thus, free oils are no longer intermixed with the naturally-designed and balanced environment of proteins, carbohydrates, vitamins, minerals, and ten thousand other chemicals found originally in the plants.

Free-oils are not food—at best these are medications, causing some desirable effects, and at worst; they are serious toxins causing disease.

“The fat you eat is the fat you wear,” there is nothing attractive about wearing olive, flaxseed, or corn fat.* For this reason alone, most of your friends and family should steer clear of so-called “healthy oils” derived from plant-foods.

*The main distinction between fats and oils is whether they’re solid or liquid at room temperature.”

IMG_1342 So this is a simple method of roasting vegetables without using oil. And they taste great.

Ingredients:

You can use just about any vegetable but for this recipe I used vegetables that I had grown myself;IMG_1335

1 Potato – Peeled and diced
1/4 Swede (Rutabaga) – Peeled and diced
4 large florets of Cauliflower – Split into smaller florets
1 small purple capsicum – cut into quarters
1 small green capsicum – cut into quarters
1 small leek – sliced
1/2 sweet potato – peeled and dicedIMG_1337
3 brussel sprouts – halved
2 tbsp Braggs all purpose seasoning
2 tbsp Braggs Healthy Vinaigrette
Pinch of sea salt
generous amount of ground black pepper
2 pinches of dried oregano
2 pinches of dried basil
the zest of a lemon

IMG_1338

Method:

Add all ingredients to large bowl and mix thoroughly with your hands to coat all veggies evenly.
Pre heat the oven to 200 degrees C or 400 degrees F
Place on non stick oven tray and cook for 20 to 30 minutes

IMG_1339

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