Since Husband's Parkinson's diagnosis eating a balanced diet has become even more meaningful. With each article we digest, on the merits of the latest research on nutrition, we meticulously add to our menu. Turmeric, a herb that keeps the brain healthy, has become one of our most often used and loved seasonings. I throw it on anything I can think of and if a little dot behind our ears would help, I'd do that too. Fats, like coconut oil may reduce inflamation in the body, so coconut oil has been added to our repertoire of good for you foods.
So, this is not so much a recipe as it is merely a suggestion. You can roast any vegetable you like- Brussel sprouts, delicata squash and carrots are wonderful. As they roast they caramelize and we eat them like french fries!
TUMERIC ROASTED VEGETABLES
Brussel sprouts, cored and halved or
carrots, peeled and cut up or
delicata squash sliced in rings
coconut spray or coconut oil
ground turmeric
garlic powder
salt
pepper
Heat oven to 400 degrees. Spray a cookie sheet with coconut oil. Spread Brussel sprouts on pan. Spray with more coconut oil to cover. Sprinkle over turmeric, garlic powder, salt and pepper. Toss all togther. Bake in oven for 30-45 minutes, or until browned and crispy on the edges.
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