Do you sometimes feel over-fed, yet starving? This question is what made me think of my latest creation for my Herb-Roasted Beauty Veggies Recipe. It’s packed with a variety of colors (aka…nutrients), from green, to orange to natural white (not in the refined sugar kind!) and MORE green, including the triple dose of my favorite fragrant herbs.
You know how crazy I am about eating your veggies. It’s a top priority throughout all of my Beauty Detox books! So let’s see why we should…
Eat More Veggies
Throughout all of the research I’ve done over the past several years, one thing that seems to continue to come up, is that in order to improve your overall health and beauty—we need to fill up on whole, unrefined plant foods.
If you’ve even seen the film Forks over Knives, you will recall hearing that, “Natural, plant-based foods provide all the essential nutrients needed for a well-balanced and healthy diet“.
That being said, one of the reasons people tend to overeat and struggle with calorie-counting (as I used to!), and portion size, is that their bodies aren’t fully absorbing nutrients. There is a very interesting reason for this, and you can find it on page 8 of my The Beauty Detox Foods book.
And if you’re not absorbing, then you’re not receiving the nutrients you need to function throughout your day. Bottom line is, we want to keep our gut (and all it’s running parts), toxin-free, so that we can benefit from the delicious veggies we put into it.
If you want an added boost of help in removing toxic waste, click here!
Hence…..veggies. If you want to keep your body running efficiently, then greens are one of the most important food groups. They are the most nutrient-dense of all foods and full of alkaline minerals and fiber, and BONUS, they make up your key Beauty Foods—regenerating and purifying your cells, and keeping your skin glowing, your hair strong and your eyes beautifully bright!
Let’s check out the easy, mineral-rich beauty recipe…
Remember, we always want to eat a wide range of vegetables, besides greens. They all have a range of minerals, antioxidants and other nutrients, plus fiber to help sweep away waste from your body, as well as fill you up in the process. This recipe is great for the holiday season but don’t hesitate to make it time of the year, and rotate your veggies.
Time to get prepping ladies, and keep our bodies beautiful from the inside out! 😉
See full recipe below…
Herb-Roasted Beauty Veggies Recipe
- 2 cups cauliflower florets each halved lengthwise
- 2 cups halved broccoli each halved lengthwise
- 2 medium carrots cut into sticks
- 1 large zucchini sliced
- 2 Tbs. coconut oil
- 1 Tbs. chopped fresh rosemary
- 2 tsp. chopped fresh thyme
- 2 Tbs. chopped fresh parsley
- 2 tsp. lemon juice
- Preheat oven to 450°F. Place cauliflower, in large bowl. Add the coconut oil, rosemary, and
- thyme, and toss to coat. Season with salt and pepper, if desired. Scatter vegetables evenly on
- baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature
- to 500°F, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large
- serving bowl, and add the fresh parsley and lemon juice. Toss to mix, and serve.
Let me know what you think and don’t forget to add this recipe to your Dinner Recipes Pinterest Board!
Is that intentional to not toss the other vegetables in the oil? Wouldn’t you need the other vegetables to be coated with oil before baking?
Hi Devon…I try to limit how much oil I use in my cooking. If you would like to add some to the other veggies, feel free to do so. Sending lots of love! 😉
So you don’t put the coconut oil on the other veggies, just the cauliflower?
Hi Glenn Pape…I try to limit how much oil I use in my cooking. If you personally would like to add some to the other veggies, feel free to do so. I hope you like the recipe…let me know what you think. Sending lots of love! 😉
Kimberly, thank you for the amazing recipes that always hit the mark.
As a mother of two who works over 40 hours a week, I often find myself by midweek resorting to frozen veggies. How bad is it? I know that many say the vegetables still retain their nutrients, but how true is it after defrosting and cooking? Any tips on how to get the most of the frozen goods?
P.s -loving the radical beauty book so far! Though I only get an hour a week for reading 🙂
Hi Alma and thanks for your great question. It is true that frozen veggies still have lots of nutrients. It’s when we cook our veggies too long, that they lose their value. Try to steam them so that they still have color and a bit of a crunch to them. If you find you need to resort to frozen, this is certainly better than eating a frozen pizza, right?! 😉 Just do your best and remember it’s baby steps. So happy you are reading Radical Beauty and hope it brings some encouragement your way. Progress not perfection. Sending lots of love! 😉
Thanks for this easy and super yum recipe – I made it last night and it was gone in a second! 🙂
Thanks so much for sharing your feedback. So happy you enjoyed it…Sending lots of love and support! 😉
This is absolutely delicious! Even without the lemon juice (I forgot to buy lemons).
I did somehow manage to burn only the broccoli. The rest of the vegetables were perfect. What could I have done wrong?
I will definitely make this again,in fact, I’m considering making this as a side dish for our Christmas dinner.
I love your healthy and holitisc approach to cooking. This looks so delicious. Thanks for sharing!
Thanks for checking it out Remy. Let me know if you give it a try. Sending lots of love! 😉
Hi! I know that you do not recommend using aluminum foil for roasting vegetables, but what are your thoughts are parchment paper? I am trying to but back on oil and have been using that on the pan.