This week, we cooked with Sally Schimko from @mysexyveggies, the creator of a healthy-cooking and active lifestyle Miami-based blog. Sally, is a mom of 2 non-veggie eating children, which pushes her to innovate in the kitchen in order to provide the proper nutrition for her kids. As a result, tasty recipe ideas that enhance the healthy eating experience. Enjoy!!
INGREDIENTS (Serves 4 people)
1 bunch of celery
1 bulb of fennel
1/2 a sweet potato
6 small radishes
Preheat your oven at 425°F.
Carefully slice the sweet potatoes, asparagus, and fennel.
Place them on baking sheet using parchment paper. Spray with coconut oil.
Roast for 35-45 minutes.
Chop the celery, radish, and strawberries into 1/2 inch slices.
On a serving tray, layer the already roasted vegetables together with the fresh ones.
Last, drizzle with Sally’s “goddess dressing”, salt & pepper, and enjoy!
VEGAN GODDESS DRESSING
INGREDIENTS (8 ounces)
1/4 of sweet red pepper
1 bunch of parsley
1 bunch of mint
2 tbsp of raw tahini
1 tbsp of olive oil
Salt & Pepper
In a food processor or Vitamix-like blender combine all the ingredients together until smooth.
If needed, add water for consistency.
Add salt and pepper to taste.