Canadian Root Veggies

Sorry for the gruesome photography in this post, but I am excited to share this recipe!!

Sautee some root veggies (I used parsnips and carrots, but beets work too) in a whack of butter, then when soft add some walnuts and this sauce:

1/3 part soya sauce

1/3 part maple syrup

1/3 part whiskey (or rye, as they call it in Canada)

Be generous with the quantities and really let them cook and caramelize. 

This can also be done in the oven, or on a BBQ wrapped in foil.

Yummy! You can also be a real Canadian and try this recipe with salmon!

The picture shows the veggies as a side to Sharla's exquisite red cabbage and tempeh sensation.

Lung Boosting with White Foods

White foods influence the Lungs and Large Intestine according to Chinese Medicine. Why? Because they moderate and balance moisture in these elimination organs. Some white foods are drying, some moistening, but they do aid these organ systems. In this dish, I've used drying white root vegetables; parsnips, onion and white carrot. Using warming ginger and garlic just gives it that extra drying capability, and the tofu doesn't dry us right off the planet as it gently moistens the lungs so we can breathe deep and exchange more air.

This was a simple side, and served on a bed of grains, probably quinoa, I've been eating this grain a little more often than usual - I don't know why... it feels good.

This whole thing was sauteed in a bit of sesame oil, shoyu, spices and a touch of rice vinegar. Yum yum!

The Whole Root n' Capoodle

Feeling lazy? Do this: wash some roots, toss em in a dish, rub em down with oil, sprinkle them with herbs and spices, and bake them until soft, I'd say 350F for an hour. If pieces are larger then others, cut them so they are similarly sized, otherwise just put them in whole, unpeeled and unchopped.

They reheat nicely too - just keep cooking them and they just keep getting softer!!

You might have to add a little water to the bottom of the pan if they get beyond dry.