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Roasted Veggie Bowl with Lemon Tahini Dressing

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Do you ever worry about how to stick to your healthy lifestyle when you’re invited to dinner parties or BBQs? A client called me this week wondering how to handle her plans to attend her friend’s Labor Day party where the menu was sure to be burgers, hot dogs, chips and brownies.

I’ve totally been there and I shared with her the two rules of thumb I’ve adopted in the past few years to help you breeze through the food mishaps and just enjoy yourself:

1. Go ahead, eat.

I once read a great interview with Michael Pollan who said never turns away food that is served to him. He’s a pretty smart guy and I agree with so much of his food philosophy that I decided to take this on, too.

If you don’t want to eat something, don’t eat it, but you don’t have to make a scene. The best thing you can do is show people how healthy and happy you are, not deprived and starved.

Guess who never gets invited back? The nutrition-fact spewing, food police.

2. Bring a healthy dish to share.

You don’t want to starve and you don’t want to be the rude one with an empty plate. The quickest way around that is to bring your favorite healthy dish to share. Not only will you show people how yummy healthy food can be, but you’ll have something to nosh on that you know fits into your lifestyle.

And get creative- you don’t always have to bring a salad! I love bringing side dishes, appetizers, even one my favorite gluten free and sugar free desserts.

Here’s what I would bring: this roasted veggie bowl. It’s is the perfect dish to come in carrying. It covers you because it’s a really a complete meal-in-one and it’s beyond delicious, so people will be ecstatic you showed up with it. Plus it’s good warm or room temperature. It’s the ideal BBQ dish!

Enjoy your weekend and always remember, being healthy isn’t about obsessively counting the calories or having a miserable time because you feel too guilty having a margarita. Indulge, enjoy and remember there will always be a green juice waiting for you tomorrow.

Rezept für 3 Portionen

Roasted Veggie Bowl with Lemon Tahini Dressing

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1 head broccoli chopped into bite size pieces
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1 head cauliflower chopped into bite size pieces
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15 ozs. chickpeas cooked, drained and rinsed
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1 tbsp olive oil divided
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½ cup cashews soaked
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1 tbsp tahini
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1 large clove garlic
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½ tbsp sea salt
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black pepper fresh cracked, to taste
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6 tbsp water or more as needed

Soak cashews in a bowl of water overnight or for 8 hours. For a quick soak method, pour boiling water over cashews and let sit for at least 45 minutes.

Preheat oven to 400 degrees and line two baking sheets with parchment paper.

Place chopped broccoli and cauliflower onto one sheet and drizzle with 2 tsp of oil and sprinkle with salt and pepper. Mix with hands to coat.

Rinse and drain chickpeas and dry thoroughly. Place on other baking sheet and drizzle with 1 tsp oil and salt and pepper and mix with hands to coat.

Roast broccoli, cauliflower and chickpeas for 15 minutes. After 15 minutes, gently shake chickpeas to roll them around. Roast both pans for another 10-15 minutes or until broccoli and cauliflower and cooked through and chickpeas are golden.

Prepare dressing by blending soaked (and drained) cashews, lemon, tahini, garlic, ½ tsp salt, nutritional yeast and water in a blender until smooth.

Remove veggies and chickpeas from oven and place in mixing bowl. Toss with desired amount of dressing to coat. Season to taste and serve.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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