We've all heard the expression "I hate to eat and run". Usually, it's in a different context but in reality, that's what we do most of the time. We eat and then we run (or we run and then we eat...or both).
This is a space for you (and us) to connect through food. I have always had a special connection to cooking. I studied Food Science and Nutrition at Fresno State and have continued my nutritional education on my own ever since. Mostly trying out recipes and making up some of my own (sometimes good sometimes bad). I have a strong desire to focus on locally sourced and minimally processed foods. I look forward to featuring as many local farmers, producers, farmers markets and independently owned business as possible!
As a plant based athlete myself, all the recipes posted will be plant based. There is always an option to add your own meat, egg or dairy options to any dish!
So without further ado, here is an easy seasonal recipe that we just can't get enough of...
Roasted Carrots, Sweet Potato & Leek w/ Lemon Dill Tahini Dressing
-Serves 2-4, Time to prepare (including roasting time) 1 hr
Sourced: This week's veggies came from OOOBY
7-10 medium to large carrots cut into equal sized strips (Baton style-cut 2-4 inches long and ½ inch X ½ inch thick)
2-3 medium to large sweet potatoes or yams (Try and cut about same thickness as carrots)
1 large leek diced, include the leaves
2 garlic cloves mined
*Lightly drizzle all the veggies with olive oil and some sea salt, make sure everything is covered. Set your oven to 375 degrees and roast for about 30-40 minutes. (**I like my veggies to be slightly crisp)
For the dressing:
1 large lemon
1/3 cup Tahini
1/4 cup Olive Oil
2 tsp Water
Salt -to taste
1 tsp Garlic Powder
Put all the ingredients into a mason jar with a lid (or a shakeable bottle) and shake until completely mixed. It will be rather thick---if it's the consistency of peanut butter add a bit more water.
Plate all the roasted veggies, drizzle the tahini dressing and top with fresh cut dill, enjoy!