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Eat your vegetables, part 1

2013 October 25
by Rachel Turiel


vegs4

vegs5

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My attempts at making sauerkraut without all the self-righteous and time-consuming pounding. This batch got pushed into a jar, covered with water and sea salt and is burbling away on my dresser.

Outside, the Southwest is its typical October showoffy self. The sky takes no cloud prisoners. Colored leaves spin on loosened stems, then twinkle to the ground. The sun is yours if you want it. Each day holds a little less of summer, a little more of winter.

Inside, I prepare food. My current eating regime requires a certain tethering to the kitchen. Any meal or snack falling under “grab and go” is only such because I’ve already chopped an acre of vegetables, coated them in a barrel of fat, stirred, sauteed, roasted, or otherwise prepared a stockpile of food which can be parceled out on a busy Friday. Generally, I like being in the kitchen. It’s command central, in which I’m available to comment on Rose’s latest artistic series of smiley-toothed horses, or spot Col before he sneaks out the door with a lighter and dried bits of flammable shelf mushroom.

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Yesterday’s harvest.

My body continues to lean towards healing, though it hasn’t been the linear process I’ve come to expect as an impatient American. This healing is more like a long journey in which the roadmap is written in Swahili and then got accidentally burned by Col and his lighter trigger-finger. I mean, I know where I’m trying to get to, just no idea how long it’ll take. Sometimes it’s a little surreal. I went to a block party last weekend and drank tea while the keg got tapped, flowed and then went dry. Recently, in the car, the Guess Who song No Sugar Tonight came on and Col and Rose asked, sincerely, “is that song about the paleo diet?”

Which is to say, I’m 100% committed. This healing diet, which looks a lot like a paleo diet, which looks a lot like meat and vegetables, is well, a lot of meat and vegetables. I feel most reassured when there is a deep well of prepared veggies in which to dip my thermos. I figure between trying to make a living and becoming kinder and more patient people, we’re also all trying to eat more vegetables, right?

Welcome to my new series (ha! you’ve heard that before, no?) on how to eat more vegetables.

Answer number 1: Roasted vegetables.

It’s just as easy to roast one as four trays of vegetables, as the oven and oil do the work. The veggies keep well in the fridge for days, intensifying in flavor over time. The vegetables go in the oven stern and disparate, and come out like one nation of caramalized and festive people.

Before:vegs

After:vegs2

And I know you don’t really need a recipe on how to roast vegetables, but maybe just a reminder on how dredging veggies through some oil and putting them in the oven for an hour is a little like me after I’ve talked with my life coach. Still me, just sweeter and richer and more pleasant.
Is there a vegetable you can’t roast? Not sure, but good candidates are winter squash, onions, garlic, and carrots, beets, potatoes,
turnips, celery, parsnips, brussels sprouts, peppers, broccoli.
Directions:
Chop vegetables in fairly uniform pieces. Coat with fat (I like to use coconut oil, lard, or olive oil) and salt. Place on baking pan at 350F for about 45 minutes, stirring every 10 minutes or so.
Extras:
-squeeze a lime on top
-add herbs and spices: rosemary, paprika, fennel, cayenne
-mix some salsa or tomato sauce into the veggies
-add a splash of balsamic vinegar
Now I’m off to read this book that you all recommended so heartily a few posts back (after checking it out of the library, losing it, scouring my house for it, realizing I left it in the library bathroom 2 days ago, returning for it five minutes before the library closed, and having Heidi, the very nice librarian retrieve it from the to-be-shelved section in the back one minute before the big gates came down. Phew. I’m telling you, it’s a wild life).
What are your veggie roasting tricks?
xo,
Rachel

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26 Responses leave one →
  1. Rachel Kohnen permalink
    October 25, 2013

    Our dinner last night was a 10 pound tray of sweet potatoes, white potatoes, onion, garlic, zucchini, sausage and wild-caught shrimp. Oil and salt made the chorus sing beautifully. I contemplated the Brussel sprouts, but I wasn’t for certain if I wanted to share them.
    Enjoy your road to healing – can’t imagine how hard the restrictions are, but I do hope the health makes it worth it!

  2. Michele permalink
    October 25, 2013

    I like the chunky sea salt. Yum :)

  3. October 25, 2013

    Rachel, I’m so sorry you’re not well! Sugar is a killer, woman. I have to lay off with regularity in this cider town, which equals rebellion for me. Sometimes I wonder why we today are becoming a) more sensitive/tuned into what many have been seemingly less reactive to in the past and b) so much more willing to make radical changes in order to take care of it whole and at home.
    Either way, I’m sending you lots of loving thoughts as you navigate your health journey. xoxox p

    P.S. Miles is a pyro too.

    • Rachel Turiel permalink*
      October 25, 2013

      Pixie, I have my theories. We can discuss offline sometime. xo

  4. October 25, 2013

    oh yes, that book is sooooo good!
    i love roasted veggies. thanks for the reminder. broccoli is my favorite! with hot sauce or crushed red pepper.

  5. Jo Hadley permalink
    October 25, 2013

    We are still enjoying that crack broccoli recipe you shared last year! I guess you would have to substitute the sugar with something else though. My absolute favorite veggies to roast have got to be beets, garlics, and onions. Keep healing Rachel!

  6. Andrea permalink
    October 25, 2013

    hello! long time, been reading from afar.

    so excited to hear you are full steam ahead on your journey to health! more soon…

  7. meredith pollick permalink
    October 25, 2013

    I love roasting veggies, and I do it with whatever I have left in the fridge; tonight, with our burgers and cucumber salad, I’m roasting the left over broccoli, zucchini and cauliflower from last night’s dinner with the bunch of brussels I have. I usually use olive oil, garlic, onions, salt and pepper- almost any temp works ( I often go higher than 350 if I don’t have tons of time) and I just shake them every few minutes… yum! Of course, my kids love it when I add potatoes- but since tonight is Shabbat, we’ll have our simple carbs in the form of challah and burger buns!
    love you Rachel! When are you coming home with the kids? Hope to see you when you do!
    Love, Meredith

    • Rachel Turiel permalink*
      October 25, 2013

      Mere! Shabbat Shalom. Love to you all. Not coming home anytime soon. :(

  8. October 25, 2013

    knew i felt a blog becoming when i saw your camera postured beside the cabbage jar…yet another awesome ripple within the soon to become tsunami of Yogini RT! xoxoxo

    • Rachel Turiel permalink*
      October 25, 2013

      busted blogging when I was supposed to be babysitting. :)

  9. Susan S permalink
    October 25, 2013

    Oh, the vicarious living I do when I stop by 6512! Roasted veggies are just the ticket for this pot-of-something weather work lunches. Outstanding tip, Rachel! (It could be that Col and I are long lost fire-dazed siblings.)

    p.s. Is beet sugar a carb structure that doesn’t react adversely in your system? How wonderful! Beets are yummy and a good veg to eat so many ways. It would be sad to have to give them up!

  10. Milla permalink
    October 26, 2013

    Roasted veggies! Lord knows those might just be the answer to my prayers right now, rather than the endless stir fries.

  11. October 27, 2013

    roasted veggies FOREVAH. also – i *love* librarians in this totally deep and endless sort of way. they.are.great. xoxoxo

  12. October 27, 2013

    I love to sprinkle diced garlic and chives (if I have them) over most veggies before roasting. Yum.

  13. Sara permalink
    October 27, 2013

    Love, love, love roasted veggies. Leftover for dinner tomorrow and probably due for another pan (or two or four) in the oven soon. I usually use olive oil and a little kosher salt. I know you recommend coconut oil for many, many things. I’ve loved it in baked goods and with sauted shrimp, but not so much on eggs or veggies—too much coconut flavor. Wondering if you just like the flavor, got used to the flavor, or use some kind of coconut oil without so much flavor.

    • Rachel Turiel permalink*
      October 27, 2013

      Sara,
      I am so used to the coconut flavor, I really hardly taste it. Also, I like that coconut holds up to high heat. There’s debate about at what temp olive oil changes, losing much of its benefits, some say 300F. But, I must say, getting a 1/2 gallon of lard from $10 worth of local pastured pork fat has knocked coconut oil down a notch in my kitchen.
      xo

  14. October 28, 2013

    Caramalized and festive, can we add that to our national anthem?

  15. Molly permalink
    October 28, 2013

    So glad you are on a road to feeling better. I bought a tagine awhile back. And I have every intention of using it. I gather it needs to be seasoned first. This has been an insurmountable obstacle so far. I like having (but do not currently have) an aerosol olive oil applicator, the refillable kind. I think less oil gets used. I don’t like cleaning blackened oil off of pans, so parchment paper sometimes happens. I have an enable roasting pan that comes cleaner than metal ones, more easily. My daughter eats caramelized roasted broccoli and cauliflower without needing lots of encouragement. I think I am supermama whenever she does.

    I recently showed up to my girl’s classroom with pink fingertips from eating whole roasted beets, nothing else. I was impressed that a kid in the class asked me, “Have you been touching beets?” Not something I would have known could even happen, when I was that age. I think they only came in cans, unpalatable, back then…

    • Rachel Turiel permalink*
      October 28, 2013

      I had to google tagine. Wow. Cool.

  16. Jessica permalink
    October 28, 2013

    Roasted veggies are a huge hit at our house! Using flavored infused olive oils adds some variety too – lemon, basil or red pepper. I’ve also thrown fruit in like pineapple mixed with bell peppers and onions in coconut oil. Pineapple is probably a no go right now though.

    Is cauliflower on your approved list? It is CRAZY good roasted.

    We use our leftover roasted veggies (if there is any) in omelettes the next day.

    • Rachel Turiel permalink*
      October 28, 2013

      Cauliflower, yes. Pineapple, no. But someday…

  17. ruth permalink
    November 3, 2013

    Such a beautiful chain of photos of the chickens. Those ladies are sauerkraut top models.

    Just stumbled upon this TED Talk on youtube “Dong Woo Jang: The Art of Bow-Making.” A fifteen year old from seoul korea who learned bow making (even though he lives in the city).

  18. November 9, 2013

    I agree with Jessica above: cauliflower! No secret tips to share, though. I only use olive oil, kosher salt, and pepper when roasting vegetables.

    I am wondering, though, how you reheat your refrigerated roasted vegetables. I don’t think I’d like them cold.

    • Rachel Turiel permalink*
      November 11, 2013

      cast iron or pot, med heat, five minures: done!

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