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PILIPPHOTOALCHEMICAL AUTUMN VEGGIES
Roasting vegetables is a technique that
takes little effort, but yields flavorful
results. All you have to do is chop them
up, put them on a pan, throw them in a
warm oven, and you’re done. The trick to
this dish is cutting the vegetables in such
a way that they cook evenly, together. This
is something that you learn over time. For
example, carrots cook more quickly than
rutabaga, so cut the carrot a little bigger
than the rutabaga.4 cups peeled and chopped root
vegetables (choose a combination
of your favorites, such as carrots,
rutabagas, turnips, onions,
parsnips, or celery root)
1 cup peeled and cubed winter squash(^1) ⁄ 2 cup water
FOR THE GARNISH
Alchemy Oil
Handful of fresh arugula/rocket
Salt- Preheat the oven to 350 degrees
Fahrenheit. - Spread the chopped vegetables and
squash on a sheet pan, and add the water
to the pan. - Bake for 30 minutes, or until the veg-
etables are tender but not overcooked. - Drizzle Alchemy Oil over the
vegetables, and garnish with fresh arugula
and salt.
ASTRAGALUS & APPLE JUICE
Astragalus is a perfect ingredient for this
favorite fall treat when the apples are
ripe. Autumn weather alternates between
hot and cold, so sip this drink slightly
chilled on warmer days, or drink it hot
in a mug by the fire when the weather
is cold. Simply mix all the ingredients
together, and enjoy.2 cups astragalus tea
(2 tablespoons of dried astragalus
root steeped in 2 cups of water)
11 ⁄ 2 cups apple juice
Pinch of cinnamon
Pinch of allspiceCombine all ingredients in a small bowl,
and mix thoroughly. Chill or warm the
drink in the fridge or on the stovetop,
respectively, then transfer to a glass to
enjoy.Reprinted with permission from Red Wheel/
Weiser, LLC. The Herbal Kitchen by Kami
McBride is available wherever books are sold
or from the publisher at 800-423-7087 or
from http://www.RedWheelWeiser.com.