Alliums such as garlic, onions, leeks and chives are foods with excellent medicinal value: They contain flavonoids that help stimulate the production of glutathione which is the liver’s most potent antioxidant. Alliums, which have high sulfur content, help eliminate toxins and carcinogens which can help prevent cancer, reduce inflammation, and help fight
Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely and microwave for 4 minutes. Preheat oven to 375°F. Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt. Spread
Take garlic cloves, place in dish and cover completely with olive oil. Bake at 200 degrees for 45 minutes. Let cool and drain the oil into a container (save for cooking). Mash garlic cloves and use to stuff chicken, spread on potato cakes, grilled vegetables, etc. Vegan/Vegetarian/GF/DF/Paleo
Mix all of the ingredients by hand. Serve with on a bed of leafy greens and enjoy! Vegan/Vegetarian/DF/Paleo
Wash and trim your root vegetables. To steam: boil water, place vegetables in the top basket and steam 5-8 minutes or until your liking. Serve garnished with your herb of choice. Season with a gluten free tamari or shoyu. To roast: preheat your oven to 450F. Toss your root vegetables
Preheat your oven to 400 degrees F. Cut the stems and tails off the beets. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with ghee, salt and pepper. Roast for 20 minutes. Peel the garlic and add to the beets.
Wash and separate the beets and greens. Cut the beet roots into chunks. Steam beats for 20 minutes or until soft. Cool and peel the skins off, they should come off easily. Steam the greens until tender. Put the greens on a plate and place the beets on top. Squeeze
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