Sometimes the ugliest* fruit is the sweetest. Sometimes the simplest preparation of meals are the most delicious.
Like roasting, for example… It is the easiest, simplest, quickest (and quite tasty) way to prepare vegetables. The method can be used on almost anything and it’s pretty much the same:
- Cut up veggie into equal sizes.
- Drizzle on oil and toss to coat.
- Sprinkle on grey salt or sea salt.
- Lay it flat on a cookie sheet so they are not crowded.
- Roast at 375F for 10 - 30 minutes until done, usually until they begin to brown.
Variations have to do with what vegetable, oil, and temperature.
- You can roast at a higher heat, 425F, for less time. I usually choose that method.
- You can toss in olive, coconut , walnut, macadamia nut, or sunflower oils. Don’t use corn or soybean oil or another GMO oil.
- The big secret is not to overcrowd the pan, otherwise they will steam instead of roast.
- Choice of vegetable or mix of vegetables is the biggest change.
Roasting enriches the flavor and deepens the color. It offers variety into our weekly menu and can be done for any seasonal vegetable. It is quick and easy, nutritious and delicious, and comprises of 3 ingredients and some heat.

















I love to travel and explore with my family. At the same time I dread it—being out of my comfort zone, being away from my kitchen where I prepare meals that nourish our bodies with good food and our souls with tradition, and stepping into the unknown of chemicals and cleaners used at the place where we will rest our heads.






Finding safe household and body care products is not always an easy task, especially when one of the toxic ingredients you are trying to avoid doesn’t even have to be listed in the ingredients. That’s the case for 1,4-Dioxane, a carcinogenic by-product of the cancer-causing petrochemical ethylene oxide. Researchers have known for a while that 