Dinner/ Lunch/ Plant-Based/ Recipes/ Vegan

Backyard Summer Veggie Plate

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Farmer’s Market Fresh

Veggies and fruits that have been allowed to fully ripen in the sun taste amazing! Freshly picked produce is crispy, fragrant, juicy and colorful and makes any dish noticeably better. Plants get their nourishment from the sun, water and soil and more exposure to the earth means a higher levels of antioxidants and nutrients.

I just scooped up some delicious veggies from Nutrient Dense Farm’s stand at the Squamish Farmer’s Market, Here’s a quick recipe for a light summer dinner or side dish for your backyard BBQ!

Nutritional Highlights

BroccoliniBroccolini is full of free-radical fighting Vitamin C and is a good source of phytonutrient flavonols, particularly endurance-enhancing Quercetin.

Walnuts – Full of healthy fat, walnuts have bone-strengthening ALA (Alpha-linolenic acid), blood flow improving amino acids, disease-fighting Vitamin-E and free-radical fighting manganese and copper.

Potatoes – Eating fresh, local potatoes means you’re getting digestion-aiding fibre, nervous system nourishing and liver aiding Vitamin B6.

Hemp Hearts – Packed with brain-boosting Omega-3’s, muscle-repairing protein, anemia-fighting iron, immunity-boosting zinc, recovery-accelerating magnesium and free-radical fighting Vitmain E.

Rosemary – Rosemary contains antibacterial and antioxidant properties, plus several beneficial essential oils that are known to have anti-inflammatory, anti-fungal and antiseptic effects.

Pink Himalayan Salt – Containing at least 84 naturally occurring trace elements in their natural mineral form, the benefits of natural Himalayan Crystal Salt range from Regulating the water content throughout your body and promoting healthy pH balance in your cells to preventing muscle cramping and aiding in proper metabolism functioning.

Backyard Summer Veggie Plate

Print Recipe
Serves: 2 Cooking Time: 35min

Ingredients

  • Handful Brocolini
  • Handful small potatoes, chopped
  • 1 sprig rosemary finely chopped
  • Handful walnuts
  • 1 tbsp hemp hearts
  • pinch pink himalayan salt
  • 1-2 tsp coconut oil

Instructions

1

Chop the potatoes and toss in rosemary & pink salt.

2

Lightly coat a cast iron pan with coconut oil. Toss in potatoes.

3

Bake for 35-40min until lightly browned.

4

Toss in the brocolini, hemp hearts and walnuts for another 2-3min

5

Arrange on a plate or platter, DONE!

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