Serves: 2
2 pounds fresh pumpkin (since this is not pumpkin season, I used butternut squash)
4 small beet roots / 2 large beet
8 small new potatoes
1 tbsp olive oil
1/8 + 1/8 + 1/8 tsp salt
Preheat the oven to 400 degrees F.
Wash beets, potatoes and pumpkin well. Cut the beets, potatoes and pumpkin into 2" pieces.
Place on a baking tray drizzle with olive oil and salt (1 used 1/8 tsp salt for butternut squash, 1/8 tsp salt for beets and 1/8 tsp salt for potatoes). Toss to coat.
Bake for 45 minutes until fork tender.
Allow to cool for about 20 minutes. You may place the ingredients in refrigerator to speed up the process.
After roasting, I had
1 pound and 3.56 ounces roasted butternut squash
8.66 ounces roasted beets
1 pound and 8.57 ounces roasted potatoes
Divide the roasted vegetables into 2 portions.
1 portion of roasted vegetables (9.78 ounces butternut squash, 12.29 ounces roasted potato, 4.33 ounces roasted beet)
1/8 tsp ground cinnamon (optional)
1/8 tsp nutmeg powder (optional)
1/2 tsp black pepper powder
1 tsp salt
2 cup light coconut milk
1 cup vegetable broth or water
Add all ingredients to the SouperBlast Pitcher and extract for 1 minute.
2 pounds fresh pumpkin (since this is not pumpkin season, I used butternut squash)
4 small beet roots / 2 large beet
8 small new potatoes
1 tbsp olive oil
1/8 + 1/8 + 1/8 tsp salt
Preheat the oven to 400 degrees F.
Wash beets, potatoes and pumpkin well. Cut the beets, potatoes and pumpkin into 2" pieces.
Place on a baking tray drizzle with olive oil and salt (1 used 1/8 tsp salt for butternut squash, 1/8 tsp salt for beets and 1/8 tsp salt for potatoes). Toss to coat.
Bake for 45 minutes until fork tender.
Allow to cool for about 20 minutes. You may place the ingredients in refrigerator to speed up the process.
After roasting, I had
1 pound and 3.56 ounces roasted butternut squash
8.66 ounces roasted beets
1 pound and 8.57 ounces roasted potatoes
Divide the roasted vegetables into 2 portions.
1/8 tsp ground cinnamon (optional)
1/8 tsp nutmeg powder (optional)
1/2 tsp black pepper powder
1 tsp salt
2 cup light coconut milk
1 cup vegetable broth or water
Add all ingredients to the SouperBlast Pitcher and extract for 1 minute.
Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 and 1/2 cups
Taste Note: Tastes ???.
Warning: It tasted really awesome when we had it for dinner, that is immediately after I prepared. But it became sour before lunch the next day, not sure how and why. So if you will be eating this immediately after preparing, its good, in that case, just roast 1/2 portion what I have in the picture and proceed.
Yields: 5 and 1/2 cups
Taste Note: Tastes ???.
Warning: It tasted really awesome when we had it for dinner, that is immediately after I prepared. But it became sour before lunch the next day, not sure how and why. So if you will be eating this immediately after preparing, its good, in that case, just roast 1/2 portion what I have in the picture and proceed.
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