How to Make Easy Roasted Vegetable for Meal Prep. And Practicing Mindfulness
Eating a giant bowl of roast veggies in the garden.
Listening to the chickens. Wondering if it will sprinkle and if I should harvest the lemon balm. If the Mister has seen any whales out there today. If I’ve simply missed some messages and will never know who is hurt and wondering why. If Emily will ever eat anything but fruit and selective seeds and Nana’s cookies…
and I come back to Now.
Right Now I am eating a giant bowl of veggies in the garden and listening to the chickens…and so it goes. It’s a practice, isn’t it? This mindfulness business.
Coming back to Now.
How to Make Easy Roast Veggies
On the biggest low edged pan (I use a half sheet baking pan), cover with parchment paper.
Layer root veggies like sweet potato, carrot, beet, onion, and garlic. Pour a bit of olive or avocado oil over.
Roast at 400 10min.
Add medium dense veggies like broccoli, cabbage, cauliflower on top. Roast 10 more min.
Top with chopped greens like kales and collards. Back in for 5min.
Store up to 3 days in the fridge for easy, almost instant meals!
Namaste, sweet friends