Despite my love for summer that will never quit, autumn comes in as a very close second. And this year it's extra special because not only does October bring the launch of my cookbook (which is already a #1 bestseller!), a fun-filled media + event tour, these perfect for fall Canadian-made shoes...
(that was a total gratuitous shot of my mocs and new welcome mat) and my birthday later this month, but we also brought back, for the first time in five years, the world-famous (in my world at least), Apple A Day Giveaway.
To celebrate my second favourite season of the year, I am bringing you a most fall appropriate simple side dish from, where else, The UnDiet Cookbook!
The inspiration behind this recipe was to take the three vegetables people seem to hate the most - beets, cabbage and Brussels sprouts - and make them taste so ridiculously delicious (and look so completely gorgeous) that everyone will love them. Those people in your life who say beets taste like earth, Brussels sprouts like old socks and cabbage like farts have no idea what's coming at them.
And if you don't already have your copy and know this, The UnDiet Cookbook is full of health tips, cooking tips and healthwashing alerts. Since this recipe has beets, I thought I'd share this gem of wisdom from the book.
UnDiet Health Tip: The Beet Test
Transit time is not the time it takes to get from your home to your office by public transportation; it’s how long it takes for the food that enters your mouth to come out the other end. We aim for an 18 to 24 hour transit time. Some of us may be quicker, which could mean that things are moving through us faster than we’re able to absorb the nutrients from them. This may indicate a food allergy or intolerance. Most of us, however, are looking at a 48 to 72 hour transit time, which is too slow. How to check: Eat some beets and then start the clock. Watch for traces of beet in your poop. The time from when you ate the beets to when you pooped out the beet waste is your transit time. If you’re slow on the movement train, increase your water and fiber intake, and always make time to poop in the morning. Otherwise, you’re walking around full of shit, and that’s not ideal for anyone.
-The UnDiet Cookbook, page 151
You can of course add your favourite fall vegetables to the mix, like squash, carrots, sweet potatoes, celery root, and turnips. Make this your own, throw it on a roasting pan and let the warm and delicious smells fill your home.
Yield: serves 4
- 4 beets, peeled and cut into ½-inch cubes
- 4-5 loose cups Brussels sprouts, ends cut off, outer peel removed, and cut in halves or quarters
- 3 cups shredded cabbage
- 1 large yellow onion, coarsely chopped
- 5 cloves garlic, crushed or finely chopped
- ¼ cup coconut oil, avocado oil, or organic ghee
- 1 tsp sea salt
- ¼ cup balsamic vinegar
- ¾ cup walnuts, coarsely chopped (optional)
- Preheat the oven to 400°F.
- Place all the veggies, including the onion and garlic, in a large mixing bowl and toss with the oil and salt. Transfer to a glass roasting pan or a parchment-lined cookie sheet and roast for 30 minutes.
- Remove from the oven and mix in the balsamic vinegar, and stir vegetables around. Sprinkle the walnuts over top and cook for another 10 to 15 minutes, until the veggies are tender.
- Serve warm or at room temperature.