Roasted Veggie Bowl with Dukkha

This veggie bowl is a constant in my life, I eat it at least a couple times a week for breakfast or lunch.  The combinations are endless, I just used what was leftover from my weekly CSA from Johnson’s Backyard Garden.  Top with a couple fried eggs, leftover quinoa, or shredded chicken to make it a meal.  Choose vegetables with contrasting colors to make your bowl look appealing and cover a broad spectrum of phytonutrients!

Dukkah is an Egyptian spice blend that is crazy versatile.  You can change this up as well, depending on what you have on hand.  Use whole spices so that you can toast them for maximum flavor.  Save any leftovers to sprinkle on hard boiled eggs!

IMG_5547For the dukkha spice blend:
¼ cup almonds or hazelnuts
2 T coriander seeds
2 T sesame seeds
1 T cumin seeds
1 T mustard seeds
1 t fennel seeds
1 t pink peppercorns
½ t sea salt

Makes about 1 cup

Roast the almonds or hazelnuts in the oven at 350F until just fragrant, about 7 minutes. Grind the almonds or hazelnuts until they resemble small crumbs.  Set aside.

Toast the coriander, sesame, cumin, mustard and fennel seeds until fragrant in a skillet over medium heat.  Add to a mortar and pestle along with the peppercorns and crush.  Add the nuts and the sea salt.  You can store leftovers for up to a month in a sealed container.

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For the roasted veggies:
1/2 head Romanesco cauliflower 
1 bunch scarlet turnips 
1 pound Jerusalem artichokes
1 large bunch heirloom carrots 
2 Tablespoons ghee

Preheat the oven to 425F.  Combine all of the vegetables in a large bowl and coat with ghee.  Sprinkle liberally with about 1/4 cup of the dukkha.  Roast 25-35 minutes until vegetables are soft-yet-crunchy.

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For those of you who’ve been missing my frequent posts, check out Ali Miller RD, where I’ll be posting original, food-as-medicine recipes twice a week!

Lamb Burgers with Greek Yogurt + Cucumber Sauce

IMG_5731 IMG_5717 News flash: I’m not vegan anymore.  After seven years of devout veganism, several more years of vegetarianism, and even a brief foray into raw foodism, I am cured. Er, maybe not the right word…but suffice to say that I have happily rejoined the world of the (extremely conscious) omnivores.  And what a glorious world it is.  I can walk into a restaurant and order just about anything on the menu, no questions asked, and there are whole entire food groups previously ignored in my culinary self-education for me to play with.

Vegetables will always be my first love, and I’m not eating any less of them now that I’m also eating meat…and eggs….and cheese.  I’m still very concerned with where my food comes from, perhaps more so than ever.  If I’m eating out at a restaurant who is less than transparent with their sourcing, I’ll still elect a vegetarian option.  I choose clean proteins in the form of grass fed beef, pasture raised chicken and eggs, raw milk cheeses and recently, grass fed bison and lamb.  My reasons for making the switch were many and it wasn’t an easy decision, but so far I’m pretty pleased with the results. This lamb burger pairs really nicely with my Grain Free Tabouli recipe.  I went bun-less here with butter lettuce to keep carbs low, but you could opt for toasted pita bread or a whole grain or sourdough roll as a vessel.

Serves four

 For the lamb burgers: 
1 pound grass fed ground lamb 
1 small onion, minced
 1 clove garlic, minced 
3 Tablespoons fresh mint, finely chopped 
3 Tablespoons fresh parsley, finely chopped
 pinch sea salt 
pinch black pepper 
olive oil 

In a stainless steel bowl, combine the ground lamb with the onion, garlic, mint, parsley, salt and pepper. Shape into four patties about 1/2 inch thick. Lightly coat both sides with olive oil. Grill the burgers over medium high heat on a grill or in a cast iron skillet on the stovetop.  Cook 10-12 minutes, turnings once or twice, until cooked through and browned on both sides.
For the Greek Yogurt + Cucumber Sauce : 
1 cup whole milk Greek yogurt, preferably Nancy's or Wallaby Brand 
1/2 seedless cucumber, peeled and halved lengthwise
1 Tablespoon olive oil 
1 Tablespoon fresh mint, finely chopped
 1 Tablespoon fresh parsley, finely chopped
 1 clove garlic, minced 
1/2 teaspoon sea salt 
black pepper to taste 

Scoop out the seeds from the cucumber half and dice the remaining flesh finely. Combine the garlic with the salt, then add in the chopped herbs and olive oil. Stir in the yogurt, then fold in the cucumber. Season to taste with salt and pepper.

For assembly:
8 leaves butter lettuce or similar, washed and patted dry
4 slices red onion
4 slices ripe tomato

Place two leaves butter lettuce on a plate, overlapping. Place the lamb burger on top of the lettuce, then top with red onion, tomato and a generous dollop of Greek Yogurt + Cucumber Sauce. Serve alongside Grain Free Tabouli.