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Anti - Inflammatory
2 cups of diced colorful seasonal vegetables (carrot, cucumber, beetroot, zucchini, tomato, coloured bell peppers)
handful of coriander leaves
1 tsp oil
handful of basil leaves
6-10 soaked cashews
1 tbsp olive oil
2 cloves of garlic
salt & pepper to taste
In a bowl of boiling water add the diced veggies & leave in for 10 minutes to blanch.
Preheat the oven to 100 degrees F. Grease the baking tray with 1 tsp oil. Spread the blanched vegetables after tossing in salt & pepper. Roast for 20-25 minutes.
Blend the basil, coriander leaves, olive oil, soaked cashews & garlic into a smooth paste.
Now add this green dressing to the roasted vegetables and toss well before serving.