There are so many unexpected, exciting, electric, and terrifying things I’ve gotten from In My Bowl- the biggest being community. A community of super passionate, creative, and alternative people who are changing the world, people craving information and opening their ears and eyes to a new way of living, people seeking camaraderie based on the premise of a natural life. Last night, in the midsts of a freezing Autumn, I had the pleasure of sharing a few of my favorite warming recipes, plant eating tips, and the benefits of seasonal eating through an intimate Sweetgreen passport workshop – making healthful living and eating more accessible. In My Bowl has been a whirlwind journey of celebration and gathering and I couldn’t be more thankful and flattered by the unconditional love and support that has been thrown my way. the biggest love to a room packed with old friends and new faces, xx
For those who weren’t able to make it to my audience, the evening was centered around the premise of the seasonal table, most specifically ways to incorporate more seasonal produce into your everyday diet and the benefits of eating and shopping seasonally. Here is the brief takeaway //
Taste // foods that are in season tend to retain a much more delicious and vibrant taste than ones that are being grown out of out of season. Flavors are stronger, more developed, and the textures are as they’re meant to be.
Price // seasonal produce are priced much more economically than those out of season, saving you money on your grocery bills. Because fruits and vegetables are easier to grow in their proper seasons, they’re more abundant, less time-intensive, and more affordable for consumers.
Eating Locally // eating locally tends to go hand-in-hand with eating seasonally -purchasing both seasonal and locally grown foods help provide financial support to the farmers in your area, help grow your local economy, and help reduce your carbon footprint by cutting down on the pollution and fuel produced from extensive transportation.
Nutrition // eating seasonally provides variety to your diet, helping you get a full array of vitamins, minerals and other nutrients over the course of the year. Also, when produce are grown in their proper season, under the appropriate growing conditions, they’re able to produce their optimal nutrient content and are often picked at their nutritional peak. Studies have shown that some crops can have up to three times more nutrients when grown in season.
Inspired by seasonal eating and the communal and holiday table, today I’m so excited to share my Roasted Root Vegetable Risotto recipe, made with creamy arborio rice, rich white wine, warming leeks, and roasted carrots and beets. Known for their liver cleansing and body detoxifying properties, beets not only provide a nourishing element, but a subtle sweetness, brilliant balance, and strikingly red color, elevating your meal to a whole new level.
Roasted Root Vegetable Risotto [makes 8 servings, side]
2 medium beets (about 1 pound), peeled and cubed
4 medium carrots (about ½ pound), peeled and cubed
2 tablespoon coconut oil, divided
¼ teaspoon sea salt
1/8 teaspoon ground black pepper
2 cups low sodium vegetable broth
1 medium leek, touch greens and root removed, sliced into thin rings
2 cloves garlic, minced
1 cup arborio rice
6 ounces white wine (I used chardonnay)
Reheat oven to 375 degrees F, rack in the middle.
On a parchment lined baking sheet, toss beets, carrots, 1 tablespoon oil, salt, and pepper until well combined. Place in oven and bake for 30 minutes, or until vegetables are fork tender.
Meanwhile, in a small pot bring the vegetable broth to a simmer. In a separate large pan, heat remaining 1 tablespoon oil over medium heat. Add leeks and garlic and sauté, stirring frequently until vegetables have softened (about 5 minutes). Add rice and turn up heat to medium-high.The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.
Once the wine has cooked into the rice, add your first ladle of hot stock (about ½ cup). Reduce heat to simmer so the rice doesn’t cook too quickly. Keep adding ladlefuls of stock (½ cup at a time), stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with a slight bite (this should take about 15 minutes).
Remove from heat and gently fold in roasted beets and carrots. Serve, and enjoy!
Nutritional Information [per serving = a heaping ½ cup]
170 Calories, 28g Carbohydrates, 3.6g Fat, 3g Protein, 3g Fiber, 6g Sugar