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Crispy Roast Veggies with Tangy Citrus Dressing

2/6/2014

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This is a great dish to make for the winter cold and it's not heavy so you won't be inclined to go into a food coma which I find often with dense winter dishes.

The Yuzu sauce you can buy from a Japanese store, either on its own or they come pre-mixed with soy sauce/tamari already. Most asian stores carry the pre-mixed, for a Japanese grocery store there's one on Rokeby Rd in Subiaco.

I used my own horseradish sauce which is super easy to make. I usually make a big batch and keep it in the fridge.

A wonderful crunchy hot light dish for winter!


All these veggies pack in a wallop of nutrients and they are delicious. Each adds it's own unique flavour and nutrients so you're getting all the vitamins and minerals you need enjoying a healthy meal.

I like the tops of them to be a bit grilled as that adds to the flavour, which is why the seasoning is only sea salt and oil. The Celtic sea salt will mix well with the oil to almost a light coating after the tossing.

With the brussels sprouts, if you are going to keep it whole or cut in half then put them in with the rest, I like to peel mine per leaf to an extra crunch but then put them in towards the end 6-7 mins otherwise they will turn charcoal!
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Crispy Roast Veggies with Tangy Citrus Dressing


3 florets cauliflower
3 florets broccoli
1/2 capsicum
3 shiitake mushroom (any will do)
3 brussels sprouts
3 asparagus
2 TBS grapeseed oil
1/4 tsp Celtic sea salt
1/2 tsp garlic
crack of pepper

Dressing
2 TBS horseradish sauce
1 TBS tamari sauce
1 TBS yuzu sauce


1. Preheat oven to 230˚C

2. Put all the veggies together into a large bowl, I left them all either whole or large pieces

3. Combine with oil, salt, garlic and pepper and toss until mixed in well

4. Put into the oven for 10 mins, then turn over and put in for another 10mins, then turn over and put in for another 10. Because it's such a high temperature to ensure the crispiness make sure you don't leave it on the top tray. I put mine right at the bottom and the veggies all had a nice slightly charred look and flavour to it which I love. Make sure you check up on the veggies so that they don't burn!

5. Prepare the dressing whilst the veggies are roasting, once the horseradish sauce is made up simple use a spoon to mix it all together. I usually make a batch of the horseradish and keep it in the fridge

6. Once the veggies are done, leave it to cool, and serve with the dressing!


* If you can't get any yuzu sauce, you can always substitute with grapefruit, orange, lemon juices. As long as you have a citrus tangy flavour it'll mix well with the horseradish sauce


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    "I am not what happened to me,
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    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

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    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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