I’ve been away from my kitchen due to travels and also away from my laptop which turns out to have served me in unexpected ways. I’m striving to find the balance with all of the things I love most and sometimes stepping out of my routine or breaking a habit is just what I need to get on track.
I’m not going to lie, time away from work (even work I love doing) is very freeing. With this time away I explored new parts of myself in the realm of self-care and honoring my needs, visited new places and developed a deeper connection with my toddler and a sweeter and relaxed connection with my beloved. This unplanned voluntary time away took surrendering and trust to accomplish and it wasn’t necessarily easy to walk away from something I love deeply. Sharing my recipes and life with you all is a gift that I don’t want to take for granted. During this time, I’ve created more space to give you all more and am thrilled to be rolling out new posts and products (coming very soon)!
Now that Autumn is here it’s time to turn on my oven a bit. I absolutely love the transition of Seasons and what that looks like in my kitchen. Creating granola’s, warm beve’s and trays of roasted veggies are just a few of my favorite Autumnal things. I hope you’ll enjoy the flavors of Fall I’ve curated for you starting with this oldie but goodie Pumpkin Spice Turmeric Latte and this newly created Roasted Sweet Potatoes & Broccoli with a Garlic, Date & Tamari Glaze recipe.
For the Veggies:
1 head broccoli
10 small sweet potatoes
3 garlic cloves
Preheat oven to 425
Chop broccoli and sweet potatoes to similar size and mince garlic. Place everything in a large roasting pan. Prepare the marinade…
For the Marinade:
1/4 cup plus 2 Tbsp coconut oil
2 Tbsp tamari
2 tsp date syrup
1 tsp red pepper flakes
Combine all marinade ingredients together in a small cup whisk and pour over veggies. Toss everything by hand or using a large spoon.
Roast for 45 mins- 1 hour (until lightly browned), flipping half way through. Remove from heat and let cool to crisp.