THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
September 11, 2018
200 g Jerusalem artichokes (sun chokes), scrubbed
250 g sweet potato (kumara), I used orange kumara
200 g yams
1 tablespoon fresh oregano, chopped
1 tablespoon smoked paprika
1/2 teaspoon salt
generous grind black pepper
4 tablespoons olive oil
1/4 cup whole almonds
50 g goat feta
handful of baby kale
Preheat the oven to 180ºC.
Line a baking tray with baking paper.
Slice the artichokes and yams in quarters lengthways and place on the tray.
Slice the sweet potato into rounds and add to the tray.
Sprinkle over the oregano, smoked paprika, salt, pepper and olive oil.
Mix well using your hands.
Place into the oven for 25-30 minutes.
Remove from the oven and add the almonds.
Return for a further 5 minutes, until the almonds are toasted and the vegetables are soft.
Serve with the crumbled feta, fresh baby kale leaves and a drizzle of olive oil.
Lemony Lentil Salad
November 10, 2019
Dark Chocolate Brownie
November 6, 2019
October 15, 2019
Pineapple Upside Down Cake
Japanese Winter Vegetable Salad
Spring Greens Minestrone Soup
Grain Free Chocolate Cake to Die For!
Citrus Parsnip Cake
September 23, 2019
Almond and Lemon Cake
September 6, 2019