Lee Holmes from SuperCharged Foods is a nutritionist, author, and chef. She realized that many of us are living a time-poor and work orientated existence and set about making recipes not only classic and elegant but also simple, quick and easy to prepare to enable everyone to cook nutritious meals from scratch without having to be a Cordon Bleu chef. All her recipes contained in Supercharged Food are gluten, wheat, (mostly) dairy, yeast and sugar-free and fortunately don’t taste like cardboard so are suitable for the whole family. And the great thing about her recipes is that they can be customized to your own taste and dietary requirements as there is no one size fits all when it comes to food. Download Lee’s latest eBook now for free — Healthy Holiday Hacks
If there’s one good thing you do for your body and gut health over the holidays (and we hope there’s more than one!) it should be to look after your gut. A clean, toned gut is the way to make them more of the holidays – more energy, less bloating; more nutrient absorption, less build-up of waste in your system. It’s hard though to maintain good gut habits over the silly season. That’s why I’ve written a gut guide that’s packed with hacks. As a nutritionist, I make it easy for you with real-life tips, real-world information, real food that’s really good for your gut. And it really is totally free!
Heirloom carrots are probably one of my favorite sights when gathering seasonal produce. I love their spirally little bottom roots like tendrils, luscious green tops and the remarkable amount of color they can add to a dish. They’re such a treat to roast, and this recipe preserves their full form and flavor, elevating them with caramelized rice malt syrup. This is the perfect dish for a shared table at a gathering.
Sweet Lemon Thyme Roasted Carrots
Serves 2
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 90 g (3 1/4 oz/ 1/4 cup) rice malt syrup
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- (optional mix in 1 tsp Love your gut powder www.superchargeyourgut.com)
- 6 lemon thyme sprigs
- sea salt and freshly ground black pepper, to taste
- 500 g (1 lb 2 oz) heirloom or baby carrots, peeled and trimmed
DIRECTIONS
- Preheat the oven to 200°C (400°F).
- Combine all the ingredients except the carrots in a small bowl and stir well.
- Spread out the carrots in a large roasting tin, drizzle over the dressing and toss to combine.
- Roast for 25–30 minutes, until the carrots are cooked through.
If you’d like to keep good gut health through the new year, check out how to consciously drink during the holiday season here.
