Roast Vegetables with Chilli Jam
By Christine Pope, Elemental Health
INGREDIENTS – Roast Vegetables
1 large sweet potato
2 red and 2 yellow capsicum
4 medium tomatoes
2 large carrots
2 medium zucchini
Slice vegetables thinly and halve tomatoes. Spray with olive oil and bake uncovered in hot oven 20 minutes. (200 C) Turn and cook for a further 10 minutes.
INGREDIENTS – Chilli Jam
1 medium onion chopped finely
2 crushed garlic cloves
4 large tomatoes seeded and chopped
1/4 cup chopped basil
1/2 cup red wine vinegar
80ml dry sherry
2 chilis seeded and chopped
3/4 cup raw sugar
Combine ingredients in large pan and bring to boil. Reduce to a simmer for 30 minutes or until thickened, stirring occasionally. Serve with roast vegetables.
INGREDIENTS – French beans provencale
500 g green beans
1 clove garlic
2 tsp parsley
Wash beans, top and tail. Steam until tender Meanwhile heat oil in saucepan, stir in garlic and parsley and a pinch of salt. Add beans and toss until well combined.
Christine Pope is a naturopath and nutritionist who practices at Elemental Health at St Ives. Her favourite tool for finding new recipes is googling ingredients.
For more about Christine Pope, visit https://christinepopenutritionist.com/