Celebrate Earth Hour with 3 Delicious Root Vegetable Recipes–Straight From the Earth!
Saturday, March 28th, between 8:30-9:30 PM (your local time), the world celebrates Earth Hour. Homes and buildings around the world will dim the lights in order to bring awareness to climate change. There are many ways to honor the earth, even if just for one hour. But one of the best (and tastiest) ways to do so is to consume the earth, literally.
Root vegetables are grown under the earth’s surface and are symbolic of just what the earth is capable of producing and supporting us with. Nix your regular Saturday breakfast or brunch full of sausage, pancakes and other nutritionally-devoid foods and instead focus on animal-friendly, plant-based root vegetables, which are full of natural sugars and fiber and dense enough to fill you up. The following 3 delicious root vegetable recipes fit the bill.
Saturday breakfast is often a time for weekend indulgence – a stray from your go-to weekday breakfast and often the “reward” after a stressful week. This Saturday, reward yourself and the earth during Earth Hour by indulging in one of these three vegan root vegetable recipes.
1. Sweet Potato Oatmeal (Gluten-Free)
Serves 2
Ingredients
Directions: Add all the ingredients to a blender and blend until smooth.
2. Carrot Breakfast Cookie (Gluten-Free)
Makes 15-20
Ingredients:
Directions: Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, add the spelt, oats, oat bran, salt, cinnamon, nutmeg, cloves and baking soda. Mix until evenly combined. In a separate, large bowl, whisk together the applesauce, coconut palm sugar and eggs. Fold in the carrots. Add the dry ingredient to the wet ingredients and mix until all is evenly combined. Form small, 1-inch balls and place them on a baking sheet lined with parchment paper. Pop into the oven for 15 minutes. Enjoy!
3. Red Beet Smoothie (Gluten-Free, Raw)
Serves 1
Ingredients:
Directions: Peel and chop the beet. Add it to a blender with the rest of the ingredients. Blend until smooth.
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Photo Credit: Robert Couse Baker
