Part 1. Roasted Carrots & Sweet Potatoes. Heat oven to 400. Place potatoes and carrots in large mixing bowl, drizzle oil and stir seasonings in. On large cookie sheet, place wax paper down and add veggies, leave about 1/2 inch between each piece and roast for 40 minutes.
8 medium sized carrot, cut in 2 inch pieces
1 large sweet potatoes, roughly chopped (or sliced into wedges)
1 tsp cumin
1 tsp cayenne
1 tsp black pepper
2 tsp pink salt
1-2 tbs extra virgin olive oil or avocado oil
Part 2. Heat 1tsp of coconut oil in small pan. Once melted, add chopped walnuts (soaked for 2 hours and drained) and pepitas for 1-2 minutes. The pepitas start to brown quickly.
1 tsp coconut oil
¼ c raw walnuts
¼ c raw pepitas
Part 3: In small bowl, stir the following ingredients together. Option* to add finely chopped (raw) jalapeño. Combined all three parts into large bowl. Serves 4-6, save ½ cup portions to eat as a snack, to place over chopped spinach and cherry tomato salad, or over micro greens or sprouts. Or simply eat with roasted carrots and sweet potatoes, yum!
1 avocado, chopped
1-2 tbs lemon juice
¼ c chopped cilantro
pink salt to taste