Krush in the Kitchen Recipe Roundup: Week 3
This past week on #KrushintheKitchen we were all about those high fiber veggies. Fiber helps removes toxins from the body, reduce inflammation and promote gut health, which all tie into strengthening immunity. From our go-to Roasted Vegetables (recipe below!) to Baked Sweet Potato Fries to an upgrade on our Powerful Green Soup, we shared simple dishes that are family-friendly and the kids love.
Aren’t that inspired to cook these days? We totally understand and feel you. We suggest giving our Lemon, Ginger, Honey & Turmeric Tea a try (recipe below!) because it only requires 4 ingredients, and a couple of minutes of work. In return, you get an immune-boosting beverage with antiviral and antimicrobial properties.
Find this week’s featured recipes below, and follow us on IG for the others highlighted in our profile here! We will be sharing recipes each week so tell your friends & family to sign up for our newsletter on our website! (Just scroll all the way to the bottom :)) And, don’t forget to show us how you’re using Krush in your kitchen!
*Hey! Did you see our chia pudding recipe last week? You might have noticed it said 2 cups of water at the end of the ingredient list. We apologize for that mistake! Find the updated recipe here.
Roasted Vegetables
Why we love: We can’t think of a vegetable you can’t roast! Make a batch at the beginning of the week to use in frittatas, pastas, quinoa bowls, stir fries & more. Go for every color of the rainbow when choosing vegetables for the full spectrum of vitamins and nutrients!
Makes about 4-6 servings
- 1 head broccoli, cut in florets
- 1 head cauliflower, cut in florets
- 1 fennel bulb, cut in 1-2 inch pieces
- 1 butternut squash or 3 sweet potatoes, cubed
- 3 tbsp olive oil
- Salt and pepper to taste
Preheat oven to 400F.
Toss your vegetables in olive oil, salt and pepper. Place on baking sheet, not overcrowding to ensure the veggies roast instead of steam
Roast for 45 min-1 hour, tossing vegetables halfway through. Serve with whatever you please, or just have a bowl of veggies!
Lemon, Ginger, Honey & Turmeric Tea
Why we love: Lemon for promoting hydration; ginger for reducing inflammation and helping with digestion; honey for its microbial (aka virus-fighting) properties; and turmeric for its antioxidants and reducing inflammation.
Serves 4
- 4 cups water
- 1/2 lemon, juiced or squeezed
- 1 inch piece of ginger, peeled and grated, or 1 tsp ground ginger
- 1 inch piece of fresh turmeric, peeled and grated, or 1 tsp ground turmeric
- 2 tbsp honey
Heat water in a kettle or pot on medium low, add all the ingredients and bring to a simmer. Take off the heat and serve. Feel free to take a cup at a time, letting the pot sit on the stove to infuse flavor throughout the day.