Imbolc {roots + rice}

 
White root roast for imbolc.
 
Roots are abundant this time of year and so as part of our Imbolc eve dinner we also roast the white ones.  It’s a simple, delicious and really healthy dish to share.
 
5-7 turnips
3-4 parsnips
1 radish root {optional}
1 yellow potato 
5 cloves of garlic
olive oil
sea salt
pepper
parsley
and a light grating of fresh romano cheese
 
Wash up your roots + potato
Chop them.
Mince garlic
Toss together with lots of olive oil, salt and pepper.  
 
Preheat oven to 375.  Cook the roots for about 45 minutes.  Toss again, cover with a really light grating of romano cheese and sprinkle with chopped fresh parsley. 

 
Coconut Rice Pudding
 
1 cup rice
1 can organic coconut milk
1 cup water
big pinch of powdered vanilla or 2 tablespoons liquid
3/4 cups fresh squeezed orange juice
orange zest
2 tablespoons fresh grated nutmeg 
1 tablespoon fresh grated ginger
1/4 cup maple syrup 
 
Bring rice, coconut milk, water and orange juice to a boil.
Simmer, add vanilla, nutmeg, ginger and maple syrup.  Stir.
Allow to simmer until all liquid has been soaked up by rice.
 
Serve with fresh nutmeg + orange zest grated on top.