Check out this root vegetable slice which includes low GI foods such as sweet potatoes, celeriac, butternut squash layered up with tomatoes and homemade pesto sauce. It’s a great post-workout lunch to replenish energy and restore mineral balance in the body. Sweet potatoes and butternut squash are a fabulous source of potassium and sodium as well as carotenoids which convert into vitamin A in the body. Butternut squash has more potassium content than a banana!  Sweet potato and butternut squash are really satisfying (high in fibre) and will keep the stomach full for a longer time.  A perfect low GI food and cholesterol-free.  Celeriac contains no cholesterol, fat-free and contains no natural sugar.  Celeriac contains vitamin C, iron and calcium – it has a light celery flavour and combines well with other root vegetables. This is a great dish to have on its own with a side salad of spinach and watercress. Sweet potatoes have a lower GI load than regular potatoes so will keep sugar levels stablised – they are also great as part of a weight-loss programme.Ingredients:  3 thinly sliced sweet potatoes, ½ -1 thinly sliced butternut squash, ¼ thinly sliced celeriac, 3-4 sliced tomatoes, cup of fresh coriander (chopped), cup of fresh basil (chopped), 25-30ml olive oil, 2-3 chopped garlic cloves, ½ - 1 chopped red chili.About 6-8 servings 
Prepare a loose-bottomed cake tin. Line bottom with greaseproof paper and brush bottom and sides with olive oil.  Preheat oven at 200 degrees.  To ensure that this dish cooks evenly try and slice the vegetables evenly and thinly.  It will also cook quicker if the slices are quite thin. Place a layer of sweet potato on greaseproof paper, top with teaspoon of pesto, then a layer of the following: tomatoes, celeriac, squash, pesto, tomatoes, sweet potatoes, pesto, squash,   As you place each layer you can overlap vegetables to cover thoroughly and evenly. Press down as you place each layer.  Pour 25ml of water over top layer and cover tin loosely with foil.  Bake for about 1½ hours. Baste dish every 20 minutes with 25ml of water.  It will be ready when vegetables shrink away from the side of the tin and vegetables are tender when pierced with skewer. Switch oven off.  You can leave dish in oven to cool down.  Release the loose-bottom of tin.  Take a serving plate and place on top of your dish – tip over and carefully remove tin base and greaseproof paper.

Check out this root vegetable slice which includes low GI foods such as sweet potatoes, celeriac, butternut squash layered up with tomatoes and homemade pesto sauce. 

It’s a great post-workout lunch to replenish energy and restore mineral balance in the body. Sweet potatoes and butternut squash are a fabulous source of potassium and sodium as well as carotenoids which convert into vitamin A in the body. Butternut squash has more potassium content than a banana!  Sweet potato and butternut squash are really satisfying (high in fibre) and will keep the stomach full for a longer time.  A perfect low GI food and cholesterol-free.  Celeriac contains no cholesterol, fat-free and contains no natural sugar.  Celeriac contains vitamin C, iron and calcium – it has a light celery flavour and combines well with other root vegetables. This is a great dish to have on its own with a side salad of spinach and watercress. Sweet potatoes have a lower GI load than regular potatoes so will keep sugar levels stablised – they are also great as part of a weight-loss programme.
Ingredients:  3 thinly sliced sweet potatoes, ½ -1 thinly sliced butternut squash, ¼ thinly sliced celeriac, 3-4 sliced tomatoes, cup of fresh coriander (chopped), cup of fresh basil (chopped), 25-30ml olive oil, 2-3 chopped garlic cloves, ½ - 1 chopped red chili.

About 6-8 servings 

Prepare a loose-bottomed cake tin. Line bottom with greaseproof paper and brush bottom and sides with olive oil.  Preheat oven at 200 degrees.  To ensure that this dish cooks evenly try and slice the vegetables evenly and thinly.  It will also cook quicker if the slices are quite thin. Place a layer of sweet potato on greaseproof paper, top with teaspoon of pesto, then a layer of the following: tomatoes, celeriac, squash, pesto, tomatoes, sweet potatoes, pesto, squash,   As you place each layer you can overlap vegetables to cover thoroughly and evenly. Press down as you place each layer.  Pour 25ml of water over top layer and cover tin loosely with foil.  Bake for about 1½ hours. Baste dish every 20 minutes with 25ml of water.  It will be ready when vegetables shrink away from the side of the tin and vegetables are tender when pierced with skewer. Switch oven off.  You can leave dish in oven to cool down.  Release the loose-bottom of tin.  Take a serving plate and place on top of your dish – tip over and carefully remove tin base and greaseproof paper.

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    it looks like a giant hamburger
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    Butternut Squash Root “Cake” Ingredients: 3 thinly sliced sweet potatoes, ½ -1 thinly sliced butternut squash, ¼ thinly...
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