Roasted Winter Vegetables with Garlic Sauce Recipe
Soak up the life-giving energy of summer sunrays through eating root vegetables during the winter.
Serve winter vegetables raw, cooked, or fermented.
Photo by Jenny Zarines
Nick Barnard co-founded London-based Rude Health with his wife in 2005. Rude Health produces supremely nourishing oatmeal, granola, muesli, and snacks as well as grain and nut milks. The company has won numerous awards for taste and ethical standards.
Photo by Jenny Zarines
Nick Barnard co-founded London-based Rude Health with his wife in 2005. Rude Health produces supremely nourishing oatmeal, granola, muesli, and snacks as well as grain and nut milks. The company has won numerous awards for taste and ethical standards.
Cover courtesy Kyle Books
A primer to the current traditional food movement, Eat Right: The Complete Guide to Traditional Foods, with 130 Nourishing Recipes and Techniques
The life-giving energy of the sun in summer is captured within the root vegetables of winter. Eat as many of these vegetables as you can throughout winter and into the lean months of early spring. Vary your repertoire, and serve winter vegetables raw, cooked, or fermented. The truly seasonal weekly winter vegetable drawer may not look exotic, but it will be full of goodness, energy, and nutrients to see you through the cold short days. For variety and a little addictive pungency, make a garlic dipping sauce.
Delight your taste buds, mind and eyes with beautiful photos and inspirational techniques on everything you need to know to grow, preserve and cook your own heirloom fruits and vegetables. You won’t want to miss the stories about plants passed down from generation to generation. 
