Okay, okay – I know what you’re thinking…
Yoghurt and roasted vegetables? Yep, Sophie has officially lost it. #ThatShitCray
But allow me to assure you now that this combination is oh-SO worth pushing your inhibitions aside in order to give it a go. You say you’ll try anything once? Well, now is your time to give the revelation of pairing root veg with your favourite yoghurt a chance.
So I think that you’ll agree with me when I say that we are pretty much dealing with a ‘don’t knock it till you’ve tried it’ type situation – and if it’s not for you then that’s cool. You can say that you gave it a try and you can move on with your life. But the chances are you’re going to end up well and truly HOOKED; much like myself, who has been throwing this bad boy together every damn day as of lately!
The trick is to roast the vegetables in the sweet, blood sugar stablising spice that is cinnamon – which creates a delicious warming flavour that brings out the natural sweetness of the roots just nicely. When combined with the creamy yoghurt and any toppings you have at hand in your cupboard (think crunchy nuts, fragrant toasted seeds and slightly sweeter additions like mulberries, bee pollen and cacao) – you will literally be in snack HEAVEN!
You might be wondering why I’m choosing vegetables over the standard chopped fruit selection most people would have. Hey, if you love your morning fruit fix – then good for you! But I swear I’m not trying to be a smug health blogger trying to shove a sugar free diet in to your life, hell no! This is purely my attempt of satisfying my sweet tooth with out going in hard with the sugar, because my gut doesn’t respond too well to too much fruit or sweet things (even when they come in natural form!) – so I came up with this alternative to ensure my soul gets the loving it craves whilst my digestive system stays happy too. It’s a win win! Whether you know the digestive struggles that come with sugar fermentation or if you’re simply just trying to cut down on your daily intake: This magic little creation is the one for you, my friend.
As I’m about that dairy free life; you’ll find Nush’s vanilla cashew yoghurt in my bowl. I recently discovered this in my local Tesco (massive YES to the ever-growing alternatives for free from foodies!) and I have been totally obsessed ever since. What can I say? It was love at first lick of the lid. They also do a selection of other flavours like blueberry, strawberry and caramel – as well as an almond milk variety which is just as awesome – and work like a dream in more savoury dishes to cool down the heat. FYI: This isn’t a paid collaboration with Nush, but the team did send me an insane box filled with all the goods from their range, so I figured it would be crazy not to experiment with them. It’s a tough job, but someones gotta do it!
I would say roasting the vegetables in a batch and keeping them in the fridge is the way to go for this; that way you can quickly throw it together for breakfast before you head out the door or have them ready and waiting for you come the time hanger strikes. Also, if you are lucky enough to tolerate dairy then go ahead and enjoy this with plain yoghurt (preferably organic and full fat!) – I can imagine that the food-gasm will be just as pleasurable.
- 1 bulb beetroot, scrubbed and sliced
- 1 large carrot, scrubbed and sliced
- 1 tsp coconut or olive oil
- 1 tsp cinnamon
- 125g yoghurt of choice
- Toppings of choice: Mulberries, bee pollen, cacao nibs, flaked almonds, nut butter, tahini + toasted seeds etc
- OPTIONAL: 1 tsp honey or maple syrup, if you want that extra sweetness
- Grab a roasting tray, line with greaseproof paper and arrange the beetroot and carrot on top. Drizzle with the oil, sprinkle with cinnamon and roast in the oven at 180 degrees for 40 minutes, or until tender.
- Then just put the yoghurt in the bowl, add the roasted veg and top like a boss!