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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Roasted Veggies
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Roasted Veggies  This thread currently has 1,101 views. Print Print Thread
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Chloe
Saturday, February 8, 2014, 5:02pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,164
Gender: Female
Location: Northeast USA
Age: 71
Quoted from BluesSinger
Is there anything wrong with slow roasting  veggies until they are crunchy?

I have been slow roasting small bites of Okra until they are crunchy and they are so good I ate two packages of them yesterday!  

also I slow roasted some turnip slices until they were chewy and crunchy...

thoughts?

Also what spices do you all use on your roasted veggies? I'd like to try some different spicings but have been afraid to!  


If your SWAMI is focused on AGEs, I'd be super careful of getting any food to the point of really
browning....

http://agefoundation.com/link-charred-foods-may-pose-diabetes-risk/#.UvZgQyjRe0s

I tend to keep my temperature low enough and roast long enough where I could be almost dehydrating some vegetables and they will get rather crunchy after a long while.  As long as you're not eating burned or charred foods, I think you're okay.  Some may disagree....but when I think of an open fire as man's earliest method to cook foods, especially meats which might have wound up very browned, the fact that the human race survived, I think you should be okay.

Better to eat two packages of okra than no okra at all, right?

What temperature is your oven set for?

Herbs on my roasted veggies vary.  Thyme, basil, rosemary, oregano, onion powder, garlic powder, sea salt on most veggies like cauliflower or broccoli, but onions I don't season nor
do I season mushrooms. Just EVOO.   I really just use sea salt and EVOO on parsnips, beets and turnips or rutabaga...but  on butternut squash, and other winter squashes like kombucha,
acorn or pumpkin,  I use pie spices....allspice, ginger, cinnamon, nutmeg...
not all at the same time....and sometimes I've drizzled on a little agave first,mixed with ghee
so the spices stick and wind up with a sticky sweet topping.  Given I can't have sweet potatoes,
doing this with butternut squash almost makes me feel like I'm eating sweet potatoes.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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BluesSinger
Sunday, February 9, 2014, 3:11pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 821
Gender: Female
Location: Grants Pass, OR
Age: 55
Quoted from Chloe



I tend to keep my temperature low enough and roast long enough where I could be almost dehydrating some vegetables and they will get rather crunchy after a long while.  As long as you're not eating burned or charred foods, I think you're okay.  Some may disagree....but when I think of an open fire as man's earliest method to cook foods, especially meats which might have wound up very browned, the fact that the human race survived, I think you should be okay.

Better to eat two packages of okra than no okra at all, right?

What temperature is your oven set for?

Herbs on my roasted veggies vary.  Thyme, basil, rosemary, oregano, onion powder, garlic powder, sea salt on most veggies like cauliflower or broccoli, but onions I don't season nor
do I season mushrooms. Just EVOO.   I really just use sea salt and EVOO on parsnips, beets and turnips or rutabaga...but  on butternut squash, and other winter squashes like kombucha,
acorn or pumpkin,  I use pie spices....allspice, ginger, cinnamon, nutmeg...
not all at the same time....and sometimes I've drizzled on a little agave first,mixed with ghee
so the spices stick and wind up with a sticky sweet topping.  Given I can't have sweet potatoes,
doing this with butternut squash almost makes me feel like I'm eating sweet potatoes.


Well for about an hour or so I roast the Okra at 350 and then I turn it down to 250 and it takes about 2-3 hours for it to crisp up.  It doesn't really brown, just gets drier and drier and then crispy.  I'm not losing any nutrients am I?

I did the same thing with the turnips after I sliced them fairly thin.  I'd like to get them even thinner so that they'd really turn into chips.   Is there some contraption that slices root veggies very thin out there?

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Chloe
Sunday, February 9, 2014, 4:05pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,164
Gender: Female
Location: Northeast USA
Age: 71
If you're making chips rather than a traditional roasted vegetable (which might be a bit crispy on the
outside but soft in the middle) then your process is correct.  But as far as losing nutrients, I suspect maybe some nutrients are lost and probably enzymes, but you're still getting fiber. I can't really say that I know for sure what happens in the roasting/baking process to any food that is cooked for a long time.  Depends on who you're talking to.  Raw food enthusiasts might argue that enzymes are lost in the cooking process and digestibility could be compromised...but we're not on raw food diets. And I make kale chips many times during the week. Difference is that I'm dehydrating them...keeping my oven at the lowest setting which is below 200 degrees. No hint of color changing...the veggies are merely drying out till crisp and retain their dark green color.  I've done
this with carrots and other root veggies, but when starting at such a low temp, the oven is on for
many more hours....more like 8-10 before I wind up with chips. For expediency, I think your process
is working well for you.

What you use to slice root veggies very thin would be a mandoline...Do a search on Amazon and you
will find lots of options....and reviews by users....I don't always buy from Amazon but I like to read what users have to say before I choose an item.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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BluesSinger
Sunday, February 9, 2014, 5:58pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 821
Gender: Female
Location: Grants Pass, OR
Age: 55
Quoted from Chloe
If you're making chips rather than a traditional roasted vegetable (which might be a bit crispy on the
outside but soft in the middle) then your process is correct.  But as far as losing nutrients, I suspect maybe some nutrients are lost and probably enzymes, but you're still getting fiber. I can't really say that I know for sure what happens in the roasting/baking process to any food that is cooked for a long time.  Depends on who you're talking to.  Raw food enthusiasts might argue that enzymes are lost in the cooking process and digestibility could be compromised...but we're not on raw food diets. And I make kale chips many times during the week. Difference is that I'm dehydrating them...keeping my oven at the lowest setting which is below 200 degrees. No hint of color changing...the veggies are merely drying out till crisp and retain their dark green color.  I've done
this with carrots and other root veggies, but when starting at such a low temp, the oven is on for
many more hours....more like 8-10 before I wind up with chips. For expediency, I think your process
is working well for you.

What you use to slice root veggies very thin would be a mandoline...Do a search on Amazon and you
will find lots of options....and reviews by users....I don't always buy from Amazon but I like to read what users have to say before I choose an item.


Well.. darn.. I sure hope that I'm not losing valuable nutrients and vitamins when roasting to a crisp!  I do the Kale chips as well.  Last night we did Swiss Chard Chips at a slow temp. Very good... I wonder what the evaporated juices have in them that I might be missing out on.  I'll have to research.

Also.. the Mandoline!  Gosh.. tooooo many to choose from!  Can you give a suggestion?  

Thanks so much.
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Chloe
Sunday, February 9, 2014, 6:05pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,164
Gender: Female
Location: Northeast USA
Age: 71
Quoted from BluesSinger


Well.. darn.. I sure hope that I'm not losing valuable nutrients and vitamins when roasting to a crisp!  I do the Kale chips as well.  Last night we did Swiss Chard Chips at a slow temp. Very good... I wonder what the evaporated juices have in them that I might be missing out on.  I'll have to research.

Also.. the Mandoline!  Gosh.. tooooo many to choose from!  Can you give a suggestion?  

Thanks so much.


I have an old mandoline and don't know what brand this is....bought it on a TV infommercial
and it's still working fine.  I think the general name for what I have is a V slicer...it was under
$30 about 20 years ago....they're still made.

I use organic dehydrated vegetable powders all the time. I have kale, spinach, carrots, beets.
Let me look for the link...the brand is Activz.

click on the link that says shop Activz.  I know Amazon sells some of them...I think I bought mine
from a website called The (or maybe it was My) Natural Market...Don't remember for sure.. Came up on a google search.

http://powderpure.com/

try this
http://www.mynaturalmarket.com.....y=5&countries=us




"The happiest people don't have the best of everything.....they know how to make the best of everything!"

Revision History (1 edits)
Chloe  -  Sunday, February 9, 2014, 6:30pm
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BluesSinger
Sunday, February 9, 2014, 6:55pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 821
Gender: Female
Location: Grants Pass, OR
Age: 55
Quoted from Chloe


I have an old mandoline and don't know what brand this is....bought it on a TV infommercial
and it's still working fine.  I think the general name for what I have is a V slicer...it was under
$30 about 20 years ago....they're still made.

I use organic dehydrated vegetable powders all the time. I have kale, spinach, carrots, beets.
Let me look for the link...the brand is Activz.

click on the link that says shop Activz.  I know Amazon sells some of them...I think I bought mine
from a website called The (or maybe it was My) Natural Market...Don't remember for sure.. Came up on a google search.

http://powderpure.com/

try this
http://www.mynaturalmarket.com.....y=5&countries=us




on the organic veggie powders.. what do you mean?  To spice the roasted veggies with?
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Chloe
Sunday, February 9, 2014, 7:41pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,164
Gender: Female
Location: Northeast USA
Age: 71
Quoted from BluesSinger


on the organic veggie powders.. what do you mean?  To spice the roasted veggies with?


Nope, I add water to the powders and drink it.  Another way to get vegetables into my body.  Like juicing but instant. I spice veggies with dehydrated organic herbs.




"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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BluesSinger
Sunday, February 9, 2014, 8:14pm Report to Moderator Report to Moderator

Swami Following HUNTER
Ee Dan
Posts: 821
Gender: Female
Location: Grants Pass, OR
Age: 55
Quoted from Chloe


Nope, I add water to the powders and drink it.  Another way to get vegetables into my body.  Like juicing but instant. I spice veggies with dehydrated organic herbs.




oh yes very good!  btw.. is this source organic?
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Chloe
Sunday, February 9, 2014, 9:25pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,164
Gender: Female
Location: Northeast USA
Age: 71
Quoted from BluesSinger


oh yes very good!  btw.. is this source organic?


Yes



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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