Skinny Food: Roasted Vegetables with Pistachios, Mint & Cider Vinegar



Nothing tastes as good as skinny feels,’ supermodel and (clearly) non-foodie Kate Moss once said. As memorable and tongue-in-cheek as the quote is, I’m highly inclined to reject her notion of food as a sinful (‘bad’) entity and the idea that the enjoyment of it directly translates into being fat. As much as I am a fan of Kate Moss’ style and fashion sense, I would go so far as to say that her sense in food-related/nutritional matters is questionable. One also wonders whether she has she seen the starving children in Africa? How ironic would it be if it were put into that context!

I have an issue with her statement because it can be so damaging and affect girls’ beliefs in weight control and nutritional values, but also, I believe that one can eat good food and stay skinny. Of course you can. What food has she been having? Ms Moss’ remark clearly is a personal opinion which I do not wish to deny as a personal opinion. It’s not fact and she doesn’t try to disguise it as such.

On to the important subject of food. Vegetables are having a summer moment and are defnitely seen as more favourable because of their lightness and nutritional value. They also provide the liquids our bodies so desperately need in the heat of the weather. Vegetables can actually taste good when done properly. I adore carrots and parsnips and sweet potatoes – low-fat, low-calorie and delicious, they provide great nutritional value as well. 100 of carrot is only 41 calories and carries a high percentage of Vitamin A; 75 calories for 100g of Parsnips (a good source of vitamin C). The healthy and delicious sweet potato costs only 86 calories per 100g and has lots of vitamin A.

Roasted vegetables with cider vinegar, pistachios (and mint, which I forgot to add) recipe

Makes 2 servings/servings for 2 people

Ingredients:
2 carrots (about 140g)
2 parsnips (about 140g)
1 sweet potato (about 220g)
2 tablespoons of pistachios (about 30g)
Handful of chopped mint leaves
2 tablespoons of rapeseed (or olive) oil
1 tablespoon of cider vinegar
Salt & pepper (to taste)

Method:
1. Preheat oven to 180 degrees celsius. Toast pistachios for 5 – 10 minutes and then let cool. Chop and leave aside. Turn oven heat up to 200 degrees celsius.
2. Cut up the carrots, parsnips and potatoes into 2-inch long pieces – or edible sizes. Arrange evenly on baking tray and douse in oil and season with a bit of salt and pepper.
3. Roast vegetables for 35 – 30 minutes in oven and then leave to cool for 5 – 10 minutes.
4. Toss vegetables in cidear vinegar and serve with chopped mint leaves and pistachios.

Value for money?
Each portion costs about less than 2 pounds? Carrots, parsnips and sweet potatoes are cheap. Pistachios are relatively expensive but you only use a bit and keep the rest (I like to eat mine with yoghurt and honey – absolutely divine).
Value for time?
It takes about 1 hour to prepare + cook + clean u. I love how fuss-free this recipe is.
Value for effort?
It doesn’t take a lot of effort to make at all. I give it a 2-star rating for level of easiness.

** – couldn’t have been done and dusted with more ease
Nutritional value:
Approximately 560 kcals for 2 servings (an average-sized carrot is about 50 – 72 grams. So I’ve based my calorie calculations on these calorific values as an estimate. The cidar vinegar compliments the sweet vegetables really well so do include it! And don’t forget the mint like I did!)

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