Rainbow Roasted Root Vegetables with Tahini Lemon Drizzle

There’s something grounding and joyful for me about a tray of roasted veggies fresh from the oven. The colors alone lift your mood, and each bite is packed with fiber, vitamins, and that caramelized flavor only roasting can bring. It is a family favorite and I’m sure it will be one of yours too!

Ingredients:

2 medium beets (gold or red), peeled and cut into wedges
4 rainbow carrots, peeled and sliced into sticks or chunks
1 small head broccoli, cut into florets
1½ cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary
Optional: drizzle of balsamic glaze for serving

Instructions:

Preheat oven to 400°F and line a large sheet pan with parchment.

In a large bowl, toss the beets, carrots, broccoli, and squash with olive oil, salt, pepper, and thyme until coated.

Spread the veggies out evenly on the pan. Roast for 25–35 minutes, stirring once halfway, until golden and tender.

Transfer to a serving dish and, if desired, drizzle lightly with balsamic glaze for a touch of sweetness. YUM

✨ Pro Tip: Roast extra and store in the fridge. They’re just as delicious tossed into salads, grain bowls, or as a side with your favorite protein the next day. Get creative and add other root veggies into the mix too!

Tahini Lemon Drizzle

This sauce is the perfect partner for your roasted veggies — warm, nutty, and grounding, with a hint of brightness to wake up your plate (and your digestion).

Ingredients:

3 tablespoons tahini
2 tablespoons warm water (plus more for thinning)
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or honey
½ teaspoon grated garlic (optional)
A pinch of sea salt
A dash of cumin or smoked paprika (optional, for depth)

Instructions:

In a small bowl, whisk tahini with lemon juice, warm water, and maple syrup until smooth. Add a pinch of sea salt and, if using, garlic and cumin. Adjust thickness with a little more water until pourable.

Drizzle over warm roasted vegetables like carrots, parsnips, beets, or cauliflower — or spoon over grain bowls or sautéed greens for a satisfying, hormone-balancing meal.

Pro Tip: Tahini is rich in calcium and magnesium — two minerals that support hormone balance, muscle relaxation, and better sleep during this transitional phase.

Whole Body Vegetable Soup

A cozy bowl of nourishment right here.
This Veggie Soup is comfort in its purest form — simple ingredients that come together to soothe, restore, and warm you from the inside out. It’s food for healing the mind, body, and soul — a reminder that real nourishment can be both effortless, whole, and beautiful.

Ingredients:

2 tablespoons olive or avocado oil
1 large onion, chopped
2 carrots, chopped into ½-inch pieces
2 celery ribs, chopped
3–4 cloves garlic, minced
½–1 teaspoon sea salt, to taste
½ teaspoon freshly ground pepper
1 teaspoon Italian seasoning (or a blend of oregano, thyme, and basil)
1 (14.5-ounce) can diced tomatoes, undrained
6 cups vegetable broth (low-sodium if possible)
2 bay leaves
2 small Yukon Gold or red potatoes, diced
1 medium zucchini, chopped
1½ cups chopped green beans
1 cup chopped kale or baby spinach (optional, for an extra nutrient boost)
1½ cups frozen corn
1 tablespoon fresh lemon juice
Fresh thyme or parsley for topping

Instructions:

Warm the oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté until tender and fragrant, about 8–10 minutes. Add garlic, salt, pepper, and Italian herbs, stirring for another minute.

Pour in the diced tomatoes, broth, and bay leaves. Add potatoes, zucchini, green beans, and corn. Bring to a gentle boil, then reduce the heat to low and simmer for 25–30 minutes, or until the vegetables are soft and flavors come together. Turn off the heat.

Remove bay leaves. Stir in lemon juice and kale or spinach if using, allowing it to wilt before serving. Adjust seasonings as needed.

Ladle into bowls, top with fresh herbs, and serve warm — goes great with a slice of your favorite sourdough or gluten-free bread.

Pro Tip:

For extra comfort, toss in a small piece of Parmesan rind (or nutritional yeast if dairy-free) while simmering — it gives the broth a rich, savory finish. YUM!

🥒 Garden Reset Juice (Blender Recipe)

Cool, calming, and packed with gentle greens—this easy juice is your go-to for a light body refresh and a clear mind.

Ingredients:

Serves 1–2
1 cup filtered water
½ cucumber, peeled
½ green apple, chopped
1 cup fresh spinach
½ lemon, peeled
1 tsp fresh ginger, grated
1–2 tsp honey or maple syrup
Optional: a few fresh mint leaves or a pinch of sea salt

Optional boosts:
1 stalk celery, ¼ avocado, or 1 tbsp hemp seeds—blend in for extra nourishment

Instructions:

Blend until smooth.

Pour through a mesh strainer (or enjoy as is!) and serve over ice.

Pro Tip: Make a double batch and keep a jar in the fridge for tomorrow’s calm.