Oven veggies (lectin-free)

Even when it is winter you can have a beautiful looking dish on your plate which reminds us on spring!

Those nutrient-rich vegetables were harvested in winter and are therefore seasonal, local and organic. Eating seasonal vegetables and fruits is the best way to provide your body with those minerals, vitamins, trace elements, antioxidants and polyphenols he needs at a time when the air gets colder and the days shorter. They will help strengthen your immune system and keep away the cold.

The veggies I picked are all lectin-free. Which means they not only support your gut but heal him at the same time.

Here is a list of the beauty those vegetables provide us with:

• Cauliflower: Vitamin B6, C, K, Thiamin, Niacin, Magnesium, Fiber, Folate, Potassium
• Broccoli: Vitamin B6, C, K, E, A, Chromium, Folate, Fiber, Pantothenic acid
• Leek: Vitamin B6, K, C, A, Cooper, Folate, Iron
• Onion: Vitamin B6, C, A, Calcium, Iron, Magnesium, Folate
• Garlic: Vitamin B6, B1, C, Manganese, Copper, Selenium
• Parsnip: Vitamin C, K, Folate, Niacin, Sodium, Potassium, Calcium, Magnesium
• Chard: Vitamin K, A, C, E, B2, Magnesium, Copper, Manganese, Potassium, Iron, Fiber
• Green kale: Vitamin, K, A, C, B6, Copper, Fiber, Potassium, Calcium

Place the first 6 veggies (just the white part of the chard) on an oven tray, drizzle olive oil on top and spice with salt & pepper. Place it in the oven for about 30min at 180°C. Then put the greens of the chard and kale on top and bake for another 10-15min until the vegetables are soft and the kale crispy.