Roasted vegetables can and should be deemed a staple in my household, simply because I prepare them quite often. Roasting allows the vegetables to become highly concentrated. My children devour them because they taste kinda like chips, especially when the sugars caramelize on the veggies. It may seem intimidating to some folks but once they taste it, I usually get a “mmmm mmmm this taste really good!”

I’m superexcited because I found some chioggia beets the other day. Compared to other beets, it has such finesse.  I was head over heels with golden beets because of it color and texture, but I’m in total awe with these candy cane looking bad boys. God is so amazing! He has enriched us with so much bounty on the beautiful place called the earth. All you need to do, is step outside of your comfort zone.  I’m positive that you will find a variety of authentic and exotic foods from the earth.

I’m really big on foods from the earth and eat them as often as possible… I paired the roasted vegetables: black radishes, which are the white colored root. Black radishes are black on the outside but the flesh is white. There are also carrots, chioggia, golden and purple beets.

I usually eat callaloo with boiled or fried dumplings but I really didn’t miss it this time. The roots veggies were so sweet and d’luscious and complimented  the calaloo and kale excellently. I’ve prepared callaloo in many different ways and paring it with kale was just another winner. There is just something about kale, that I can’t seem to explain. Other than being an amazing superfood, it is absolutely d’luscious, easy on the palate and works well with just about any other greens or veggies. If you haven’t already tried kale, I really think you should make an effort..