Roots for nourishment

Roots are powerful.

Comfort, warmth, sweetness, energy, emotional balance, relaxation, anti-stressors. Yes… Roots are powerful foods. They help us feel grounded and satiated, satisfied and nourished. We often try to avoid starch because in the world of dieting, starch is so called “bad”. The thing is, the roots are not bad for you. They are good for you. It is your eating habits and how you combine and proportion your meals that makes the difference.

(You can learn A LOT more about that in the online program, which is a food education, mindfulness training and coaching program in how to change your habits)

Root Tart

Ingredients for 4 servings:

  • 1/2 cup of toasted pumpkin and sunflower seeds, mixed
  • 1/2 cup of rolled oats, gluten free if necessary
  • 1/2 cup of brown rice flour
  • 1/2 cup of millet flour
  • 1/2 cup of buckwheat flour
  • 1/2 teaspoon of aluminum-free baking powder
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of organic thyme
  • 2 tablespoons of coconut oil
  • 2 tablespoons of olive oil or untoasted sesame oil(plus more to oil pan)
  • 5 tablespoons of unsweetened coconut, almond or oat milk
  • 5 eggs


Preheat the oven to 350 degrees, and oil a 10-inch tart pan. Grind the seeds in a food processor. Then combine all dry ingredients in a mixing bowl. Add the oil and mix. Pour the milk one tablespoon at a time and mix once again. Finally, knead the dough and make it into a large ball.

Press the flour mix into the tart pan. Depending on how thick you want the crust, you will have some dough left over. Press a fork into the bottom of the crust and bake for 15 minutes.

While the crust is baking, whisk five eggs with one tablespoon of water per egg and one large pinch of sea salt. Add one and a half cups of pre-roasted roots to the egg mixture and stir. Remove the crust from the oven and fill with the roots and egg mix. Finally, bake for another 30-35 minutes at 350 degrees. Serve with greens and eat with friends.


Path for Life - Photo: Torkil Stavdal

Path for Life – Photo: Torkil Stavdal

This recipe is adapted and altered from a recipe by Amy Chaplin.