I’m doing a bit of a detox cleanse right now, one that (thankfully) includes eating actual food rather than drinking a lot of smoothies and other beverages (not that there’s anything wrong with that….)

So for ten days, I’m giving up wheat products. dairy, and a few other things, and the biggie – sugar. I don’t eat a lot of sugar, but it’s pretty illuminating once you realize how much sugar creeps into my daily meals (and daily biscotti snacks and really good vegan chocolate zucchini muffins). (The program is through a wonderful naturopath, http://jodilarrynd.com.)

Here’s what I made last night; it was delicious.

Ingredients (for two servings):

1 cup cauliflower, chopped into big chunks

2 small yams, cut into chunks

4 brussels sprouts (these were huge ones that I got at Whole Foods), cut into quarters

4 cloves garlic

1 – 2 tbs olive oil

black pepper

85 grams kamut vegetable pasta spirals (I buy the Eden Organic Pasta brand)

How:

Preheat oven to 350.

Wash all vegetables and prepare. Line a baking sheet with parchment paper and place vegetables on the sheet, evenly. Drizzle with olive oil, and toss the vegetables around so they get some of the oil on them. Grind some fresh black pepper. Bake for about 35 minutes or so, until tender.

Prepare pasta, drain and return to pot. Add in the roasted vegetables, add a little more olive oil and black pepper, toss, and serve. Top with rice parmesan (or the real thing, if you want).

Enjoy!