One of the staples of cooking is salt. It is bad for those with heart problems or hyper-tension however if you use Himalayan salt for the rest of your life your blood pressure will actually go down. This stuff is great for you; it has something like 84 minerals that are healthy and is imported from Pakistan from newly discovered salt reserves. I found it loose at Sprouts; look for the pink salt. I threw out all other sea salts, Kosher salts and only eat this - even start my day with a glass of salty water every morning. Don't believe me about how great it is, see for yourself. It is also recommended on the reset plan I just completed.

I discovered that I love roasted vegetables as a main course. The diet plan I was on gives a decent medley of veggies however I found a similar recipe in Sunset Magazine too so I have incorporated the two to give you a better tasting vegetarian meal.

Roasted Root Medley -
(makes two servings)

1/2 medium yam
1 medium carrot
1/2 red onion
1 medium beet - regular or golden
1/4 lb small red thin-skinned potatoes, halved.
1/2 red bell pepper
1 tsp Himalayan salt
pinch of pepper
3 tbsp virgin olive oil - separated
1/4 cup coarsely chopped walnuts
1 tbsp red-wine vinegar
2 tbsp honey or agave nectar
2 quarts mixed salad greens
shaved parmesan cheese

Pre-heat oven to 400. Chop yam, carrots, onion, beet and bell pepper into one each pieces. Combine with oil and salt and dash of pepper. Mix well. Arrange  vegetables in a single layer on a baking sheet. Bake for 40-50 minutes, or until tender, turning once or twice. About 10 minutes before they are done, sprinkle the walnuts on the vegetables.

Meanwhile, in a small bowl, whisk together 1 tbsp oil, the vinegar and honey or agave nectar and 1/2 tablespoon Himalayan salt and dash of pepper.

Toss greens in a large bowl with 1/4 of the dressing; divide among plates. Let vegetables cool about 5 minutes. Transfer to a large bowl and toss with the rest of the dressing, spoon over greens and sprinkle with parmesan.