This weekend marks my one year anniversary with Dreamstime! It's been a tough learning curve for me, but I'm beginning to get the hang of it. My approval ratio, after months of disheartening depths from near endless rejections, is finally beginning to creep up and up. I've obviously begun to learn more about what is acceptable and what is not. Though I still mess up sometimes :) I am finally getting some downloads, which will all know makes us work harder and upload more.
Hear is my top downloaded image, which I believe will reach Level 2 very soon here at Dreamstime.
I really enjoy my veggies in every possible way. This is food that makes me feel amazing when I eat it. Although I am not a strict vegetarian, I do prefer to eat predominately fruits and vegetables, and when I have a completely vegetarian week or so, I have so much energy! I also love the vibrant colors of this food! I love to garden in the summer, and find it incredibly rewarding to find I have successfully grown something that I planted. On the weekends, when I have the time for it, I immensely enjoy going to the local farmer's markets here in my city and bumping into friends, and finding new things to look at and hear, artwork, and street performers, and becoming inspired by all the beautiful fresh produce, and delightful herbs and aromas. So it is natural that you will find lots of veggie photos in my portfolio.
This is recipe I've been making from time to time since I discovered it about a year ago, that my friends and I just adore...
ROASTED CARROTS, PARSNIPS, AND SAGE
1 1/2 pound of carrots, peeled and cut into thin strips
1 1/2 pound of parsnips, peeled and cut into thin strips
1/4 cup olive oil
1/4 cup small, fresh sage leaves (i have often used dried sage also, when that is all I have, and it also tastes wonderful)
cracked black pepper
1. Pre-heat the oven to 375 degrees.
2. Toss together the carrots and parsnips with the olive oil, sage, and salt and pepper to your liking, in a large bowl, until the veggies are coated nicely.
3. Spread this mixture out over a cookie sheet and roast in the oven, stirring twice to turn the veggies over a couple of times during cooking, until they are golden. Generally takes about 45-55 minutes.
Usually, I'll mix up a lovely dipping sauce for these, with plain yogurt, some honey, some lime juice, a little cumin, salt, pepper, maybe some chili powder, whatever. It complements these roasted veggies wonderfully!
Delicious, healthy, high energy veggie side dish or snack from root vegetables!
Here are some nice baskets of fresh carrots to get you started (or least inspired) :)