Whole spices are packed with nutritional benefits. By adding them to your roast veggies not only do they make them taste amazing but you’re also adding so much more to your meal to benefit that beautiful body and mind.

Makes 8 serves


1 medium size Jap (Kent) pumpkin (or root vegetables of choice)

3 tsp of whole seed spice mix

2 tbsp of fresh rosemary 

1/2 tsp of black pepper 

1 tsp of celtic or pink salt 

2 tbsp of melted coconut oil or olive oil 

1 tbsp of chives (optional)


1.Preheat oven to 180. 

2.Leaving the skin on and seeds attached (the skin and seeds are packed with nutrients/health benefits) . Then slice into wedges that are about 2-3 inches thick. 

3. In a medium bowl, place the pumpkin, oil, spices and rosemary. Mix well. 

4. Pour the pumpkin mixture onto a lined baking try (I prefer to use silicon as it is better for the environment and stops pumpkin from sticking). 

5. Bake for about 45 minutes or until a fork easily pushes into the pumpkin. 

6. Top with chopped chives.

Natasha Burbury