Recipe from Winter 2019 issue of True Natural Health – Autumn 2019 Seminar Lunch Recipes


1 kg pumpkin and sweet potato

2 Tbsp vegetable stock

1 tsp chopped fresh rosemary

2 tsp chopped fresh parsley

1/8 tsp dried sage

2 tsp paprika

2 tsp freshly ground pepper

Vegetable oil spray


Peel and chop potatoes to serving size. Toss with remaining ingredients until well coated. Lightly spray baking pan with vegetable oil. Place coated potatoes and pumpkin in a single layer on the pan and bake until soft and lightly browned.