Reboot with Joe Recipe Book Read Online Free

carrots, cut in half crosswise into two chunks.
    5) Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
    6) Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt.
    7) Arrange on baking sheet lined with parchment paper.
    8) Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.
    Note: You can substitute any combination of cinnamon, nutmeg, cayenne, rosemary or other spices for the cumin and pepper.

    Per serving
    Calories    276cal
                   1,156kJ
    Protein      4g
    Fiber         6g

    Reboot Snacks
    Tasty Tart Treat
    Section
    6.7
    Ingredients Makes 4 servings
    — 1/2 grapefruit, cut into wedges
    — 1/4 pineapple, cubed
    — 1 orange, cut into wedges
    — 1 kiwi, sliced
    — 1/2 mango, sliced
    — fresh mint
    Mix together in a bowl. Enjoy!

    Per serving
    Calories    80cal
                   335kJ
    Protein      1g
    Fiber         3g

    Reboot Snacks
    Watermelon-Mint Bowl
    Section
    6.8
    Ingredients Makes 4 servings
    — 1/4 watermelon, cubed
    — 4 mint leaves
    — 1–2 scallions (spring onion), diced (optional)
    Place watermelon in bowl, top with mint leaves and scallions (spring onion).

    Per serving
    Calories    48cal
                   201kJ
    Protein      1g
    Fiber         2.5g

Reboot with Joe
    Soups

    Reboot Soup Recipes
    Green Vegetable Soup
    Section
    7.1
    Ingredients Makes 4—6 servings
    — 2 Tbsp (30ml) olive oil
    — 2 leeks, white and light green parts, thinly sliced
    — 3 cloves garlic, minced
    — 1 head broccoli, trimmed to small florets
    — 2 medium zucchini (courgette), cut into half moons
    — 1 head spinach, roughly chopped
    — 1/4 handful basil
    — 1 tsp (5g) sea salt
    — dash of fresh ground pepper
    — 6 cups (1.5L) water
    — large handful basil, chopped
    Directions
    1) In a large stock pot or Dutch oven, heat the olive oil over medium high heat.
    2) Add the leeks and garlic and sauté for 3 minutes.
    3) Add the broccoli, zucchini (courgette), spinach, basil, salt and pepper.
    4) Stir and cook for 5 minutes.
    5) Add the water and bring to a boil.
    6) Lower the heat and simmer for 15 minutes.
    7) Remove from the heat and stir in the chopped basil.

    Per serving
    Calories    126cal
                   528kJ
    Protein      5g
    Fiber         4g

    Reboot Soup Recipes
    Harvest Roasted Vegetable Comfort Soup
    Section
    7.2
    Ingredients Makes 4 servings
    — 4 cups (1L) leftover roasted veggies
    — 4 cups (1L) low sodium vegetable broth
    — 1 large green apple, chopped
    — 2 cloves garlic, 1 minced, 1 chopped
    — 1/2 cup (125ml) water
    — 2 Tbsp (30ml) olive oil
    — sea salt and fresh ground pepper to taste
    — dried basil to taste
    — dried thyme to taste
    Directions
    1) Add roasted veggies, 1/2 cup (125ml) broth, water, to blender and puree until thick and smooth.
    2) Add more water as needed to desired texture.
    3) In the meantime, place olive oil in pot and heat on low–medium.
    4) Add chopped garlic, stir, and then add pureed veggies.
    5) Add remainder of broth and apples, increase heat to medium.
    6) Simmer until apples are a little tender, about 5 minutes.
    7) Ladle apples with some soup out of pot and add to blender, puree with minced garlic.
    8) Return apple-soup puree to pot and stir.
    9) Cover and simmer on low until heated through, approximately 8–10 minutes.

    Per serving
    Calories    185cal
                   775kJ
    Protein      2g
    Fiber         6g

    Reboot Soup Recipes
    Pear and Squash Soup
    Section
    7.3
    Ingredients Makes 2 servings
    — 1 butternut squash or sugar pumpkin
    — 1 Tbsp (15ml) olive oil
    — 3 pears, peeled and chopped
    — 1 1/2 small onions, thinly sliced
    — 2 1/3 cups (570ml) water
    — 3 1/3