Roasted onion: Cut in half lenth-wise. Bake at 400 degrees for about 45 minutes. (Do this the night before. Bake other root vegetables at the same time to conserve energy and have prepared food in the fridge.) Separate onion shells and fill with scrambled or chopped hard-boiled egg. Top with finely sliced iceberg lettuce, fresh chopped tomato, chopped avocado, finely chopped raw or cooked jalepeņo, chopped green onion, fresh chopped cilantro, and fresh lemon juice. Eat with a fork. Optional additions: shrimp, salmon, etc.  Serve with raw or roasted Jicama and orange juice.