GO BEYOND THE SALAD

When you think about healthy eating, salads and green vegetables usually come to mind. But how about adding a little more variety to your plang.



Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them.


Why Eat More Root Veggies?

Long roots – carrots, parsnips, burdock, and daikon radish – are excellent blood purifiers and can help improve circulation in the body. Round roots – turnips, radishes, beets, and rutabagas – nourish the stomach, spleen, pancreas, and reproductive organs.

Which root vegetables do you eat most?


If you’re like most of the world, it’s carrots and potatoes. Here are a few others to explore:


· Beets contain an abundance of antioxidants and are highly detoxifying.

· Burdock is considered a powerful blood purifier. This long, thin veggie is a staple in Asian and health food stores.

· Celeriac, also known as celery root, is rich in fiber and with a respectable amount of antioxidants.

· Jicama is crunchy and refreshing and contains a generous amount of vitamin C. It’s a favorite in its native Mexico and South America.

· Onions are rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.

· Parsnips, which look like giant white carrots, boast a sweet, earthy taste. They’ve also got plenty of fiber, vitamin C, folic acid, niacin, thiamine, magnesium, and potassium.

· Radish is an excellent source of vitamin C. It’s also rich in calcium, molybdenum, and folic acid.

· Sweet Potatoes contain unsurpassed levels of beta-carotene and are also rich in vitamin C, phytonutrients, and fiber.

Excited to add more roots to your diet? Here’s a fun, easy recipe:


Roasted Root Vegetables

Prep time: 10 minutes

Cooking time: 25-35 minutes

Serves 4 to 6


1 sweet potato 2 parsnips 2 carrots 2 turnips or 1 large rutabaga 1 daikon radish (or substitute/add in other favorites, like squash) extra virgin olive oil salt and pepper herbs: rosemary, thyme or sage (fresh if possible)


Preheat oven to 375 degrees.


Wash and dice all vegetables into bite-sized cubes.


Place in a large baking dish with sides.


Drizzle with olive oil; mix well to coat each vegetable lightly with oil.

Sprinkle with salt, pepper and herbs.


Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.


Tip: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.


Enjoy!

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