WINTER IS THE TIME FOR GLORIOUS ROOT VEGETABLES!!

Even though I’m a huge Raw Foodie fan, sometimes in winter, I crave warm foods. Somehow salads, green smoothies, etc are not quite as appealing when the temperature drops!

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. I often recommend them to clients who have diabetes as eating sweet root vegetables is a healthy way to fix a sugar craving.

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 fibre and with a respectable amount of antioxidants.
  • Jicama is crunchy and refreshing and contains a generous amount of vitamin C. It’s a favourite in its native Mexico and South America. I find it  in Asian grocery stores and love it in summer as well where I use it raw.
  • 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 fibre, vitamin C, folic acid, niacin, thiamine, magnesium, and potassium. I love roasting parsnips and bringing out their sweetness.
  • 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 fibre

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

Roasted Root Vegetables
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Serves 4 to 6
  • 1 sweet potato
  • 2 parsnips
  • 2 carrots
  • 2 turnips
  • 1 daikon radish (or substitute/add in other favorites, like squash)
  • extra virgin olive oil
  • dulse salt and pepper
  • herbs: za’atar, ( if you don’t have this, use rosemary, thyme or sage (fresh if possible))
  • 2 tbspns tahini
Instructions
  1. Preheat oven to 190 degrees (celsius).
  2. Wash and dice all vegetables into bite-sized cubes.
  3. Place in a large baking dish with sides.
  4. Mix olive oil, za’atar and tahini in a bowl and coat each vegetable.
  5. Sprinkle with salt and pepper
  6. 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.
  7. Tip: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
 

GET EVEN HEALTHIER! 
Are you curious about how to choose root vegetables and other nutritious foods? Would you like help being as healthy as you can? Let’s talk! Schedule a complimentary 30 minute health consultation with me today!—or pass this offer on to someone you care about!

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