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GO BEYOND THE SALAD

Want to add more Variety to your plan?

· Health and Wellness

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

Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates.

Instead of upsetting blood sugar levels as 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

Try some of those Vegetables that you shy away from in the Supermarket.

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

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.

There are many ways to get the allotted amount of Vegetables we should eat.

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