October 2014 Newsletter: Lets all Root for Root Vegetables!

There is a world of routes out there to explore. Move beyond the beaten path of green salads and vegetables and explore different “roots”!

Roots keep plants anchored to the ground; they support and nourish the plant. Some studies suggest that root vegetables transfer these properties to us when we eat them, making us feel physically and mentally grounded and increasing our stability and stamina. Roots are full of fiber and a rich source of complex carbohydrates, providing the body with a necessary sugars. Unlike refined sweet foods, which upset blood sugar levels, roots regulate those levels. They absorb and supply plants with vital nutrients; roots likewise increase the absorption of vital nutrients in our digestive tracts.

Root vegetables like carrots, sweet potatoes, and turnips are deliciously diverse in color, texture, flavor, and nutrients such as carbohydrates, vitamins, and minerals. Long roots – carrots, parsnips, daikon, and burdock – may help purify blood and improve its circulation in the body. Round roots – turnips, radishes, beets, and rutabagas – are known to nourish the stomach, spleen, and pancreas.

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 you may want to explore:

  • Beets contain an abundance of fiber, antioxidants, and essential nutrients like folate, potassium, and manganese.

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

  • Celeriac, also known as celery root, is rich in fiber and has plenty 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. Jicama can be added raw to green salads, works well in a vegetable stir fry or simply by itself as a snack, or can be shredded and tossed with lemon juice and roasted sesame seeds.

  • Onions are rich in antioxidants and other phytonutrients, with the ability to strengthen the immune system. They can be eaten raw or cooked, in salads and soups, or as the foundation of many stews and sauce bases.

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

  • Radishes are an excellent source of vitamin C. They are also rich in calcium and folic acid.

  • Sweet potatoes contain tons of beta-carotene and are rich in vitamin C and fiber.

Excited to add more roots to your diet? Check out these easy recipes for some root vegetables on my website.

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 an initial complimentary consultation with me today – or pass this offer on to someone you care about!