Get Grounded with Root Veggies

September 8, 2010 at 1:36 pm 1 comment

Hi friends,

It’s been awhile since my last confession. I went away for Labor Day and then went right back to school, beginning with Organic chemistry. Already I have learned how to draw a 1,2-propyl octane figure. Isn’t that fascinating?

Anyway, I’m feeling a little crazy right now. OK, a lot crazy. Matt is at his wits end with me, I think…I’ve just felt so blah and stretched thin these days.

Enter: Root Vegetables.

Did you know that root vegetables are incredibly healing? Root veggies are exactly that…the swollen roots of a plant. The function of the roots is to anchor, support, and nourish the plant. And it does the same for you, too. Seriously, this works.

In addition, they are a wonderful source of complex carbohydrates and fiber, giving you lasting energy. And their flavor hits that “sweet spot” for cravings nicely.

Last night I roasted up some butternut squash and carrots and sweet potato. LOTS of root veggies for me!

So the next time you are feeling a bit scattered, try adding some root vegetables to your diet.

Here’s a recipe for Rosemary and Garlic Roasted Root Veggies, courtesy of Meatless Monday:

Rosemary and Garlic Roasted Root Vegetables

Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings

Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like winter squash)
2 tablespoons of olive oil
1 head garlic, broken up into cloves without the skin
salt and pepper
2 tablespoons fresh rosemary needles-chopped

Directions:
1.     Pre-heat oven to 375 degrees.
2.     Wash and chop all vegetables into large bite-sized pieces.
3.     Place in a large baking dish with sides.
4.     Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5.     Sprinkle with salt, pepper and herbs.
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.

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Entry filed under: nutrition. Tags: , , .

Oooh, a new book for my library! Be Healthy While You’re Easing Down the Road

1 Comment Add your own

  • 1. yvette rose  |  September 8, 2010 at 5:07 pm

    this is great. exactly why i choose to put Root vegetables in my Food Cleanse Program, TheKickstartDiet.com. It really helps vegans feel more grounded and it adds so many needed electrolytes into our daily diet.

    and you are right. Fall has great root vegetables we should take advantage of.

    Reply

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