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 like refined sweet foods do, they help regulate them.
Why Eat More Root Veggies?
Long roots – carrots and parsnips, – are excellent blood purifiers and can help improve circulation in the body. Round roots – turnips, radishes, and beets – 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.
Butternut Squash has a high supply of beta-carotene, it not only tastes great, but it’s a cancer defender and and immune system booster.
Celeriac, also known as celery root, is rich in fiber and with a respectable amount of antioxidants.
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, especially when roasted. 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
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. 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.