We're Rooting For Variety

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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, 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 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 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.

 

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 by emailing me at

lynne@lynnecampanaro.com or check out lynnecampanaro.com

 

Get ready to be fit and take back your power from the damaging diet industry! Click

http://eepurl.com/dtZU59 for a free copy of 14 Loving Ways To Nourish Your Soul and

learn more about my unique approach to health coaching at lynnecampanaro.com.

 

Are you interested in becoming an Integrative Nutrition Health Coach and starting a

career you’ve always dreamed of? Click here to learn more!

 

Pass this offer on to someone you care about!


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