When we think about healthy eating, salads and green vegetables are usually what comes to our mind first. But how about adding a little more variety to our meals?
Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of spiking blood sugar levels like refined carbs do, root vegetables help regulate blood sugar levels!
Each type of root vegetable nourishes the body in a different way so adding variety to our everyday diet is extremely important.
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.
But if If you’re like most of the world, you end up eating carrots and potatoes. So here are a few others to explore:
Beets: contain an abundance of antioxidants and are highly detoxifying.
Burdock: considered a powerful blood purifier. This long, thin veggie is a staple in Asian diet and health food stores.
Celery root: rich in fiber and with a respectable amount of antioxidants.
Jicama: crunchy and refreshing. Contains a generous amount of vitamin C.
Onions: rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.
Parsnips: it looks like giant white carrots, with a sweet, earthy taste. They’ve also got plenty of fiber, vitamin C, folic acid, niacin, thiamine, magnesium, and potassium.
Radish: 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 is an easy recipe:
Roasted Root Vegetables
1 sweet potato
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.
You can blend the vegetables to make a roasted vegetables soup as well.