Why You Should Eat More Root Vegetables

 

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!

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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

Ingredients:

  • 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)

Directions:

  • 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.