Health Benefits of Root Vegetables

I am new at blogging but very excited to share with my readers some tips on food, nutrition, health and wellness.

Today, we are talking about root vegetables. Why root vegetables? Because they are in season, which means they will feed your body with the necessary nutrients for the fall and winter season, and they help with the sugar cravings most of us have.

You can find a great selection of root vegetables at your local farmer's market. () Choices might include carrots, parsnips, yams, sweet potatoes, rutabagas, beets, etc.

Let's look at what they bring to your body:

Sweet potatoes elevate blood sugar gently rather than with the jolt delivered by simple refined carbohydrates (sugar, white flour, white bread, etc), so there's no energy crash after you eat them. Much higher in nutrients than white potatoes and especially rich in vitamin A, sweet potatoes offer a creamy consistency that is satisfying and soothing.  

They are healing to the stomach, spleen, pancreas and reproductive organs and help to remove toxins from the body. They can increase the quantity of milk in lactating women and can lessen cramps and premenstrual symptoms.  

Carrots are good for combating disease causing free radicals. Reasons - they are one of the richest sources of betacarotene, a powerful antioxidant which fights those damaging free radicals.

Parsnips are good for healthy bowel movements. Reasons - a large parsnip contains 25 percent of a woman's daily fiber requirement. Also contains natural sugars for an energy boost. Best served - roasted or steamed.

Onions are good for reducing the risk of heart disease, cancer and strokes and has natural antibiotic action. Reasons - they contain allium compounds and flavonoids which may help reduce the risk of cancer. People who regularly eat raw onion have been shown to have healthier levels of blood fats. The onion family is a traditional remedy to combat infections.

Why not try this recipe for the holidays?

Honey Roasted Root Vegetables

• 2 cups coarsely chopped sweet potato (about 1 large) 
• 1 1/2 cups coarsely chopped turnip (about 2 medium)
• 1 1/2 cups coarsely chopped parsnip (about 2 medium)
• 1 1/2 cups coarsely chopped carrot (about 2 medium) 
• 1/4 cup honey or other natural sweetener
• 2 tablespoons olive oil 
• 1/2 teaspoon salt 
• 3 shallots, halved

Preparation

• Preheat oven to 450°.
• Combine all ingredients; toss to coat. Place vegetable mixture in a baking pan. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

I hope this was helpful and you will try some new vegetables. By eating local, you also promote local farmers, you help reduce the emission of gas and pollution, you build community and you give your body what it needs based on the season you are in. It's a win-win situation!

Talk to you soon, Sev.