Root Vegetables To The Rescue

October 09, 2020

Root Vegetables To The Rescue

The root vegetable category is vast: turnip, yucca (cassava), radish, daikon, Jerusalem artichoke, yam, beet, radish, onion and shallot, carrot, white and sweet potato, rutabaga, horseradish, and parsnip. And this is just a few. Roots are eaten in every culture and on every continent. Why?

Because, as traditional societies knew, root vegetables are inexpensive, nutrition powerhouses and give a meal staying power to keep you satisfied and fueled until the next meal.

The scoop on the roots:

  • Roots are high in minerals, vitamins, fiber and starch. Complex starches are slow to digest and give your body a consistent source of energy.
  • The more colorful the root the more phytonutrients it has. We are talking antioxidants, anti-tumor properties and enhance immune function.
  • That said, the white roots have antioxidants and phytonutrient protection as well; but you will need to choose the more pungent varieties for the cancer-zapping, heart attack lowering properties.
  • Many roots are sweet and can easily be served for breakfast.

Cooking roots in your VitaClay is a breeze:

Steam beets in your VitaClay for and then add them to smoothies (really – sweet, yummy and the prettiest smoothie ever), salad and sides.

Move over cauliflower rice!  Looking for a new low carb side dish because you really miss your potatoes? Turnips are delicious when steamed and tossed with butter, sea salt and a squeeze of lemon. The bitterness (aka the nutrients) is mellowed when cooked.

Parsnips, carrots and rutabaga are fantastic in soups and stews.

Onions, yucca root, Jerusalem artichokes, white and/or sweet potatoes are fantastic in gratins. What’s that? Gratins in my VitaClay? Why yes! Check out these WINTER ROOT VEGGIE GRATIN A LA or ANTI-INFLAMMATORY ROASTED TURNIPS recipes. 

This may be your best fall yet for keeping satisfied, building immunity and enjoying a vast array of simple to prepare dishes.


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