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?
This flu season, it's more important than ever to be prepared for virus outbreaks. The government recommends storing a two week supply of food and water in the event a pandemic breaks out and it's unsafe to travel outdoors. Here are some more tips to stay prepared for an outbreak (https://www.rea...
By Eve Lynn Kessner, a wife, mom, sister, daughter, vegan, artist, writer, procrastinator, cook, activist, traveler, volunteer, designer, dreamer, believer, New Yorker, entrepreneur, sometimes yogi, all-the-time chocolate lover.
(Image and recipe courtesy: sweetsimplevegan)
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