Let's Get To The Root of What You're Craving!

Hello my healthy and wealthy friends.  The weather is rapidly changing that means your diet should be changing too.  If you're like me, it's getting colder where you live.  Chances are you are looking to enjoy more comforting, warming foods to help you survive the fall chill that's in the air in many states.  One way to fill up without filling out (if you know what I mean), is to add root vegetable to your diet.    Root veggies make us feel physically and mentally grounded and for lack of a better word, ROOTED!.  They are a rich source of nutritious complex carb that provide a steady source of necessary sugars to the body without upsetting blood sugar levels.  Roots also increase absorption and assimilation in our digestive tracts.

Long roots, like burdock, carrots, parsnips and daikon radish, are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots, like turnips, radishes, beets and rutabagas, are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar and moods, and alleviate cravings.

So let's get rooted folks.  Try out this simple, delicious recipe and tell me what you think.  See if it can curb your cravings for the usual sweets.


Recipe of the Month: Roasted Root Vegetables Prep time: 10 minutes

Cooking time: 25-35 minutes

Yield: 4-6 servings


Ingredients 
1 sweet potato

2 parsnips

2 carrots

2 turnips or 1 large rutabaga

1 daikon radish (or substitute/add in your favorites, like squash)

olive oil

salt and pepper

herbs: rosemary, thyme or sage (fresh if possible)


Directions
1. Preheat oven to 375 degrees.

2. Wash and chop all vegetables into large bite-sized pieces.

3. Place in a large baking dish with sides.

4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.

5. Sprinkle with salt, pepper and herbs.

6. 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.


Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.