Root vegetables like potatoes, sweet potatoes, carrots, turnips, beets, parsnips and rutabagas are some of the most overlooked and underappreciated foods around. I’ve noticed that the low-carb diet hype has sadly contributed to the avoidance of these simple, inexpensive and delicious sources of energy, vitamin C, fiber and minerals. These traditional foods were staples in many ancient cultures because of their nutritional properties.
This week, I want to help you reconnect to your roots by trying one of these yummy and easy recipes. They will help you to feel energized and boost immunity as we head into cold and flu season.
On the Stove Top
Chop 2 pounds of your favorite root veggie, or better yet, mix several varieties, into large pieces.
Place them in a heavy bottom pot over medium-high heat.
Stir in 1 tablespoon of olive oil and 3/4 cup of vegetable or chicken broth.
Bring everything to a simmer and reduce the heat to low-medium to cook for about 20 minutes or until veggies are tender and slightly browned.
Add some herbs (try rosemary, thyme or basil) towards the end for more flavor and nutrition!
From Oven to Table
Follow the first step of the recipe above.
Place veggies in a large baking dish and toss them in olive oil until they are lightly covered.
Sprinkle with salt and pepper and bake for 40 minutes at 400F.
Sprinkle with herbs once out of the oven if desired and serve as a hearty side dish or main vegetarian entrée.
Julie Norman, nicknamed "The Body Image Guru" by clients, guides women to live authentically healthy lives through peaceful body image, intuitive eating and mindful movement. She blends professional nutrition guidance with the wisdom of yoga to help women transform the ways in which they care for and experience their bodies. She is the creator of Body Karma Healing, a yoga-based program intended to help women transform their body image from painful to peaceful. Julie believes healing individual body image pain helps us heal the world! Check out Julie's exclusive offer for MOMTL Members HERE.