You Don't Make Friends With Salad...

When you think about healthy eating, salads and green vegetables usually come to mind. But how about adding a little more variety to your plan? I used to frequently question "Why I didn't have more energy and feel better" considering how much salad I ate. Sometimes we have to adjust the way we eat to find something that suits us better, for me it was warm cooked food, roast veggies, and nourishing soups.



ROAST VEGGIES CHANGED MY LIFE. For real.

Within weeks of adjusting the WAY I ate my vegetables I noticed 2 main things;

1. I de-puffed! People (and me) literally noticed it in my face and shoulders. 2. My digestion improved, I had less gas and bloating and generally felt "lighter"

Somebody made a good point to me and that was to think about where my heritage is and what they would have eaten, then to give it a go and see how it felt. I've never looked back!

Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them.


Why Eat More Root Veggies?


Long roots – carrots, parsnips, burdock, and daikon radish – are excellent blood purifiers and can help improve circulation in the body.

Round roots – turnips, radishes, beets, and rutabagas – nourish the stomach, spleen, pancreas, and reproductive organs.


Which root vegetables do you eat most?


If you’re like most of the world, it’s carrots and potatoes. Here are a few others to explore, the added bonus is these are all in season. Win, Win!

Beetroots contain an abundance of antioxidants and are highly detoxifying.

Brussel Sprouts contain vitamin K, vitamin C and their high fiber content helps to maintain regularity and gut health.

Celeriac, also known as celery root, is rich in fiber and with a respectable amount of antioxidants.

Pumpkin supports heart health and contains potassium which helps to support blood pressure.

Onions are rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.

Parsnips, which look like giant white carrots, boast a sweet, earthy taste. They’ve also got plenty of fiber, vitamin C, folic acid, niacin, thiamine, magnesium, and potassium.

Radish is an excellent source of vitamin C. It’s also rich in calcium, molybdenum, and folic acid.

Sweet Potatoes contain unsurpassed levels of beta-carotene and are also rich in vitamin C, phytonutrients, and fiber.


Try roasting a tray or 2 of veggies over the weekend to help you get through the week, here's how I generally do it;

1/4 pumpkin - cut into cubes or flat pieces 3-4 carrots - cut in half length ways (Skin on!) 1 sweet potato - cut sideways into flat pieces (Skin on!) 1 beetroot - cubed 2 zucchinis - cut into big chunks

Toss into baking trays and season with salt and pepper, and a liberal douse of olive oil to coat the veggies then into a pre-heated oven @ 180 degrees for about 30 minutes or until cooked.

These keep really well in the fridge and make a great addition to any meal during the week...... if you don't eat them all the same day you make them ;)

I roast veggies at least once, if not twice a week now and its changed the way I look at meal prep, time constraints and creativity in the kitchen.
I hope you are inspired to experiment and find this helpful and DELICIOUS!

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