Root vegetables differ greatly in their colouration, varying from a simple beige to bright red and vibrant orange. Most of them have thick, uneven looking skin and long stems with leaves sprouting out of them. Some of them are given the cold shoulder because they have a reputation of tasting earthy and bitter. But all of them have one thing in common:
‘Root vegetables belong to the most nutrient dense vegetables in the world.’
They grow underground and absorb many nutrients directly from the soil and are packed with a high concentration of antioxidants, beta carotene, iron, Vitamin C, Bs and A. Thanks to their slow-burning carbohydrate and fibre content, they help to regulate blood sugar levels hence making you feel fuller for longer.
Health benefits:
– Immunity enhancing
– Energy boosting
– Blood building
– Liver cleansing
– Anti-inflammatory
Root vegetable shopping list:
Yams, beets, parsnips, turnips, carrots, yuca, kohlrabi, onions, garlic, celeriac, ginger, horseradish, daikon, turmeric, Jerusalem artichokes, radishes…
When in season, they have a deeper, sweeter flavour and tend to be juicier. Selecting a good root vegetable is the opposite of selecting good fruit-the harder, the better. Even though they like to be stored in a cool, dark and humid room, they also keep well in a refrigerator, especially when wrapped in a paper bag. When using the vibrant roots in the kitchen, be experimental as their ‘food personality’ can be quite versatile.
Ways to enjoy root vegetables:
– Raw in salads with a dressing
– Steamed as a side dish to fish
– Roasted with potatoes as a vegetable dish
– Baked with feta cheese and walnuts
– Cooked and blended into a soup
roasted beet salad with feta, walnut + mint
Ingredients:
3 medium-large beetroots
150g mixed rocket and baby spinach
1 small red onion, peeled and diced
30g roasted sunflower seeds
30g walnut pieces
Small handful fresh basil leaves
Large handful fresh mint leaves
Method:
Preheat oven to 180 degrees Celsius
Wash the beetroot and wrap in tinfoil
Roast for 50-60 min, cool them down for 20 minutes
Peel the skin and chop off the stalks, cut in 1cm slices
Mix leaves in a bowl, top with beetroot and crumble feta cheese on top
Sprinkle now with sunflower seeds, walnuts, mint and basil leaves
Pour dressing over salad (see recipe below)
Dressing:
Mix 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon honey, juice of ¼ lemon and sea salt with ground black pepper to taste.
During the last decade Vanessa has become an expert in delivering genuinely balancing as well as purifying treatments, ensuring her clients feel radiant inside and out. During her sessions she combines brainwave relaxation music, aromatherapy and skillful massage techniques. Vanessa qualified from the Esalen Institute in 2007 (California) and the College of Naturopathic Medicine in 2010 (London)- specializing in the field of massage, nutrition and detoxification.
Vanessa works at triyoga Camden. For her schedule and more information, please click here.
