As summer begins to come to an end, you’ll begin to crave the staying power of rooted vegetables. All root vegetables are a good source of fiber—-and if we consume them often, we may even have lowered blood pressure, healthy digestion, reduced inflammation and lower risk of some cancers. Root vegetables are enlarged edible plant roots. They differ from other vegetables in their high concentration of carbohydrates. They are a staple food for many.
Carrots, potatoes, onions, garlic, parsnips—PLEASE!?!
I don’t know about you but I’m (Litsa) willing to eat these varieties dish by dish—raw carrots, carrots juiced, garlic on my vegetables, onions in my salads and soups, baked potatoes—or homemade fries…wedges—!?! Serving these diverse root vegetables is key for our family meal times considering the large range of antioxidants, anti-inflammatory compounds & body-beneficial nutrients they offer our active family. I’m willing to use these vegetables daily in our diets for added benefits of higher energy, increased oxygen flow, and a safeguard against illness.
Here’s a list of root vegetables to place on your shopping list:
Carrots, Parsnips, Radishes, Beets, Turnips, Yams, Sweet Potatoes, Onions, Garlic, Water Chestnuts, Ginger, Potatoes, Turmeric, etc.
Add these folate & Vitamin B nutrient rich vegetables to your diet this season!
Latest posts by Litsa @How to Have it All (see all)
- Mushrooms: Portobello, Morels, & More - April 25, 2016
- Giving Back: Get Involved - December 2, 2015
- The Autumn Advantage - December 1, 2015
