Roasted root vegetables are a deliciously colorful
way to get in nutrients and get a dose of grounding energy.
In nutrition school, I learned about the energetics of food and found in fascinating.
How a food grows can actually affect how you feel.
Get this: perky kale can help make you feel energized. In addition to it having oxygenating properties, like chlorophyll,
it grows from the ground, up to the sky, which is thought to make you feel more alive.
Root vegetables, like carrots, parsnips, sweet potatoes are grown underground. Since they grow under soil, deep down below the roots, they may help us stay more grounded and feel more rooted. The days that you feel flighty, or “running around like a chicken without a head,” like my dad says, I recommend to try and eat some root vegetables. See how they make you feel and if it has an effect on your energy.
Here’s how to make roasted root vegetables in less than 15 minutes:
I used a mixture of the prettiest colors I found at the farmers market,
but you can always just use one, like carrots or a mixture of colorful potatoes.
This makes a great warming side dish with salmon, grass-fed beef or a piece of organic chicken.
Roasted Root Vegetables
Ingredients:
1 parsnip
3 purple kohlrabi
2 green radishes
2 sweet potatoes
2 orange carrots
2 purple potatoes
3 green kohlrabi
3 Tbs coconut oil, grapeseed oil or avocado oil
sprinkle sea salt
3 cloves fresh garlic, minced (optional)
Directions:
1. Preheat oven to broil (high)
2. Place parchment paper on a baking sheet.
3. Lay vegetables on sheet (make sure they don’t overlap)
4. Drizzle oil on top and sea salt (and garlic)
5. Broil for approximately 15 minutes until vegetables are brown and soft.
Serve with egg, fish, chicken or beef. Enjoy!
*Serves approx 4-6
xo
be well,
arielle
