by Linda Hom

The secret of getting ahead is getting
started. The secret of getting started is breaking your complex
overwhelming
tasks into manageable tasks, and then starting on the first one.
-Mark Twain
Food Focus: Root Vegetables
The roots of any plant are its anchor and foundation;
they are the essential parts that support and nourish the plant. Root
vegetables lend these properties to us when we eat them, making us feel
physically and mentally grounded and rooted, increasing our stability,
stamina
and endurance.
Roots are a rich source of nutritious complex carbohydrates,
providing a steady source of necessary sugars to the body.
Instead of upsetting
blood sugar levels like refined sweet foods, they regulate them. Since they
absorb, assimilate and supply plants with vital nutrients, roots likewise
increase absorption and assimilation in our digestive tracts.
Long roots, like burdock, carrots,
parsnips and daikon radish, are excellent blood purifiers and can help
improve
circulation in the body and increase mental clarity.

Round roots, like turnips, radishes, beets and rutabagas, are nourishing to
the
stomach, spleen, pancreas and reproductive organs and can help regulate
blood
sugar and moods, and alleviate cravings.
Recipe
of the Month: Roasted Root Vegetables
Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings
Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in
your favorites, like squash)
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh
if possible)
Directions:
1. Preheat oven to
375 degrees.
2. Wash and chop all
vegetables into large bite-sized pieces.
3. Place in a large
baking dish with sides.
4. Drizzle with olive
oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with
salt, pepper and herbs.
6. Bake uncovered for
25-35 minutes until vegetables are tender
and golden brown, checking every 10
minutes to stir and make sure veggies are not sticking.
Note:
Any combination of vegetables will work. Roasting only one kind of
vegetable
also makes a nice side dish.