Roast Your Roots!

Did you know that certain foods have grounding and thermal properties that can help nourish you not only during the winter months, but during stressful times?  

Often, if we listen to our body's cravings and tune in, it will tell us what it needs.  A few weeks ago I threw together a big batch of beets, carrots, parsnips, rutabagas and potatoes.  I tossed them with some olive oil, sea salt and some spices and roasted them.  I was having a stressful week and was practically forgetting to breathe. Anyone know how that goes? This dish was not only delicious, but comforting.

Do you know what these vegetables all have in common?  


They are all ROOT vegetables. They naturally and energetically have properties that are strengthening to the body and help us feel more rooted to the ground.  Picture them where they grow... deep in the earth.  They are strong and sturdy and can impart some of those qualities to the eater.  Also, foods like this typically have more warming properties and are therefore excellent for you in the winter months.  And then there are spices that we not only use to season our foods for flavor, but because they also carry their own nutritional properties and medicinal goodness!  


Hundreds of years ago, spices were prized and cherished for this very reason; people fought over them because they knew the value, because they knew... food is the best medicine.   

Roasting is such a fabulous, simple and reliable cooking method.  It's truly a blank canvas for you to pick whichever vegetables your heart desires and decorate with any spice you wish.  As the vegetables roast, the natural sugars are brought out causing them sear in and deepen with a sweetness that yields a savory and sweet vegetable.  It should be moist on the inside and golden brown on the outside.  Vegetables tossed in olive oil, sea salt and pepper never fail; don't be afraid to keep it simple.  It's also very kid-friendly!

Here are some roasting basics -- all you need to know to whip up roasted vegetables to provide a tasty, warming and grounding side for you and your family:

Roasting Basics:

• choose multiple root vegetables and cut into uniform size pieces (so they cook evenly)
• place them in a bowl and toss with extra virgin olive oil, sea salt and your choice of spices
• place the coated veggies in a single layer on a pan
• roast uncovered at 400 degrees Farhenheit for 30-45 minutes and stir half way in (time will vary depending on the type of vegetable and the size of the cuts)
• Roast until golden brown and tender when pierced with a fork
• ENJOY!

Below is a recipe for Curry Roasted Roots (just one way I like to enjoy roasted vegetables), along with a couple of highlights on the root vegetable, burdock and the spice, turmeric.

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Curry Roasted Roots

This is a simple, flavorful yet intensely therapeutic dish that is a staple in my home.  The mix of root vegetables allows you to appreciate the unique earthy flavor and textures each vegetable has to offer, while the curried spice blend brings them all together with a vibrant yellow color.  You can enjoy this warming and grounding dish knowing that you are giving your organs a deeply nourishing boost.

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1 large carrot, cut into coins

1 medium parsnip, cut into coins

1 medium red beet, cut into ½ inch cubes

1 small rutabaga, cut into ½ inch cubes

1 large burdock root, cut on the diagonal

2 tablespoons extra virgin olive oil

1 teaspoon sea salt or more to taste

1 teaspoon ground black peppercorn

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon garlic granules

1 teaspoon ground cumin

¼ teaspoon garam masala

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

Pre-heat the oven to 400°F.

Wash and scrub all root vegetables before chopping to remove any dirt.  Place chopped vegetables in a large mixing bowl and toss with oil.  Combine all spices in a separate small dish and sprinkle the blend over the oiled vegetables. Use tongs or your hands to toss and thoroughly coat with the seasoning.  Spread the vegetables evenly over a large cookie sheet or roasting pan and roast in the oven uncovered for 20 minutes.  Remove from the oven to stir vegetables and then cook for another 20-25 minutes, about 45 minutes total.  Vegetables are done if tender when pierced with a fork.

Preparation time: 60 minutes

Makes 6-8 servings

Copyright 2010, S. Nester, Original Recipe.

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BURDOCK (Arctium lappa)

I happen to have a thing for burdock.  I am amazed at how this simple root can have such intense therapeutic  properties.  Burdock is recognized for being a blood purifier, an excellent detoxifier (especially for the liver), an anti-carcinogen, for supporting the kidneys and digestion; it's also very high in potassium (like bananas).  

Burdock Root (photo via)

BUYING BURDOCK


Burdock can be found in the produce section of any natural market and often can be found in the specialty produce section of your average grocery store.  It is a long cylindrical brown, rustic-looking root; the taste is very earthy and mildly sweet.  Be sure to select one that is strong and not limp.  Also, if possible, choose organic root vegetables since non-organic ones are likely grown in soil with nasty chemicals (pesticides, herbicides, etc.) which root vegetables soak into their flesh.  Scrub it well with a vegetable brush to remove all the dirt.  Burdock is best stored in your refrigerator for up to a week wrapped in a damp paper towel.  


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TURMERIC (Curcuma longa)

Turmeric, whole and ground (photo via)

Turmeric is a rockstar of a spice!  And for good reason.  


Originating in India, this bright orange, exotic spice is a cousin of ginger and is a beloved spice in Ayurveda.  It's warming, very earthy and musky and a bit astringent.  It's used as a dye, for flavoring in foods and for its therapeutic and medicinal qualities.    


It has this powerful constituent in it called, curcumin, and in studies has demonstrated to have a wide and impressive range of health benefits from being anti-inflammatory, high in anti-oxidants and for being an anti-carcinogen.... which means, it's of course wonderful for the healthy person, but it's even more beneficial for those with inflammatory conditions like arthritis, crohn's, ulcerative colitis, etc.  It also offers a protective function to the brain (potentially reducing the rate of Alzheimer's) and it is liver supporting.  It helps digest protein, normalize metabolism and can help remove oxidized cholesterol, which helps to prevent heart attacks. It's an excellent spice of choice for diabetics since it can help regulate blood sugar as well.  Anti-parasitic, anti-viral, anti-fungal, you name it.  Since turmeric is also anti-microbial, it helps fight infections. There are even "turmeric bandaids" for sale in some Indian markets.  See, ROCKSTAR.  

This spice alone warrants much more attention, but hopefully this was enough to pique your interest and instill a bit of respect for turmeric.  Bastyr University currently has a pretty fascinating study underway to assess the therapeutic values of turmeric (specifically curcumin) and its relationship to preventing/treating liver cancer.  


Step out and add turmeric to other dishes as well.  You never know unless you try it!


Happy Roasting.


NOTE: This post is not designed to give health advice for specific health conditions, but is purely to share the therapeutic benefits of the foods themselves.