Rooted in Health
Posted On Jan 18, 2018
Delve into the rich benefits of Mother Earth to experience nourishing nutrition. It’s what’s underneath—not necessarily on top—that delivers a treasure.
Around the holidays, we give thanks to the lowly yam wallowing in marshmallows for our healthy eyes and skin. The more vibrant its color, the richer its beta carotene, which our bodies use to produce vitamin A. Eat them for the rest of the year to supe up your immune system.
Beets are blessed with phytonutrients called betalain that offer powerful antioxidant and anti-inflammatory support. Betalain, together with vitamin C and manganese— also found in this root vegetable—offer very valuable additions to your daily diet. Grate raw beets into your next salad for maximum nutrient benefit.
For life’s aches and pains, fresh ginger in a cup of hot water—or in a smoothie—works miracles. This elixir also helps nausea and facilitates the absorption of essential nutrients. When you’re feeling blue, dip a piece of ginger into honey and chew slowly for a quick mood change.
If you find yourself running on empty, chop some iron rich fennel stalks into your salad for instant energy. This versatile bulb also comes in handy if you need to freshen up your breath or ease your digestion or constipation. It’s a versatile and natural solution when you’re in a bind!
This pale root veggie is surprisingly high in vitamin K and is necessary for blood and bone health. Boasting a sweet, distinctive flavor, parsnips are rich in omega fatty acids, as well as vitamins C and E. Mash parsnips and cauliflower together for a one-two nutrient punch.
Fennel bulbs and beets can be rather daunting for any aspiring cook. However, once you master the skill of how to use them, these root vegetables will become indispensable in your kitchen. They simply add a marvelous zest and flavor to any dish. Below is a delicious and healthy South African salad to add to your holiday menu. Bon appetite!
CABBAGE, BEET, AND FENNEL SALAD
½ head cabbage, finely shredded
½ cup celery leaves, chopped
½ cup parsley, chopped
1/3 cup beetroot, peeled and finely shredded
1 head fennel, very finely sliced
½ cup watercress, leaves only
½ cup chopped walnuts or sunflower seeds
Lemon Mayonnaise Dressing
50 g cream cheese
30 ml sunflower seed oil
15 ml lemon juice
2,5 ml finely grated lemon rind
pinch of sea salt
2.5 ml French mustard
Beat the cheese in a bowl until smooth. Gradually beat in the oil, drop by drop as if making mayonnaise. Then, slowly add the lemon juice and the remaining ingredients to taste.
Mix into the salad and chill before serving.