Beets are plentiful right now as are many of the root vegetables. It seemed appropriate to discuss the healing benefits of these grounding foods along with the the universal aspects of the seasons. Yes, here in the Western Hemisphere, it is Fall. The change of seasons on the East Coast is often heralded with the change of colors and temperatures! As a designer, I've come to appreciate the intricate beauty of God's perfect design in all things, particularly our bodies and their relation to Nature. Did you notice the color of the leaves and how they correlate to the colors of the vegetables - red, orange, yellow? How about the fact that it's time to pick these vegetables when the leaves hit the ground - looks like a sign to me... Hmmm, coincidence? I think not.
Beets have been traditionally known in Russia to promote health and longevity. They are a natural source of phytochemicals and minerals that help boost immunity. They fight infection, are blood purifiers and liver cleansers. They also increase the cellular intake of oxygen and stabilize the acid-alkaline balance of the blood. This vegetable is a rich source of choline, which helps lessen chronic inflammation in the body. How does this help you? Chronic inflammation has been linked to a wide range of conditions including heart disease, osteoporosis, cognitive decline and Alzheimer's, and type-2 diabetes. You'll find this to be true of most of the vegetable family. More vegetables, means less decay and oxidation in the body.
Vegetables, in general, provide a rich source of vitamins and minerals. What I find fascinating about root vegetables is their high mineral content. (Yes, I do find this fascinating - don't laugh too hard!) The plant spends the summer and fall growing and absorbing all the nutrients from the soil. That is how the fruit of the plant, the tuberous part, becomes full of minerals. If the soil is depleted of minerals, so too is the vegetable. All the more reason to keep our soil as clean and healthy as possible. As an aside, if you are planning a garden, get some sea water or 'green sand' fertilizer to repopulate the soil with minerals.
From a lifestyle perspective, the foods provided at this time of year require cooking. That means SLOW DOWN! Ever try to eat a raw sweet potato or beet? Not the easiest thing in the world. Although, I am a huge proponent of eating raw, I am also a huge proponent of listening to your body. Actually, many foods need to be cooked in order to release the nutrients within and for us to absorb them.
Baked Beet Recipe
Use this recipe for individual root vegetables, or create different combinations.. Experiment and have fun!
Ingredients:
5 small beets
3 large carrots
2 parsnips
1 fennel bulb
2 tbsp. olive oil
1/2 tsp. sea salt
Directions:
Preheat oven to 425, scrub and chop vegetables. Be sure to finely dice the fennel bulb. Coat all vegetables in olive oil and salt. Spread out evenly on a baking sheet and bake covered for 30 minutes and uncovered for 15 minutes.
Ingredients:
5 small beets
3 large carrots
2 parsnips
1 fennel bulb
2 tbsp. olive oil
1/2 tsp. sea salt
Directions:
Preheat oven to 425, scrub and chop vegetables. Be sure to finely dice the fennel bulb. Coat all vegetables in olive oil and salt. Spread out evenly on a baking sheet and bake covered for 30 minutes and uncovered for 15 minutes.
We are intricately interwoven into the Universe. We are part of the Earth, part of Nature. Just slow down, look outside and take your cues from your body and what you observe out the window. Allow your mind to be the servant to your body. Once we learn how to truly listen to what our bodies are telling us, we can draw conclusions and correlations for ourselves. Each discovery is unique to the person. Thank you for allowing me to share with you today. Blessings for a peaceful week!
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