Versatile and Nutritious Fall Season Root Vegetables

Nutritious root vegetables are the epitome of fall and they’re so versatile. These colorful veggies are the perfect addition to any Real Food Meal or serve a variety of them in a flavorful creative main dish, like a “Root Vegetable Gratin” or a “Chicken Pot Pie.”

Some of my favorites are beets, carrots, garlic and onions, ginger, turmeric, parsnips and turnips, rutabagas, sweet potatoes and yams. Since they grow in the ground, I try to get organic whenever I can to avoid toxins.

My favorite way to prepare them is roasted, but you can steam, sauté or grill them too. Of course, there’s always raw. Cook them in soups and stews, serve them as sides or make them the focus of an Easy Real Food Recipe.

Root vegetables are packed with antioxidants, Vitamins C, B, A, and iron. They are also loaded with carbohydrates and fiber, which makes them satisfying and fulfilling. They can help regulate blood sugar and are good for your digestive system. With the high level of nutrients and low calories they are a great way to support your immune system and your bones and stay healthy in general.

Enjoy the Fall Season and an Abundance of Healthy Root Vegetables!

“Let them praise the Lord for his great love and for the wonderful things he has done for them. For he satisfies the thirsty and fills the hungry with good things.” Psalms 107:8-9, NLT

Heart Seasons: A Journey of Miracles
A spiritual fiction novel inspired by real life events is available HERE.