November Health Notes.
The Root Issue.

Do You Know Your Roots?

The Roots of Nurture.

Winter is coming. We no longer need the cooling fruits of the trees but rather the warming fruits of the earth.

When going to the farmers market or the produce store you now find a vast and wonderful selection of root vegetables and weird looking winter squashes.

They are rich in sweetness and rich in fiber, rich in nutrients, and with all of that comes rich in satisfaction.

The roots have for centuries been regarded as peasant food, and there is a good reason why. They are hardy and loaded with energy and comfort.

The Technicality of Roots.

What we know as Root Vegetables are actually not all roots: the category includes corms, rhizomes and tubers. For instance, a potato is technically not a root, it is a tuber.

To be a "true" root, the vegetable needs to grow underground and play the role of a root for a plant, which means; absorbing moisture and nutrients from the ground. Generally the term is used for any underground part of a plant that we eat. Even though onions and leeks are both related, we would call an onion a root vegetable but not a leek, since leeks grow above ground.

Root vegetables are such as: Beets, Burdock, Daikon, Carrots, Horseradish, Radishes, Rutabagas, Parsnips, Salsify, and Turnips. Sweet potato, Yams and the various potato family members are of the tubers.

Bulbs are of a plant that grow underground. That would be your onions and garlic.

Corms are underground stems that grow vertically. Celeriac, Taro, and Water Chestnuts are corms (even though Water Chestnuts grow underwater, not underground). Corms store starch for the plant.

Rhizomes are stems that grow horizontally underground. Roots grow off the rhizomes and the parts of the plant that will appear above ground. Ginger and Turmeric are rhizomes.

Tubers are underground stems. They grow in thickness instead of length.

And then we have the Gourds, also known as Winter Squash:

Gourds include pumpkin, winter squash, and all the warty, odd-shaped decorative ones.
Squash is the fruit of plant of the gourd family. Squash originated in the western hemisphere and was being consumed by man at least 5,000 years ago, probably even earlier. Winter squash, like butternut, acorn, and spaghetti squash, is firmer in the flesh and has a thick skin. They require longer cooking than other vegetables, but can be cooked and eaten with the skin. Some prefer to carve out the "meat" when eating them.

They keep well in a cool dark place for up to a month and should not be refrigerated. Choose your squash with a bright, firm skin, free of bruises. Root vegetables can also be stored for a long period of time, best in the dark, as some vitamins are sensitive to light.

Root Vegetables have never been very fashionable.
Throughout history, roots were largely regarded as peasant food. They are winning over new fans because of their nourishing value and comfort-food appeal. Almost all root vegetables need to be cooked so they require more effort (read: time), which often makes them more of a rare treat than a stable daily food. Steaming, boiling, sautéing, roasting, and baking are all great ways to prepare roots and squashes. They also do very well in stews, soups, and cooked in with beans.

Nourishing Values.

Root vegetables and squash are good sources of vitamins A, B's, and C, as well as niacin, potassium, copper, magnesium, folic acid, iron, phosphorus and pantothenic acid (values vary for each). Especially those deeper in color, contain the health-promoting antioxidants; phytochemicals. For example beta carotene in deep-orange carrots, sweet potatoes, and pumpkin. For more root information.

"Like most vegetables, roots are low in calories, with about 10 to 60 per half-cup serving, and contain negligible amounts of fat,” reports Dr. Jennifer L. Wilkins, a nutritionist at Cornell University. “Many root vegetables are good sources of fiber, providing one to four grams per half cup."

Most plants have specific medicinal benefits, such as St. John’s Wort, which is mainly used to treat depression, but root vegetables in general have a broad range of uses.

Ginger for example, is effective for digestive ailments, arthritis, and motion sickness. Garlic has many therapeutic compounds; an effective anti-bacterial compound, act as anti-carcinogens, reduce high cholesterol and improve blood circulation. Like carrots and burdock, it is considered a "protective" food.

Natural remedies have dominated health care for thousands of years. The primary source was non-toxic whole foods, (and should still continue to be.)
Here are some medicinal applications of some of the roots:

  • Radishes benefit the digestive tract by aiding in the excretion of harmful toxins.
  • The juice of red potatoes helps to alleviate stomach ulcers.
  • Burdock assists in the elimination of uric acid.
  • Parsnips are valued for their strong anti-carcinogens.
  • Beets promote liver, kidney and spleen function.
  • Onions contain anti-fungal and anti-bacterial agents.

It is Holiday Prep Time

I know - it is a scary thought, the Holiday Season is coming with the stress, food, social engagements, and too little time for Self that comes with it.

This is the time where you need to find your balance the most. Give yourself the change to get through it with peace of mind, a smile on your face, and love in your heart.

That means, it is a good time to sign up for some nurture and support.
Some of you might feel this is a difficult time to start on a nourishment program because it will be too hard to keep with it and too restrictive of foods to eat.

Well how about this thought?
It is a perfect time to learn how to navigate through the foods of the Holiday season and feel good while taking care of yourself.

Therefore I decided to do a special Holiday Prep Nourishment Program.

3 sessions on the phone or in person @50 Min. for $399
(in office only, homevisit not applicable)

sign up
"We can give something to others. We don't always have to receive something first in order to give something away" Chögyam Trungpa

PATH FOR LIFE self-nourishment center
How wellness is nurtured and habits change for good.
Path for Life is a source for learning and experiencing the wellness-effects of changing food and self-care habits. The 9 Step System integrates the healing factors food choices and emotional wellness. Path for Life provides a thorough integration of food knowledge, awakening of our awareness around emotional behavior patterns, along with steps for implementation and tools for solutions.
Monthly Health Notes Archive:
The Grain Issue, October 2007
The Toxic Issue, September 2007
The Antioxidant Issue, August 2007
The Milk Issue, July 2007
The Summer Salad Issue, May 2007
The Spring Ready Issue, April 2007
The Caffeine Issue, March 2007
The Chocolate Issue, February 2007
The New Beginnings, January 2007

for more Health-Notes go to our site.
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