This was a guest post written by Sharon Goldner from Recipe For A Healthy Life.
Sweet vegetables soothe the internal organs of the body and energize the mind. And because many of these vegetables are root vegetables, they are energetically grounding, which helps to balance out the spaciness people often feel after eating other kinds of sweet foods. Adding in sweet vegetables helps to crowd out less healthy foods in the diet.
Variations can include other vegetables in the same family: turnips, winter squashes like butternut and acorn; sweet potatoes, corn and onions.
Yield: 8 servings
4 Medium Beets
2 Big carrots
10 Cloves of garlic
1 package of Brussel Sprouts
2 Tbsp. Olive Oil
Optional: any fresh seasoning like rosemary
Preheat oven to 425 degrees
Peel beets, yams, carrots, parsnips, onions and chop into 2-inch pieces
Cut brussel sprouts in half; peel skin off garlic cloves.
Lightly coat vegetables with oil and salt and transfer them to a baking dish.
Bake uncovered for about 20-30 minutes or until a knife pierces through a soft texture.
This was a guest post written by Sharon Goldner. Sharon Goldner studied to be a Health Counselor at the Institute of Integrative Nutrition in New York City and is certified by the American Association of Drugless Practitioners and Columbia University Teacher’s College. She is also a trained Vegeterian Chef from the National Gourmet Institute for Health & Culinary Arts in New York City.
Her background enables her to guide and educate people in a fun and practical way as they create a realistic eating plan. Sharon’s empowering message provides participants with the tools and inspiration to improve their food choices and the quality of their lives. You can visit more of Sharon’s work at Recipe For A Healthy Life.
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