Fall Roasted Root Vegetables
The Fall season has a lot to do with change in many ways. The colors of nature change, the temperature is getting more brisk by the day, we’re layering up with jackets, coats, boots, and scarves. My car, grass and roof of our home had a white, frosty glow, and reminder that winter is around the corner. Change is constant! Change teaches us to adapt and develop resilience.
With all the Fall change comes deficiency, as well. When the temperature starts to drop, the body scrambles to protect itself from heat loss. Nourishing foods, especially soups, are the way to go. I crave a hot bowl of soup at this time of year - don’t we all?! Soup thickens the skin - think of the Eskimos’ luscious layers of skin insulating their bodies from the cold.
Nourishing foods during the cold months include ‘root vegetables’ such as carrots, beets, squash, and pumpkins. This recipe calls for ghee (dairy) - another miracle food that warms, builds and protects our body during the Fall and Winter months. Enjoy the taste and benefits.
chop all root vegetables evenly so they tenderize nicely
Recipe
2 medium beets, peeled
2 carrots
2 parsnips
2 medium yams or 1/2 butternut squash, peeled
2 tbsp ghee (dairy) or coconut oil
1 tbsp chopped fresh rosemary and fennel seeds or Fall Spice Mix - recipe below
optional: 1 tbsp tamari
salt and fresh black pepper to taste
Fall Spice Mix - makes 1/4 cup
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp turmeric powder
2 tsp fennel seeds
2 tsp ginger powder
dry roast coriander seeds, cumin, and fennel seeds in small pan on medium-low heat until you can smell their aroma, takes a few minutes to roast
transfer the seeds from the pan to a bowl and cool the seeds
grind the roasted seeds in a coffee grinder or a mortar and pestle
pour them back into the bowl and stir in the turmeric and ginger powder
store in a small glass jar with an airtight lid
Instructions
preheat oven to 375 degrees
chop all of the vegetables into 1/2 inch cubes - try to cut them all evenly
put the ghee or coconut oil into a small, oven dish and place in the oven for 1 -2 minute, long enough to melt, than remove from oven with an oven mitt
in a large bowl toss the cubed vegetables together with the melted ghee or coconut oil , tamari (optional), rosemary, fennel seeds, or spice mix until all the cubes are evenly coated
spread them in a single layer on the bottom of a large 9x13 inch baking dish
bake for 20 minutes and remove from oven with oven mitt and turn the vegetables over with a spatula
bake for another 10-20 minutes more until the vegetables are soft
remove from the oven, and toss the vegetables on a tray, add salt and fresh black pepper to taste - serve immediately and enjoy as a side dish, over rice, or salad
root vegetables are a delicious addition to a rice dish
Genia’s Spoon Me Tips
Seasonal spices in your cooking will create a balancing effect, and help with strengthening your digestive fire and digestive organs. The spices above are not overly spicy, but rather warm and moist, which is exactly what you need in the colder months.
As much as I love and believe in my natural skin care products, it’s more important to focus on your internal skin care by feeding the body what it needs all year round. Your skin shifts as blood vessels constrict with colder temperatures. When the outside temperature drops, your body protects itself from the heat loss by reducing blood flow to your skin, arms and legs. Reduced blood flow dries out the skin, leaving it dull and lusterless. We must prepare and moisture our body from the inside.
Oil Massaging your body (stay tuned for another blog) is one of the best ways to combat dry skin in the Fall. Oil massaging your entire body is a wonderful morning or evening ritual. It stimulates the blood flow, delivering oxygen and nutrients to body tissues. Oil massaging also helps the lymphatic system eliminate toxins and waste out of the body. Take out your trash!
Much love and warmth,
Genia