Thursday, 10 November 2011

Warming root vegetable recipes, perfect for autumn.

The changing of the seasons brings a whole range of new fruits and vegetables to explore, including root vegetables, some of our favourites for a cold Autumn evening. Not only are they hearty and delicious but they pack a powerful nutritional punch. 

The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Roots are a rich source of nutritious complex carbohydrates, providing a steady source of necessary sugars to the body instead of upsetting blood sugar levels like refined sweet foods.

Long roots, like  carrots, parsnips and daikon radish, are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots, like turnips, radishes and beetroots are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar and moods, and alleviate cravings.  

REMEMBER, eating local and seasonal foods benefits not only you, as these fruits and vegetables tend to be more nutritious and tasty, but the environment too so stay up to date with what to eat when by checking out this great resource.
To help get you started we have gathered two of our favourite root vegetable recipes:

Beetroot Burgers

 beetroot burgers
  • 2-3 raw beetroot
  • 1-2 medium carrots 
  • 1 small red onion
  • Handful of spinach
  • Cup of gram (chickpea) flour or enough to bind
  • salt and pepper to taste plus 1/2 tsp mixed herbs
  • fresh chilli- ( optional)
  • 8 slices of halloumi ( optional)
  • Capers ( optional)
  • Rocket
  • Smoked salmon
  • Fresh basil
  1. Grate the beetroot and carrots together.
  2. Add the finally chopped spinach and onions
  3. mix in the seasoning and chilli if using
  4. Finally bind together with gram flour.
  5. With your fingers, work into medium size burger patties
  6. Heat tablespoon oil in a frying pan and lightly fry patties until crisp on the outside.
  7.  Lightly fry the halloumi ( if using) until brown on both sides.
  8. Add handful of rocket to each plate and place a beetroot patty on top.
  9. Add the salmon and pieces of halloumi on top of this.
  10.  Finally garnish with the fresh basil, and capers.
  11. serve with sparsnip fries

Parsnip Chips
roasted parsnips
  • 4-5 parsnips
  • olive oil
  • 1. clove garlic
  • Sea salt to taste
  • half a lemon
  • Chilli( optional)   
  1. Preheat oven to 210 C degrees.
  2. Chop parsnips into large pieces, lengthwise.
  3. Lay parsnips out on a baking sheet and sprinkle with Sea salt, chopped garlic ( and chilli if using), plus a generous squeeze of lemon
  4. bake for 25-30 minutes or until they start to crisp up (Stir once in between to prevent sticking to tray)
  5. Remove from oven, cover with olive oil and serve.

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