“Let food be your medicine.” Hippocrates
It is cold and snow season has started here in NE of the US. It is time for all kind of yummy root vegetables. I can still hear the voice of the man selling steemed beet roots in his mobile cart full of ruby red steaming beets, while pouring the juice on top of the roots to keep them wet and fresh and inviting in Iran and around this time of the year. I can still smell the cooked rutabaga in stew from the back in the kitchen. And of course just the thought of carrot juice with slightly foam on top still can bring light in my eyes. In another hand celeric root was a root that I was recently introduced to. It was delicious mashed with potatoes and a dash of cardamom.
Rutabaga is a juicy and delicious root that is famous for its medicinal value. It is known to boost Immune system, helps to reduce weight, fight against colon cancer, helps healthy bone, prevents constipation, helps eye sight, lowers blood pressure, and prevents type 2 diabetes. Because of antioxidant in rutabaga, it helps to slow down the aging process. It is delicious fresh, cooked, steamed, roast, mashed, fried, or added to stew.
Root vegetables have lots of fiber, water, and minerals, which makes them very beneficial for digestive system. Carrot also has antioxidant, which slows down aging process and growth of cancer cells. It is rich in vitamin A, B, C, K, folate, copper, potassium, iron, and manganese. Carrot is famous for being a good friend of eye sight. It reduces blood pressure, regulates blood sugar, and boosts immunity. It is good for gums and reduces the risk of stroke. Carrots are cheep, present in the market year around, and you can use them in so many ways. Fresh carrots are delicious as snack. Carrot juice, mashed, fried, and roast are the easiest way of preparing it and in salad, soup, main dish, pickle, and desert it can add color, crunchy texture, and a sweet taste. 🙂
“Let’s always eat and drink healthful food and beverages and do it in moderation.” Dr. Sii
Si'Mama Cafe 