Humble Winter Vegetables
Mmm winter...I automatically think of hot delicious soup, hot chai tea and red wine.
Because who wants to eat a cold salad on a dark, rainy day?
In Traditional Chinese Medicine (#TCM), the foods that grow naturally throughout the cooler months are the most nurturing and warming to our bodies, specifically our kidneys (the winter Yin organ). Cooking these foods for longer periods of time using low heat and less water helps infuse the food with heat and sustain both the physical and emotional bodies.
So while raw salads are excellent for summer, think #squashes, #potatoes, root #vegetables, #winter #greens, #carrots, #cabbage and #mushrooms during these colder times, which alongside being cheap, are delicious and highly #nutritious.
A QUICK HIGHLIGHT OF WINTER #PARSNIPS
- Satiating due to their high fibre content.
- Naturally sweet, so great for little humans – and big humans. I went through a stage of being addicted to making roasted parsnip wedges and eating them with salt, pepper, olive oil and homemade tomato chutney...
- High in Vitamin C, folic acid, ad relatively high in B vitamins and magnesium – basically meaning essential for many body systems, including the #immune system, #energy production and #liver #detoxification. Remember the red wine?
- One cup of cooked parsnip give you 23% of the RDI of folic acid compare to 5% from the same amount of a white potato – helpful for those women who are pregnant or hoping to fall pregnant soon. Think parsnip mash instead of mashed potatoes, or a combination of the two.
DELICIOUS RECIPE IDEA:
- Steam or parboil parsnips in their skins, either whole, halved or quartered, depending on how big the parsnips are/how impatient you are.
- Sauté them in a pan with some good quality butter, and add cinnamon, nutmeg, mixed spice or any other spices you like, a little bit of local honey, pure natural maple syrup (not the nasty maple flavoured syrup) or coconut sugar, and some roughly chopped unsalted almonds.
- Eat with yogurt, on top of your breakfast oats, as a side to a meat dish, or straight out of the pan :)
Rug up with your parsnips, people!