Save time and energy and reduce cravings for sweets with vegetables harvested in the fall.
Save time and energy by cooking up root vegetables for mom and baby this fall. Eating sweet foods helps the body relax and harmonize with the earth during the fall season. Did you know foods grown deep in the ground such as roots are grounding and reduce cravings for processed sugar by balancing the earth element and keeping you satisfied?!
What are a few sweet foods you currently use in your cooking?
Beyond the significance of the season and nutritional and energy needs, eating a well-rounded diet is a holistic practice and lifelong exploration. While having a good diet is fundamental to well-being, balance with food is important to feed the body well and fertile.
Root vegetables round out a meal and add sweetness during the back-to-school season, when the harvest is ripe and new ideas are coming to fruition, as well connections are being cultivated. We begin to cook our food for longer to support slowing down to enjoy this season, at the same time sweet foods grown in the fall nurture our bodies and bellies. They have stronger and more contractive energy than other vegetables and are naturally strengthening, as well nourish the intestines and reproductive organs. Eating foods harvested in the fall, such as carrot, cabbage, pumpkin and onion, can help balance the body’s blood sugar levels and reduce cravings for refined sugars.
Fall’s Harvest includes:
Cauiliflower Mustard Greens
Simple Ways to Add-In Sweetness to your Food & Life with Root Vegetables this Fall Season
Roast. To roast vegetables, preheat oven to 400. Slice a combination of your vegetables and herbs of choice into similar sizes and place into baking dish. Douse with olive or coconut oil and sea salt. Roast until they are tender and golden, about 45 minutes.
Sample combinations of vegetables for roasting:
- carrots, turnips, potatoes, onion, garlic, rosemary, olive oil
- sweet potato, sea salt, coconut oil
- beets, thyme, vinegar, orange juice
- squash, broccoli, onions, garlic, olive oil, sea salt
Steam or boil. Chop vegetables into similar sizes and shapes, and steam or boil for about 20 minutes, until tender. Steaming is the best way to preserve nutrients.
Puree: blend a little of the boiled or steaming water into the vegetables or some of your baby’s milk to add some nutrition and a good consistency for your baby.
Sample combinations of baby purees:
- Sweet potatoes, carrots, parsnips
- Butternut squash and broccoli
Nutrition Profile in a few Sweet Foods for Mom & Baby this Fall:
Sweet vegetables in general contain phyto-nutrients, dietary fiber, vitamin A, C, K, B-Complex and healthy minerals such as calcium, copper, zinc, manganese, iron, selenium and phosphorus. They help prevent certain type of cancer and cleanse the body of free radicals caused by toxins.
Broccoli: a plethora of phytonutrients, rich in vitamin C, antioxidants and vitamin A, carotenoids and folate, vitamin C and beta-carotene, vitamin K and B-complex vitamins and minerals such as calcium, manganese, iron, selenium, and phosphorus.
Butternut Squash: highly rich in vitamin A, B-complex vitamins and minerals such as iron, zinc, copper, calcium, potassium, and phosphorus.
Carrots: carrots are rich in antioxidants and vitamin A. They are also good in vitamin C and healthy minders and enzymes.
Parsnips: parsnips are an excellent souce of fiber, anti-inflammatory, have plenty of vitamin C also, as well as B-complex vitamins and healthy minerals.
Sweet Potatoes:sweet potatoes are a good source of potassium, vitamin_C and fiber.
Waller McInnes is a consultant for Ecocentric Mom in addition to being a writer and founder of Create Radiance, inspiring women to live healthy and happy through food, yoga & green living.