Health Week at :simple:balance: is coming to a close, but we hope that the information presented here has been just a stepping stone on your journey to wellness and balance. Perhaps as a reminder of things that you already knew but needed some reinforcement to put back into place, or maybe as new information that you are ready to implement. We have talked about using natural strategies for prevention, specific remedies for illness, and how to maintain some balance when the inevitable sickness strikes. There is a lot more that we plan to cover about wellness in the future, but we hope the focus this week has been helpful, especially during this season of potential illness.
Maintaining your health and that of your loved ones is essential, not just to overall wellness, but especially to finding balance in the juggle of life. Try some of the simple steps shared here over the last week and notice the benefit you find. As a challenge, we would like to encourage you to take a few minutes this weekend to think through your usual routine and make at least one change with a goal of working towards health and balance. Perhaps it is a natural prevention strategy or planning for illness in the future. Or maybe it is an improvement in your nutrition and diet. If you have time this weekend, try this recipe from Aundrea Tucker, our resident nutrition expert. Fall vegetables are packed with nutrients and make for a yummy meal to sit down to.
Enjoy and have a healthful weekend!
Photo by Dulcedo Blog
Maintaining your health and that of your loved ones is essential, not just to overall wellness, but especially to finding balance in the juggle of life. Try some of the simple steps shared here over the last week and notice the benefit you find. As a challenge, we would like to encourage you to take a few minutes this weekend to think through your usual routine and make at least one change with a goal of working towards health and balance. Perhaps it is a natural prevention strategy or planning for illness in the future. Or maybe it is an improvement in your nutrition and diet. If you have time this weekend, try this recipe from Aundrea Tucker, our resident nutrition expert. Fall vegetables are packed with nutrients and make for a yummy meal to sit down to.
Enjoy and have a healthful weekend!
Photo by Dulcedo BlogRoasted Root Vegetables
Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings
Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings
Ingredients:
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
grapeseed oil (or another oil appropriate for high heat such as almond, sesame, or sunflower oil)
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)
Directions:
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like squash)
grapeseed oil (or another oil appropriate for high heat such as almond, sesame, or sunflower oil)
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)
Directions:
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
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