Here’s one to add to your “delicious recipes” file. It’s a very simple and tasty way to get your root vegetables, courtesy of my colleague and friend, April Shewan. Root veggies are warming in nature and very strengthening during the winter months or during stressful periods when we dig into our energy reserves. They are also very important when healing from sickness, surgery, or childbirth. When cooked for a long time, they are tonifying for our Spleen energy, and cooking on the stove is less drying and more beneficial than roasting in the oven. A strong healthy Spleen will prevent accumulation of dampness (i.e. mucus, phlegm, and sinus congestion) in our bodies.
This recipe is just an idea. Feel free to modify the seasoning to your taste and/or to add or substitute as many other veggies as you like. Some ideas: carrots, onions, parsnips, beets, burdock root, etc.
- 2 yellow (or orange) sweet potatoes
- 2 white sweet potatoes
- cold pressed extra virgin olive oil
- Italian seasoning
Cut veggies into cubes. Toss with olive oil and half of a packet of Italian seasoning until well coated. You can use something like Good Seasons Italian Salad Dressing packet, a mixture of Italian spices, or even just salt and pepper will be delicious (my preference is crazy salt!). Put in a covered skillet on a medium/low flame. Stir occasionally to keep potatoes from sticking. Cook for approximately 20 minutes or until the cubes are soft enough to eat.