By Deepa Patke
This post is not going to be a sermon extolling the many, many virtues of root vegetables. Instead, I am including the links at the end of this write up for the benefits of cozying up to them during these chilly fall and winter days and then discussing how to pair our spice and herb blends with them.
Jess, our creative mastermind, sends me a photo every month of something that has caught her interest, and I have promised to write about it. This month, Jess sent me a stunning photo of roots vegetables, all aligned, brightly colored, earthy, raw and ready to be picked and brought home!
Root vegetables store nutrients in their roots and hence have a cornucopia of essential antioxidants, vitamins, minerals and fiber. Parsnips, Beets, the humble Onions and Potatoes, Daikon Radishes, Red Radishes, Sweet Potatoes, Yams, Taro, Rutabaga, Jicama, Jerusalem Artichoke are just a few examples. These can be a tad spicy, sweet or bland.
Because they come in such a variety, they are not only healthy to consume but are also versatile to cook, which is more exciting to me as a home cook! They are akin to a blank canvas inviting you to experiment with different flavors while keeping their unique background flavors intact. The combinations can be endless but here are a few that I use:
- Sweet, purple or orange potatoes with Aromatic Spice Blends Chai or Coffee or Pumpkin or Apple Pie Spice Blend. Honey or a sweetener not needed because our spice blends impart their unique inherent sweetness (absolutely no sugar added)! (Read our recent article on Ceylon Cinnamon to find out why!)
- Potatoes sprinkled with our Roasting Spice or Cajun Spice or Hot BBQ Spice or Roasted Cumin powder or Mild Curry Spice
- Our Szechuan spice pairs well with any kind of radishes as the Szechuan Pepper complements the slightly spicy vegetables and the fennel in it cools it down!
- Turnips do well with our Mild Curry Spice, especially in a soup.
- Carrots and beets with our Roasted Cumin or Roasted Coriander powder are a match made in heaven! Harissa is another blend that complements the sweetness of the roots with its heat and a slight tang from the black lime we use in it.
These are just a few of the combinations that we routinely use, however, the permutations and combinations can be endless when you use our blends in your kitchen. Each blend is freshly roasted and ground in our factory kitchen here in Virgina and is always packaged in small amounts that will encourage you to use them in myriad ways without the overwhelm.
Open these links for the science and health benefits of root vegetables:
- https://pmc.ncbi.nlm.nih.gov/articles/PMC9735862/ pros and cons for effects on health
- https://pmc.ncbi.nlm.nih.gov/articles/PMC5986475/ for Cardiovascular disease
- https://pmc.ncbi.nlm.nih.gov/articles/PMC5986475/ for Type 2 Diabetes
- https://pmc.ncbi.nlm.nih.gov/articles/PMC8630315/ for antidiabetic information
- https://pmc.ncbi.nlm.nih.gov/articles/PMC12250968/ highlights the use of roots and tubers in baked goods.
And, here is a recipe for a simple, yet ravishing beet, ginger and carrot salad with a surprising twist that makes it added sugar and salt free!
Beet, Ginger and Carrot Salad
Ingredients:
- Two medium beets, peeled and washed, grated (I use a mini food processor for speed and ease)
- One or two medium carrots, peeled and washed, grated
- Ginger with peel scraped off, about 0.5 inch, washed, grated
- Spring Onion, 2-3 stalks, cleaned, washed and sliced thinly
- Aromatic Spice Blends Roasted Organic Cumin powder, about 1.5 tsp.
- Olive oil according to your choice
- A sprinkle of Purple Dulse Flakes or Nori or any unsalted Seaweed, because Seaweed usually has sodium
- Pomegranate Molasses, optional
- Juice of half a Lime or Lemon
- Sunflower or Pumpkins Seeds or chopped Walnuts
- Cilantro or Parsley chopped fine or a little of both
Toss everything together and enjoy this delicious salad that, trust me, wakes up all your tastebuds!
Wishing you best seasonings,
Deepa
