The Benefits of Seasonal Eating

Written by: Marina Shevel

As summer gives way to fall, we celebrate the abundance of winter harvest. With the drop of the temperature, our body requires different foods to keep us warm and to adapt to changing cycles of nature. I already feel that on windy days just a summer green salad is not enough to keep me satisfied and grounded. To make this transition easier, we can utilize food as our medicine.

Right now, we are encountering the cold and dry winter season. Our farmers markets are already filled with local produce- parsnips, daikon, radishes, squashes, rutabaga, and carrots, and many more root veggies that we can use as our medicine.

The roots of any plant are its anchor and foundation, the essential parts that support and nourish the plant. Root veggies lend these properties to us when we eat them, making us feel physically grounded and rooted, increasing our stability, stamina and endurance.

Roots are a rich source of nutritious complex carbs, providing a steady source of necessary sugars to the body. Instead of upsetting blood sugar levels, like refined sweet foods, they regulate them. Since they absorb, assimilate, and supply plants with vital nutrients, roots likewise increase absorption and assimilation in our digestive tracts.Long roots, like burdock, carrots, parsnips, daikon radish are excellent blood purifiers and can help improve circulation in the body and increase mental clarity.

Round roots like turnips, radishes, beets and rutabagas are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar and moods and alleviate cravings.

If you are interested in learning more about how you can utilize food as medicine and use Functional Medicine for your well-being, contact me today for the consultation and we can learn what works best for you.