The more connected I get to my body the more I can sense it craving to align with the seasons. And it knows that fall is coming. While I was chewing and digesting my big ass salads all summer long the last week or so they no longer sounded good. I had to force them down and ended up bloated and uncomfortable. My body is talking to me and it’s asking for some warmth.

Over the next few weeks ease your body into fall. Add warming spices like cinnamon and ginger to your smoothies. Drink room temperature water. (I recommend this always.) Give your skin some love with self-massaging with oils. And start incorporating more cooked foods into your diet. Toss grilled or roasted veggies into your salad – especially root veggies.

Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them. And they are grounding and warming – the perfect foods to get your body ready for the cooler temperatures coming!


Why Eat More Root Veggies?

Long roots – carrots, parsnips, burdock, and daikon radish – are excellent blood purifiers and can help improve circulation in the body. Round roots – turnips, radishes, beets, and rutabagas – nourish the stomach, spleen, pancreas, and reproductive organs. Root vegetables are also grounding and can support feelings of calm, centeredness and ease.

Here are a few of my favorites to explore:

  • Beets contain an abundance of antioxidants and are highly detoxifying.
  • Burdock is considered a powerful blood purifier. This long, thin veggie is a staple in Asian and health food stores.
  • Celeriac, also known as celery root, is rich in fiber and with a respectable amount of antioxidants.
  • Jicama is crunchy and refreshing and contains a generous amount of vitamin C. It’s a favorite in its native Mexico and South America. I use jicama stick instead of tortilla chips to dip into guacamole!
  • Onions are rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.
  • Parsnips, which look like giant white carrots, boast a sweet, earthy taste. They’ve also got plenty of fiber, vitamin C, folic acid, niacin, thiamine, magnesium, and potassium.
  • Radish is an excellent source of vitamin C. It’s also rich in calcium, molybdenum, and folic acid.
  • Sweet Potatoes contain unsurpassed levels of beta-carotene and are also rich in vitamin C, phytonutrients, and fiber.

I love making a huge batch of roasted root veggies during the weekend to have on hand throughout the week.

Roasted Root Vegetables

Prep time: 10 minutes
Cooking time: 25-35 minutes
Serves 4 to 6


  • 1 sweet potato
  • 2 parsnips
  • 2 carrots
  • 2 turnips or 1 large rutabaga
  • 1 daikon radish (or substitute/add in other favorites, like squash)
  • coconut or avocado oil
  • salt and pepper
  • herbs: rosemary, thyme or sage (fresh if possible)


  1. Preheat oven to 375 degrees.
  2. Wash and dice all vegetables into bite-sized cubes.
  3. Place in a large baking dish with sides.
  4. Drizzle with oil; mix well to coat each vegetable lightly with oil.
    Sprinkle with salt, pepper and herbs.
  5. 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.

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