(whooshing sound)
For today's Healthy Eats,
We're learning more about root vegetables.
This category of vegetables
comes packed full of nutrients is versatile
and it's very tasty.
So let's find out
why we should all be adding more root to our grocery cards?
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Joining us today is Registered Dietician,
Nutritionist, Vicki Shanta Retelny.
Vicky. We know that these root vegetables
add a bright color to our plates
but it's the root that has all the nutrients in it.
What are the health benefits?
- Root vegetables are so beneficial for our overall health.
You know, in general they contain so many vitamins,
minerals and antioxidants.
So actually all vegetables contain nitric oxide,
from nitrates.
And that's really beneficial
at keeping our blood vessels healthy,
keeping them open,
keeping up blood swimming smoothly,
our cardiovascular system healthy,
our brain healthy.
- All right, o we're gonna highlight
four popular root vegetables today
and let's kick it off with carrots.
- The pigment of the carrot,
gives it so much nutritional value,
and you get a lot of vitamin A in carrots particularly,
just beta carotene.
That's great for eye health.
That soluble fiber you're getting in a carrot.
That's gonna help keep your cholesterol levels in check,
keep your keep your blood vessels healthy.
- Now this next one,
I would think to eat more in the winter
but I actually can understand
why you'll be a spring in summer root vegetable.
And those are beets.
- They are available all year long.
Beets are jam packed with badaling
which is comes from the pigment of the bee.
And it helps with cancer prevention,
it helps as an anti-inflammatory.
So beets have had a beneficial value
nutritionally and also physiologically in our body.
- Next up, we'll talk about radishes.
What makes them so healthy?
- Radishes are so low-calorie.
There's one calorie per radish,
and they are jam packed with fiber.
So they do contain a type of fiber called inulin
which actually helps with gut health.
Also radishes are jam packed with vitamin C.
- Lets move on to one that's a little bit less familiar
to everybody and that's jicama.
- Jicama has a tiny nutritional value.
It's jam packed with antioxidants
vitamin A, vitamin C, even vitamin E,
which is so beneficial for cardiovascular health
and overall cell health.
And actually also selenium, which is another antioxidant.
- Let's put jicama front and center on everyone's plate.
You've got a tasty recipe for us today.
- yes.
- I'm making a Ginger Lime Jicama Edamame Street Taco.
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So I've got my edamame in this bowl.
It's already pre cooked.
And then I'm just gonna add y ginger first to the edamame.
And then I'm going to add some freshly squeezed line,
and then you're going to add your jicama.
I like pre-cut jicama.
So you don't have to peel it
and take it out of its own skin.
It adds such nice nutritional value and such a crisp,
refreshing flavor.
And then you're going to add some cherry tomatoes,
and I've already pre-sliced these.
I just chopped them in half.
I'm going to add just a tablespoon
of extra Virgin olive oil.
Cumin, little pinch of salt mix this together.
- All right, Vicki, that looks delicious.
Let's put it in those taco shells.
- Just fill here, your tortilla
with a mixture (indistinct)
with cilantro avocaddo.
- Those are wonderful.
I can't wait to make them myself.
So I think it's really important
for all of us to remember
to add root vegetables to our meal planning
because they're so good for us.
- Absolutely. I love root vegetables in this dish.
You use jicama, but carrot, beets, radishes.
They're all so great for you
and you can have them all year long.
- Thanks Vicki.
Okay. Now it's your turn.
What is your favorite root vegetable?
Let us know on Facebook
just search for Living Healthy Chicago.