Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and
tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and
rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
Or do maybe a Shepherd's Pie and use mashed
rutabaga or parsnips or even YUM swt potatoes for the
topping (with no bottom crust again)!
Sweet potatoes, white potatoes,
rutabagas and many other tuber / rhizome vegetables are very filling and give active people and athletes lots of the «good» carbohydrate energy they need for
top performance.
Shredded sweet potato,
rutabaga, parsnips, and chopped plantains roast together on a sheet pan
topped with eggs for a one pan Baked Root Vegetable Hash that is a delicious and savory start to the day.