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Why Sweet Vegetables?

May 28, 2008

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Almost everyone craves sweets. Instead of depending on processed sugar, you can add more naturally sweet flavor to your daily diet and dramatically reduce sweet cravings. Certain vegetables have a deep, sweet flavor when cooked—like corn, carrots, onions, beets, winter squash (butternut, buttercup, delicata, hubbard and kabocha), sweet potatoes and yams. Some lesser-known vegetables that are semi-sweet are turnips, parsnips and rutabagas. And there is another group of vegetables that don’t taste sweet, but have an effect on the body similar to that of sweet vegetables. These include red radishes, daikon radish, green cabbage, red cabbage and burdock. They relax the body and energize the mind. And because many of these vegetables are root vegetables, they have a grounding effect, helping to balance out the spacey feeling people often experience after eating other sweets.

Other delicious ways to incorporate sweet vegetables into your daily diet include eating raw carrots, baking sweet potato fries, roasting squash, making soup with corn and onions or boiling beets to put on top of your salad.

 

About the author

Joshua Rosenthal is the Founder and Director of the Institute for Integrative Nutrition. He has worked in the nutrition field for more than 25 years, teaching at the school alongside health leaders including Andrew Weil, Deepak Chopra and Barry Sears. At Integrative Nutrition students are trained as Health Coaches, receiving the holistic nutrition education necessary for them go out into the world and help others improve their health and happiness.