Podcasts about root vegetables

Hey there, beautiful Mamas!   Today's episode is extra special because I'm inviting you on a new and exciting journey. While meal planning will always be a part of this podcast, I'm expanding our focus to help you reduce overwhelm, manage stress, and create a life filled with calm, balance, and joy.   Sundays will remain dedicated to your weekly meal plans, but starting this Wednesday, I'll be sharing new episodes that take a deeper dive into stress reduction and holistic living.   In this episode, I'm sharing: Why I'm shifting the focus of the podcast and what it means for you. Five-Minute Stress Busters you can use to find calm—even on your busiest days. This week's meal plan with seven delicious, quick, and healthy recipes to keep your week running smoothly. Tune in to learn more about this new chapter and how it can help you create more peace in your life.   This Week's Meal Plan: Monday: Sheet Pan Lemon Garlic Chicken with Asparagus and Baby Potatoes (a one-pan wonder for a busy night) Tuesday: Slow Cooker Beef Stew with Root Vegetables (set it and forget it)   Want the full meal plan for the week? Sign up for my email list and get all the recipes delivered to your inbox!

Brian McDermott, Chef

Welcome to Two Blokes From Blighty. On most podcasts you will find an episode description in this part. At 2 Blokes, we try and keep you on your toes, its time for you to put those toes up and enjoy a lovely meal, here is a hearty recipe for you in the lead up to ChristmasChristmas Roast Chicken with Cranberry Sauce and Root VegetablesIngredients:For the Roast Chicken:1 whole chicken (about 4-5 pounds)4 tablespoons olive oil2 tablespoons butter, melted1 lemon, halved1 bunch of fresh rosemary4 garlic cloves, mincedSalt and pepper to taste1 cup chicken brothFor the Cranberry Sauce:2 cups fresh cranberries1 cup orange juice1/2 cup sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground clovesFor the Root Vegetables:4 large carrots, peeled and cut into chunks3 parsnips, peeled and cut into chunks2 large potatoes, peeled and cut into chunks2 tablespoons olive oilSalt and pepper to taste1 tablespoon fresh thyme, choppedInstructions:1. Preheat the Oven:Preheat your oven to 375°F (190°C).2. Prepare the Chicken:Remove the chicken giblets and rinse the chicken inside and out. Pat dry with paper towels.Rub the chicken all over with olive oil, then drizzle with melted butter.Season the chicken generously with salt and pepper, both inside and out.Stuff the cavity with the lemon halves and rosemary bunch.Place the chicken in a roasting pan. Add the minced garlic around the chicken.Pour the chicken broth into the bottom of the pan to keep the chicken moist during roasting.3. Roast the Chicken:Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear when you cut between a leg and thigh.Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.If the chicken skin is browning too quickly, cover it loosely with aluminum foil.4. Make the Cranberry Sauce:While the chicken is roasting, prepare the cranberry sauce.In a medium saucepan, combine the cranberries, orange juice, sugar, cinnamon, and cloves.Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.Remove from heat and let cool to room temperature.5. Roast the Root Vegetables:Toss the carrots, parsnips, and potatoes with olive oil, salt, pepper, and fresh thyme.Spread the vegetables out on a baking sheet.Roast in the oven (you can do this simultaneously with the chicken if there's space) for about 35-45 minutes, or until the vegetables are tender and golden brown, stirring halfway through.6. Serve:Once the chicken is done, let it rest for about 10-15 minutes before carving.Serve the roast chicken alongside the roasted root vegetables.Spoon the cranberry sauce over the chicken or serve it on the side.Enjoy your hearty Christmas meal with family and friends! Hosted on Acast. See acast.com/privacy for more information.

Daily Dad Jokes (08 Nov 2024)The official Daily Dad Jokes Podcast electronic button now available on Amazon. The perfect gift for dad! Click here here to view!Email Newsletter: Looking for more dad joke humour to share? Then subscribe to our new weekly email newsletter. It's our weekly round-up of the best dad jokes, memes, and humor for you to enjoy. Spread the laughs, and groans, and sign up today! Click here to subscribe!Listen to the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ or search "Daily Dad Jokes" in your podcast app.Interested in Business and Finance news? Then listen to our sister show: The Daily Business and Finance Show. Check out the website here or search "Daily Business and Finance Show" in your podcast app.Jokes sourced and curated from reddit.com/r/dadjokes.Joke credits: StockInitial4460, 1illiteratefool, Garrod_Ran, DieInThyLap, SweetyFairy, GiborDesign, CellPhone235, Heroic-Forger, GiborDesign, incredibleinkpen, prankerjoker, devinh313, , prankerjoker, Significant-Ad-8684, ImNotHandyImHandsome, kabalabonga, Cruise-Monkey-Games, Masselein, TargetOfPerpetuity, Bbew_MotSubscribe to this podcast via:iHeartMediaSpotifyiTunesGoogle PodcastsYouTube ChannelSocial media:InstagramFacebookTwitterTikTokDiscordInterested in advertising or sponsoring our show? Contact us at mediasales@klassicstudios.comProduced by Klassic Studios using AutoGen Podcast technology (http://klassicstudios.com/autogen-podcasts/)See omnystudio.com/listener for privacy information.

Hey Neighbor! Today we are talking about our favorite root vegetables! Not only do root veggies store well for long voyages on the ship, they are a great winter staple in the garden. Whether you love carrots, beets or radishes, they are all extremely nutritious and versatile in many different dishes. What are you planting this winter? Get Dirty and Let's Garden Together! 

In this episode we are learning how to grow root vegetables. This instruction may not be what you are expecting though. Think less of step by step directions and more about a few simple principles that you need to remember to get the most out of your season. Root vegetables are so fun when you know how to grow them. Don't miss out on them this season. As always if this episode was helpful to you, please consider leaving a review! :) It helps us to share the garden goodness with more wild child gardeners. Links Mentioned In This Episode: Grab my Wild Child Garden Guide for a complete guide to help you plant your garden. www.releaseyourinnerwildchild.com/gardenguide Connect With Me On Socials Facebook: @wildchildkitchengardens Instagram: @wildchildkitchengardens TikTok: @wildchildkitchengardens Learn More About Growing With Me: www.releaseyourinnerwildchild.com

We've had a warm start to the fall, but make no mistake: Harvest time is coming fast. In this episode, Don and John discuss how to store your hard-earned harvest, specifically carrots, potatoes and other root vegetables.

Did you grow potatoes, carrots, or onions in your garden this summer? How would you like to be able to save your root vegetables so that they last all winter? These are the perfect vegetables to enjoy in hearty winter stews and casseroles, and in this episode we dive into how you can store them to have homegrown garden veggies all year long.   I hope this episode inspires you to grow more root crops in your garden and gives you some food for thought on how to store your harvest long-term with no energy costs. Thanks for joining me!   Resources mentioned in today's episode: → Leave us a review! ⭐️⭐️⭐️⭐️⭐️ You might even get your review featured on the show! (Just scroll down and click the “Write a Review” button.)   Join the free Farm Family Community Free recipes, gardening tips, food preservation tutorials, and more! Submit a question for the show! Follow us on Facebook  

On the Radio Highlights Pod today, "The Four Pillars" of Going to the gym, and Root Vegetables: which ones are a crime against Food?See omnystudio.com/listener for privacy information.

This week, we 'rooting' around the subject of root vegetables! How do we start them from seed, maintain them, and harvest them!  Visit the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠shownotes ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠for links from today's episode, and other fun extras! TIMECODES 00:00 Introduction 04:00 Sweet like a Beet 05:08 Seed Varieties 11:00 Growing Veggie Flowers 13:44 Companion Planting CONNECT WITH US Thank you so much for supporting our podcast and for making the world a more planty place. Please subscribe, leave a rating or review and listen in for new gardening discussions every week! Subscribe to our show on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Google⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave an anonymous voicemail ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and be featured on the show! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ / ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email us ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@goldenacre.ca⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (SUBJECT: PODCAST --- Send in a voice message: https://podcasters.spotify.com/pod/show/golden-acre-home-garden/message

The gravy was stirred. The pies were eaten. The turkey carcass was dropped off at Michael Dukakasis' house. Your TSHE crew is here to just catch up on our Thanksgiving goings-ons! Some of us made delicious pies, some of us had kidney stones, and some of us made poor choices and went to the mall on Black Friday. Plus, we discuss kid basement culture. Giant TVs, a sectional couch with cup holders, and a tiny fridge with snacks and sodas? Yes, please! Also, we're reading Small Town, Big Magic by Hazel Beck for our next book club. Read along with us!TSHE RecommendsTubi, in generalConnect with the show!This is your show, too. Feel free to drop us a line, send us a voice memo, or fax us a butt to let us know what you think.Facebook group: This Show Has EverythingFax Bobby Your Butt: 617-354-8513 Feedback form: www.throwyourphone.com Email: tsheshow@gmail.comAOL Keyword: TSHE

Hey Neighbor! Today we are going to discuss how you can grow delicious root vegetables! We'll share valuable tips and tricks to help you cultivate your own bountiful harvest of carrots, beets, and radishes right in your own backyard or garden. Do you struggle with growing root vegetables? Are you planting carrots, beets or radishes this fall? Whether you're a seasoned gardener or just starting out, these insights will enhance your root vegetable gardening game and ensure a successful yield. Let's Grow Together!

Ahh, the humble root vegetable. Join me today as I talk about the types of root vegetables (hint: potatoes are technically not root vegetables!) and how to cook with them. I share a couple of resources and recipes, too! Thanks for hanging out with me today! Follow along with me on Instagram @wendyhornback and be sure to check out the free resources on my website https://fromscratchcookery.com/!

This week we're talking about Fall foods! There's lots to love about Fall foods: lettuces, bitter greens, winter squash, and root vegetables. Fall and winter foods tend to be richer and more slowly cooked, so savor the preparation and the flavor. But there are some pitfalls too. Pumpkin spice latte anyone? We cover these too and give you some tips to remain healthy and strong as the days get shorter.00:01:34 I love fall foods, like bitter greens and winter squash.00:05:46 Hard sell: bitter greens, healthy, vitamin c, antioxidants, try recipes.00:09:49 Comforting foods and spices create grounding practice.00:11:41 Moon cycle affects women; food, meditation, walks help.00:15:13 Complex winter meals; simple summer salads.00:17:50 Be aware of portion sizes during winter.00:22:26 "Eating order affects digestion and glucose levels."00:25:02 Alcohol-free options: Seltzer water, Seedlip elixir.00:29:32 Cook bones with herbs, water, remove fat.00:30:57 Health store sells bones, lengthy but worth it.Amelia's bone brothPlace 2-3 bones (I use beed bones from my daughter's farm) in a crockpot or instant potAdd 6-8 cups waterAdd desired herbs such as rosemary or thyme sprigsAdd 1-2 tsp salt (optional)Cook on low heat for 10 hours.Remove from heat; put in glass jars and strain fat with cheesecloth or using a coffee filter. Alternatively, refrigerate and skim solid fat off the top.Mocktail resources:www.seedlipdrinks.comhttps://www.thehelpfulplate.com/spring-recipes#/lemonsage-mocktail/Stay Connected!Amelia Website: https://www.thehelpfulplate.com/ IG: https://www.instagram.com/thehelpfulplate/ Cam Website: https://www.camoyler.com/ IG: https://www.instagram.com/heymomma_cam/ TikTok: https://www.tiktok.com/@heymomma_cam Midlife Mommas IG: https://www.instagram.com/midlife.mommas/ Please share, rate, and review the podcast. We appreciate you! ❤️

Episode #101 In this Fasting Q&A episode, Megan Ramos answers some of your fasting questions: 1. Do post-menopausal women have to fast differently? [02:15] 2. Does fasting cause gallstones? [12:34] 3. Can I reintroduce root vegetables when I'm insulin sensitive? [15:12]  4. Is it better to eat breakfast and lunch than lunch and dinner? [20:37]  5. Is fasting beneficial for dementia? [24:25] 6. How long does it take to reverse insulin resistance? [27:51] Learn More About Our Community: https://www.thefastingmethod.com Join our FREE Facebook Group: https://bit.ly/TFMNetwork Watch Us On YouTube: https://bit.ly/TFMYouTube Follow Us on Instagram: @fastingmethod This podcast is for educational purposes only and is not a substitute for professional care by a doctor or other qualified medical professional. You should always speak with your physician or other healthcare professional before doing any fasting, changing your diet, taking or adjusting  any medication or supplements, or adopting any treatment for a health problem. The use of any other products or services purchased by you as a result of this podcast does not create a healthcare provider-patient relationship between you and any of the experts affiliated with this podcast. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Want to learn more about root vegetables? Join the live podcast as we dive deeper into different types of root vegetables and how to grow them in a permaculture garden. As well as how to use the whole vegetable Root to shoot! ► SUBSCRIBE for more episodes to grow food at home

Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates a dish with aromatic root vegetables with green goddess dressing and pickled red onion, garnished with fennel pollen and chervil. He calls the dish Umbellifers, which is a family of plants that make umbrella-shaped flowers, and includes carrots, celery and parsley. Watch the full documentary and find plant-forward recipes here!

Ree Drummond has two special deliveries to make to ravenous cowboys. A well deserved Sweet Orange Rolls and Peppered Bacon. She makes hearty Root Vegetable Beef Stew and Creamy Cheddar Grits. She shares with her best friend.Below are the recipes used in today's episode:Orange Sweet Rolls:https://www.foodnetwork.com/recipes/ree-drummond/orange-sweet-rolls-recipe-1974921Beef Stew with Root Vegetables:https://www.foodnetwork.com/recipes/ree-drummond/beef-stew-with-root-vegetables-recipe-1983394Creamy Cheese Grits:https://www.foodnetwork.com/recipes/ree-drummond/creamy-cheese-grits-recipe-1974922For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.

TOP TOMATO VARIETIES!! Grab your spot now at the Jan. 9 LIVE VIRTUAL CAMP. ---Growing QuinceQuince expert Joseph Postman joins us to talk about quince. This fragrant fruit is unknown to many in North America, and often relegated to use as a rootstock for pear trees.Postman is a retired plant pathologist and curator of the USDA National Clonal Germplasm Repository in Corvallis, Oregon, where he helped develop a pear collection with cultivars and species from around the world.We talk about: What is quince How to use quince fruit The use of quince trees as rootstock for pear trees Quince varieties Quince cold hardiness Quince diseases Delectable Root Vegetable RecipesCookbook author and professional home economist Jennifer MacKenzie joins us to talk about cooking root vegetables and shares recipes from her book The Complete Root Cellar Book. We talk about: Shopping for root veg What to look for if you're planning to store root veg Spiced roasted turnip and beet batons Beet and carrot slaw Root cellar medley soup Parsnip and pear soup

Today's recipe is Sheet Pan Roasted Chicken and Veggie Dinner.Here are the links to some of the items I talked about in this episode: #adTheCookful Chicken Leg Quarter SeriesAir Fryer Chicken Leg QuartersCrispy Baked Chicken Leg QuartersInstant Pot Chicken Leg QuartersCOOKtheSTORY/ROTDLarge Rimmed Baking SheetInstant Read ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Title: Winter Food and Garden Talk With Cookbook Author Nicole PutzelThis week I chat with Nicole Putzel about her beautiful cookbook, The Seasonal Plate, and about the great gardening tips you can find on her blog, Putzel Kitchen. Nicole talks about how her cookbook came about and also shares some clever winter hostess gift ideas. The meal plan for this week is helping you get more efficient in meal-planning with vegetable forward Side Dish Solutions. Butternut Squash Casserole served with Air Fryer Pork Tenderloin is both cozy and quick and Sheet Pan Roasted Chicken Quarters with Root Vegetables is a perfect one-pan dinner. Head over to COOKtheSTORY.com/MealPlans to get the meal plan with links to recipes, and the grocery list worksheet that goes with it. This one is Meal Plan #113.Have a great week!Christine xoLinks:Putzel KitchenIG: @putzelkitchenFB: @putzelkitchen

Pamcakes' Famous Mashed Potatoes Mikey Sauvage's Stuffed Mushrooms Jeff's Dry Brine Method Visit Recoveringbro.com today and use code RECOVERINGMAURO for a 15% discount at check out. Recovering Bro: showing the world a better way to feel way better with self-aware self-care products that help you feel way better from morning till night. Recovering Bro, Be better. Feel better. Listen to all of Jeff's original, face-melting tunes! AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD  Subscribe to our YOUTUBE CHANNEL! Have Questions? Send yours to askjeff@comeonover.com! 

Do you love root vegetables? Whether your answer is yes or no, they are really interesting! You'll learn about different types of root veggies and how to categorize them in this podcast episode with Mrs. Cindy West.  Supplies for the nature study challenge: Nature journal or blank, white paper Colored pencils For show notes and episode downloads, go to ourjourneywestward.com/root-vegetable-nature-study. ← Find pictures of root veggies here. Join No Sweat Nature Study LIVE at NoSweatNatureStudy.com. Use the code NOSWEAT for 50% off your first month of a monthly membership. In the companion Root Vegetable Video Lesson found in the No Sweat Nature Study LIVE membership, you'll "dig deeper" into the topic of root vegetables as you learn more about true root veggies, tubers, and rhizomes while creating a cross-section underground diagram in your nature journal. You'll be challenged to complete a couple of cool (and easy) science experiments with root vegetables, too! In the Our Journey Westward Shop, you can find some homeschool studies that would be great as follow-ups to the root vegetable lesson: The Life Cycle of Flowering Plants NaturExplorers Fruit and Nuts  Get this season's Podcast Plus+ Packet for free! Scroll to the bottom of the root vegetables show notes page. The packet includes this season's podcast schedule, reference pages to the Handbook of Nature Study, supporting curriculum suggestions, and a list of go-along classes in the No Sweat Nature Study video library. Leave Mrs. Cindy a voice message to answer the current season's question! Scroll to the bottom of the root vegetables show notes page. Share pictures of your nature journal pages on Instagram or Facebook. Be sure to tag @OurJourneyWestward so Mrs. Cindy will see them! Please subscribe to the podcast and leave a rating and review if you're enjoying the episodes. Thank you! It helps the podcast so much! :)

It's FALL! Fall means hearty stews, winter squash, scarves, sweaters, tailgating, barbeques, and all sorts of other yummy things.In this episode, Cam and Amelia explore their favorite Fall foods (which you know center around seasonal veggies!) and give you some time-saving tips on meal prep. As one half of this dynamic duo is food-centric, you know this episode is going to be a good one! All you foodies come along! Whether you're the cook in your family or the eater, you'll find some valuable nuggets here!  Fall Recipes — The Helpful PlateButcher Box: Free Turkey and $30 OffRed Lentil and Black Bean Stew 

Some of the most commonly eaten vegetables are root vegetables - and there are plenty of reasons why. They are widely grown and they are packed with nutrients!In this episode we talk about the different categories of root vegetables and which vegetables fall under these categories. We then spend some time talking about the nutrition qualities of different root vegetables and why some have been used in medicine for generations!We end the episode by giving some tips on what root vegetables are easy to grow in your backyard and how.Note: This podcast is made for entertainment purposes only, and should not be used as any form of advice.   Our email address is veganyarns@gmail.com. Please contact us if you have any questions, suggestions, feedback or would like a specific topic discussed on the show!

In this episode, Kathy Custer, Union County Ohio Farmers Market manager gives a highly engaging and detailed overview of the Fall Market Scene. Topics covered include Fall market produce of Herbs, Root Vegetables, Flowers, special events, fall market customer tips, the remaining schedule, forecasting to next year and beyond, and much more! This is a great primer for getting the real scope of this outstanding market!

Eat Grains, Legumes And Root Vegetables Daily And You Ought To Be Able To Get All The Minerals That You Really Need - Michael Klaper, MD - Interview Michael Klaper, M.D. • https://www.doctorklaper.com/• Book - Vegan Nutrition : Pure and Simple Dr. Klaper resolutely believes that proper nutrition — through a whole food, plant-based diet — and a balanced lifestyle are essential for health and, in many cases, can make the difference between healing an illness or merely treating its symptoms. Dr. Michael Klaper is a gifted clinician, internationally-recognized teacher, and sought-after speaker on diet and health. In addition to his clinical practice and private consultations with patients, he is a passionate and devoted educator of physicians and other healthcare professionals about the importance of nutrition in clinical practice and integrative medicine. Dr. Klaper is the author of Vegan Nutrition; Pure & Simple (no longer in print) and has produced numerous health videos, webinars and dozens of articles for both scientific journals and the popular press. As a source of inspiration advocating plant-based diets and the end of animal cruelty worldwide, Dr. Klaper contributed to the making of two PBS television programs, Food for Thought and the award-winning movie, Diet for a New America (based on the book of the same name). Dr. Klaper teaches that “Health Comes From Healthy Living” and he is dedicated to the healing and flourishing of all living beings and our planet. #MichaelKlaper #TheRealTruthAboutHealth  #WholeFood #Vegan #Vegetarian #PlantBasedNutrition  CLICK HERE - To Checkout Our MEMBERSHIP CLUB: http://www.realtruthtalks.com  • Social Media ChannelsFacebook: https://www.facebook.com/TRTAHConferenceInstagram : https://www.instagram.com/therealtruthabouthealth/ Twitter: https://twitter.com/RTAHealth Linkedin: https://www.linkedin.com/company/the-real-truth-about-health-conference/ Youtube: https://www.youtube.com/c/TheRealTruthAboutHealth    • Check out our Podcasts  Visit us on Apple Podcast and Itunes search:  The Real Truth About Health Free 17 Day Live Online Conference Podcast Amazon: https://music.amazon.com/podcasts/23a037be-99dd-4099-b9e0-1cad50774b5a/real-truth-about-health-live-online-conference-podcastSpotify: https://open.spotify.com/show/0RZbS2BafJIEzHYyThm83J Google:https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS8yM0ZqRWNTMg%3D%3DStitcher: https://www.stitcher.com/podcast/real-truth-about-health-live-online-conference-podcastAudacy: https://go.audacy.com/partner-podcast-listen-real-truth-about-health-live-online-conference-podcastiHeartRadio: https://www.iheart.com/podcast/269-real-truth-about-health-li-85932821/ Deezer: https://www.deezer.com/us/show/2867272 Reason: https://reason.fm/podcast/real-truth-about-health-live-online-conference-podcast • Other Video ChannelsYoutube:https://www.youtube.com/c/TheRealTruthAboutHealthVimeo:https://vimeo.com/channels/1733189Rumble:  https://rumble.com/c/c-1111513 Facebook:https://www.facebook.com/TRTAHConference/videos/?ref=page_internal DailyMotion: https://www.dailymotion.com/TheRealTruthAboutHealth BitChute:https://www.bitchute.com/channel/JQryXTPDOMih/ Disclaimer:Medical and Health information changes constantly. Therefore, the information provided in this podcast should not be considered current, complete, or exhaustive. Reliance on any information provided in this podcast is solely at your own risk. The Real Truth About Health does not recommend or endorse any specific tests, products, procedures, or opinions referenced in the following podcasts, nor does it exercise any authority or editorial control over that material. The Real Truth About Health provides a forum for discussion of public health issues. The views and opinions of our panelists do not necessarily reflect those of The Real Truth About Health and are provided by those panelists in their individual capacities. The Real Truth About Health has not reviewed or evaluated those statements or claims. 

This week's rounds are Music (Connections), Root Vegetables, Languages, and Anagrams. Music this week comes from Eric and Magill with Vegetable Gardeners.

Root vegetables roasted with garlic, herbs, and lemon. Pan-Roasted Root Vegetables is a versatile and easy side dish that works perfectly with your roasts. Or a meal in itself. The Mads' Cookhouse podcast has been listed #13 among the Top 40 Home Cooking Podcasts on the web. Thank you dear listeners for your continued love and support.

This week we take a break from reviewing Amish romance novels to answer questions from listeners. Topics include Amish lawn care, Amish weddings, Mennonite jokes, our ideas for our future (and very hypothetical) Amish novel, and a lot of chat about food.  

Listener Call to Action! Send any of the below to askjeff@comeonover.comHoliday Horror Stories: send by Wednesday, December 8thHoliday Q&A: send by Thursday, December 9thWatch Emily dressed as a unicorn fangirl when she was a featured extra in the TV Show Utopia  Get the recipe for Mama Mauro's Famous Mashed Potatoes Check out the fluorescent green bag Pamcakes & Pattycakes got from Girl's Weekend Click here Listen to all of Jeff's original, face-melting tunes! AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD (hyperlink to https://soundcloud.com/user-977997923/sets/come-on-over-theme-songs-all-of-them Subscribe to our YOUTUBE CHANNEL! (hyperlink to https://www.youtube.com/channel/UCfabCn5s216-tAHxqvhiXxQ Have Questions? Send yours to askjeff@comeonover.com! (hyperlink to open an email)

Chef Rory O'Connell spoke to Brendan about root vegetables and brussels sprouts and preparing for Christmas.

Welcome to the "Baking and Finance Report: Roasted Root Vegetables & Reminders," a Fruit Cellar Stories Wednesday morning podcast. The artwork for the tile for Fruit Cellar Stories was designed by John Inoue. You can reach John at JohnLambertInoue@gmail.com #personalfinance #roastedvegetables #financialliteracy #holidaysidedishes #endofyearfinances #beetrecipes --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week on The Health Made Simple Show, Dr. Bart Precourt covers one of the most commonly discussed practices in the health and scientific communities: Dieting.  We will learn what you must contemplate when considering a diet, Dr. Bart's five rules for dieting, and the importance of understanding a nutrition label. Also, we will cover the importance of root vegetables, the dangers of being solely calorie focussed, and how to think about veganism and vegetarianism.   - Which Diet is Right For Me?   When considering diets, it seems as if there is a new one to know every single day.  Whether it is the Weight Watchers diet, the low carb diet, the south beach diet, or even the keto diet, the new best practice comes around before we can wrap our minds around the past one.   The commonality between diets is that they all continue to chase one common ingredient: Weight loss. While this is important to all of us, this is more of a side effect of your strategy as opposed to the result. The reality is that we overcomplicate nutrition, and we over complicate health.  We need to get back to the basics.   - The God's Garden Meal Plan   This strategy is the most effective diet for all human beings worldwide, and it comes down to five different steps. 1. If it Comes from a Root, a Plant or a Tree… If it Walks in the Garden or Swims in the Sea… then EAT IT! These are simple guidelines that will help you identify NATURAL sources of energy that our bodies were designed to thrive on! 2. Our Food Needs to Be Organic AND Non-GMO! Yes, they are more expensive, but we must invest in our health. Getting sick is costly too! This is especially true with porous foods (i.e., strawberries, raspberries, etc.) 3. Our food cannot be processed. When food is processed, it significantly reduces the nutrients our bodies need. 4. The Food We Eat Must Have Been Around for at Least 1000 Years. As various food is consistently modified and introduced, we must find foods that genuinely come from the Earth. 5. If You Don't Know, the Answer is No! Instead of guessing, we must set standards on what we put in our bodies.   - We Are Narrow in Food Selection   The majority of us typically only eat ten different foods when there is a whole world of options. This has led to deficiencies in the nutrients we desperately need. There are many food groups that we avoid. One of these foods is organ meats. By eating various organs, we heal organs within ourselves. Eating the liver heals the liver; eating the heart improves the heart.   - What about Vegans and Vegetarians?   There are two schools of thought when it comes to choosing to adopt a vegan or vegetarian lifestyle. The first is for the welfare of the animals, a noble and valid pursuit. However, most of those practicing these diets do so for the health benefits they believe it offers. A recent boom in this mentality is due to the documentary Gamechangers. We must not forget that documentaries often rely on emotional impact as oppose to that of sound science. With Gamechangers, this is no different, as various points are just “bad science.” When animal protein, such as grass-fed beef, is consumed, it can often be better for us than even kale. The key is quantity. We need not have meat with every meal, nor solely vegetables for each meal. While both are in God's Garden, they do not alone make up ALL of the garden.   - Root Vegetables   While root vegetables have not become widely popular, they still can be common. They are vegetables such as beets, sweet potatoes, turnips, ginger, carrots, and countless others. They carry more minerals and trace minerals than anything that grows above ground. In addition, they lead us to become more grounded, allowing us to battle mental health disorders like anxiety and depression.   - What about Calories?   Calories DO NOT Matter. The myth of the calorie in and calorie out theory completely ignores how the actual calories we are consuming impact our bodies.   - What about Sugar?   Sugar is not good for us. However, we should not measure our daily sugar intake. While it can cause problems in large amounts, this is not what should be concerning us. If you are going to measure anything, you should measure total carbohydrates intake. These are doing the same, if not more, damage as the sugar.   - How Should We Read a Label?   When reading a label, do not worry about the calories, the fat, the sodium, or any other number on the label! Go DIRECTLY to the ingredients We should be only eating foods that have one ingredient!  This does not mean we should avoid a medley of carrots, onions, and peppers. Instead, we should find the foods in God's Garden and use that as the premise.   - Deficiencies and Supplements   There are general reasons that cause our body to be deficient in certain areas. These are farming, yes, even organic farms, poor digestion, and medication. Even with a healthy diet, you still need to use supplements. This is because we live in an overfarmed country, limiting the amounts of essential vitamins and minerals that our bodies receive from the food we consume.  As we live in a hyper medicated culture, many medicines that we take block nutrient absorption. You should not stop taking medication, but develop a strategy and consider the impact it is. Always consult your physician before making any medication decisions.  The three most important supplements to ensure we are taking are trace minerals, vitamins, Omega 3's.  The supplements can be found at the link below! http://www.healthmadesimpleshow.com/number-one-diet   -- Medically reviewed and written by: Dr. Bart Precourt Founder of  The Health Made Simple Show Doctor of Chiropractic Register for the Health Made Simple Show If you are interested in registering for the Health Made Simple Show please visit http://www.healthmadesimple.com

A conversation with Jaden Attard, the artist who created the artwork on the cover of this podcast. --- Send in a voice message: https://anchor.fm/growdown/message

How long can you store them at room temperature? How cold can they stand? How much humidity do they need? I'm answering all these questions in more in this episode to help you keep your root veggies as fresh as possible for as long as possible. Need to reference the sister post for this episode? You can see it on Bee + Basil! --- Send in a voice message: https://anchor.fm/growyourownfood/message Support this podcast: https://anchor.fm/growyourownfood/support

This week's rounds are Music (Annual Anthems), Root Vegetables, Movies, and Science and Technology. The music is from Eric and Magill with a song called Vegetable Gardeners.

This week's rounds are Music (Annual Anthems), Root Vegetables, Movies, and Science and Technology. The music is from Eric and Magill with a song called Vegetable Gardeners.

Matt Elliott of Ethel and Mary's restaurant and Jamie Reynolds of Highfield Farms cook up some freshly pulled turnips, onions, and greens.

KLAXON! The Judge John Hodgman podcast has been nominated for a Webby and we need your help to win! You can vote at bit.ly/JJHOWEBBY!VOTING ENDS TOMORROW MAY 7 AT 11:59PM PT!Judge John Hodgman is in chambers this week with Bailiff Jesse Thorn to clear the docket! It's a docket full of culinary disputes, with guest expert J. Kenji López-Alt (Serious Eats, New York Times)! They talk about the opposite of savory, coffee diluting, root vegetables, recipe modifications, Polish street pizza, potatoes, cookies and more! PLUS we have a dispute from a listener against Kenji himself!Kenji's Bay Area restaurant WURSTHALL is currently preparing and delivering free meals to hospitals and community centers on the front lines of the COVID-19 outbreak. If you would like to donate towards these meals, visit toasttab.com/wursthall. Kenji also has a children's book coming out September 1. EVERY NIGHT IS PIZZA NIGHT is available for pre-order now!

Recorded December 2019. Comedian Vong Show (Taurus) joins us to discuss his comedy start in Calgary, the benefits of root vegetables and his meticulous planning. Follow Vong: https://twitter.com/vongshow

In this episode of Playing Favourites, Luke and Harry discuss their favourite root vegetables, as well as Jainism, the lore and legacy of root vegetables, and what it actually means to be a root vegetable. Be sure to tweet @Gingerfork on Twitter with suggestions for what should be discussed next episode! USEFUL LINKS Jainism: https://en.wikipedia.org/wiki/Jainism Carrot Facts: http://www.sciencekids.co.nz/sciencefacts/food/carrots.html Carrot Hotdogs: https://www.youtube.com/watch?v=QtE_ZRH7WSo Soup: https://www.bbcgoodfood.com/recipes/roasted-sweet-potato-carrot-soup GINGERFORK / LUKE Mixer: https://mixer.com/Gingerfork Discord: https://discord.gg/CpEmHaK Twitter: http://www.twitter.com/Gingerfork Patreon: https://patreon.com/Gingerfork FLAMINGYETI / HARRY Twitter: http://www.twitter.com/FantasticHaz Mixer: https://mixer.com/FlamingYeti_ Website: https://theharrywright.co.uk

Winter is here...and so are the winter root vegetables you never knew were so tasty! #winteriscoming #winterishere #food #cooking #greenerthoughtspodcast Announcements: N/A ***For December 2019 onward, episodes will be delayed 1-3 days at a time because of my work traveling schedule. This will be temporary. Apologies in advance. Thank you for understanding!*** Resources from the podcast: 1) Book: Roots: The Definitive Compendium with more than 225 Recipes https://smile.amazon.com/dp/0811878376/ref=cm_sw_r_cp_apa_i_uxUbEbQV64NZS Desktop/Mobile: Podcast page (main): https://anchor.fm/greenerthoughtspodcast Supporting Greener Thoughts: https://anchor.fm/greenerthoughtspodcast/support Voice Message Greener Thoughts: https://anchor.fm/greenerthoughtspodcast/message --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/greenerthoughtspodcast/message Support this podcast: https://anchor.fm/greenerthoughtspodcast/support

On this episode I talk about how December is known for Writing a Business Plan Month and Root Vegetables and Exotic Fruits Month! Thanks to an article I found on www.nationaldaycalendar.com!

Are you a root vegetable fan? Kate and Rick are, and go to town discussing just about every root vegetable there is. Understanding their power, nutrition, and flavor is crucial to staying healthy in a tasty world. From the commonly known day players carrots, potatoes, and beets, to standbys waiting to make more of an appearance such as water chestnuts and yuca, YOUR roots will be vibrating. What are the different ways to cook with them? Learn about new ways to prepare them as well as traditional recipes. Also, how much is too much when it comes to these storage containers of calories? Available all year round, their peak season is now. So, let’s get shopping and cooking for fall. You Won’t Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food, eating, diet, weightloss, weightmanagement, health, fitness, compassion ,kindness,meditation,mindfulness, humor, comedy, friendship,weight gain, foodie, podcasts, healthy eating.  

The farmer’s market is changing. Just a few last tomatoes, no more basil, but lots and lots of sweet potatoes, rutabagas, and new potatoes. Maybe not as sexy as a fresh ripe heirloom tomato, but with enough love just as tasty. We have three root vegetable recipes to get you started with the fall. A Creamy, Vegan Root Vegetable Soup surprised us with its flavor. Just as easy was Cup of Jo’s Roasted Vegetable Tart with Caramelized Onions and Feta. Which, we have to admit, even felt a little fancy with the puff pastry. Last we made a Sheet Pan Chicken and Roasted Harvest Vegetables with a secret ingredient (ok, it was bacon) that took everything over the top. Sure, it’s no longer BLT season. But these root vegetable recipes might just get us through the long winter ahead.

Steak Ice Cream, Guacamole, Pizza Cheez-Its, Turkey that tastes like carrots

Ruth Milstein, author of the Gourmand award-winning cookbook “Cooking with Love: Ventures Into the New Israeli Cuisine,’ shares her recipe for Chicken Casserole with Root Vegetables. See recipe: https://blendradioandtv.com/listing/chicken-casserole-in-root-vegetables/ Featured music is 'Social Call' from the album 'Take Two' by www.NoaLevyLive.com

We invite you to listen to the second half of the prologue as our team learns to work together, they come across some disturbingly round stones, discover a mutual hatred of clapping, and name every root vegetable there is. We also learn more about Kobold anatomy than you ever wondered about. Can this disparate group of adventurers learn to put their differences aside and work together as a group? Also, go "Land Eels", University of Hell, Class of 1132.Elijah The World Ender – Vinny Logozio - https://www.instagram.com/vinnylogozio/Stradivarius Ren – Mae Catt - https://twitter.com/MaeCattTrin Blackberry – Nat Nielsen - https://www.instagram.com/nnmakes/Khaki Jan – David Rainey - https://twitter.com/MechaRaineyMaster of Dungeons – Michael Rainey - https://twitter.com/raineymichaelv

Do you feel like everyone has a different opinion anout carbs like rise, quinoa, potatoes, sweet potatoes, corn and/or beans? Don’t ever feel confused, unclear or overwhelmed by any of these whole food carbs ever again. Clarity is the best first step to taking the right action. Make sure to listen & feel 100% clear. No more need for confusion or information overload. If you have remaining/more specific questions about any grain, legume or starchy vegetable- email me: brenda@brendalomeli.com To lose your ‘last 10’ using my proven method JOIN THE LAST 10™ Program- GET ALL THE DETAILS HERE: www.brendalomeli.com/thelast10

Connect with the energy of mid-winter with two rituals. First, a simple ritual that celebrates the magic of root vegetables. Then, a substantial ritual that celebrates the Celtic Goddess Brigid and the solar festival of Imbolc. 

Today we are here with Allison Pelot, a fellow Portland-based fitness guru and amazing holistic nutrition and fitness coach. We are so excited to talk about achieving hormonal balance with nutrition strategies. Can’t wait! Allison has a flourishing physical practice here in Portland where she hosts classes, offers nutritional and functional training as well as offering one on one coaching. She has been studying the biochemistry of the body for around 10 years now and applies this knowledge to help people feel and perform their best. Allison explains how she has seen many people struggle with digestion, even including foods that are considered health foods. Things like nuts and seeds, raw veggies, and grains tend to be difficult for digestive systems to process the nutrients properly and can often cause severe digestive discomfort. Allison’s Process: The typical process that Allison walks clients through checks these four boxes: 1) Discover Your Digestion: She encourages clients to keep a food log as well as a log of their temperature and pulse to discover how their physiology is responding to the food they eat and what patterns are noticing. 2) Cut Back: Reduce the consumption of common causes of discomfort like fried foods. It is important to meet the client where they are at to promote success. 3) Introduce Helpers: Allison advocates for consuming a raw carrot each day to introduce good bacteria back into the gut and remove the toxins that can cause imbalance and discomfort. 4) Find the Culprits: Find what works for your body and what is causing it to struggle to digest. Not all foods are created equal or elicit a positive response in your body. Some of Allison’s Favorite Easy-to-Digest Foods: o   1 Raw Carrot Each Day o   Coconut Oil/Butter o   Root Vegetables o   Fruits (Oranges!) o   Dairy (Cheese, specifically) o   Bone Broth o   Gelatin o   Shellfish/Oysters It is important to note that, as we’ve learned in the podcast many times, not all methods are right for all bodies. This is shown in the differing opinions and strategies of nutrition and wellness experts. So what can we all agree on? 2 Things that ALL Nutrition Experts Agree On: Food Journaling is SO important Add more Vegetables and Whole Foods Allison makes the point that while the therapies for better digestion tend to be rather simple, the things happening in your body are extremely complex. Everyone’s body is different so discovering what works for you is the most important thing. Your body will do its job if it is given the right tools. Understanding and Combating Hormonal Imbalance: In terms of hormone imbalance, this principle is also true. The body is always working to regulate itself, and it does so by creating many necessary hormones in the liver. Some very common symptoms of hormone imbalance include: o   Low Energy Levels o   Low Immunity or Frequent Colds o   Sleep Disorders or Low Quality Sleep All About Sleep: The importance of quality sleep is huge! A common problem for those who struggle with sleep is poor blood sugar regulation. This is caused by not eating frequently enough during the day or having an imbalance of hormones because of the foods you are consuming. Your liver needs the proper sugars and nutrients to produce hormones not only during the day, but also at night when you sleep. Allison offers some extremely helpful tips on getting a good night’s rest: o   Create a winding down routine o   Eliminate blue light (or use blue light glasses) a couple hours before bed o   Use natural lighting or salt lamps in the evening o   Spend time reading or relaxing before sleeping o   Drink a comforting glass of milk and honey before bed o   Spend time meditating to wind down The most important thing to remember is to find what works for you! You can find Allison’s awesome work at her website at pureenergypdx.com. Allison also hosts her own enlightening podcast, Integrate Yourself, which you can find on iTunes, Android, Stitcher, and Youtube. Be sure to check her out to get a sneak peek at the new course she is creating all about Better Digestion for Hormonal Balance. She offers the first lesson for FREE on her YouTube channel to give you a taste. Thank you SO much to Allison for this amazing chat and be sure to connect with me on the Fitlandia Facebook Group for motivation, support, inspiration and much more. Subscribe to the show, rate us and leave a review on iTunes or Sticker. We'd love to hear what you got out of the show!   

Sharon Palmer is my guest for today’s show. She is a registered dietician, cookbook author, and mom of two sons. Her books are The Plant Powered Diet and Plant Powered for Life. They are packed full of wonderful recipes that I’m having fun trying, and I know you will, too. Visit my blog to find out about the book giveaway! The topic for today is one that is of interest to many listeners. I’ve heard your questions about how to “go meatless” more often. So, how do we prepare more meatless meals for our families? Is it something you’ve needed some practical tips about trying? Sharon has the answers and she’s sharing them right here. Join us! What you’ll hear in this episode: The differences in terminology: vegan, vegetarian, plant-powered omnivore, etc. All the options within the plant world, like grains, legumes, soy, fruits, vegetables, herbs, seeds, chocolate, and coffee! The “SAD” (standard American diet), which lacks a wide variety of plants The health benefits of a plant-based diet: reduced risk of chronic disease, healthy weight, and reduced carbon footprint In Sharon’s 2nd book, a 52-week plan that makes plant-based eating easy and simple Simple steps to implement more plant power: more whole grains, nuts, and seeds What to do if the whole family doesn’t embrace plant-based eating: Try “meatless Monday” (and get creative!) Offer a variety of flavorful plant-based items with a small portion of poultry or fish Adapt favorite recipes, like lasagna Use meat as a seasoning and not the main course “Blue zones”—what are they and where are they found? Why the controversy around soy and tofu? How to “jazz up” tofu with flavorful sauces, casseroles, and stir-fry Sharon’s recipes that I recently tried: Tofu Cobb Salad and Red Lentil Soup with Root Vegetables and Sage How to deal with nutrition shortfalls in a plant-based diet Cooking with dried beans and lentils The growing market and availability of vegan cheeses The versatility of cashews How to deal with a bumper crop of home-grown vegetables Sharon’s favorite recipes: Tortilla Soup and Pho—because they are customizable! Sharon’s favorite cookbook authors: Deborah Madison, Rich Landau, and Alex Caspero Sharon’s favorite chefs: Tal Ronnen and Matthew Kenney Resources: www.lizshealthytable.com Email: liz@lizshealthytable.com www.sharonpalmer.com www.superhealthykids.com  Check out my closed Facebook group: Liz’s Podcast Posse

Sharon Palmer is my guest for today’s show. She is a registered dietician, cookbook author, and mom of two sons. Her books are The Plant Powered Diet and Plant Powered for Life. They are packed full of wonderful recipes that I’m having fun trying, and I know you will, too. Visit my blog to find out about the book giveaway! The topic for today is one that is of interest to many listeners. I’ve heard your questions about how to “go meatless” more often. So, how do we prepare more meatless meals for our families? Is it something you’ve needed some practical tips about trying? Sharon has the answers and she’s sharing them right here. Join us! What you’ll hear in this episode: The differences in terminology: vegan, vegetarian, plant-powered omnivore, etc. All the options within the plant world, like grains, legumes, soy, fruits, vegetables, herbs, seeds, chocolate, and coffee! The “SAD” (standard American diet), which lacks a wide variety of plants The health benefits of a plant-based diet: reduced risk of chronic disease, healthy weight, and reduced carbon footprint In Sharon’s 2nd book, a 52-week plan that makes plant-based eating easy and simple Simple steps to implement more plant power: more whole grains, nuts, and seeds What to do if the whole family doesn’t embrace plant-based eating: Try “meatless Monday” (and get creative!) Offer a variety of flavorful plant-based items with a small portion of poultry or fish Adapt favorite recipes, like lasagna Use meat as a seasoning and not the main course “Blue zones”—what are they and where are they found? Why the controversy around soy and tofu? How to “jazz up” tofu with flavorful sauces, casseroles, and stir-fry Sharon’s recipes that I recently tried: Tofu Cobb Salad and Red Lentil Soup with Root Vegetables and Sage How to deal with nutrition shortfalls in a plant-based diet Cooking with dried beans and lentils The growing market and availability of vegan cheeses The versatility of cashews How to deal with a bumper crop of home-grown vegetables Sharon’s favorite recipes: Tortilla Soup and Pho—because they are customizable! Sharon’s favorite cookbook authors: Deborah Madison, Rich Landau, and Alex Caspero Sharon’s favorite chefs: Tal Ronnen and Matthew Kenney Resources: www.lizshealthytable.com Email: liz@lizshealthytable.com www.sharonpalmer.com www.superhealthykids.com  Check out my closed Facebook group: Liz’s Podcast Posse

What’s the difference between Asian and American Ginseng? Bob Beyfuss, the ginseng guru, explains all on this week’s episode of Grow Cook Heal. Bob is probably the biggest expert on Ginseng in America today and has done research work for Cornell University and number of different institutions over the years. These days Bob focuses his energy on the conservation of ginseng and continues to be an invaluable asset to the industry and Jill visits him this week to pick his brain on all things ginseng. Then you join Jill in the Kitchen with Grow Cook Heal regular Jeanette Bronee. Jeanette is a self-nourishment coach and this week she gives us her recipe for colorful and nourishing roasted root vegetables – perfect for those autumn and winter months. Finally Jill talks to Chinese medicine practitioner Mary Wong about her new book Pathways to Pregnancy: Personal Stories and Practical Advice for Your Fertility Journey. Mary’s book is a very touching memoir of her patients’ experiences with pregnancy and the hurdles that they had to overcome.  

On today's show I describe a simple puff pastry tart with root vegetables and a savory rosemary infused cream drizzle. This is a very easy dish that takes mere minutes to assemble yet presents like a fancy restaurant dish.

Have a few carrots, turnips, or beets still in the garden. Why not let them stay there and sweeten up. Today's podcast is about how to store your root vegetables in the garden, so - snow permitting - you can harvest them in January.

Switch the oven on and get your peelers ready, dear listener, as we bring you a show dedicated to those hearty members of the plant kingdom, root vegetables. Thanks to Space Disco Jeff for suggesting this week’s theme which has … Continue reading →

It's time to head into the kitchen, but before beginning to cook, we need a crash course in the tubers that abound in the cooking of Puerto Rico and the Caribbean. There's true yam that comes in multiple varieties. And then the fun starts. One man's yucca is another's cassava. And another's yautia might also be called tannia, cocoyam, taro, dasheen, or malanga! Chef Alfredo Ayala walks us through the many varieties of tubers and tells us how each is used. For recipes, visit www.ciaprochef.com/WCA7

Description: In our sixteenth episode we play a festive game of Holiday Jackass, December continues to have nothing in it, an amalgamation of George Washington and Abraham Lincoln take on The Bride from Kill Bill, Strong Bad takes on a yeti and much more. Show Notes : Hosts This Week Cody Coleman Nikki Wright Matt Cruea Amber Leigh CALENDAR Monthly Observances - National Write a Business Plan Month, World Aids Month, Rising Star Month...and...like...Root Vegetables and Exotic Fruits Month Weekly Observances - Saturnalia (17-23), Christmas Bird Count Week (18-1/5), Its About Time Week (25-31), Kwanzaa(26-1/1) Daily Observances - Crossword Puzzle Day (21st), World Peace Day/Winter Solstice (21st), National Re-gifting Day (22nd), Festivus(23rd), Christmas(25th), National Whiner's Day (26th), Boxing Day (26th) Video Games - December 31

CHOW Associate Food Editor Kate Ramos has seen bad things happen to roasted root vegetables. The problem: The veggies are unevenly cut. It's not a matter of the type of root, it's just a matter of cutting the vegetables into equal chunks.

Turnips, rutabagas, potatoes: Root vegetables taste better when you haven't harmed yourself in the preparing.

Susan explains how to expedite cooking a roast