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(5.00 out of 5 stars) 1 rating, 655 likes "A tale that begins with a beet will end with the devil", wrote Tom Robbins in Jitterbug Perfume. For good reason too - cooking with red beets leaves the hands looking blood-stained. A chef who slaughters beets cannot hide - only run from the scene of... (5.00 out of 5 stars) 2 ratings, 711 likes Ancestors of the wild carrot came from Iran and Afghanistan, the center of genetic diversity for carrot. Carrots were bred from a species of wild carrot, called Queen Anne's Lace. Originally they were grown for their aromatic leaves and seeds. Since... 371 likes Like all roots cooked onion brings a grounding feel. Yellow onions are the standard onion in American grocery store shelves. White onions tend to be sweeter and crunchier. Red... 176 likes Although Jicama appears like a dusty old stone, it's taste and texture are refreshingly sweet and crisp. Jicama is the only root in the bean family consumed as a food. Licorice root, the other edible root of the legume family, is largely consumed as an... 272 likes Like all roots cooked shallots brings a grounding feel. Shallots have a sweeter and more delicate than their larger red, yellow and white onion cousins. (5.00 out of 5 stars) 1 rating, 736 likes Sweet potato is unique among comfort foods for its Kapha pacifying lightness. This tuber is beneficial even for those with heavy digestive symptoms. Unlike dairy products, potatoes, and other common comfort foods like pasta, sweet potatoes feel light... ENZYME DEFICIENCIES
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