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(5.00 out of 5 stars) 1 rating, 566 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) 1 rating, 138 likes
Bitter detoxicant, Cold vasodilator, depurative, alterative, astringent diuretic. Stimulates kidneys to eliminate uric acid. like dandelion rt but not a potassium diuretic
(5.00 out of 5 stars) 2 ratings, 603 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...
(5.00 out of 5 stars) 1 rating, 92 likes
This bright food is one of the lightest of root vegetables. It's the only root vegetable with as much flavor and freshness as leafy greens - something you can't get from a turnip or carrot. Imagine a root vegetable that's perfect for spring, and that...
Hot, pungent, antiemetic, appetizer, digestive, spleen tonic; stimulates saliva.
(5.00 out of 5 stars) 1 rating, 112 likes
Daikon is native to southeast and east Asia. From white to purple to green to pink, Daikon comes in several varieties. It's also known as white radish, winter radish, long white radish, oriental radish, and mooli. In Japan, many types of pickles are...
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