Rainbow Roasted Roots
Taste the Rainbow
No, no I’m not talking the fruity candies filled with artificial dyes and sugar. I’m talking eating your way through a rainbow’esque plate of nutritional goodness.
Organic produce packed with nutrients is just the thing to make you have a happy healthy microbiome. You’re microbiome, the world living inside your gut is full of microbes.
These microbes aren't just along for the ride. They're there for a reason and they have a purpose.
We have a symbiotic relationship with them — in fact we give them a place to live, food to eat and they help keep us alive.
One issue is our western diets don’t make our guts the cool place to hang out for beneficial bacteria, with a gut that just isn’t the happening place for microbes we see less diversity. Less diversity in nutrition equals a less diverse gut. In fact, it is estimated that 75% of the world’s food is produced from only 12 plant and 5 animal species. (1)
Societies who eat a wide variety of unprocessed foods typically have diverse gut bacteria. On the other hand, people who live in industrialized countries and eat mostly processed carbs drenched in vegetable oil have very low bacterial diversity. When your gut has low bacterial diversity you’re more likely to be overweight, develop autoimmune diseases, skin issues as well as depression.
Tasting the rainbow is a fabulous way of mixing things up in your gut to give it the diversity it craves.
If you don’t want to uproot your family and move to a farm, bring the farm to your family with this Rainbow Roasted Roots recipe!
Goods to Get
- 3 carrots, peeled and sliced in half, and cut into 6 chunks
- 3 parsnips, prepared as above
- 1 large beet-washed, peeled and cut in 1 ½ inch chunks
- 1 large sweet potato, scrubbed, and cut in 1 1/2 inch chunks
- 1-2 Tablespoons Olive oil or Coconut oil
- Sea salt
Optional: 1-2 T. fresh chopped thyme or 2 branches
- Preheat oven to 375 degrees.
- On large cookie sheet place all cut roots. Drizzle with olive oil-and use a brush to evenly distribute the oil.
- Add a dash of salt and a lavish dash of pepper to all vegetables.
- Top roots with fresh thyme branch or fresh leaves.
- Roast in oven for about 30 minutes until all vegetables are fork tender and caramelized. Flip roots about every 10 minutes to cook evenly.