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Cravings for sweets can be greatly reduced by adding sweet vegetables, such as sweet potatoes, yams, parsnips, beets, squash, turnips and rutabagas to your daily diet. Sweet potatoes elevate blood sugar gently rather than with the jolt delivered by simple refined carbohydrates, so there’s no energy crash after you eat them. Much higher in nutrients than white potatoes and especially rich in vitamin A, sweet potatoes offer a creamy consistency that is satisfying and soothing. They are healing to the stomach, spleen, pancreas and reproductive organs and help to remove toxins from the body. They can increase the quantity of milk in lactating women and can lessen cramps and premenstrual symptoms. If you don’t have any sweet potatoes in your kitchen, go out and buy some (organic and local if possible) and make the recipe below.
• 6 medium to large parsnips, peeled, cored and cut in chunks
• 3 tablespoons full fat coconut milk (canned- found in Asian section of grocery)
• 2 to 3 tablespoons ghee (or raw butter, organic butter is ok too)
• Salt and pepper to taste
• Snipped chives and/or fresh parsley
Option: 3-6 cloves garlic
Boil parsnips 12-15 minutes, remove from heat, drain. Add remaining ingredients to food processor or blender spin until creamy, and enjoy!
Melissa Schollaert is a Holistic Health & Nutrition Counselor and founder of Real Nutritious Living. Helping others achieve their health goals to attain their healthiest, happiest life is her greatest ambition.