Feeling fearful? Freaking out?
First of all, you are not alone. And you are going to be ok. I promise.
And, there are things you can do in lieu of losing your mind, or numbing yourself out with sugar or other substances. Instead, you can use one of nature’s most perfect comfort foods to feed your roots and get grounded in a more sustainable way. By your roots, I’m talking about the part of you that dips into the earth to tap into that great well of energy that is available to you at all times, that you don’t have to manufacture all by your lonesome.
I’m going to give you a couple of great ideas, but first I want to remind you that, darling, you live on an amazing planet that wants to feed and support you. The earth is carrying you around all the time, and yet, you are still behaving as if, like Atlas, you must haul it around on your own tired shoulders. You don’t.
Take a deep breath.
Sit up tall.
Feel your seat in your chair and let you shoulder blades slide down towards your heels.
Take another breath and, on the exhale, let that great cosmic weight slide off of your back and onto the ground.
Now, climb aboard. Feel the soles of your feet pressing down. That’s better, right? You are not falling. You are secure, stable, safe.
Take another deep breath.
Alright, now here it is.
My favorite, emergency, holy-shit-I’m-freaking-out-recipe.
First aid for your soul.
It works. It works so well you might want to just make it part of your regular meal rotation.
Start with music. I was listening to Imagine Dragons Radio on Spotify when I was cooking yesterday.
Music is a primary ingredient in my kitchen. It is one of life’s great pleasures and can shift your mood all on its own. Turn it up.
Next, choose your roots. There is a massive variety out there. Check your local food market or farmer’s market. Try something new. For this recipe, any combination will do.
- 3 carrots
- 1 parsnip
- 1 turnip
- 1 beet
- 1 sweet potato
- 1/4 yellow onion (not technically a root, but still)
Then chop them into 1×1 inch square-ish shapes and toss them in extra virgin olive oil, sea salt, lot’s of freshly ground pepper and fresh rosemary or whatever fresh herb you might have handy. I wished I would have added whole garlic cloves. I will next time. You totally could.
Is there anything more beautiful than the color of beets? Swoon.
Then, put the whole lot of it on a baking pan and stash it in the oven at 375F for about 30 minutes. Pull it out and toss everything around again with some tongs. Slide it back in for another 30 minutes. While I waited, I got a whole bunch of emails answered, started this post, and made some Fresh Ginger + Turmeric Tea.
This tea is a favorite winter staple. Ginger is warming and great for digestion. Both ginger and turmeric roots are full of anti-oxidants and anti-inflammatory. Just slice, boil, steep and drink. I used about 2 inches ginger and 1 inch turmeric. You can reuse the roots about twice. Add honey if you like.
Finally, take the whole lovely mess out of the oven and toss in some baby kale. The hot vegetables make the kale all wilty. Eat it.
After eating my roots I felt about a thousand times more relaxed than I did earlier in the day. I was breathing easier and being really patient with my son. I’m not expressly saying that eating root vegetables will make you calmer or a better parent and person. But I kind of am.
I am definitely saying that roots are a satisfying and sustainable energy source. They are full of nutrition, they are affordable and they taste amazing. I am saying that food is medicine and root vegetables are a viable stress reduction tool. And we need to be grounded more than ever these days. So go. Feed your roots. Feed your friends. Let me know what happens.
I adore you.
P. P. S.
It is a delight to read, own, display and of course, with over 225 recipes, cook from.
P.P. S. S. (Last one, I swear!) A wee nod to the Nude Foodie, Grace Rybarczyck, who reminded me to eat my roots when I was having a freak out earlier this week. Yes, even Health Coaches need Health Coaches.
images by moi. the Love Whale print in the photo of roots in a bowl is by Megan Eckman.