Did you know that it can be beneficial to your body to eat what’s in season?
Why? Well, let’s look back at our ancestors and how they survived. Before we had all these modern conveniences of heating and air conditioning, we had to find ways to warm and cool our bodies. Mother nature did a good job of providing these foods for us at just the right time when our bodies need them. For instance, in the winter time we get heavier, heartier, warming foods like squash, cabbage, carrots and other root vegetables, to warm us and ground us. By eating seasonally, we help our metabolism and nervous system, or internal environment, more readily adapt to our external environment. Eating seasonally allows us to adapt internally to our external environment. 
On that note, here is a rockin’ recipe with some of my favorite grounding root vegetables and warming winter veggies. Drizzle it with the tahini dressing from last week’s blog post, also listed below.
Colorful Goddess Salad
2 cups red cabbage
2 cups green cabbage
1 raw beet
1 yellow beet
1 radish
1 stalk of celery
1 cucumber
1 zucchini
Thinly slice the cabbages, cucumber and celery. Use a cheese grater to shred the beets and zucchini. Toss the mixture into a large bowl.
Tahini-Lemon Dressing:
- ½ cup tahini
- ½ cup water
- 2 Tablespoons fresh parsley, chopped
- 2 Tablespoons chives, chopped
- ½ teaspoon sea salt
- 2 cloves garlic
- 1 tablespoon coconut aminos
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
Mix the ingredients for the dressing in a food processor until smooth, OR toss in a ball jar and shake vigorously!
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