Good Nutrition = Strong Healthy Lives

As the winter season approaches, we must be aware of how the cold temperatures affect our bodies and our nutrition. The weather really does affect our moods and health. It’s not a coincidence that mortality rates increases by means of heart attacks, strokes, pneumonia, and influenza during the winter months. Rather than blame the changes in diseases, we should blame the changes that take place in our bodies.

Warm weather promotes better blood circulation, but in the winter months it’s more important than ever to be proactive about our exercise. Even light exercises such as, yoga and mild stretching make a considerable impact on our blood circulation. Dancing is also a way to provide the needed oxygen to our brain, organs and bodies.

What we eat is a substantial reason for our mood swings, and by eating an alkaline diet you can encourage optimal blood oxygenation. The food we eat can be used to combat the effects of cold weather on our bodies.

Vitamin C is an important vitamin and antioxidant that the body uses during the winter months for the maintenance of bones, muscles and blood vessels We can obtain this vitamin by cooking and using the lesser known root vegetables.

One such vegetable is the rutabaga, also known as the yellow turnip or the swede. The rutabaga contains 53% percent of the daily recommended value of vitamin C, providing antioxidants and immune supporting functions that help protect the cells from free radical damage. Rutabaga also helps lower blood pressure, cholesterol levels and assist in weight loss. With sunlight, exercise, diet and an understanding of our body’s sensitivity to the climate we live in, we can be healthier than we have ever been, even in winter.

So with these thoughts in mind we introduce this lesser known vegetable (rutabaga) to challenge your taste buds. Winter is the season for eating fresh root vegetable. They make a hearty vegetable soup to warm the body, and fill the soul.

Rutabaga Soup

Ingredients

• 1 tablespoon olive oil
• 1 ½ cup chopped leek
  (white and pale green parts only)
• ½ cup chopped celery
• 1 garlic clove minced
• 2 cups ½ inch pieces peeled turnips
• 2 cups ½ inch pieces peeled rutabagas
• 2 cups ½ inch pieces peeled russet potatoes
• 2 cups sliced carrots
• 1 28 ounce can diced tomatoes in juice
• 4 14½ ounce can vegetable broth or low salt chicken broth

Preparation
Heat oil in heavy large pot over medium low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
Per serving; calories, 189; total fat, 3 g; saturated fat, 0.5 g: cholesterol, 0 mg.

---