Hello again and welcome back to #MondayMeals! This week we are featuring two delicious winter recipes that can be made with fresh local ingredients.

Eating local foods is beneficial to our bodies, minds, and environment. It’s also great for our local economy! There are endless benefits to eating tasty local foods.

Did you know that foods produced locally are more nutritious? This is because food contains the most nutrients around the time it is harvested. The longer food spends traveling, the less nutrition it contains. Less time traveling also means less exposure to harmful chemicals and less production of greenhouse gasses. What a tasteful way to decrease our carbon footprint!

Can’t think of any local foods to try during the winter months? We at Seven Valleys Health Coalition have you covered. These winter crops are available locally and are packed with excellent nutritional value. Find them at Anderson’s Farm Market, The Local Food Market, or through a CSA share at Main Street Farms.

Cabbage is rich in vitamins, minerals, and antioxidants that may help to reduce inflammation and improve digestive and hearth health. Cabbage may also lower blood pressure and cholesterol levels.

Onions contain vitamins, minerals, and antioxidants that may reduce the risk of cancer, obesity, and heart disease. The high amounts of vitamin C found in onions also promote healthy skin and hair.

Sweet Peppers are full of vitamins, minerals, and other helpful plant compounds. These nutritional properties make them good food for eye health and even easing the symptoms of anemia.

Sweet Potatoes have high levels of potassium, fiber, vitamins, and antioxidants. These nutrients can help regulate blood pressure and may lower the risk of diabetes. These delicious veggies are also anti-inflammatory and can help with weight loss.

Carrots are well-known for their nutritional value and are a great source of fiber, vitamins, potassium, and antioxidants. Carrots may reduce the risk of cancer, lower cholesterol, and are good for eye health.

Parsnips contain high levels of minerals, vitamins, and antioxidants that promote growth, oral and heart health and boost the immune and digestive systems. Parsnips can also strengthen bones, lower the risk of diabetes, cancer, respiratory illness, and anemia.

Honey is rich in antioxidants and organic acids that can reduce the risk of heart attacks and stroke, lower blood pressure and triglycerides, and improve cholesterol. Honey is a better sweetener than sugar for diabetics and can also promote eye health.

Fuel your body with these healthy and happy foods by trying one (or both!) of these delicious recipes! Your body and our local economy will thank you.

Sweet and Spicy Roasted Root Vegetables

INGREDIENTS

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 tablespoons honey
3 tablespoons olive oil
5 medium parsnips, scrubbed well or peeled
5 medium carrots, scrubbed well or peeled
2 medium sweet potatoes (about 10 ounces each)
DIRECTIONS

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.

Whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and oil in a large mixing bowl.

Cut the parsnips in half from top to bottom, then cut each in half horizontally (to create a total of 20 quarters; you might need to further cut the thicker upper parts of the parsnips). Cut the carrots in the same way. Peel the sweet potatoes, then cut them into 1-inch pieces. Add the vegetables to the bowl and toss to coat evenly.

Spread the vegetables on the baking sheets in a single layer, drizzling over them any spice mixture left in the bowl. Roast for 40 to 50 minutes, stirring once or twice, until the vegetables are tender and browned in spots but not dried out. Serve warm.

Winter Cabbage Salad

Ingredients

2 cups cider vinegar
1 cup sugar
2 tablespoons salt
1 tablespoon mustard seed
3/4 teaspoon celery seed
1/2 teaspoon ground turmeric
10 cups thinly sliced cabbage (about 2-1/4 pounds)
3 medium onions, thinly sliced
2 medium sweet red peppers, thinly sliced
1 medium green pepper, thinly sliced

Directions

In a large saucepan, bring the first six ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and allow to cool.
In a large bowl, combine cabbage, onions and peppers. Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight.

#MondayMeals: Spice up 2019 with Sweet and Spicy Root Vegetables.