This month, we'll check out some different root vegetables. This is a sort of a quasi-Paleo area. Purists will tend to avoid many root vegetables such as yams, as they are a newer addition to the human food supply. However, on the other side of the coin, numerous hunter-gatherer cultures who consume large quantities of tubers without any significant obesity or disease have been observed. I'll just present some recipes here, and leave it up to you to decide whether or not to include them in your diet. Personally, I use meals like this post workout, or on carb re-feed days.

Easy Chicken Chili

I used frozen taro root in this recipe to keep it simple. Taro root tastes the closest to beans of any root veggie that I have used. Look for frozen taro at Middle Eastern markets. Alternatively, you can simply use yams or sweet potatoes if you like.

Time: 20 minutes

• 2 tsp bacon grease, coconut oil, or lard
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 lb chicken breast, chopped into cubes
• 1 can diced tomatoes (14oz)
• 1 1/2 cup frozen, diced taro root
• 2 tsp ancho chili powder
• 1 clove garlic, crushed
• sea salt and pepper
• 1/2 cup chicken broth

Heat the oil in a saucepan over medium heat. Add the onion, bell pepper, and jalapeno. Saute for a few minutes, then add the chicken. Saute until browned. Stir in the remaining ingredients and bring to a boil. Simmer for 10 minutes, stirring frequently.

Nutritional info: 3 servings at 27g carb, 37g prot, 7g fat


Roasted Root Vegetables

Active time: 5 minutes
Cook time: 1 hour

• 2 Tbsp coconut oil, bacon grease, or lard
• 1 lb parsnips, chopped
• 1 lb turnips, chopped
• 1/2 lb carrots, chopped
• 8-10 cloves of garlic, peeled
• dried basil and dried minced onion to taste
• sea salt

Preheat the oven to 400 degrees. Place the oil or fat on a baking pan. Chop the parsnips, turnips, and carrots and toss them in the pan. Place in the oven and roast for 1 hr. Toss every 15 minutes. Add the garlic and seasonings at the half hour mark, toss well.

Nutritional info: 3 servings at 32g carb, ~9g fat




Sour Sweet Potatoes

If you are becoming bored of sweet potatoes or yams, here is a recipe that is very different. In addition to providing some variety, the fermentation will provide you with some healthy bacteria! The addition of fenugreek, besides adding some flavor, speeds the fermentation process. You'll want to be sure to use non-iodized salt, as iodine will disrupt the fermentation process.

Prep time: 15 minutes
Total time: 2 days

• 1 lb sweet potatoes (yellow)
• 1 tsp fenugreek
• 1 tsp sea salt (non-iodized)
• fermentation starter (for kefir or similar)

Peel and chop the sweet potatoes. Place in a pressure cooker with 1/2 cup water, bring to pressure for around 6 minutes. De-pressurize and allow to cool. If you don't have a pressure cooker, boil the potatoes in a pot of water for around 25 minutes or until soft. Drain.

Once the potatoes have cooled, mash them and add the remaining ingredients. Place into a bowl and lightly cover with plastic wrap. Allow to sit at room temperature for 48 hours to allow them to ferment. After this, you can transfer them to the refrigerator until you are ready to serve.

Nutritional info: 4 servings at 28g carb


Cuban Yucca

Yucca is a staple carbohydrate in some parts of the world. It is more appropriately known as cassava. It must be boiled, cooked, or fermented before eating, as it contains cyanogenic glucosides which are toxic. (Yes, cyanide.) Traditional peoples always employed some form of cooking or fermentation to detoxify the root.

Time: 30 minutes

• 1 yucca (about 1 1/2lbs)
• 2 tsp coconut oil, bacon grease, or lard
• 1/4 cup chopped onions
• 1-2 cloves garlic, minced
• juice of 1/4 lemon
• sea salt
• 2 Tbsp olive oil

Peel the yucca with a paring knife. Chop into pieces about 3/4 inch thick. Place into a pot of salted, boiling water. Boil for 25 minutes.

When the yucca has been boiling for around 15 minutes, begin to prepare the dressing. Heat the coconut oil (or fat) in a small skillet over medium heat. Add the onion and garlic, saute until soft. Add the sea salt and lemon juice, continue to saute for 1 minute. Remove from the heat until ready to serve.

Once the yucca is done, drain the water, then plate the individual servings. Top with the sauteed mix, then drizzle with olive oil.

Nutritional info: 6 servings at 43g carb, 6g fat




Fried Cucumbers

Never tried cooked cucumbers? Surprisingly, they are delicious!

Here are two options: one using butter for those who aren't 100% strict paleo, and another using bacon.

Time: 7 minutes

• 1 cucumber, halved and sliced crosswise
• 1 Tbsp organic goat butter, or 2 oz chopped bacon

Chop the cucumber, saute in the butter until crisp-tender. If you go the bacon route, chop it first, then cook until it's beginning to brown before adding the cucumber.

Nutritional info: 2 servings at 4.5g carb, 5.5g fat (butter) or 4.5g carb, 10g prot, 12g fat (bacon)