November 6, 2013 THE VILLADOM TIMES III • Page 19 Health coach: Get grounded before the holidays As days grow shorter and the holiday season approaches, life can get even more hectic and scattered than normal. This is an important time of year to get grounded before the bustle starts. Health Coach Eva Conover, AADP, owner of Eva’s Fresh, LLC, recommends that individuals create a solid foundation that will allow them to feel safe, protected, and capable of handling whatever life brings. “One way to do that is to incorporate more ground- ing foods into your diet,” Conover said. “Luckily, that falls right into place with seasonal eating as many of the grounding foods are prevalent this time of year.” What is a grounding food? Root vegetables, such as carrots, beets, turnips, pota- toes, radishes, onions, and garlic are grounding foods. They are rooted in the earth and are grounded themselves. “Root vegetables tend to be solid, strong, durable, and long lasting,” Conover explained. “When we think about any vegetable, the roots are its anchor, its support, and its source of nourishment. Root vegetables lend these prop- erties to us when we eat them. They can help us to feel physically and mentally grounded and rooted, increasing our stability, stamina and endurance.” Conover points out that root vegetables are rich sources of nutritious complex carbohydrates, and provide a steady source of necessary sugars to the body. Unlike refined sweetened foods that upset blood sugar levels, these com- plex carbs help to keep blood sugar at a more even level. “Roots also absorb, assimilate, and supply the plants with vital nutrients, and when eaten, can likewise increase absorption and assimilation in our digestive tracts,” she continued. “Long roots, like burdock, carrots, parsnips, and daikon radish, are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots, like turnips, radishes, beets, and ruta- bagas, are nourishing to the stomach, spleen, pancreas, and reproductive organs and they can help regulate blood sugar and moods, and alleviate cravings.” Grounding vegetables include beets, carrots, celery root, daikon radish, horseradish, ginger, leeks, onions, parsnips, potatoes, radishes, rutabaga, shallots, turnips, wasabi, yams, and yucca. “Other foods that may make us feel more grounded are proteins,” Conover added. “Amino acids are the building blocks of proteins, which in turn are the building blocks of our cells, muscles, bones, and supporting structures. Of the 20-plus amino acids, eight are considered essential. Animal proteins are the best source of these, but they can also be found in vegetables sources such as legumes, nuts, and seeds at a lower quantity.” As winter approaches, Conover urges everyone to remember that several foods can boost the immune system, including garlic, sweet potatoes, mushrooms, leafy greens, broccoli, Brussels sprouts, cabbage, citrus fruits, almonds, berries, and tea. “My suggestion: Make a soup, stew, or sauté of a nice mix of immune boosting and grounding foods, and see if you notice a difference. You may just find yourself a bit more relaxed, rooted, and nourished,” Conover con- cluded. For more information, visit www.evasfresh.com or call (201) 912-5547. Peanut butter can be healthy (continued from page 13) of salt for flavoring. The National Peanut Board touts the benefits of pea- nuts and has a number of different recipes available on its website, www.nationalpeanutboard.org. Here is a savory dish that can be served for dinner when the temperatures dip. Baked Pork Chops with a Spicy Peanut Glaze 2 pork chops, fat trimmed 2 tablespoons cooking oil 2 tablespoons natural creamy peanut butter 2 tablespoons milk (or non-dairy substitute) Tablespoon white vinegar 2 teaspoons chili powder teaspoon salt (1/4 teaspoon if the peanut butter is already salted) Preheat oven to 350 F. Line a pan with aluminum foil, place the pork chops on the pan and drizzle with the cook- ing oil to coat. Make sure the oil covers the whole pork chop to prevent burning. When the oven is preheated, put in the pork chops and bake them for 30 minutes. While the pork chops are cooking, combine the peanut butter, chili powder, vinegar, milk, and salt in a small dish; whisk together to emulsify. Remove pork chops from the oven and evenly distribute the sauce between both chops, brushing on in an even layer. Put the pork chops back in the oven for 10 more min- utes to finish cooking and to allow the sauce to thicken.