“Dr. Haider’s Root Veggie Lasagna”

Here is a great tasting root veggie lasagna that everyone will love. It’s packed full of the goodness of great carbs with a low glycemic index and lots of nutritious veggies. This recipe is really easy to make and the kids will enjoy helping you every step of the way. Another Whole-Foods Plant-Based Recipe. This is Super Low-Glycemic Index Recipe which is great for diabetics. See link to photo of dish - https://paulhaider.wordpress.com/2018/03/22/dr-haiders-root-veggie-lasagna/Ingredients:

6 - Medium Organic White Taro Roots Boiled - Mashed - You can find these at Asian and Latin Markets.

4 - Cups Organic White Malanga Root Boiled - Mashed - You can find these at Asian and Latin Markets

4 - Cups Organic Chinese Yam or Name’ Boiled - Mashed - You can find these at Asian and Latin Markets

6 - Organic Eggplant - Sliced and Grilled with Italian Seasoning Over them.

2 - Large Organic Tomatoes - Sliced — set some aside for garnish

2 - Large Organic Carrots - Made into Long Strips - set some aside for garnish

2 - Large Organic Red Bell Pepper - Sliced - set some aside for garnish

1 - Large Organic Yellow Onion - Sliced

12 - Cloves of Organic Garlic - Minced

12 - Large Organic Olives Stuffed with Pimento - Sliced - for garnish

Salt and Pepper to Taste

Boil all the roots and 1/2 the garlic and mash them… add salt and pepper and set them aside.

Take the eggplant, carrots, onion, garlic, bell pepper, tomatoes, salt and pepper, and sauté in a pan with a little bit of water and hit until translucent. Add more water if needed to cook all the veggies.

In a 9 x 16-inch oven-proof pan add a layer of mashed roots, then a layer of veggies, then a layer of roots, and then another layer of veggies, and another layer of roots, and then garnish with a few veggies and the sliced olives.

Bake in a preheated 350-degree oven for 1 hour… or until the garnish veggies on top are tender and start to turn brown.

Remove from the oven, let cool, slice and serve.

Serves 12 people or 6 hungry guys.

“Health Benefits of Organic Taro Root”

Organic Taro Root or Yautia as it is called in Latin Countries, and Dasheen Roots as they are called in Hawaii, Eddoe as it is called in Japan, India, and China, and grows all over the world, even in the US, and it’s a wonderful healing food that has many uses… and has more health benefits than potatoes.

They have a very low glycemic index of about 20 making them great for diabetics, long-lasting energy, weight loss food, lots of vitamins, A, B’s, C, and Vitamin E, has lots of copper, magnesium, calcium, iron, selenium, manganese, zinc, potassium, beta-carotene, cryptoxanthin, and antioxidants, and Omega 3 oils and they contain 17 different proteins, much better for the body than potatoes.

Taro roots help with irritability, and lower blood pressure, they help prevent cellular damage, helps to protect a person from colds and flues, helps with skin rashes, nausea, and also helps to regulate cholesterol, taro builds strong bones and supports thyroid function.

And they can be mashed, boiled, fried, made into chips, and used in casseroles, soups, stews, and so much more. And they are really creamy and tasty!

Remember - Eat Organic - Regular Fruits, Veggies, and Grains contain up to 6 Cancer-Causing chemicals, 12 Hormone-Disrupting chemicals, and another 10 Disease-Causing chemicals. Eat Organic and Stay Healthy.

Enjoy this Wonderful Recipe!

Dr. Paul Haider - Master Herbalist