Chef Adrienne Falcone Godsell joins Gayle Guyardo , the host of the nationally syndicated health and wellness show Bloom to talk about grounding foods that help fight fatigue during hurricane season.

Godsell speaks on “disaster fatigue” which can come from natural disasters such as hurricanes. Natural disasters can have impacts on health such as brain fog, exhaustion, short tempers, mood swings, and more.

Godsell speaks about “grounding foods” which are low and slow cooked foods, typically during the fall and winter seasons. Some of these foods include beef stew, roasted root vegetable fries, and roasted garlic.

Potassium is a key ingredient in grounding foods- because it boosts adrenal glands to help decrease both fatigue and adrenal depletion.

The Food Whisperer’s Grounding Foods

Roasted Root Vegetable Fries

1½ lbs. root vegetables of choice (parsnips, rutabagas, beets, carrots, sweet potatoes, etc.)

1½ Tbsp. avocado oil or oil of choice                                         3 cloves of garlic fine dice

Himalayan salt and black pepper to taste

  1. Preheat oven to 425℉.
  2. Line a large baking sheet with parchment paper and set aside.
  3. Wash your vegetables of choice. Using a large knife, cut each vegetable into similar sized pieces (about ¼-inch thick). If using celery root, use a paring knife to peel.
  4. Place vegetables on a parchment paper-lined baking sheet and toss with oil. Parchment paper is necessary to make them roast properly.
  5. Sprinkle garlic over vegetables and arrange them in a single layer and sprinkle with salt.
  6. Roast in 425℉ oven on the middle rack for 15 minutes. Remove pan from oven and turn the fries so that the cooked sides are facing up. Return to oven and roast an additional 10-15 minutes or until tender and crispy on the edges.
  7. Sprinkle with additional salt and black pepper to taste before serving.

Oven Roasted Garlic

1 or more heads garlic                                                                                                              Olive oil

Himalayan salt

  1. Heat the oven to 400°F. Arrange a rack in the middle of the oven.
  2. Peel (most of) the paper off the garlic. Use your fingers to peel away all the loose, papery, outer layers around the 1 or more heads of garlic. Leave the head(s) itself intact with all the cloves connected.
  3. Cut each head of garlic in half.
  4. Drizzle with olive oil. Drizzle 1 to 2 teaspoons olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
  5. Wrap in foil and bake for 40 minutes.
  6. Begin checking the garlic. After 40 minutes, begin checking the garlic. The garlic is done when the center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic.

Beef Stew

1lb chuck roast, stew meat, or sirloin steak, cut into 1–2-inch cubes                           

1/2lb carrots, chopped 1 inch                                                   1 small, sweet onion, diced 

 ½ lb parsnip, chopped 1inch                                                       1qt beef broth                                                                                        

2 tsp Himalayan salt                                                                          1 bay leaf                                                                                                   

Black pepper to taste                                                    Olive oil, coconut oil, tallow (optional)                                       

¼ C GF or regular flour        1 Tbsp arrowroot(optional, for thickening after made in Instapot)

  1. Prep all veg and meat.
  2. Quick stew – Toss all ingredients into Instapot or crock pot minus the oil and the flour. Place on “stew setting’ if using Instapot. If using crockpot, set on high for 6 hours.
  3. When cooked, make slurry with arrowroot and 1/4C water, add to stew and stir to thicken.

Alternately-

  • Heat heavy stock pot on medium heat,
  • While pot is warming, coat meat with flour, salt, and pepper.
  • Pour oil into pot and brown meat on all sides.
  • When meat is browned, add vegetables and broth. Stir to combine, bring to boil, and reduce to simmer.
  • Cover partially and cook minimum 45 minutes, until meat and veggies are soft.
  • Adjust seasonings as needed.

You can watch Bloom TV in the Tampa Bay Market weekdays at 2pm on NBC affiliate WFLA News Channel 8. Bloom also airs in 79 national markets and 154 different outlets across the country, with a reach of approximately 61 million U.S. TV households.

You can stream Bloom TV via the CW Network and the DBTV Network seen in over 300 million households worldwide, including Roku TV, and Amazon Fire. More information is available at www.BloomTampaBay.com