Carrots are the most common root vegetable. They are inexpensive and very versatile.
Carrots have so many wonderful qualities contributing to good health aside from tasting good. They are sweet and can be eaten raw or cooked and used as ingredients in many dishes from sweet desserts such as carrot cake to savory stews.
When we think of the carrot we think of the orange coloured carrot but did you know that carrots also come in purple, yellow and white. The taste of the different coloured carrots is pretty much the same. You may find a different coloured carrot on your dinner plate in a fancy restaurant, but for the most part, the orange carrot is the one we see and use the most. Nowadays you will find bags of baby carrots available too. I tend to favour the bagged larger carrots or fresh carrots with the greens still intact. The baby carrots tend to dry out quickly and lose their nutrients when stored too long in the fridge. I must tell you…our dogs eat cooked baby carrots every evening at dinner time. They love them. They know that at our dinner time they can count on their daily dose of carrots.
Carrots rank very high on the antioxidant rich foods list. They are very rich in beta carotene and polyacetylenes. These phytonutrients have been studied and show promise of inhibiting the growth of colon cancer cells. If you are familiar with Dr. Max Gerson and the Gerson Therapy, cancer patients are given several glasses of fresh pressed carrot juice throughout the day to help with eliminating cancer from their bodies. The rich carotenoid content of carrots help to prevent oxidative damage inside our bodies. Carrots contain high vitamin A which is what the beta carotene is converted to once ingested. Carrots are a good source of biotin, vitamin K, fiber, molybdenum, potassium, B6, and vitamin C. They also contain other minerals that are all good for us.
Because carrots are so sweet tasting they make a wonderful vegetable to add to your juicing protocol. In fact carrot juice on it’s own is very pleasant tasting but when I’m juicing I like to add a carrot to the mix to add a bit of sweetness over the bitterness of the greens.
Carrots are extremely versatile in many recipes. Today I share with you a simple and easy side dish of Glazed Carrots.
1 pound of carrots, cut into coins or sticks (I use organic carrots so don’t peel the skin)
2 tbsp. of butter OR extra virgin olive oil if you are vegan like me
Himalayan salt and fresh cracked pepper (any salt will do but I choose to use the healthier salt)
1 tsp freshly squeezed lemon juice
chopped fresh parsley as a garnish
Put all ingredients except parsley in a pan. Add 1/3 cup of water or vegetable stock. Bring to a boil, reduce heat and cover, simmering for 10 to 20 minutes…depending on how soft you want the carrots. Sprinkle with parsley and serve.
If you want to dress the glazed carrots up a bit you can add a tablespoon of grated ginger and instead of water add 1/3 cup orange juice to the pan for simmering.
You could also use balsamic vinegar instead of water and add minced garlic to the mix for a more savory flavour.
Eat more carrots.