Like many other root vegetables, carrots are a very popular choice to cook with for this season. Although mainly used in savoury dishes, its sweet undertones make it a perfect dessert ingredient as well! Here are some other reasons why you should be eating carrots:
Carrots are a well-known source of antioxidants – with big hitters like carotenoids and Vitamin C, carrots are great for promoting good eye sight, healthy skin, protecting against cancer and much more.
Carrots are great for weight loss – they are not only high in fiber which is useful in digestion, but they are also low calorie!
Carrots contain a high amount of Vitamin A – this vitamin in particular is important in supporting bone health, as it directly effects bone cell metabolism.
Carrots contain glutathione – this amino acid is pertinent to promoting the detoxification of our livers and removing any waste in our body.
Now that you know why you should be eating carrots, here are some unique recipes with this amazing vegetable to try at home!
CARROT CAKE ENERGY BALLS:
In a food processor, add 4-5 medjool dates, 1 C shredded organic carrots, 2 tbsp. shredded coconut, ½ tbsp. cinnamon, 1 tsp. pure vanilla extract, 1 tbsp. hemp hearts, and ¼ C chopped organic walnuts, and blend until well incorporated.
Roll mixture into 1 inch balls, coat with extra shredded coconut and put in the fridge for 1 hour to set.
BALSAMIC ROASTED CARROTS WITH THYME AND SHALLOTS:
On a baking tray on parchment paper, add an array of organic rainbow carrots (greens chopped off at the top), along with ¼ C chopped organic shallots. Brush with olive oil, balsamic vinaigrette, and season with black pepper, sea salt, garlic powder and 3 sprigs of thyme. Bake in the oven at 375 degrees for 30 minutes, or until tender. Serve warm!
CARROT PUREE with GARLIC AND COCONUT MILK:
In a pot filled with water, add 3 large chopped organic carrots and bring to a boil. Then, let simmer for 15-20 minutes, or until tender. Add carrots into a food processor, along with 1 clove of organic garlic, sea salt, black pepper and ¾ C coconut milk, ½ tbsp. butter (or vegan alternative) and blend until smooth (add more milk if necessary). Serve as a side to any meal.
