This is Part II in my series “Eat your Veggies”, encouraging you to incorporate as many vegetables in your culinary repertoire as you can (Part I was all about leafy greens)!
This week is all about carrots! I love carrots…and I am not the only one! It seems everyone, kids and adults alike, loves this popular little root vegetable!
I know someone else who ADORES them: For those of you who haven’t heard me talk about him, meet our beloved 1,500lb family member, Troubadour, our magnificent horse! He munches on them with such gusto, it’s a pleasure to watch! No sticks needed for him, carrots will always do!
David is the equestrian in the family, and rides Troubadour fearlessly through the woods! I…just cuddle and feed him carrots!
Carrots are rich in beta-carotenes, vitamin A, minerals and anti-oxidants, and every excuse to incorporate them on a regular basis is just great for your health!
Carrots are naturally sweet and crunchy and plain easy to enjoy all year round. It’s a good thing they are so versatile! From sweet to savory dishes, salads to sauces, cakes and breads to smoothies….the options are just endless!
Of course, the simplest way to enjoy them is just munching on them plain raw, so don’t forget to reach out for fresh carrots when you want a crunchy snack. I recommend them with my Simply Spinach Dip or hummus.
This week, I am featuring wonderful carrot recipes for you!
Carrot Miso Quinoa: I just LOVE the taste and texture of quinoa and the carrot juice in this recipe brings out its flavor beautifully! The chickpeas add a heartiness to this dish that is absolutely perfect.
Carrots à la Chermoula: The natural sweetness of carrots and slightly spicy Moroccan spices simply blend beautifully!
Carrot Cider Baked Chicken: The subtle sweetness of the carrot juice and cider combines with the rich taste of the dark beer and the fresh grated ginger and makes this sauce outrageously delicious!!
I make it in my kitchen for you (and almost set the house on fire…!!)
Carrot Quinoa Lentils: The combination of carrots and curry is sweet and tangy and the carrot juice give it a slight creaminess! Yum!
Morning Glory Power Smoothie: I absolutely LOVE this smoothie! It’s the makings of a classic morning glory muffin in a blender!! I also have a lovely Carrot Banana Almond smoothie–What a creamy sweet combination!
Last, but definitely not least, is my Carrot Bread: WOW! When you think of the prototypical carrot cake you think moist, sweet layers separated by a rich sweet cream cheese frosting, right? Indeed, it may be quite delicious but really, nutritionally it’s almost a disaster! When you consider that its star ingredient is so naturally sweet to begin with, who needs all that extra sugar?! So, I decided to create one of my own and, to be fair, I decided to call it a bread, rather than a cake, not because it’s not plenty sweet–it is!— and certainly not because it isn’t moist–WOW it is!–but because I decided to make the frosting optional by making it into a dip, and…. a healthy just- sweet-enough-with-a-touch-of-honey-and-a-sprinkle-of-cinnamon– kind of dip at that….OH MY!!! You have got to try it! I think the photo is enticing enough for you to take my word for it and try it for yourself! YUM!!!
So there you have it–all carrots, no sticks–just how Troubadour likes it!
I Hope you do too!
Bon appétit!
So happy to see that Troubadour is better! Surely it is for all the carrots he eats!
A bientôt, Cathérine! BRAVO pour les recettes, succulentes!
Merci Birgit!!! C’est absolument grâce aux carottes!! Thank you for your kind words!!! 🙂
One of the standbys for my family is simple roasted carrots with tarragon. I’ve been having a lot of fun with the heirloom carrots I’ve been finding in more and more markets. Do you know if the nutrition changes with the color of the carrots? The yellow and purple are make for such a dramatic presentation alongside our old orange friends!
Yum! That sounds lovely Lisa!
Color makes a difference as different carotenoids give the different colors, but otherwise, they are similar. Just enjoy them all! I LOVE that you like the dramatic presentation! it’s definitely important!!
Here is a summary I found that I hope will be helpful!
Orange: Beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for healthy eyes.
Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
Red: Lycopene and beta-carotene pigment. Lycopene is the same red pigment that gives tomatoes their deep color and is linked to a lower risk of certain cancers, such as prostate cancer.
Yellow: Xanthophykks and lutein. Both are linked to cancer prevention and better eye health.
White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.
I love seeing a photo of your beloved family member, Troubadour! I hope your other furry family members are all doing well! I know one was having some medical issues recently that I’m hoping have been resolved.
In terms of your carrot recipes, they all look fantastic! I normally use frozen carrots but love the way your fresh carrots look (and must taste). I think its time for me to go back to fresh! Thanks for all of your wonderfully tasting and healthful recipes. Please keep them coming!!
Hi Caroline! Yes, isn’t he so handsome?! Thank you for asking about our other furry loved ones, they are all doing great! I love these little beings so much, I appreciate you asking–what a sweetie!
Thank you for the wonderful feedback about my carrot recipes as well, I really love using fresh carrots and they are not that much more time-consuming to prepare. I can’t wait to hear your feedback!
Absolutely fabulous ideas for ways to enjoy carrots. I always add them to salads and soups but, these are some pretty special ways to use them in a much broader variety of my home cooked meals. Once again – thanks Catherine:-)
Thank you Susan!! Yes, I know what you mean! I especially love using the 100% carrot juice in my sauces, it adds so much taste and even smoothness I would say! My 2 favorites with carrot juice are my carrot Miso quinoa and my carrot cider baked chicken, they are fool-proof and always get rave reviews!! I hope you get to try them soon!