Timeless Nutrition Tips...
Phytochemicals, the naturally occurring substances in plants thought to help fight disease, are also the pigments that give plants their distinctive color. Here is the low-down on the simple, common, yet mighty powerful carrot packed with those phytochemicals.
The white, or parent carrot, contains no pigments and has no health benefit.
The orange carrot contains beta carotene, which the body converts to vitamin A,and is essential for the development of healthy eyes.
The purple carrot contains anthocyanin, the pigment responsible for the blue color of blueberries. It is thought to protect against heart disease and cancer because of its antioxidant features.
The red carrot contains lycopene, the pigment responsible for the red color in tomatoes, watermelon and grapefruit. Also an antioxidant, it is thought to play a role in prostate cancer prevention.
The yellow carrot contains xanthophylls, the yellow pigment found in green, leafy vegetables such as kale, collard greens, romaine lettuce, spinach, broccoli or Brussels sprouts. It is believed to help decrease the risk of age-related macular degeneration.
Do yourself a favor and toss some chopped or shredded carrots into your next batch of soup or even macaroni and cheese!
Fresh, dehydrated carrots are great to keep on hand for emergencies, or even a quick nutritional boost to soups, stews, roasts, etc. Anything you would add fresh carrots to. One-half cup dried rehydrates to one full cup. To use dried carrots, you merely add one part dried carrots to two parts water (for a side dish of strictly carrots, you would use 3 parts water for each cup of dry carrots). Simmer to taste. Dried Carrots are 100 percent natural, dried, dehydrated vegetables. Non GMO and gluten free; stores up to 25 years in proper conditions.
Carrot Seeds and Coffee Grounds
Mix a packet of carrot seeds with a cup of unused coffee grounds. Not only does the extra bulk make the tiny seeds easier to sow, but the coffee aroma is said by some gardeners to repel root maggots and other pests, too.
You can also add a few radish seeds to the blend. While the carrots may take 3 weeks to sprout, the radishes will be up in a matter of days to make the rows.
Zesty Herbed Carrots Recipe
1/4 cup balsamic vinaigrette dressing
1 pound sliced carrots
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons walnuts, toasted
Note: Toast nuts for a few minutes in an ungreased skillet on medium heat, stirring frequently just until lightly browned.
Pour dressing over carrots in a large nonstick skillet; stir to coat. Cover and cook on medium heat for ten minutes, stirring after five minutes. Remove from heat. Stir in parsley and nuts.
Yield: 6 servings
Serving size: 1/2 cup
Calories: 70; Total Fat: 3.5g; Cholesterol: 0mg; Carbohydrates: 9g; Protein: less than 1g; Fiber: 2g; Sodium: 120mg
Maple Glazed Baby Carrots Recipe
Maple Glazed Baby Carrots with Catalina dressing, maple syrup, butter and pecans to give it crunch.
2 pounds baby carrots
1/4 cup light Catalina reduced fat dressing
1/4 cup maple syrup or pancake syrup
1 tablespoon butter
1/2 cup pecan pieces, toasted
Cook carrots in saucepan, in enough boiling water to cover, 12 to 14 minutes or until tender. Drain; set aside.
Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently. Add butter, stir until melted. Stir in the pecans.
Yield: 10 servings
Serving size: 1/2 cup
Calories: 110; Total Fat: 6g; Saturated fat: 1g; Cholesterol: 4.5mg; Carbohydrates: 16g; Protein: 1g; Fiber: 2g; Sodium: 170mg
Extra: Sunny Carrot Salad
Purchase carrots that are pre-shredded, quickly julienne bell pepper, add the zest of citrus flavors and you have this wonderful and healthy salad.
1 package (8 ounces) shredded carrots
1 julienned medium yellow bell pepper
3 tablespoons orange juice
1 tablespoon fresh lime juice
2 tablespoons vegetable oil
Chill, if desired and serve.