Cooking with Carrots
Cooking with Carrots

This week’s Star Ingredient: Cooking with Carrots

When Sharon, my web designer, and I were designing the site, we kept on coming up with factious recipes and ingredients so that we could play around with the site – and it always seemed to involve carrots!  So the first week’s star ingredients is going to be the carrot and all its glory!! Thanks so much for all your help Sharon.

Healthy Eating Facts and Health Tips

Carrots are good for healthy eating and are a good source of:

Vitamin A (carotene) which means them great for your vision, boosting your immunity and your growth as well as being a powerful antioxidant,

Vitamin K which is essential for effective blood clotting and bone development,

And is a good source of dietary fibre.

Carrots are one of those vegetables that I would recommend you buy organic.  Other handy information:

When buying, look for carrots that are firm and bright in colour. If they have particularly dark colouration at the top, they are passed their best.

The best way of storing carrots is to wrap in a plastic bag, expel the air, and store in the fridge.

If you are going to eat them raw, grating is best to help with digestibility.

Carrots actually increase their antioxidant value when cooked!!! The best way of cooking carrots is to steam them, for about 5 minutes, so that they are softening on the outside but still crunchy on the inside. Wash thoroughly before cooking but don’t soak them, it can cause a leaching of their vitamins.

My programme allows us to rebuild your daily practice of self-care together.


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