Food of the Week: Carrots

Carrots: protect vision, rich in vitamins, minerals and cancer-fighting compounds, can satisfy cravings for crunchy foods, and are super versatile.

CLEAN FOOD OF THE WEEK – CARROTS

🤓 TRIVIA QUIZ: What’s the difference between regular carrots and baby carrots!?

✅ Rich in vitamins and minerals, carrots are a nutrition powerhouse! That makes them a great snack to satisfy any “crunch” cravings. They’re also sweet, which also makes them satisfying.

💡 Carrots are famous for helping to protect your vision, but they also contain vitamins, minerals, and compounds that help fight cancer, reduce your blood pressure, keep your immune system strong, AND can help your bones stay healthy.

👨🏾‍🍳 PLUS … they are super versatile! Add carrots to soups, salads, stews, and stir-fries, sneak them into casseroles, roast them on a sheet pan, or you can even add a little pure carrot juice to smoothies! And of course, you can snack on them as-is. 🧡

💡TRIVIA ANSWER: baby carrots are simply regular carrots that have been cut into smaller sizes.

Recipe of the Week: GINGERED CARROT ZOODLES WITH SPINACH

😋🥕 Here’s another sneaky recipe to add more vegetables into your meals! It’s sweet, tangy, and even a little spicy.

🥬 Tip: if you have golden raisins on-hand, use them in this recipe because they are a little milder and look beautiful on the plate!

GINGERED CARROT ZOODLES WITH SPINACH

(Makes 8 servings)

8 large carrots, peeled
¼ cup (60 ml) olive oil
½ medium onion, finely chopped
⅓ cup (55 grams) raisins, chopped
2 cloves garlic, minced
2 tsp grated fresh ginger
1 tsp grated lemon zest
½ cup (120 ml) low-sodium chicken or vegetable broth
4 big handfuls of spinach
1 tbsp lemon juice
salt and pepper to taste

Create ribbons from the carrots by using a vegetable peeler, peeling them lengthwise. Set aside.

In a large skillet, heat the oil over medium heat. Add the chopped onions and stir frequently for about 5 minutes. Add the raisins, garlic, ginger, lemon zest, and a pinch or two of salt. Cook for about 1 minute, stirring to incorporate all of the ingredients.

Add the carrots and broth, and cook, stirring often, for about 5 minutes, and then add the spinach. Continue to stir and cook for another 5 minutes. Stir in the lemon juice and season with salt and pepper.

So great!

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REFERENCES:

www.medicalnewstoday.com/articles/270191

www.webmd.com/food-recipes/benefits-carrots

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Categories: : Food of the Week