[VIDEO]: Carrots on the regular
You know those old-school vegetables that have a bad reputation? Those staples from the 1950's dinner table, usually carrots, peas, brussel sprouts, and steamed spinach? All delicious veggies that make picky eaters groan. Well, they're making a comeback in the best way possible, so if you're already rolling your eyes, you might wanna read on.
When I started paying more attention to my sugar intake, I found myself craving sweets, but still wanting to avoid sweet treats. Along with upping my beets, I started incorporating more carrots into my daily meals. It started out boring, I was almost paralyzed with what to do! But eventually I experimented so much, I hit the jackpot.
I use carrots almost daily -- sliced raw, in stir-fry, broths, soups, stews, roasted, breakfast vegetable hash, the list goes on. My favorite trick is to slice them with a peeler lengthwise so I create beautiful ribbons (people think it's fancy, but it only takes about 15 seconds to slice a whole carrot). I tell you this so you, too, can have salad envy at work.
The cool thing about carrots now is they come in all different colors! Not just the standard orange, but also purple, yellow, red, and everything in between. A trip to your local farmers' market will leave you in awe of what nature is capable of producing. And while no one color is more nutritious than the next, the different colors simply mean different antioxidants.
Carrots are so yum in the mouth and in the body. Find out more in this week's episode of Michelle's Monday Minute below. And make sure to snag my recipe for a raw Carrot-Ginger Dressing. I love making this at home, not only because it's delicious, but also because I know what goes into it, unlike those sneaky sushi restaurants that slip highly processed, GMO ingredients into their versions. It's the perfect addition to your weekly meal prep that will transform all of your leftovers into out-of-this-world yumminess. Enjoy!
Yield: 1 cup
3 large carrots, peeled and diced (about 1 1/2 cups)
1 2" piece of ginger, peeled and diced
1/4 c. onion, small dice
1/4 c. miso paste
1 tbsp. brown rice vinegar
1 tsp. toasted sesame oil
1/3 c. extra virgin olive oil
1/4 c. filtered water
- In a high speed blender or food processor, combine carrots, ginger, onion, miso, brown rice vinegar and sesame oil. Scrape down sides until mostly pureed.
- Stop the machine, add the olive oil and water, and continue to blend. Add more water if necessary to thin to desired consistency.
- Grilled poultry or meat
- Crudite dip
- Collard wrap sauce