Carrots are a super tasty, crunchy and highly nutritious root vegetable. They come in all sorts of colours such as orange and purple. Orange carrots get their colour from beta carotene which is a powerful antioxidant that our body converts into vitamin A which promotes good eye sight and is important for growth, development and immunity. Carrots are high in water (85-95%), low in fat and contain beneficial fibre therefore reducing the risk of constipation and promoting regular bowel movements.


Carrot Cake Oatmeal:

  • ½ cup rolled oats

  • 1 tbsp flax seeds, ground

  • 1 small carrot, grated

  • 1 tsp cinnamon

  • ½ tsp all spice

  • 1 tbsp sultanas or 2 chopped dates

  • ½ cup almond milk

  • ½ cup water

  • 2 tbsp walnuts or pecans

  • 1 tsp maple syrup

  1. Start by washing and grating your carrot, followed by chopping it into small pieces.

  2. In a small saucepan add the oats, grated carrot, flax, spices, sultanas/dates and liquid. Mix well.

  3. Cook on a medium heat stirring often until bubbling and mixture becomes thick and creamy.

  4. Transfer to a serving bowl and top with chopped walnuts or pecans, maple syrup and other favourite toppings such as banana and coconut yoghurt (optional).

Balsamic Glazed Roast Carrots:

  • 4 medium carrots

  • 10ml balsamic glaze

  • 1 tbsp balsamic vinegar

  • 1 tsp garlic powder

  • 1 tsp onion powder

  1. Preheat oven to 180degC or have an air fryer ready.

  2. Wash your carrots and chop into large chunks.

  3. Combine all glaze ingredients in a small bowl and mix well.

  4. Pour glaze over chopped carrots and mix to coat all surfaces of the carrots.

  5. Transfer to a lined baking tray and bake for 30-40min at 180degC or until soft. (You can also use an air fryer).


  • 1 red onion, diced

  • 2 clove garlic, chopped fine

  • 1 can diced tomatoes

  • 200g carrots / 2 large, diced

  • 200g red lentils

  • 200g cauliflower, chopped small

  • 1 tsp curry powder

  • ½ tsp turmeric

  • Black pepper

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground ginger

  • Water

  1. In a large saucepan (or bowl of a pressure cooker) sauté the onion and garlic in a splash of water.

  2. Add the spices and mix well to form a paste. Cook for 1-2mins.

  3. Add the chopped carrots and cauliflower.

  4. Rinse the red lentils and add them to the saucepan.

  5. Add the can of diced tomatoes plus 1 can of water.

  6. Stir well to combine.

  7. Cover and cook until vegetables and lentils are soft and liquid has been absorbed, stirring often. Or cook for 5 minutes on manual in a pressure cooker and let pressure release slow for 30mins.



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