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
Start by washing and grating your carrot, followed by chopping it into small pieces.
In a small saucepan add the oats, grated carrot, flax, spices, sultanas/dates and liquid. Mix well.
Cook on a medium heat stirring often until bubbling and mixture becomes thick and creamy.
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
Preheat oven to 180degC or have an air fryer ready.
Wash your carrots and chop into large chunks.
Combine all glaze ingredients in a small bowl and mix well.
Pour glaze over chopped carrots and mix to coat all surfaces of the carrots.
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
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
In a large saucepan (or bowl of a pressure cooker) sauté the onion and garlic in a splash of water.
Add the spices and mix well to form a paste. Cook for 1-2mins.
Add the chopped carrots and cauliflower.
Rinse the red lentils and add them to the saucepan.
Add the can of diced tomatoes plus 1 can of water.
Stir well to combine.
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.