Did you know this fun fact about carrots?
Cooking carrots (lightly) can actually increase the bioavailability of beta-carotene, while eating them raw preserves more vitamin C. Either way, pairing them with a bit of fat (like olive oil or hummus) helps your body absorb the fat-soluble vitamin A more effectively.
I am adding more carrots to my meals because they are so darn good for us.
Vision health
Carrots are famous for this, and for good reason. I mean how many rabbits have you seen wearing glasses. Boom boom!
Carrots are rich in beta-carotene, which your body converts to vitamin A and is essential for maintaining healthy vision, especially in low light. Vitamin A deficiency is actually a leading cause of preventable blindness worldwide.
Antioxidant support
Beta-carotene and other carotenoids in carrots act as antioxidants, helping neutralise free radicals that can damage cells and contribute to chronic disease and ageing.
Heart health
Carrots contain fibre, potassium, and antioxidants that may support cardiovascular health. Some research links higher carotenoid intake to reduced risk of heart disease.
Immune function
Vitamin A also plays a role in immune health, helping maintain the mucous membranes that act as a barrier against infection. Carrots contain smaller amounts of vitamin C as well.
Digestive health
The fibre in carrots supports healthy digestion and can help feed beneficial gut bacteria.
Skin health
Vitamin A supports skin cell turnover and repair, and antioxidants may help protect skin from UV damage (though this doesn't replace sunscreen).
And this fun little side dish is a delight to add to any meal. Leaving the skin on and roasting them gives them a blistered look that will think your friends are dining at a hatted restaurant.
Moroccan Carrots
INGREDIENTS
9 baby carrots
2 to 4 small chillies finely sliced
½ cup red wine vinegar
2 cloves garlic minced
1 tsp cumin
Salt and pepper to taste
½ cup olive oil
1 small bunch watercress or rocket
¼ cup almonds (blanched)
1 sprig rosemary
METHOD
1. Roughly chop the almonds and place in a frying pan with some oil, salt and the rosemary. Fry for two minutes. Set aside.
2. Add the chillies, garlic, cumin, the rest of the olive oil and red wine vinegar to a bowl and mix. Set aside.
3. Clean the carrots but leave the skins on and par boil for 10 minutes, then shock in cold water to stop the cooking process.
4. Marinate the carrots in the sauce for 10 minutes.
5. Place the marinated carrots in a baking dish and bake at 200 0C for 15 to 20 minutes, or until carrots are cooked.
6. Serve the carrots with the watercress/rocket and sprinkle on the almonds.
