Friday, 15 June 2012

In praise of carrots

Perhaps more than any other vegetable, carrots take up the taste of the taste of the soil, report the conditions in which they were grown, and in short, represent a sense of terroir, to use the term that often is used to describe grapes grown for wine. The high-mineral glacial soil of this part of the seaway valley promotes the quick growth of carrots. Like so many crops, carrots taste best when they have rapid, uninterrupted growth.

Nutritional Benefits
Carrot is one of the most healing foods that provides the finest and highest quality in nutrients, especially from its juice. It is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6.

Health Benefits
Carotenes, the famous ingredient in carrots, is an anti-oxidant that has powerful healing virtues for many diseases. Drinking a glass of carrot juice daily will do much more for you than many bottles of supplement tablets

Healthy lemon carrot salad   
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1/2 small clove garlic, minced
1/8 teaspoon sea salt
Freshly ground pepper, to taste
1 cup shredded carrots
1 1/2 tablespoons chopped fresh dill
1 tablespoon chopped scallion

     Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl, Add carrots, dill and scallion, toss to coat.

Special thanks to Sylvie Thibert for this recipe and advice.