August -- Raw Carrots
The carrot is a root vegetable that is usually orange in color but the first carrots were grown in Asia and they were not orange. Carrots can also be purple, black, red, white and yellow. Carrots are one of the ten most economically important vegetables crops in the world. China produces 45% of the world total while the United States produces 4%. There are two seasons a year for carrots, spring and fall,
though they can be found in supermarkets year round. They are best stored in a refrigerator.
Carrots can be eaten raw, steamed, boiled, roasted and as an ingredient in many soups, stews, salads, sandwiches and baked goods.
Eating carrots daily has many health benefits. One cup of sliced, raw carrots provide 113% of vitamin A, 18% vitamin K, 105 vitamin B6, 10% vitamin C. They also contain smaller percentages of potassium, vitamin B3, vitamin B1, manganese, copper, folate, phosphorus, vitamin B2 and vitamin E. There are 50 calories in one cup of sliced, raw carrots. If one eats an excessive amount of carrots it can cause an orange discoloration of the skin. This is not harmful to your health but you may want to consider reducing your carrot intake!
though they can be found in supermarkets year round. They are best stored in a refrigerator.
Carrots can be eaten raw, steamed, boiled, roasted and as an ingredient in many soups, stews, salads, sandwiches and baked goods.
Eating carrots daily has many health benefits. One cup of sliced, raw carrots provide 113% of vitamin A, 18% vitamin K, 105 vitamin B6, 10% vitamin C. They also contain smaller percentages of potassium, vitamin B3, vitamin B1, manganese, copper, folate, phosphorus, vitamin B2 and vitamin E. There are 50 calories in one cup of sliced, raw carrots. If one eats an excessive amount of carrots it can cause an orange discoloration of the skin. This is not harmful to your health but you may want to consider reducing your carrot intake!
The Best Carrot Salad Ever! (thehealthyfoodie.com)
Ingredients:
For the salad:
Directions:
Combine all the ingredients for the salad in a large mixing bowl. Set aside. In a small container or measuring cup, combine the avocado oil, apple cider vinegar, honey, ginger root, mustard, salt and pepper and whisk vigorously with a fork or flat whisk until well combined and slightly emulsified. Pour over the reserved salad and toss well. Transfer to serving bowl and garnish with more pumpkin seeds, chopped parsley and grated coconut, if desired. Serve immediately or place in the refrigerator for a couple of hours to allow flavors to meld.
Serves: 4 Calories 229
Ingredients:
For the salad:
- 4 medium carrots grated
- 2 Tbsp raisins
- 2 Tbsp dried cranberries
- 2 Tbsp unsweetened shredded coconut
- 2 Tbsp pecans chopped
- 2 Tbsp walnuts chopped
- 2 Tbsp pumpkin seeds
- 2-3 Tbsp chopped parsley
- 1 Tbsp avocado oil
- 1 Tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp grated fresh ginger root
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp ground black pepper
Directions:
Combine all the ingredients for the salad in a large mixing bowl. Set aside. In a small container or measuring cup, combine the avocado oil, apple cider vinegar, honey, ginger root, mustard, salt and pepper and whisk vigorously with a fork or flat whisk until well combined and slightly emulsified. Pour over the reserved salad and toss well. Transfer to serving bowl and garnish with more pumpkin seeds, chopped parsley and grated coconut, if desired. Serve immediately or place in the refrigerator for a couple of hours to allow flavors to meld.
Serves: 4 Calories 229
Carrot Cashew Pate (whfoods.org)
Ingredients:
Directions:
Serves: 6 Calories: 169
Ingredients:
- 2 medium carrots chopped
- 1 cup cashews
- 2 tsp fresh ginger, chopped
- 5 tsp fresh lemon juice
- 2 tsp soy sauce
- 4 tsp extra virgin olive oil
- Salt to taste
- 2 tsp chopped parsley or cilantro
Directions:
- Blend all ingredients except the cilantro or parsley in a blender until a smooth paste forms, scraping down the sides periodically.
- Add the cilantro or parsley and pulse to mix it in.
- Serve on salads, as a dip or a spread for sandwiches.
Serves: 6 Calories: 169
Quick and Easy Carrot and Chickpea Salad (allrecipes.com)
Ingredients:
Directions:
Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Serves: 4 Calories: 235
Ingredients:
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 clove garlic finely chopped
- 1 tsp ground cumin
- ½ tsp salt
- Freshly ground black pepper to taste
- 2 cups shredded carrots
- 1 (14 oz) can chickpeas (garbanzo beans), drained and rinsed
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped white or green onion
Directions:
Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Serves: 4 Calories: 235
Curried Carrot Salad (allrecipes.com)
Ingredients:
Directions:
Combine apple, carrots, raisins and parsley in a bowl.
Mix lemon juice, olive oil, sesame seeds, curry powder, maple syrup, salt, and pepper in a jar or container with a tight fitting lid. Cover and shake until dressing is a uniform yellow color. Pour dressing over salad and mix until evenly coated.
Servings: 2 Calories: 290
Ingredients:
- 1 sweet apple, cut small
- 2 carrots grated
- ¼ cup raisins
- 2 Tbsp chopped fresh parsley
- 1 lemon, juice
- 2 Tbsp olive oil
- 1 Tbsp toasted sesame seeds (optional)
- 1 tsp curry powder, or more to taste
- ½ tsp maple syrup, or to taste (optional)
- Salt and ground black pepper to taste
Directions:
Combine apple, carrots, raisins and parsley in a bowl.
Mix lemon juice, olive oil, sesame seeds, curry powder, maple syrup, salt, and pepper in a jar or container with a tight fitting lid. Cover and shake until dressing is a uniform yellow color. Pour dressing over salad and mix until evenly coated.
Servings: 2 Calories: 290