Do you have a favorite recipe for carrots? We love them in every variation, but freshly pulled out of the ground, carrots taste the best!
After shopping, carrots should be taken out of their packaging immediately and preferably stored in the vegetable drawer of the fridge. We also advise always removing the top greens before storing, but don’t throw them away! Carrot greens are far too good not to use – we suggest adding them to a green smoothie like this one … simply mix the green stems from three carrots with 400 milliliters of water, 150g baby spinach or romaine lettuce, a peeled orange, mango and banana with a tablespoon of cold pressed flax seed oil!
This is dining at its best – it not only tastes great, but it also provides plenty of energizing power and goodness!
By the way, did you know that the naturally contained alpha and beta carotene in carrots are a precursor of vitamin A? This is what makes carrots healthy “eye and skin vegetables”. In addition they have lovely B vitamins and vitamin E plus an excellent level of the minerals magnesium, phosphorus, calcium and iron as well as the fiber pectin.
A couple of tips: … always add a little oil to your carrot dishes, otherwise the containing fat-soluble vitamins cannot be used to their fullest.
Secondly if your carrots should go slightly soft, simply wrap them in a moist kitchen towel or put them in water. Voila, they will become crisp again! (This rejuvenating tip applies to all root vegetables.)