Carrots - Focus Food Of The Week For August 17, 2020


Carrots are among the more commonly eaten root vegetables. Harvested beginning midsummer through fall, carrots are available year-round.  They are often sold trimmed and packed in plastic bags, or in bunches with the greens attached.

Nutrients: vitamin A, biotin, vitamin K, molybdenum, fiber, vitamin B6, vitamin C

Benefits: Improve eye health, boost immunity, control diabetes, may reduce the risk of cancer and heart disease.

 

Recipes this week: Ideas to incorporate carrots in your meals for vegan, vegetarian, keto, paleo and plant-based.- cake- cookies- salad- meatless, meat/seafood 

BUYING

Choose carrots that have:
  • bright green top
  • firm bodies, small to medium size,
  • smooth, even colour without cracks
Avoid carrots that have:
  • large green areas at the top
  • soft spots
  • wilted leaves

STORING

Store in the crisper drawer of refrigerator or cool dry place for up to 2 weeks or if carrots getting moldy or soft.Also, avoid storing the near apples, pears and potatoes, which emit ethylene gas that can give carrots a bitter taste.

COOKING

Carrots are versatile in any number of ways: boiled, steamed, sautéed, stir-fried, grated raw, baked in desserts, muffins, cakes and cookies.