100 Foods: Carrots

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


Carrots are an amazing root vegetable that comes in a myriad of colors… orange, yellow, purple, white and red. You can eat both the root and the greens.

We usually have carrots of some kind or another in our refrigerator  but I could not find any for some reason this time. Carrots go well into any kind of dish. They can be eaten raw, roasted, steamed, sauced, juiced, used to create a broth, stir fried, etc.

Carrots are full of Vitamin A and Beta-Carotene; although, the human body is not able to pull much Beta-Carotene out of carrots unless they are sauced or purred. Lack of Vitamin A causes poor vision, so carrot consumption should be an obvious solution. I will tell you from the experience of a small crying 3rd grader… you cannot eat enough RAW carrots to hit that needed amount of Vitamin A to combat genetics .. you just can’t. Carrots also help with tonsillitis and constipation .. but no one ever seems to mention them.

Yes, we eat carrots. I put them into stir fries, juices, broths, roasting pans, the crock pot… etc. This is probably why we are out of them right now.

How do you like your carrots?



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