Crunch those carrots

Beautiful bunches of carrots are now appearing on the shelves of Secretts Farm shop.

Carrots are nutritional superheroes that provide a wealth of vitamins, minerals and antioxidants:

  • They are a great source of the antioxidant beta-carotene which is converted into Vitamin A in the body.  This important vitamin helps to strengthen the immune system, keeps the lungs and intestinal track in order and promotes healthy cell growth
  • Beta-caroteneis also great for healthy, younger looking skin. It acts against age-accelerating free radicals to help stop skin losing its elasticity.
    • They also contain vitamins B1, B2, C and E, which are also considered antioxidants, protecting as well as nourishing the skin.
    • Carrots also contain the minerals calcium, phosphorus and magnesium which are essential for ensuring the strength of bones.
    • They are an excellent source of fibre which is useful for reducing cholesterol levels, helping to keep the digestive system healthy and keeping blood sugar levels balanced.

 

There are so many ways to eat carrots – both savoury and sweet so here are a few ideas:

  • Raw carrot sticks with either hummous or cottage cheese make a low calorie but high nutrient snack.
  • Carrot cake or muffins (recipe below) are a great way of eating them if you don’t like plain old boiled or steamed.
  • Make a delicious and nutritious drink by juicing one medium carrot, one small beetroot, a medium sized eating apple and a knob of fresh ginger.
  • Carrot and sweet potato soup – a lovely colourful lunch dish.

 

OAT AND CARROT MUFFINS

WHAT YOU NEED

  • 170g self raising flour (you could use wholemeal,  spelt or wheat free, or half and half white and wholemeal)
  • 50g porridge oats (rather than jumbo)
  • 1 medium carrot, peeled and grated
  • 75g raisins (optional)
  • 75g dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 4 tablespoons milk (or dairy free alternative)
  • 2 free range eggs, lightly beaten
  • 75ml
    groundnut or coconut oil
  • 1 teaspoon vanilla essence

 

WHAT YOU DO

  • Line muffin or cup cake tins with paper cases
  • Mix together all the dry ingredients.  In a separate bowl mix together all the      wet ingredients. Combine the two and mix thoroughly.
  • Divide mixture between cases and bake in preheated oven at Gas Mark 5/190° C for about 20 – 25 minutes until a skewer comes out clean.
  • Allow to cool on a rack.  Serve when slightly cooled.

 

For health issues please contact Pippa Mitchell our Nutritional Therapist on 01483 527945 and for ideas on health eating including recipes, take a look at our website:  www.http://www.lucksyardclinic.com and click on the ‘Lucks Yard blogs’ tab.

[mailchimpsf_form]

2013-07-10T11:13:32+00:00