“Everyone open their desks, please.”  announced our fourth grade teacher.  We were all anxious for the last day of school, but first we were retrieving waylaid winter woolies from the cluttered coat cubbies and cleaning out our desks. 

A sickly sweet smell permeated the room once our desks were open.  Ms Tripp hurried to open the windows, saying, “Remove anything even resembling food and place it in the trash can as I walk past your desks.” 

“Eeew!”, “Gross!” and “Ugh!”  became a chorus as 32 students discovered parts of one or more forgotten lunches. 

The poor under-appreciated carrot.  Tossed in school and even office lunch bags with good intentions, but so often set aside until they’re found uneatable  at the bottom of the desk …

Graduate your carrot choice from boring orange to a whole rainbow of colors that range in size from a mere two inches to as long as a yardstick (36 inches).  

Short List of Popular Carrot Varieties (by color):

• Orange Carrots

• Scarlet Nantes (especially sweet)

• Danvers (often raised for processing)

• Camden (often raised for processing)

• Other: Navajo, Sirkana, Top Cut and Inca

• Purples Carrots

• Indigo

• Maroon

• Purple Dragon

• Cosmic Purple

• Purple Haze

• Yellow Carrots

• Sunlite

• Solar Yellow

• Yellowstone

• White Carrots

• Creme De Lite

• White Satin

• Red Carrots

• Supreme Chateney

• Red Samurai

In season summer and fall.

Select deep colored, firm, smooth and straight carrots – the tops, if attached should be fresh (not wilted) and vibrant green.  If tops are missing, then stem end shouldn’t be black (aged).  Fat carrots are sweeter than thin ones.   Store them in the coolest part of the refrigerator in a plastic bag to retain moisture, but add a paper towel to reduce condensation (so they don’t get slimy).  Keep them separate from ethylene producing fruits or vegetables to reduce bitterness. 

Energetics (Healing with Whole Foods, by: Paul Pitchford):  Neutral thermal nature; sweet flavor; benefits lungs (whooping cough); strengthens spleen-pancreas; improves liver functions; stimulates elimination of wastes; diuretic; dissolves accumulations (stones and tumors); treats indigestion  (excess stomach acid, heartburn); eliminates putrefactive bacteria in intestines; used for urinary tract infections, diarrhea and chronic dysentery; contains an essential oil that destroys pinworms and roundworms. 

Carrots are alkaline-forming and clear acidic blood conditions including acne, tonsillitis and rheumatism; rich source of anti-oxidant beta-carotene (Vit A) which protects against cancer.  In fact Beta-carotene was named for the vegetable (carrot).  Also, treats night blindness, ear infections, earaches and deafness.  Beta-carotene benefits the skin and is anti-inflammatory for mucous membranes.   Carrot juice heals burns when applied topically.  Increases breast milk production and regulates hormones.  Helps ripen measles and chicken pox.  Contains silicon and strengthens connective tissues and aids calcium metabolism.  Juiced carrots with some green tops added reduces sweetness and is a better remedy for cancer prevention, liver stagnation and damp conditions.

This dish is inspired by a traditional Ethiopian stew.

Vegetable Stew

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

• 1 to 4 Tbsp. butter or vegetable oil to taste

• 1 onion, chopped

• 6 cloves garlic, smashed

• 1/2 tsp. salt, +/- to taste

• 1 tsp. ground ginger

• 1/2 tsp. turmeric

• 1/2 tsp. freshly ground black pepper

• 1 head savoy cabbage or 1/2 head green cabbage, cored and cut into bite-size pieces

• 3 potatoes, peeled and cut into bite-size pieces

• 3 carrots, peeled and cut into bite-size pieces

Preparation:

1. Heat butter or oil in a large pan or pot over medium high heat. Add onions, garlic, and salt and cook, stirring frequently, until soft, about 3 minutes.

2. Add ginger, turmeric, and pepper. Stir until fragrant, about 1 minute. Add cabbage, stir to combine, cover, reduce heat to medium low. When cabbage wilts, about 3 minutes, stir and cover. Cook until completely wilted, about 5 minutes.

Add potatoes, carrots, and 2 cups water. Bring to a boil. Cover, reduce heat to simmer, and cook until vegetables are tender, about 15 minutes. If necessary, cook with the cover off to reduce liquid before serving.  Makes 6 servings

Recipe courtesy of Molly Watson, About.com

 

• Nutrient % Daily Value

• Vitamin A 407.6%

• Vitamin K 20.1%

• Fiber 13.6%

• Vitamin C 12%

• Potassium 11.1%

• Manganese 8.5%

• Vitamin B6 8.5%

• Molybdenum 8.1%

• Vitamin B3 6%

• Folate 5.7%

• Vitamin B1 5.3%

• Phosphorus 4.2%

• Vitamin B2 4.1%

• Vitamin E 4%

• Calories (50) 2%

 

© Donna Sigmond, EastWest Wellness