March - Carrots

We use carrots all the time and they are our favorite vegetable on the veggie tray, but do we realize they are power packed, medicinal roots? I think maybe we are drawn to them because of their beautiful color or their signature sweet taste. Old varieties came in dark red, white, purple and yellow colors. If lucky, sometimes you can find the multi-colored variety at the store, make sure you buy them when you see them, they are extremely delicious.

Carrots have anti-carcinogen properties and help improve night vision. They contain B vitamins, high in vitamin A, phosphorus and calcium. They contain the phenol coumarin, which helps prevent blood clotting and has anticancer properties. Carrots tonify the kidneys, support the spleen, pancreas, liver and lungs. They help treat indigestion, lower blood sugar levels, purify the blood and support the elimination of waste.

When buying carrots, always buy organic, they are so much more sweeter and flavorful. Also leave the skin on them, most of the vitamin and minerals are located just below the skin. Look for carrots that still have the greens on them if at all possible, that means they are the freshest. Try to get the ones that are not too big in size, the bigger they are the less taste they have.

One of my favorite ways to cook carrots is with parsnips, they complement each other’s tastes. A soup is made so much sweeter by adding carrots, and no stir fry is complete without colorful carrots. Another way carrots can be used is in desserts such as carrot cake. I can think of no better dessert at Easter time than a moist, sweet carrot cake.