This Week…Carrot Karma by Margo Elfstrom
Funny how karma works, I’ve been unintentionally avoiding carrots. Earlier this week, I was the beneficiary of some lovely heirlooms, you know the rainbow bunch that taunt you from the shelves of Whole Foods. I decided to make a warm carrot salad with mint pea dressing and it was delicious. When Jill asked me if I would do a guest post for her, I was enthusiastic because in the last one, I found out that the adversarial relationship that I’d had with the brussel sprout, had merely been a misunderstanding. Thanks to the group, I’ve been winding my way through various recipe and amazing friends and family with my newly found command of the critter that looks like a ‘mini me’ cabbage. Once again, I asked what the veggie for the week was and when she responded carrots, I groaned, thinking I’d already paid my homage to carrots for the week.
Maybe it’s the Universe’s way of telling me that I am missing something nutritionally. Well they are satisfyingly crunchy and delightfully sweet, definitely a good addition to anyone’s diet plan (especially after the mass quantities of ‘bad carbs’ that I consumed last week). These earthy beauties are rich in carotenes, which the liver converts to vitamin A. This is an important in maintenance of eye health (yep, just realized that I need reading glasses to decipher fine print), epithelial cells (which basically surround and protect internal organs, I can always use that) and reproductive health (specifically sperm production, which I don’t really think I need to worry about, although I do keep getting emails offering cheap Viagra in my mailbox….Hmmmm).
They’re also a great source of Vitamin C which helps maintain connective tissue, prevents gum disease and fights free radicals. Between that and the fiber, eating a lot of carrots can help maintain a youthful glow (this according to my aunt, who looks pretty good for eighty-something. I’m trusting in her research).
OK, therapy time, I think that my main reason for avoiding carrots is my adversarial relationship with my carrot peeler. Even though it’s brand new, it’s been known to not only take unfortunate chunks out of carrots but also fingers. I’d actually resorted to a paring knife, which to this moment, I truly believe is safer. Today I broke down and bought a new one. The demonic carrot peeler was put to rest in a drawer because I can’t bring myself to throw out something that’s only about two months old. Lesson learned, cheap grocery store carrot peelers can actually cost you a lot in band aids. The new one is much smoother and I’m not in fear of losing a chunk of one of my well loved digits.
I wasn’t really sure what to make but bless Jill, she had a plan. She mentioned muffins with dried fruit, grated carrot and nuts and even though I’m not much of a muffin girl, I went for it. I have to admit that once they emerged from the oven and cooled to that perfect warm, inviting temperature, I couldn’t stop at just one. These are light, moist and not to sweet but it was the sheer enjoyment of the crunchy, velvety texture that kept me munching.
So thanks to all for once again allowing me to join in and play with my food. Now that I have a new carrot peeler, I might have to break down and make some carrot cake….there are much worse fates. Namaste!
Stop in and visit the other bloggers and their carrot creations. If you would like to join us, it’s never to late! Just reach out to Mireya(at)myhealthyeatinghabits.com for details, or leave a comment here and I’ll do it for you! In the meantime, please visit Mireya at My Healthy Eating Habits, Alyce at More Time at the Table, Jeanette of Jeanette’s Healthy Living, Martha at Simple-Nourished-Living, Sarah from Everything In the Kitchen Sink, Casey from Bookcase Foodie and Anabanana at adobodownunder.blogspot.com.
|Morning Glory Muffins||
- 2 cups of all purpose flour
- 1 cup of organic cane sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 2 cups of shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup unsweetened flaked coconut
- 1 cup pureed mango chunks
- The juice of half a lemon
- 2 Tbs coffee liqueur
- 3 eggs
- 2/3 cup vegetable oil
- 2 tsp vanilla extract
- Preheat oven to 350 degrees and grease either 1 twelve muffin pan or 2 six muffin pans (you can also use liners).
- In a large bowl, mix flour sugar, baking soda, cinnamon, cayenne pepper and salt. Add in carrots, cranberries, pecans, coconut, mango, lemon and coffee liqueur and mix.
- In a separate bowl, beat the eggs oil and vanilla.
- Add the egg mixture into the flour mixture until moistened. Scoop into the muffin pan (just up to the rim). Bake for 20 minutes or until a toothpick comes out clean.