As you might have noticed, at the beginning of the week I’m in an eat-your-veggies mood. I cannot say if it’s because I feel renewed after the weekend (and therefore more inclined to follow my healthy-eating resolutions) or because I feel guilty of the previous Saturday culinary indulgences. Anyway, what I’m very sure of is that I can only benefit from a diet rich in vegetables.
I love carrots – for their taste and for the color they add to my plate – but they are high in sugars and that’s why I use them sparingly. However, in this season they are too good to pass: tender and juicy, just they way you would like them to be year-round.
Carrots are also rich in antioxidants, dietary fiber, minerals, and β-carotene (that our body metabolizes into Vitamin A) and therefore important in our diet.
Here are two quick and easy recipes with carrots.
Ingredients:
(serves 4 people) Sp V B Gf
- 6 organic carrots
- 3 Tbsp. of Evoo
- 1 lemon
- ½ cup of raisins
- ¼ cup roasted pine nuts
- salt
- pepper
Soak the raisins in a cup of warm water for 15 minutes. Meanwhile, wash and peel the carrots with a potato peeler, cut them in big pieces and julienne them.
Squeeze the lemon, mix it with Evoo, salt and pepper.
Drain the raisins, pat them dry with a paper towel, and add them to the carrots, together with the roasted pine nuts. Pour the dressing on the carrots, toss and serve.