Here it is November, and everything is still pretty weird. I find it hard to believe that we’ve almost blown through another year, even though it seems like we’ve been in 2020 for SO long.
Wherever you are celebrating Thanksgiving, I hope you have something and someone to be grateful for today—and every day. As I again read “One Thousand Gifts” by Ann Voskamp, I am reminded that the way to live fully is to always count my gifts.
If you’re looking for some light reading after your turkey dinner, stay here and learn a bit about carrots, the size of my friend’s baby at week #21. Oh, and I have a surprise for you after the carrot recipe. If you love to eat AMAZING cookies, you must check it out!
Cool Stuff to Know About Carrots
Carrots are a root vegetable with a number of health benefits. It has been claimed as the “perfect health food.” I’ve heard the same claim from the egg and banana people.
That being said, I guess those are 3 foods that should always be on our grocery list.
Carrots are a good source of several vitamins and minerals, especially biotin, potassium, and vitamins A (from beta carotene), K1 (phylloquinone), B6, and fiber.
They have a relatively low glycemic index (ranging from 16-60). Raw at the low end, then cooked, then puréed.
They contain lots of plant compounds, including carotenoids. These are substances with powerful antioxidant activity that have been linked to improved immune function, a reduced risk of cancer and heart disease, as well as improved eye health.
Eating fat with your carrots will help you absorb more beta carotene, which converts to vitamin A in your body. Roasting or sautéing carrots in avocado oil is one way to accomplish this. If you eat them raw in salad, the fat from an olive oil-based dressing is perfect.
A side note: Avocado oil has a high smoke point, making it a good choice for cooking at higher temperatures. And no, it doesn’t taste like an avocado. It’s very mild.
Carrots add great color to any dinner plate, making them a perfect side dish. Here’s a simple recipe so you can eat more of this “perfect food.”
- 1 pound carrots, quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
- Avocado oil
- Salt and pepper
- Thyme, oregano, or your favorite seasonings
Preheat oven to 400 degrees F. Toss sliced carrots in a bowl with 2-3 tablespoons of oil, just enough to coat the carrots. Add your desired seasonings and toss. Spread in a single layer on a pan (stoneware is my preference) and place in center of oven. Stir after about 15 minutes, and check for desired tenderness after about 25 minutes. Roasting time depends on how tender you like your carrots. I like to char mine a bit. These will keep several days in the fridge, so make plenty for leftovers.
Your Special Invitation and My Gift to You
WHAT: The Amazing Cookie Bake with Health Coach Carol
WHERE: ZOOM, so you’re in your own kitchen, and yet we’re together
WHEN: Saturday, December 12, 2020 from 10:00am to 11:30am (central time)
HOW: You gather the ingredients you need to make whatever cookie you desire, and we all make cookies
WHY: Creating cookies from scratch is an act of love, and the world could use more love
This will be similar to those cookie exchanges, except we make our very favorite—or try something new—and enjoy a special treat together. And you know my rule, only eat it if it’s AMAZING! As a result, what may on first glance appear counterintuitive to our health, is not.
While the cookies are baking, I’ll be coaching you on various aspects of health. We learn from one another and share lots of laughs.
To join in the fun, be sure to email me prior to Saturday, December 12 to save your spot. I’ll then email you the event Zoom link, along with any special instructions.
Wishing you the most blessed Thanksgiving,
“Joy is the realest reality, the fullest life, and joy is always given, never grasped. God gives gifts and I give thanks and I unwrap the gift given: joy.”― Ann Voskamp, “One Thousand Gifts: A Dare to Live Fully Right Where You Are”