Carrots are generally quite the crowd pleaser for kids and adults alike. Although I can imagine that it could be tricky to get kids to eat rainbow carrots. I have always liked carrots raw but only recently in the last few years have I really learned to love roasted carrots too. Jennifer Tyler Lee also recommends roasted carrots, but she also recommends a fresh carrot salad which also sounds delicious!
- The ancestors of our modern carrots came from Afghanistan and were purple.
- During the cultivation of carrots, two mutant varieties began appearing – white and yellow.
- Orange carrots were not seen until 400 years ago when breeders crossed a red and yellow carrots.
- Purple carrots contain nearly TWENTY times the amount of phytonutrients as orange carrots.
- Baby carrots should be avoided whenever possible. They are not actually “baby carrots”, rather they are carrots that have been whittled down. The outer layers that have been peeled off contain the most nutrition
- Carrots are sweetest and freshest when the green tops are still attached.
- However, if you do not plan on using the carrots within a day or two of purchase, remove the tops, as the carrots will remain firm and fresh longer. They will also retain their moisture longer.
- Frozen carrots are not as nutritious as fresh carrots.
- Carrots are more nutritious when cooked!!
- Sautéing or steaming carrots retains more nutrients than boiling carrots.
- Whole cooked carrots contain more cancer-fighting compounds called falcarinol than carrots that have been cut before cooking.
- Eat carrots with some fat! Carrots are rich in beta-carotene, which is a fat-soluble vitamin.
- Carrots have a low respiration rate.
- The anthocyanins in purple carrots have been shown to support a healthy liver in rodent studies.
- Good source of fiber.
- Good source of vitamins K, C, and B6, potassium, thiamine, and biotin.
The 52 New Foods Challenge by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Eating on the Wild Side by Jo Robinson.
Luv Kreativ Photography
Cauliflower is one of my favorite veggies. This is another childhood favorite. My mom steamed it with butter and if you put butter on veggies, I’ll eat it. Now I love cauliflower roasted in butter. It’s simple and delicious. I also love cauli mash (instead of potatoes), cauli rice (here’s one of my favorite recipes), and cauli alfredo. It’s such a versatile veggie AND it’s good for you!!!
Jennifer Tyler Lee suggests that folks try roasted caulitflower – especially the purple variety or use a yogurt dip for raw cauliflower.
- Member of the Brassica/Cruciferous family.
- White cauliflower is rich in glucosinolates, an important antioxidant.
- Colorful varieties contain even more antioxidants than white cauliflower. For example, purple cauliflower, the graffiti variety, has two and a half more times the antioxidants than white cauliflower.
- It is believed that the white variety is actually an albino mutant from the more colorful varieties.
- For fresh cauliflower, look for:
- bright green leaves
- no spots, speckles, or bruises
- no traces of grey mold
- It can be stored for about week in the fridge without compromising the nutrient value.
- Steaming or sautéing the cauliflower will retain the most nutrients. Avoid boiling cauliflower.
- Opt for fresh over frozen for the most nutrition.
- Good source of vitamins B6, C, and K, folate, potassium, maganese, and omega-3 fatty acids.
- Good source of fiber.
- Due to its sulforaphane content, it is veggie that is great for the liver.
- Contains many anticancer properties.
The 52 New Foods Challenge by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, Superfoods by Tonia Reinhard, and Eating on the Wild Side by Jo Robinson.
Boy! It has been waaayyyy too long since I blogged last! But I am nearly done with blogging about The 52 New Foods Challenge, so even though it’s Winter now and these foods are from the Fall portion of the book, I’m just going to finish up! PLUS, here in Northern California (where the self-proclaimed Artichoke Capital of the World is located) artichokes are in season in March, April, and May, so I feel like it’s okay that we’re talking artichokes in February.
Jennifer Tyler Lee suggests grilling artichokes or steaming them with lemon butter. Honestly, I don’t really get artichokes. I’d like to get them, but I don’t. As a kid, I thought they were weird and avoided them like the plague. As a grown up, I’ve only had them a handful of times because I’m really sure that I’m doing it wrong. Am I supposed to be getting some meat off of these leaves?!?!? I think they taste fine, so I’m willing to keep trying them, but I’m still baffled.
- Native to Northern Africa.
- We eat “… the leaflike bracts of the unopened flower” (Robinson, p.196, 2013).
- Artichokes have been used historically for their liver protective properties. Recent studies have found that artichokes contain silymarin and cynarin, both liver protective compounds.
- Artichokes have a higher ORAC (Oxygen Radical Absorbance Capacity – a measure of antioxidant capacity) value than any other modern fruit and vegetable.
- A rich source of inulin, a prebiotic fiber that helps to feed the probiotic colony in the gut.
- Good source of fiber.
- The Globe/French artichoke is the most nutrient dense variety.
- In order to get the maximum nutrition from artichokes, they should be eaten as closet to harvesting as possible due to their high respiration rate.
- To pick a fresh artichoke
- Rub two together and they should squeak.
- It should feel firm when you squeeze it.
- Boiling artichokes is a great way to prepare them because it increases their antioxidant levels.
- Steaming artichokes is the BEST way to prepare them – you get three times the antioxidant levels of boiled artichokes.
- Good source of vitamins K and C, folate, potassium, lutein, niacin, riboflavin, and iron.
Eating on the Wild Side by Jo Robinson, Superfoods by Tonia Reinhard, and The 52 New Foods Challenge by Jennifer Tyler Lee.
Lentil Soup with Turkey & Veggies
This soup was created with liver health in mind. Midway through my chemotherapy treatment for Breast Cancer, my liver enzymes were too elevated to continue treatment. We had to postpone treatment for at least one week to make sure that my liver was healthy enough to process the chemotherapy. At that time I was in school to become a Nutrition Consultant and I knew there were things that I could do to “Love my Liver”, so I went home and made some BIG changes to my diet for that week and well, IT WORKED! I went back the next week and my enzyme levels were low enough to continue with chemotherapy. Here is one of the recipes that I made for the “Love my Liver” week.
1 1/2 C green lentils (soaked overnight)
1 jar diced tomatoes
24 oz. homemade bone broth (chicken or turkey)
2 T butter
1 onion, diced
3 cloves garlic, diced
4 small summer squash, sliced
3 small bell peppers, diced
6 carrots, sliced
6 stalks of kale, de-stemmed and coarsely chopped
1/2 lb. ground turkey
Bay leaf, basil, rosemary, thyme, oregano
Sea salt & Pepper
Rinse lentils and let soak overnight. Next day: in a large pot, sauté onions and garlic in butter. Add broth, tomatoes, lentils, and veggies. Add ground turkey. Bring to a boil and then reduce to simmer. Continue simmering for 30-45 min.