14 Carrots or better…..

There’s a really good reason that ladies and bunnies have such a fondness for carrots.  I made the connection one day, carrot in hand, searching a magazine stand outside of Grand Central Station for something relevant to read.  It was in that instant while crunching  down on a mouthful of my favorite veggie, that I spotted a piece of media that spelled it all out for me (sort of ).  If you havent guessed where this thing is going yet, I’ll tell you; it was Playboy magazine (don’t worry this is the PG rated version).  You see, I made the connection between the Playboy bunny, the ladies who aspire to be one, and you guessed it carrots.  So, here it goes, Ladies love as many carrots (smirk) as they can stand on an engagement ring, and adore the Playboy bunny because of the appeal, and power of carrots. (I foresee a nobel prize coming). The truth is carrots are easy to grow, hella sweet, crunchy, available all year (but in season now in NY, please take note), and a nutritional blockbuster!  Carrots are one root vegetable that stand tall as the number one go to source to improve eye vision, nourishing the skin  (*posing in the mirror now), improving dental health, reducing the chance of stroke, and slowing the effects of aging.  Now that’s revolutionary! (put your fist in the air.)  Now lets talk about the  science on carrots-the beta carotene in carrots is converted by your body into vitamin A, which in exchange  improves eye health.  According to a study conducted by Harvard University, participants who ate at least 6 carrots a week were observed to be less likely to experience a stroke than those who settled for much less.  To add to its list of accolades, studies show that carrots help to detoxify the liver, and cleanse the blood of toxins that cause acne, uneven pigment in the skin as well as blemishes.  Packed with vitamin C, K, fiber, and potassium; 1 carrot a day is a great addition to your day. As for me, I’ll settle for 14 carrots or better.  Here are a few  healthy and delicious recipes that feature our amazingly great root veggie-the carrot.  Try them and let me know how  they turn out.

Cheers,

Chef Will Hall

Vegan Carrot Cake

Serves 15

  • 1 medium ripe banana, frozen, then thawed
  • ⅔ cup sugar
  • ⅓ cup vegetable oil
  • 1½ cups grated carrots (2 medium carrots)
  • 1½ cups flour
  • 1 Tbs. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ cup raisins
  • ½ cup chopped walnuts

Icing

  • 1½ cups confectioners’ sugar
  • 1 Tbs. vegan margarine
  • ½ tsp. vanilla extract

1. To make Cake: Preheat oven to 350°F. Coat 9-inch cake pan with cooking spray. Mash thawed banana in large bowl. Whisk in sugar, oil, and carrots. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in separate bowl. Stir flour mixture into banana mixture, until no lumps remain. Fold in raisins and walnuts.

2. Pour cake batter into prepared baking pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Transfer to wire rack, and cool completely.

3. To make Icing: Whisk together confectioners’ sugar, margarine, vanilla, and 2 Tbs. water in bowl, adding more water, if necessary, to achieve drizzling consistency. Drizzle Icing over Cake when cooled.

Gluten Free Carrot Orange  Smoothie

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