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Favorite Ways To Eat Carrots  This thread currently has 2,467 views. Print Print Thread
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san j
Friday, March 8, 2013, 11:06pm Report to Moderator Report to Moderator

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Do you have favorite Carrot recipes?
Raw or cooked, chime in if you like.

They're sweet and yet herbaceous-tasting. Glad they're a benny!


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aussielady582
Friday, March 8, 2013, 11:44pm Report to Moderator Report to Moderator

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I love it in a raw juce with other veg like celery, beet, apple, etc.   Sometimes in a salad.  Good in cultured / fermented vegetables.  I used to make carrot cake but I no longer eat cooked or baked food at this present time.  Carrot great for the liver, eyes, skin - valuable amino acids so long as eaten raw and fresh. Some say it needs to be cooked, other books say eat raw.  I definetly say and prefer raw and fresh.
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ABJoe
Friday, March 8, 2013, 11:56pm Report to Moderator Report to Moderator

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We like them both raw and cooked.  For breakfast, I often have steamed carrots.  I like eating carrot sticks with some meals and as snacks.  

We have a great carrot cake recipe, but have never taken the time to convert it to BTD or our SWAMI diets.

Other than that, we don't really do anything special with carrots.

We do have to be careful as DD's SWAMI says no carrots...


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Chloe
Saturday, March 9, 2013, 12:26am Report to Moderator Report to Moderator

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shredded carrots/ginger/garlic, cultured (stuffed into a jar to ferment after being squished around
with some sea salt)

roasted carrots (evoo/sea salt)  350 oven, mixed with parsnips drizzled with ghee/honey

carrots roasted with brussels sprouts

carrot/pumpkin soup

Carrot/ginger soup

carrots/apples shredded...add spices of your choice...I like ginger, allspice, cinnamon...a few dried
cranberries or raisins, a little lemon juice, honey.  Creates a slaw.

Carrot juiced with celery and apples.

just eaten raw, dipped into any compliant bean dip or hummus....or tzadiki


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Adopted4
Saturday, March 9, 2013, 12:40am Report to Moderator Report to Moderator

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Shredded carrots soaked in apple juice.....a Ukrainian specialty.


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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Chloe
Saturday, March 9, 2013, 12:49am Report to Moderator Report to Moderator

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Quoted from Adopted4
Shredded carrots soaked in apple juice.....a Ukrainian specialty.


I really LIKE that!    Two benes for me!



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shoulderblade
Saturday, March 9, 2013, 1:09am Report to Moderator Report to Moderator

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Quoted from Adopted4
Shredded carrots soaked in apple juice.....a Ukrainian specialty.


Sounds good, I will have to try it.

Going simple, I like carrots quartered into strips, steamed and covered with a little butter and sprinkled with a little ground Dill seed. I have no idea where I heard about this, or if I made it up myself, but it works for me.






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san j
Saturday, March 9, 2013, 1:24am Report to Moderator Report to Moderator

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Quoted from Chloe
shredded carrots/ginger/garlic, cultured (stuffed into a jar to ferment after being squished around
with some sea salt)

roasted carrots (evoo/sea salt)  350 oven, mixed with parsnips drizzled with ghee/honey

carrots roasted with brussels sprouts

carrot/pumpkin soup

Carrot/ginger soup

carrots/apples shredded...add spices of your choice...I like ginger, allspice, cinnamon...a few dried
cranberries or raisins, a little lemon juice, honey.  Creates a slaw.

Carrot juiced with celery and apples.

just eaten raw, dipped into any compliant bean dip or hummus....or tzadiki

Chloe, it is not surprising you did so well on our  imaginary "Chopped" game. You have such a full and varied file in your head, and I'm quite sure you could have kept going...
Aren't carrots amazingly versatile?
Love 'em.


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RedLilac
Saturday, March 9, 2013, 2:06pm Report to Moderator Report to Moderator

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I like my carrots raw.  I don’t like them cooked.


I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
SWAMI Thanksgiving present 2008
Revised from Arlene B- NonSec to RedLilac on 3/31/06
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SquarePeg
Sunday, March 10, 2013, 12:19am Report to Moderator Report to Moderator

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Don't like 'em at all.  But when they're ground to a fine pulp, they can be added to a meatloaf with onions in place of bread crumbs to lighten and sweeten it.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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kitari
Sunday, March 10, 2013, 12:24am Report to Moderator Report to Moderator

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I mostly add them to soups and salads because I like the color.  
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passionprincess
Sunday, March 10, 2013, 12:39am Report to Moderator Report to Moderator

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Raw, lightly sauteed in olive oil and sea salt with a bit of lemon juice and black pepper... in any shape or form! I LOVE carrots!

My A sister (whom I strongly suspect to be a nonnie) is sooo sensitive to texture and color, she thinks carrots are evil.   She claims that food products should not have an "artificial", funny orange color. She thinks it is unnatural!


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marjorie
Sunday, March 10, 2013, 12:41am Report to Moderator Report to Moderator

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i love carrots however, i think my swami said to avoid. I still eat them now and then though.

kind of annoying since they are one of my favorites.
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san j
Sunday, March 10, 2013, 1:55am Report to Moderator Report to Moderator

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I like their versatility, partnering well with just about everything.


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gulfcoastguy
Monday, March 11, 2013, 1:38am Report to Moderator Report to Moderator

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Carrot and raisen and pineapple salad, as a crudite with Peppermint Twists almond-yogurt dip, roasted with a beef or lamb roast, in soup, or just plain raw pulled out of the garden like today.

BTW Brighid's Carrot Cake is in the recipe base. I've made it several times.
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san j
Monday, March 11, 2013, 2:26am Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
...roasted with a beef or lamb roast, in soup...


...oh, yeah...
Carrots roasted with roasted meats and birds, the way they sop up those juices and get all sweet -- and in soups likewise...
Just Wonderful!

Homemade chicken soup was a big part of my childhood, and everyone knew to put lots of carrots in my bowl; they were the first things I'd finish in there...

The Beneficial!



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md
Tuesday, March 12, 2013, 1:25am Report to Moderator Report to Moderator

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I prefer raw carrots (especially with almond butter); but if I eat them cooked, I like them in soup or cooked lightly with raisins, butter, and sugar or maple syrup. I, also, like them in carrot fritters that my Mom used to make.


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For not every food is good for everyone, nor is everything suited to every taste.



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san j
Tuesday, March 12, 2013, 1:44am Report to Moderator Report to Moderator

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Who has a favorite Pickled Carrots recipe?


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gulfcoastguy
Tuesday, March 12, 2013, 2:10am Report to Moderator Report to Moderator

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Baby carrots sauteed in butter with lemon juice and dill and fresh Sugar Snap peas.
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san j
Tuesday, March 12, 2013, 2:18am Report to Moderator Report to Moderator

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I'm completely at a loss for where I used to buy (and the brand) jars of spicy picked carrot sticks.
Not that they're at all difficult to home-make.
But, strangely, even googling it turns up nothing thus far.
Sometimes you just like to reminisce...


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gulfcoastguy
Tuesday, March 12, 2013, 2:39am Report to Moderator Report to Moderator

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Quoted from san j
I'm completely at a loss for where I used to buy (and the brand) jars of spicy picked carrot sticks.
Not that they're at all difficult to home-make.
But, strangely, even googling it turns up nothing thus far.
Sometimes you just like to reminisce...


http://www.foodnetwork.com/recipes/guys-big-bite-/pickled-jalapenos-and-carrots-recipe/index.html

I don't see why you couldn't use applecider vinegar instead of white. The sugar is a bit more of a problem.
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san j
Tuesday, March 12, 2013, 3:01am Report to Moderator Report to Moderator

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Quoted from gulfcoastguy
http://www.foodnetwork.com/recipes/guys-big-bite-/pickled-jalapenos-and-carrots-recipe/index.html

I don't see why you couldn't use applecider vinegar instead of white. The sugar is a bit more of a problem.

Right. And leave it to Guy Fieri to shove plenty of jalapeños into the jar!
You and I, both, gcg, can appreciate that!
Thanks.



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san j
Sunday, August 18, 2013, 2:55am Report to Moderator Report to Moderator

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http://www.youtube.com/watch?v=_NMTlZGb3KY

This is just...this is just...stunning. Ravishing.

And if you don't eat pumpkin, he also does it with Sweet Potatoes or Butternut Squash (attention: gcg)

The inside story on his blog:
http://benstarr.com/blog/masterchef-celebrities-and-cake/
(cake specifics start halfway down the page)

The recipe and a step-by-step instructional video, if you're game to try reproducing it:
http://benstarr.com/recipes/be.....d-candied-hazelnuts/


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san j  -  Sunday, August 18, 2013, 3:06am
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wanthanee
Sunday, August 18, 2013, 6:53am Report to Moderator Report to Moderator

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Hello everyone and welcome for all newbies.  

I would like to share some more information about the Carrots

I read in the book say:

“Some foods are more nutritious when eaten raw, but carrots are better for you when cooked. The heat breaks their tough cell walls, making some of their nutrients more bioavailable. A 1998 study determined that volunteers who consumed cooked carrots for a month absorbed three times more beta-carotene than people who consumed the same amount of raw carrots. Practitiioners of Chinese medicine intuited this eons ago. They have long advised their patients that cooking carrots increases their medicinal benefits
It also matters how you cook carrots. Boiling them allows many of their water-soluble nutrients to leach into the cooking water. Sauteed or steamed carrots retain more of their food value because the carrots are in contact with less water.
There’s another recent discovery you should know about. If you cook carrots whole and then slice or chop them after they’ve been cooked, you get more nutrients than if you cut them before you cook them. Whole carrots do take longer to cook than sliced carrots, but more of their nutrients stay in t;he vegetable. Once the carrots are cooked, you can carve away at them with no nutritional loss.
Eating carrots that have been cooked whole may even reduce your risk of cancer. Carrots contain a cancer-fighting compound called falcarinol. British researchers at Newcastle University discovered that whole-cooked carrots have 25 percent more falcarinol than carrots that have been cut before cooking. As an added bonus, whole-cooked carrots retain more of their natural sweetness. In a blind taste test of one hundred volunteers, 80 percent of them preferred ;the flavor of whole-cooked carrots, making this a win-win situation.
Finally, carrots are best for you when you eat ;them with some type of oil or fat. Beta-carotene is a fat-soluble nutrient that needs to be coated in fat for greatest absorption. Combining these four simple steps

1 choosing whole carrots rather than baby carrots
2 cooking them whole
3 steaming or sautéing them rather than boiling them
4 serving them along with some oil or fat can give you eight times more beta-carotene than eating raw baby carrorts, and at no extra cost.

The purple varieties of carrot are more nutritious than all other colors.”




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