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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Favorite Ways To Eat Carrots
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Favorite Ways To Eat Carrots  This thread currently has 2,940 views. Print Print Thread
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gulfcoastguy
Sunday, August 18, 2013, 4:08pm Report to Moderator Report to Moderator

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Kyosha Nim
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I like: carrot salads, crudites, plain raw, grated up into turkey meatloaf. Not really a fan of boiled and mashed.
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wanthanee
Sunday, August 18, 2013, 7:16pm Report to Moderator Report to Moderator

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Quoted from C_Sharp
"the book" = Eating on the Wild Side by Jo Robinson


Oh hello C-sharp, WOW! you are always amazing and I just love to read your posts.

I just had a drink 0f 12 oz of fresh organic carrot juce after making it, myself.  I warmed the juice on the stove first then let it cool down.  I put a tsp of lecitin and 1 tsp of Harmonia Deluxe, a few drop of flaxseed oil ,if ARA 6 available i will put 1 tsp in it too. yummy.

Luckily, the Costco in my area carries 1 bag of 10 pounds organic carrots for 9 dollas.

I used to steam the whole carrot and just eat like that but after read this book, I slice the carrot, include steamed squash or pumpkin and onions.  Then I mix it with flaxseed oil or sesame oil and sometimes sprinkle with black sesame seeds. yum yum!  



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ruthiegirl
Sunday, August 18, 2013, 7:55pm Report to Moderator Report to Moderator

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Kyosha Nim
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Carrots are good roasted too- cut into rounds, mix with chopped onions, garlic,and sea salt, some kind of cooking oil (such as olive or rice bran) and roast in a 400 degree F oven until cooked.

If you do boil carrots, eat the cooking water. I often put carrot slices into soup.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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san j
Sunday, August 18, 2013, 8:53pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
Carrots are good roasted too- cut into rounds, mix with chopped onions, garlic,and sea salt, some kind of cooking oil (such as olive or rice bran) and roast in a 400 degree F oven until cooked.

If you do boil carrots, eat the cooking water. I often put carrot slices into soup.

rg:
You are Right On The Money here.
But I'd add this: Meat Fat.

When carrots are included in the roasting pan, and those meat drippings bathe them, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
Likewise: When carrots are found in a meat soup, infused with the meat's broth, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

The inherent sweetness of the carrot is a perfect foil for the natural salt and fat of meat. All together, it's "umami" of the first order.  



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ruthiegirl
Sunday, August 18, 2013, 9:12pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yup- I love carrots in turkey broth! I do that every week in the winter and fall. It's been too hot for soups lately.

I sometimes put vegetables in the pan with cooking meat, but I usually roast the veggies in one pan and have the meat in another. I have enough vegetarian friends that I've found it works better to have all the dishes on the table "meat free" except for the meat itself. Just add a bean dish to the table and everybody eats well.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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Seraffa
Monday, August 19, 2013, 6:15am Report to Moderator Report to Moderator

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Ee Dan
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Wow, Wanthanee.

Um - eating them sliced, frozen, right out of the freezer bag and letting them melt in my mouth on a hot afternoon.It does break down their cell walls a bit. Or, juiced as a blood plasma fortifier during that "women's time of the month".


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Amazone I.
Monday, August 19, 2013, 7:38am Report to Moderator Report to Moderator

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as RLilac mentioned for me too...raw but raffled ... is better I observed when cooked they're just too high in glycemic index for us ...da nonnies   


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san j
Monday, August 19, 2013, 7:44am Report to Moderator Report to Moderator

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Quoted from ruthiegirl
I sometimes put vegetables in the pan with cooking meat, but I usually roast the veggies in one pan and have the meat in another. I have enough vegetarian friends that I've found it works better to have all the dishes on the table "meat free" except for the meat itself.

If I were in your situation, I would certainly have a separate pan of roasted vegetables for my vegetarian friends, but I wouldn't penalize your omnivorous guests for that reason, depriving them of the meat-roasted veggies.
A roasted bird with the roasted carrots (and, for me, brussels sprouts!) is what it's about.
To tell the omnivores I didn't roast any vegetables with the bird because it wouldn't be fair -- or something?......
Can't say as I get it, but to each her own  .



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Seraffa
Tuesday, August 20, 2013, 6:02am Report to Moderator Report to Moderator

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I know an Irishman who shoved potatoes and onions up the butt of the chicken he was roasting instead of stuffing. It kept the moistness in and made a gravy. Can carrots do that? (I'll add their white cousin, the Parsnip, too, and the rutabaga.)


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slk7387
Tuesday, August 20, 2013, 6:19pm Report to Moderator Report to Moderator

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Quoted from wanthanee
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.”




Wow I'll have to remember that! I just steamed carrots the other day, but they were baby carrots. I'll have to start buying whole carrots.


Husband = O which = easier meal planning!!!
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