Carrots. Most of us enjoy them on a weekly basis and many on a daily basis. They are easily grown and one of the most widely used and enjoyed veggies spanning all cultures around the world.
Although the color orange is likely the most popular and familiar of all carrots, these slim beauties not only come in shades of orange, but purple, red, white and yellow. The majority of carrots are now cultivated in China and exported around the world to be included in salads, soups, snacks, side-dishes, desserts, and health drinks.
The part of the carrot that is most used and commonly eaten is the “taproot,” however many enjoy their greens in salads, smoothies and other forms. Most children and adults alike enjoy them for their crunchy texture and sweet taste.
Carrots are a great source of antioxidants and fiber and popularly known for their beta-carotene (linked to a reduced risk for cancer). Offering healthy doses of vitamins A (good for improving eyesight), C (can we say a great boost to the immune system), K, and BB, folate, iron, manganese, copper and potassium with a kick of pantothenic acid.
These tasty root vegetables contain many antiseptic and antibacterial abilities and, along with the vitamin C they offer, make them the perfect boosters for the immune system.
They are rich with fiber, add bulk and help with digestion as well as boosting heart health.
To top off all the internal processes that benefit from eating carrots, it turns out they are good for our teeth as well because they stimulate the gums (raw especially) to produce more saliva that in turn combats bacteria and foreign bodies that cause halitosis, cavities and other oral related risks.
Never feel bad about treating your family to carrots and the closer to raw the better.
Here’s a treat/dessert bar the whole family will love and carrots are the starring player.
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“50 Desserts With Hidden Veggies”….
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Orange Carrot Bars
Author: Carolyn Hansen
Recipe type: Dessert
- 3 cups carrots
- 2 cups pecans
- 1 cup dates
- ½ cup raisins
- 1 orange
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ½ cup shredded coconut
- 1 ½ cups cashews
- ½ cup water
- 2 tablespoons agave nectar or honey
- 3 tablespoons coconut oil
- 1 tablespoons vanilla
- ¼ teaspoon salt
- Soak dates for at least 30 minutes then drain.
- Chop orange roughly and place all ingredients in food processor.
- Shape into individual bars or press into one large baking tin to be cut when ready to
- Blend these ingredients together in a food processor until smooth.
- Place in fridge to achieve a thicker consistency and spread on top of bars when ready to serve.