Hearty Roots: Carrot and Ginger

Wednesday, October 5, 2011

Carrots are an excellent source of vitamins C, K, biotin, thiamine, B6, asparagine, pectin, and minerals (especially potassium). The potassium-to-sodium (K:Na) ratio is 75:1, which means that carrots have way more potassium than sodium. And each ounce of carrot provides one gram of fiber! Carrots are an excellent source of the antioxidant carotenoid compounds. Two carrots provide approximately 4 times the RDA of vitamin A. The well-known carotenoid is beta-carotene, which not only boosts immunity but also promotes good vision, especially night vision. It can help protect against macular degeneration and cataracts. Carrots have even more benefits! They can also help protect against cardiovascular disease and various cancers. With all its benefits, it is no wonder that carrots became the first vegetable to be canned. However, my preference is for fresh carrots over canned. And by choosing organically grown carrots, your exposure to pesticide residues are greatly reduced. All parts of the carrot (root, seed, and leaf) have an essential oil with anti-helminthic properties, which means that worms (pinworms and roundworms) can be expelled from the GI tract. Furthermore, all parts of the carrot help stimulate bile flow from a “sluggish” liver, and relieve excess “wind” from the GI tract. Betchya never thought a carrot could do all that! Carrots are very hearty! They can survive and grow in the harsh cold climates and even survive under snow all winter. These inherent qualities help us build resistance to the upcoming cooler weather and associated illnesses. Another hearty root that works synergistically with carrots is ginger. Ginger too helps alleviate excess “wind” and has essential oils to help expel unwanted worms, bacteria, and viruses. Ginger is also a circulatory stimulant which will enhance peripheral circulation during the upcoming colder months to decrease stiffness and increase mobility. Hence, the perfect time for a recipe that anyone can make with both roots—ginger and carrots!

The basic ingredients for this recipe are:

   1-1.5 lbs. of fresh organic carrots (washed, unpeeled, and sliced)
   2-3 tablespoons of organic butter, ghee, olive oil, or coconut oil
   (your choice!)
   1-1.5 teaspoons of fresh organic ginger (grated or minced)

The instructions for this recipe are:

In a saucepan, warm the butter or ghee. Then add in the carrots and ginger. And gently sauté under medium heat for 3-5 minutes while stirring.

This next step is optional, but allows for variety and creativity. If you’d like you may add in other spices such as cumin, cloves, cinnamon, cardamom, nutmeg, orange rind, cayenne, turmeric, black pepper, sea salt, curry, wine, and even coconut rinds.