The winter months offer us a rainbow of colours to boost our health and ward off all those colds and flus. Red peppers and pomegranates, green broccoli and Brussels sprouts, purple beetroot and raspberries, blackberries and carrots, swede and squash to name but a few. Each of these is bursting with antioxidants and vitamins that your body needs to keep you healthy on those rainy windy days.
So today, Naturally High is shining the light on the good old traditional carrot.
Carrots are rich in beta-carotene. In fact, that is what gives them that wonderful orange colour. It is converted, in the body, to vitamin A, which is needed for skin repair, the immune system, growth, development and eyesight to name just a few of its functions. The saying, "Eat carrots and you'll see in the dark" is not just an old wives' tale. Vitamin A is needed in the synthesis of the purple pigments in the retina, called rhodopsin, needed for night vision!
So let's spice us some carrots and enjoy the warmth and nutrients they give us.
Spicy Moroccan carrot salad - Serves 4
1kg of carrots – grated (well washed)
80ml olive oil
1 onion – finely chopped
3 garlic cloves – crushed
2 medium green chilies finely chopped (optional)
1 spring onion – finely chopped
1/8 tsp ground cloves
¼ tsp ground ginger
½ tsp ground coriander
¾ tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1tbsp white wine vinegar
1tbsp chopped preserved lemon
40g fresh coriander – chopped (with extra for garnish)
120ml organic Greek or sheep's yoghurt - chilled
Salt and pepper (optional)
1) Sauté the onion for 12 mins in a little olive oil – medium heat.
2) Add all the ingredients except the yoghurt and coriander heat through for 4-5 mins. Season as desired.
3) Serve with a sprinkle of coriander and yoghurt.
I eat this dish with salads, curries, and cooked meats/fish or just as a snack if I'm feeling peckish! You can also throw in some almonds, pine nuts or raisins depending on your mood!