We’re keeping our eyes on carrots because yesterday was National Carrot (Cake) Day. I’m a fan of the baby version of these bright orange veggies for dipping in hummus or peanut butter. They are high in beta-carotene, which the body converts into vitamin A and helps to protect skin from the sun so ideal for spa-goers relaxing al fresco. What makes them even better? Carrots are a low fat and low calorie choice; welcome news after a season of heavy meals and plentiful sweets. Additionally, carrots were first grown nearly 5,000 years ago as medicine for a variety of ailments according to WebMD.
Here's a nutritious recipe incorporating carrots from Rio Caliente Hot Springs Health Spa (Mexico):
- 1 cup rice
- 2 tablespoons sunflower oil (or any cold-pressed vegetable oil)
- 1/4 cup onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh ginger, chopped
- soy sauce
- 1 cup celery, chopped
- 2 cups water
- 1/2 cup carrot, diced & steamed
- 1/2 cup fresh celery, chopped
- Sauté rice briefly in the oil until brown.
- In a blender, combine the onion, garlic, ginger, and soy sauce and blend until liquified.
- To the rice, add the water, the contents of the blender, and cook covered 30 minutes over a low flame.
- After 30 minutes add the carrots and celery.
- Cook an additional 10 minutes, covered.
- Let stand five minutes before serving.