Carrot Cuisine

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

  1. Sauté rice briefly in the oil until brown.
  2. In a blender, combine the onion, garlic, ginger, and soy sauce and blend until liquified.
  3. To the rice, add the water, the contents of the blender, and cook covered 30 minutes over a low flame.
  4. After 30 minutes add the carrots and celery.
  5. Cook an additional 10 minutes, covered.
  6. Let stand five minutes before serving.