National Carrot Day

(Google Image) 

By Chef Diane

We have been having some unseasonably warm weather lately, so when it turned a little chilly, I decided to make a pot of chili for me to eat.  Every time I fix chili, it reminds me of a friend of mine who's wife made him some chili, and put carrots in it.  He loves carrots, but not necessarily in chili.  Carrots are a root vegetable, usually orange in color.  The can be purple, red, white or yellow as well.

(Google Image) 

They are very nutritious and crunchy, and every time I think of them, I can see Buggs Bunny asking "What's Up Doc?"  Carrots contain beta-carotene and are rich with Vitamin A. According to Wikepedia.com, Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fiber, antioxidants and minerals. Ethno-medically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.

(Google Image) 

Lack of vitamin A can cause poor vision, including night vision, and adding it back into the diet can restore vision.

My husband loved the baby carrots cooked in brown sugar, I prefer eating them shredded and raw as in a salad like carrot raisin salad, or just sprinkled on salad greens. My favorite way to eat them is hidden in a Carrot Cake!

(Google Image)  

Today is National Carrot Day, so increase your eye site and much on a few with some dip or cook them in a stew, or bake a cake - the uses are endless!

Did you know that: The average person will consume 10,866 carrots in a lifetime!

(Google Image) 

Dream of carrots - it portends prosperity and health; For a young woman to eat them denotes she will contract an early marriage and be the mother of several hardy children!

(Google Image) 

National Carrot Day

Fresh Carrots
(Google Image) 

By Diane Forrest, RN

When I was younger Saturday mornings meant cartoons.  I watched shows like Scooby Doo, Tweety and Sylvester, Pepe' La Pew, roadrunner and coyote and of course Bugs Bunny and Elmer Fudd.   Bugs would always munch away on a carrot and say "Eh What's up Doc?"  It was always such a hoot when he would outsmart Elmer.  I figured that since all he ate was carrots, they must have been the reason he was so smart, so I began eating them too.  I guess I never realized that Elmer was not that bright, so my attempts to outsmart my parents never worked.

Bugs Love's his Carrots
(Google Image)  

Carrots are a root vegetable that is full of Vitamin A and Beta Carotene.   Beta carotene is what gives food its orange color.  Some people use it for:

• Prevention against cancer and heart disease;
• To slow the progression of cataracts;
• To prevent macular degeneration;
• To boost immunity;
• To protect the skin against sunburn;
• Asthma;
• Depression;
• Infertility;
• Parkinson’s disease;
• Psoriasis;
• Arthritis;
• High blood pressure;
• Cervical dyspepsia; and
• Intermittent claudication.

Healthy
(Google Image)

The lack of Vitamin A in the diet can cause poor vision and night blindness.  The vitamin is used for:

• Vision;
• Gene transcription;
• Immune function;
• Embryonic development and reproduction; and
• Bone metabolism.

(Google Image) 

There are many ways to prepare carrots. I like them shredded and raw over salads, or a carrot raisin salad.  They are also delicious cooked in a brown sugar sauce.  I was speaking to my friend who told me his wife put some in chili, but they are also good in soups, casseroles, cakes, or just plain.

Today is National Carrot day, so add some carrots to your lunch or dinner, or try this carrot cake recipe. Did you know that the average person eats 10,866 carrots in their lifetime?   Check this site for more carrot facts: http://www.carrotmuseum.co.uk/trivia.html

Oh Yummy!
(Google Image)

Carrot Cake

Ingredients

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.