Bugs Bunny would do back flips for this! In TCM carrots are neutral in temperature, sweet in flavor and help direct qi downward. The downward directing can be beneficial for cough, which is also called a form of rebellious qi. They have been used as a soup to treat Whooping cough in children. It is also a diuretic and can help promote urination. Carrots affect the lungs, spleen and liver. Eating carrots with beef or chicken liver can help your liver as well as your vision. They have been used to treat chronic dysentery and diarrhea as well as dissolving stones and even some types of tumors. The juice can be used topically to treat mild burns. They are rich in antioxidents such as beta carotene- used to treat night blindness and other visual challenges as well as ear infections. Many studies show they decrease risk of cardiovascular disease (CVD) and certain types of cancers like colon. They are high in silicon, strengthening connective tissue. It is better to eat them raw, baked, steamed or stir-fried rather than boiled for both flavor and nutrient content. There are a wide variety of carrot colors (yellow, purple, red) which will contain varying amounts of anthocyanindins, cancer protecting antioxidents, so mix them up a bit and enjoy a wider variety of phytonutrients
- 2 Tablespoons coconut oil
- 1 ½ cup yellow onion minced
- 1 heaping Tablespoon fresh ginger root, peeled and minced
- 2 teaspoons garlic, minced
- ½ teaspoon sea salt or to taste
- 2 pounds carrots, cut on the diagonal into ¼ inch thick slices
- 2 Tablespoons fresh lemon or lime juice
- ½ cup shredded unsweetened coconut
Variation: Gut repair friendly
Add 2-4 Tablespoons of Artisana’s Coconut butter added to Step 7. below, before adding the shredded coconut
1. Preheat oven to 375 degrees F. Coat the bottom of glass or pyrex baking dish, make sure it has a lid, and set aside.
2. Place a large, deep skillet over medium heat. Allow it to heat for about a minute, then add the remaining oil to coat pan. Add the onion and ginger and saute for 5 minutes. Stir in the garlic and half the salt and saute for another 5 minutes.
3. Add the carrots and the remaining salt, and stir until the carrots are well coated with the onion mixture. Turn down the heat and cover. Cook for another 5 minutes undisturbed.
4. Add the lemon or lime juice and cook covered for another 5 minutes.
5. Transfer everything to the glass or pyrex baking dish and cover. If it doesn’t have a lit you may use foil.
6. Bake for 20 minutes or until the carrots are fork-tender.
7. Uncover, sprinkle with shredded coconut and return to the oven uncovered until coconut is golden, about 5-10 minutes longer.