Thursday, September 1, 2011
The fact that I can buy purple carrots for the same price as orange carrots is a marvel to me. Why?
1. Because purple carrots have a gazillion times more antioxidants than orange carrots.
Well, 2x more beta carotene and 28x more anthocyanins, anyway. They're not only good for your eyes, but your liver, your heart, and your glucose; they can help reduce inflammation in the body, and mop up free radicals. And there's scientific evidence to say so.
2. Because your average curry will look other-worldly with purple carrots in it.
3. Because they taste great, of course.
My favourite ways to enjoy carrots?
Roasted carrots, with olive oil and sea salt.
My mother-in-law's famous carrot cake with walnuts.
Spelt and carrot muffins.
Refreshing grated carrot salad.
That special cake I just made for Nelle's birthday (recipe coming soon!)
Orange and carrot juice for breakfast.
Carrot juice popsicles, with a dash of honey.
Want to read more? Here are some other recipes for purple carrots, from some of my favourite blogs:
Carrot thyme loaf - le Delicieux (where Jennifer also gave props to purple carrots!)
Baked carrots - 101 Cookbooks (Heidi was on to these in 2006!)
Black rice and purple carrot salad - Scandi Foodie
Do you have a favourite purple carrot recipe? If so, link to it in the comments - we'd love to hear about it!
PS. Currently I get purple carrots from the farmer's markets - or Woolies in Australia sells non-organic ones!