C is for carrots

carrot-juiceAutumnal nights call for pumpkin and sweet potato – but don’t forget the humble carrot, which is also (as the name suggests) rich in carotenoids, which can protect against heart disease and cancer. It’s easy to up your carrot intake by including them in a plate of crudites, with other raw veg, or as a simple side salad, with cherry tomatoes, to increase the healthy benefits of a sandwich/soup lunch in the office. You could also try the recipes below…

Spicy carrot soup

A lovely warming soup made with Moroccan spices!

Serves two

Around six large carrots, peeled and chopped

One large red onion

100g red lentils

One tbsp. ras el hanout

One tbsp. sumac

One tbsp. cinnamon

1.5l stock

Fry the carrots, onions and spices in coconut oil, then add the lentils. Add the stock and simmer till lentils are soft. Liquidise. Serve with a squeeze of lemon juice.


Carrot, ginger and lime

This got me into juicing – it’s sweet and simple, with a kick of healthy ginger.

Serves one

Six carrots

One inch piece of ginger root, peeled and chopped

One lime

Juice all ingredients and serve immediately.


Carrot, cranberry and almond salad

Serves 2-4

Six carrots, grated

50g dried cranberries

50g flaked almonds

Handful of mixed seeds (linseed, sunflower, pumpkin)

Mix all ingredients and dress with lemon juice. Keeps well in the fridge. Serve with (almost) anything!

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