Thursday, November 7, 2013

Turmeric Roasted Carrots {Paleo}

Turmeric Roasted Carrots
If you don't already have turmeric in your spice cabinet, you might want to grab some after you learn just how extra amazing it is for you. It's that nice looking yellow-orange colored spice found in a lot of Indian, Thai and Persian foods. I don't eat a lot of those kinds of foods, so I'm always looking for ways to get some turmeric in our meals. So far my favorite way is in eggs and on roasted carrots. I could eat an entire bunch of turmeric roasted carrots myself, no problem.

Before we get to the recipe, lets look at why turmeric is so amazing and what it can do for you.
Curcumin is the "active ingredient" in turmeric and it also gives it that beautiful color. It has been refered to as a complete well-being tonic as it:
  • Controls blood sugar
  • Fights cancer
  • Increases metabolism
  • Clears plaque
  • Boosts immune system against stress
  • Helps maintain healthy G.I. tract
  • Supports bones and joints
  • Maintains healthy cholesterol levels
  • Promotes healthy blood and liver function
Turmeric also provides protective antioxidants (from curcuminoids) that
  • can be 5-8 times stronger than those in Vitamin E (and C!)
  • can be 3 times more powerful than those found in grape seed extract and pine bark extract
  • Strong enough to scavenge what is considered the most reactive of all oxidants, the hydroxyl radical
It promotes healthy skin by helping to
  • Cleanse skin and maintain its elasticity
  • Balance the effects of skin flora
Turmeric also assists individual cells by
  • Neutralizing substances that cause stress to cells
  • Maintaining cells integrity when they are exposed to environmental stressors
I mean the list just goes on....
  • Natural antiseptic and antibacterial
  • Reduces the risk of childhood leukemia
  • Natural liver detoxifier
  • Potent anti-inflammatory (therefore used to treat arthritis and RA)
  • Natural pain killer
  • Used in Chinese medicine to treat depression
  • Speeds up wound healing
More more more....
  • May slow and even prevent the progression of Alzheimer's
  • Shown to prevent prostate cancer and stop the growth of existing PC, when it's combined with cauliflower
  • Prevented breast cancer from spreading to lungs in mice
  • May prevent melanoma
  • May prevent metastases
  • Shown to slow progression of multiple sclerosis in mice
  • May aid in fat metabolism and weight management
  • Shows positive effects on pancreatic cancer
  • Shown to stop new blood vessel growth in tumors
  • Curcumin may delay liver damage that can eventually lead to cirrhosis
WOWZA! There's even more that I didn't list. So...get yourself some organic turmeric and try this recipe for Turmeric Roasted Carrots.

Turmeric Roasted Carrots Recipe
Ingredients:
  • 1 bunch organic carrots (try for multicolored carrots)
  • Organic Extra Virgin Olive Oil
  • Organic ground turmeric
  • Himalayan salt
Directions:
1) Cut the tops off the carrots and then rinse them. Don't peel them. That's right, don't.
2) Put them in a 9x13 glass baking dish (or whatever size glass baking dish you want...as long as they fit).
3) Drizzle with EVOO. Someone out there needs a measurement don't they? My best guess is 3 tablespoons. I just drizzle it all over them without measuring.
4) Sprinkle on turmeric. Say 1-2 tablespoons or so? Again, I just open the top and shake it on, covering them fairly well.
5) Add some Himalayan salt. 1/4- 1/2 teaspoon.
6) Take your hands and toss the carrots so as to coat them with all that good stuff. Your skin will be yellow-orange after. It washes right off.
7) Bake on 375F for 45-60 minutes

I toss them a couple times while they are cooking to help them to cook evenly.
I have even cooked these in the toaster oven when our oven was out and I HAD to have some because they are one of my most favorite things to eat.
Obviously you can cut them up to whatever size you want. I like easy. Which I guess is why I just drizzle, shake and sprinkle unknown amounts of everything on then toss it all up and pop them in the oven.
We aren't having them for dinner tonight, but now I wish we were.  I forgot to take a picture when I made them last time and had to stop everyone from eating them until I snapped a photo of the last 4 carrots.


ENJOY!

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