We all know that carrots are great for our eyesight right? But did you also know that it’s important for brain and nervous system health, for liver function, protection against heart disease and stroke and promotion of healthy bones! Seems like they are a cure-all!

What was new to me was the fact that carrots should be cooked whole without peeling, slicing, etc. When cooked whole the carrots preserve most nutrients and, as an example, their anticancer potency is enhanced by 25 percent.

Carrots have many vitamins including A, K and C as well as important antioxidants. Carrots contain falcarinol, a compound that may stimulate cancer-fighting mechanisms. The different colors of carrots are each a bit different in their content of valuable nutrients. Lycopene and beta-carotene are highest in red carrots. Yellow have high amounts of zanthophyll and lutein, good for prevention of cancer and eye health. Purple carrots are high in anthocyanin, beta- and alpha-carotenes They have a nice sweet taste and almost a peppery flavor. Great color on the plate!

But please do go to and check out a lot more information on this important veggie!

Today I made a  wonderful dish with small onion from the garden, including the greens, and 1/4 of a zucchini, whole and precooked carrots with their skin sliced in strips and mangold. All spiced with sea salt, touch of cucumin, and an herbsalt with all sorts of good ingredients. Absolutely delicious.  So much fun to try new ways of cooking ones  favorite veggies.


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