Hello Easter and carrot recipes! Of course you can make this at any time of the year, but we thought it was very fitting for now! We love creating recipes for our special clients and this was made for Murray River Salt, our absolute favourite craft salt. It is never difficult to come up with recipes for them! (I would guess that almost every recipe on this site has a pinch of pink!)
Some of the benefits for adding more carrots to your diet are as follows, and yes, all those times your mum said to eat your carrots so you could see better was legit!
- Improved Vision: Carrots are rich in beta-carotene, which the body converts into vitamin A, essential for good vision.
- Antioxidant Properties: Carrots contain antioxidants that help protect cells from damage, reducing the risk of chronic diseases like cancer and heart disease.
- Heart Health: The fiber and potassium in carrots support heart health by reducing cholesterol levels and regulating blood pressure.
- Digestive Health: Carrots are high in fiber, aiding digestion and promoting regularity.
- Skin Health: The beta-carotene in carrots can contribute to healthy skin by protecting against sun damage and promoting collagen production.
- Weight Management: Low in calories and high in fiber, carrots can help with weight management by promoting satiety and aiding in calorie control.
- Immune Support: The vitamins and antioxidants in carrots support a healthy immune system, helping the body fight off infections and illnesses.
SO...eat more chocolate at Easter time, but also eat more carrots...you may find there is a zero net effect with the chocolate! (We can dream, can't we?)
Check out some our recent Murray River Salt collabs:
Pork Tenderloin with Peaches and Pesto
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Need
-
The Honey Carrots
- 2 Bunches baby carrots, peeled and topped (leave a little stem for the look)
- 2 cloves garlic
- 100 Grams honey
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- Pinches pink salt flakes BUY
- 100 Grams almonds roughly chopped BUY
- 40 Grams pepitas
-
The Sriracha Feta
- 250 Grams feta cheese danish
- 100 Grams natural Greek yoghurt
- 1 Tablespoon Sriracha
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Preheat oven to 190°C. Place carrots in a baking dish.
- 2
Place garlic into the Thermomix bowl. Chop 3 sec/speed 7. Add honey and EVOO. Combine 10 sec/speed 5.
- 3
Pour mixture over carrots and sprinkle with salt. Cook for 25 minutes then add almonds and pepitas. Cook a further 10 minutes.
- 4
To make the Sriracha Feta, place all ingredients into the Thermomix bowl and combine 20 sec/speed 5. Insert Butterfly and whip 30 sec/speed 4.
- 5
To serve, spread whipped feta on to a serving plate. Top with honey carrots. Sprinkle with additional nuts and seeds and serve.
