Carrot Butter: A Guest Post & Recipe from Canned Time
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Kel and I are back home after a lazy week in Florida where I gave myself permission to break most of my eating and exercise, um, guidelines. I ate what I wanted, when I wanted and in whatever quantity appealed. My pace never broke the stroll barrier and I got in some high quality pool-time where a crossword puzzle, a good book, and a bottomless soy latte were never too far out of reach. Wait a sec – - let me loosen my belt buckle. Okay.
So while I detox from my overindulgences – including waaaay too many hours in front of the TV watching the Jodi Arias trial on HLN (she is so freakin’ guilty) – Angela from Canned Time covers today’s post. If you haven’t visited Canned Time yet, please head over there after you’ve enjoyed her beautiful Carrot Butter recipe (look at those carrots!). Her photos are stunning and her recipes are healthy and creative. Thanks, Angela!
First up, my sincere thanks to Annie for helping me so much since last fall. She is truly an inspiring, good soul who can make me laugh at life….the perfect combination.
Thanks Annie ♥
So let me premise this post by confessing that I don’t like carrots. Cooked or raw, they’ve never been a veggie that I seek out, crave or otherwise munch on. And knowing what good things are packed into these little jewels, I’ve decided to change that old habit starting today!
Carrots are one of the best sources of carotene, a strong antioxidant, but carrots also contain other phenolic compounds that are antioxidants. Most people do not realize that numerous phenolic compounds are located in the skin of fruit and vegetables, many of which are removed by peeling prior to processing. And Carrot greens, something rarely mentioned even in the Vegan world, are rich in vitamin K, we love that right?
So I needed to find a way to not just
include carrots in my diet, but find a way to enjoy these little lovelies!
Enter: Carrot Butter