This recipe is a modification of Ina Garten’s Orange-Honey Glazed Carrots. I was thumbing through one of her recipe books and saw the recipe, but I was not feeling the orange, so I left it out. If you like orange with your carrots, simply add 1 tsp grated orange zest and 1/2 cup freshly squeezed orange juice to the pan and simmer uncovered for about 5 minutes as a last step for this recipe.

Why should we eat carrots? For starters, one medium carrot contains 204 percent of your daily recommended value of vitamin A. Carrots are also a good source of vitamins K and C. Vitamin K maintains your blood’s ability to clot. It also contributes to bone strength and kidney health. One medium carrot also contains 6 percent of your daily value of vitamin C, which is associated with a healthy immune system and strong teeth and gums. Vitamin C can also help your body absorb iron from plant foods and can help combat free radicals. Lastly, one carrot contains 400 mg of potassium. The Institute of Medicine recommends that all adults consume 4,700 milligrams of potassium a day. Potassium may help reduce your risk of stroke, high blood pressure and anxiety. It helps to control your metabolism and improves the health of your muscles, heart and nervous system. Potassium also regulates electrolyte absorption and is necessary for proper hydration. (Source)

I used raw honey for this recipe. When purchasing your honey, raw unprocessed honey is a good choice. 75% of all honey sold in stores contains no honey at all. A comprehensive investigation conducted by Food Safety News (FSN) has found that the vast majority of so-called honey products sold at grocery stores do not contain any pollen, which means they are not real honey. “Raw honey is thought to have many medicinal properties,” says Kathy Egan, dietitian at College of the Holy Cross in Worcester, Mass.  ”Stomach ailments, anemia and allergies are just a few of the conditions that may be improved by consumption of unprocessed honey.”

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Glazed Ginger Carrots

Prep Time: 10 minutes

Cook Time: 20 minutes

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Whole Food. Real Food. Good Food.

Ingredients

• 2 pounds carrots, peeled
• 2 tbsp ghee
• 2 tbsp raw honey
• Himalayan pink salt
• 1 tsp minced fresh ginger
• 1/2 tsp ground black pepper

Instructions

1. Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots.
2. Place 1/2 cup water, ghee, honey, 1 tsp salt, and ginger in a large sauté pan and bring to a boil.
3. Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
4. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
5. Add the pepper and 1/2 tsp of salt, to taste.
6. Enjoy!

Glazed Ginger Carrots

• 2 pounds carrots, peeled
• 2 tbsp ghee
• 2 tbsp raw honey
• Himalayan pink salt
• 1 tsp minced fresh ginger
• 1/2 tsp ground black pepper

1. Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots.
2. Place 1/2 cup water, ghee, honey, 1 tsp salt, and ginger in a large sauté pan and bring to a boil.
3. Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
4. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
5. Add the pepper and 1/2 tsp of salt, to taste.
6. Enjoy!

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• Juice from 1 small organic lemon (with peel)
• Juice from a thumb-size ginger
• 2 tablespoon raw honey
• ½ teaspoon of cinnamon

Many people think taking vitamin C for cold and flu is good. It’s true, however, without bioflavonoids, you will need a lot more vitamin C for healing. When you juice a lemon with the peel, it provides high content of bioflavonoids that help to super-boost your recovery.

Many vitamin C supplements consist of synthetically derived ascorbic acid. This is virtually ineffective. Without the natural citrus bioflavonoids, ascorbic acid is easily oxidized and can actually be harmful to the body. This is why whole food nutrition is so much better than synthetically derived supplements. The best sources of citrus bioflavonoids are in lemons, limes, grapefruits, oranges, & tangerines. (Source)

If you do not have a juicer to juice the lemon and the ginger, a teaspoon of honey (raw is best) and a 1/4 teaspoon of cinnamon will usually knock out a cold within a day or two if taken twice a day for 3 days. Cinnamon is 26 percent sulfur based and honey is 33 percent sulfur based, making their combination 59 percent sulfur based and the reason why their combination is so effective.  Sulfur stimulates the body’s natural healing powers, causing a general improvement of symptoms.

When coming down with a cold or flu the herb to take is actually a food: scallions. Scallions release the pathogen by inducing sweating. Simmer scallion or other onion along with garlic and ginger and drink the broth to keep a cold or flu from going deeper.

If a cold or flu has gone deeper and has affected the muscles, the herb of choice is cinnamon. Cinnamon is warming and can help when you are feeling weak especially if sweating does not help you feel better. In this case, cinnamon will warm, strengthen and increase immunity.

Fresh ginger is also warm and releases the pathogen. Similar to cinnamon, ginger strengthens the immunity for weaker people who are sweating without relief of symptoms.

A nice tea for the fall, especially when feeling chilled and trying to recover from a cold or flu, is made by simmering a couple of cinnamon sticks and sliced fresh ginger in water for at least 20 minutes, strain and drink as needed. (Source)

To receive daily health tips and gluten-free, grain-free, dairy-free and sugar-free meal/snack ideas, like us at www.facebook.com/wholefoodrealfood.

Eat Better. Feel Better.