In case you haven’t noticed my obsession with “eating the rainbow”, there is a reason behind it! Each color in fruits and vegetables contain different vitamins and nutrients. For example! In the carrots shown:
- Orange: See well! The orange color is from the pigment from beta and alpha carotene. Beta and alpha carotene promote the production of Vitamin A in your body.
- Purple: Get detoxified! The purple color comes from anthocyanin pigment. Anthocyanin has been shown to be a good antioxidant, helping rid free radicals from your body. It also contains MAO inhibitors, MAO is connected to neurodegenerative diseases, depression, and anxiety.
- Red: Lower your cancer risk. The red comes from lycopene and beta-carotene pigments. Lycopene has been linked to lower risk of certain cancers, such as prostate cancer.
- Yellow: See and lower cancer risk! Yellow comes from xanthophykks and lutein. These are both are linked to cancer prevention and better eye health.
- White: Help your heart. The white color is from allicin, which has been shown to lower cholesterol and blood pressure.
Getting in a variety of colorful fruits and vegetables in your diet can help ensure you are getting all of those important vitamins and nutrients that your body needs!
So these rainbow carrots, how to make them? Here you go!
- 1 lb carrots, peeled and cut into diagonol pieces
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tsp grated ginger -or- ginger powder
- 1 tbsp soy sauce
- 1 Cloves garic, minced
- 1 tsp brown sugar
- Coarse salt and fresh ground pepper, to taste
- Preheat oven to 400 degrees farenheit
- Line a baking sheet with foil.
- In a small bowl, whisk together honey, olive oil, ginger, soy sauce, garlic, brown sugar to make a glaze
- Toss carrots with glaze on foil covered pan.
- Bake for about 20 minutes, until tender. Turn and stir carrots at about 10 minutes.