Purple carrots have been making waves in our store this year. These are available throughout the year but are often quite expensive. We have been lucky enough to be able to get these back at an excellent price for a short time.
Did you know that carrots were originally purple or white and the yellow and subsequently orange carrots only came about through a genetic mutation.
Purple carrots have even more beta carotene than their orange cousins, and get their pigment from anthocyanins, these pigments act as powerful antioxidants that protect key cell components, grabbing and holding on to harmful free radicals in the body. Anthocyanins also help prevent heart disease by slowing blood clotting and are good anti inflammatory agents.
According to plant scientist Dr Hazel MacTavish-West, research suggests eating a purple carrot a day has the potential to protect against cardiovascular disease, inhibit cancer cells and reverse negative effects of a high-fat diet, among other benefits.
Purple carrots are best eaten raw to get the maximum benefit but can still be steamed, boiled, roasted and juiced.
Purple carrots are even higher in antioxidants than orange carrots, and they also possess anti-inflammatory properties. This could make them very useful in the treatment of arthritis. They have been found to be antiviral, antiseptic and antimicrobial, and they also contain anticarcinogens and betacarotenes.
Anticarcinogens help to reduce the risk of cancer and also help to fight against any already-present cancer cells in our bodies. Purple carrots are also excellent at fighting against viral as well as bacterial infections, such as flu, measles and internal infections of the urinary tract, mouth and stomach.
Purple carrots contain high doses of Vitamin A, which helps to prevent clogging of the arteries and thus helps to prevent strokes. Along with that, they also contain vitamin B, C and E as well as calcium pectate, which is a very good source of fibre, and they help to lower cholesterol levels. They are also very useful in the prevention of macular degeneration.
Laura’s purple carrot experiments
This week I have been experimenting with different ways to eat purple carrots and thought I would share with you a few different tricks I have learnt.
- Roast Them – Peel and cut them into sticks, (I put purple yellow and orange all in the same baking tray). Drizzle in oil with salt and pepper and some cumin seeds. Roast at 180 degrees. The colour didn’t run and the flavour was awesome.
2.Roast vege Salad – for this one I took my leftover roasted carrots, buttercup pumpkin and yams. I added some baby spinach, avocado and sandy macs Roasted Red Capsicum dressing and made a deliscious salad for my lunch the next day.
3. Pink Fried Rice – I have to attribute this one to my husband who added them to his fried rice and accidentally made pink fried rice. But the kids thought it was awesome!
3. Make a healthy Coleslaw – I grated purple, yellow and orange carrots. Added shredded cabbage and sliced red onion to make a beautiful colourful coleslaw. Dress it anyway you please. Top with Tamari Seed Trio.
Top tip……Once you have grated the purple carrot put into ice cold water for a few minutes then drain. I found this stopped the colour from running in my coleslaw.
So make the most of these beauties while they are at such a great price and brighten up your dinner plate.