Thursday, May 9, 2013

Cinnamon Roasted Carrots

Today's post is brought to you by:

BABY CARRRROOOTTTTTSS!

Do you buy organic baby carrots from the grocery store?  The ones in the plastic packaging? I used to. Until read an article from Natural News: "There is nothing innocent about these baby carrots," that included the text "A chlorine wash will ensure longer shelf life"

Chlorine? Eek!

According to consumerreport.org, the FDA approves of this practice. "Yes—and so are some whole carrots, as well as many other vegetables. But the practice appears safe. Manufacturers often treat produce—even organic produce—with a mild chlorine solution to disinfect it and extend its shelf life. But the concentrations are tiny compared with those used in, say, cleaning products, and they pose no known risk to humans."

I'm not saying you're going to die from munching on baby carrots, and there are some conflicting reports on the validity of these claims but ask yourself this: Would you drink chlorine, even if diluted? No, you wouldn't.

More questions: How many times have we been told that something is "safe" just to find out later on down the road that it is harmful? How many "safe" artificial sweeteners that are STILL being added to our foods are now linked to cancer? Diet pills and other pharmaceuticals that are "100% safe" only to see lawsuits come out of the woodwork. You know the ones "if you or a loved one as died or been harmed due to taking ________ call blahblahblah." Yeah, everything "appears safe" until it doesn't. Can you say chemical toxicity?

I'm going to steer clear of the little guys from now on because I really don't care who tells me it's safe, I'm never going to believe that eating something that has been dipped in a chemical solution is. It's not a risk I'm willing to take on something that I can get elsewhere... in whole form. Which brings us to today's recipe!


Cinnamon Roasted Carrots
10-12 FRESH (Farmer's Market) carrots, full size
2 Tbs. coconut oil, melted
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. coarse sea salt

1. Preheat oven to 400.

2. Wash carrots and peel if you want them to look nicer. Place on a baking sheet (with a lip) or a casserole dish.

3. Mix oil, cinnamon, nutmeg and salt together. Brush mixture on carrots.

4. Bake for about 35-45 mins. You want them slightly firm but not stiff.

5. Let cool and serve. Happy noms.

Serves: 4-6

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