I finally feel ready to get back into writing after having a baby, but with the amount of time I must commit to my kids, husband, and house, I’ve decided to start off small, almost journalesque with my posts. Today, I am super excited about what we had for lunch. I explained how I do lunch here, which is how I did it today. Sprouts had a sale on organic rainbow carrots, so I bought a bag and cut them into carrot sticks. The orange were orange, and the yellow were yellow, but I was pleasantly surprised that the purple were yellow on the inside. The girls thought it was super fun to have colorful carrots as well. Along with the carrots, I served a delicious Jonathan apple, with its soft texture and slightly tart flavor, my baked fries, and chicken nuggets. Sometimes I just have to go easy on myself, and the girls will always eat them.
Carrots have always been a favorite of mine. They are loaded with beta carotene, which is great for eye and immune health, and they are super tasty. Long ago, I watched a Magic School Bus episode where Arnold’s skin turned orange, because he was eating some carrot snack. That was from the beta carotene, but I’m still skeptical about whether that can really happen or not, because I consume high quantities of beta carotene when I’m sick, and my skin stays the same. When carrots are left in the ground over the winter, they become sweeter. I haven’t done this myself yet, but the leader of the garden club in my neighborhood has, and I got to eat some. They’re amazing.
Knowing that different colors in food indicate different nutrients, I decided to figure out what else was in the purple and yellow carrots. Apparently the purple pigment comes from anthocyanin, which is an antioxidant that is, also, in blueberries. Yellow carrots are very similar to orange carrots. They contain xanthophylls and lutene, which are both similar to beta carotene.
And, if you were completely fascinated with those big words as I was, then I think you will find this article interesting.