Spring is in the air and nothing says spring like Carrots. This veggie doesn’t dance in the spotlight like all the others. Maybe because kale and cauliflower have stolen all the attention lately, maybe the rampant phobia of sugar we all have developed is to blame (carrots are sweet by nature) or maybe we just plain take this little powerhouse for granted.  What ever the reason maybe when you pay attention, the carrot is a staple for just about everything. It’s the foundation of many soups and stews, has a pretty long shelf life sitting in the crisper and a wonderful sweet flavor that can help keep sugar or junk food cravings at bay.

Without further delay,  let me re-introduce you to this crisp, sweet orange delight.

Carrots are packed with Vitamin A, Biotin, K1, Potassium,  B6, Beta Carotene, Lutein, Lycopene. Hello gorgeous skin and hair, revved up metabolism, kick butt immune system and strong bones!!

Carrots contain plant compounds such as polyacetylenes and super star antioxidant like anthocyanins both of which protect against cancer

Did you know??

Eating fat with carrots make the nutrients more bioavailable.

Bioavailable basically means absorbable and available to use. Just because you eat something or take a supplement is it fully absorbed, sometime it simple passes through the body because it can’t be used, sometimes what is needed is the addition of another substance so the body can access the benefits.

Cooking carrots makes the Beta Carotene more absorbable.


Raw carrots act as a natural antibiotic in the intestine, The fibers don’t feed gut bacteria which translates into lowered inflamation. They also help by binding to excess estrogen and endotoxins in the intestine which removes them from the body.

So go ahead enjoy some carrotts, mix it up eat them raw and cooked to reap all the benefits carrots have to offer.

If those aren’t reason enough to nibble on this underrated veg …..

Carrots are also linked to improved eye health. Who doesn’t want to keep those peepers in good health??

Try out these recipes that make carrots center stage.

Detox carrot Salad

2 carrots cleaned, peeled and grated

Dressing – whisk together 2 tbsp melted coconut oil 1 tbsp apple cider vinegar pinch of pink himalayan sea salt

Carrot Chia Pudding

¼ c cooked quinoa

¼ c shredded raw carrots

2 tbsp chia seeds  

2 tbsp hemp hearts

½ tsp vanilla

½ tsp cinnamon

¾ cup coconut milk

2 scoops collagen peptides  (sub in any plant based protein powder of choice to make these vegan or vegetarian or simple omit)

Drizzle of maple syrup

Extras Add Ins :  raisins, shredded coconut flakes, chopped pecans or walnuts  

    1. Mix together all ingredients in a jar or container except the extras. Cover and refrigerate 2 hours or overnight.
  1. Remove top and the any extras and Enjoy!!

Carrot Cake smoothie

1 cup chopped carrot

1 cup frozen cauliflower

½ cup frozen pineapple

2 scoops collagen peptides (sub in any plant based protein powder of choice to make these vegan or vegetarian or simple omit)

1 tsp cinnamon

¼ tsp nutmeg

1 cup coconut milk

½ frozen banana

2 tbsp walnuts or pecans

2 tbsp of coconut flakes

Mix all ingredients in a high powered blender and Enjoy!!

Carrot Breakfast Cookies

2 eggs (to make it vegan sub in flax or chia egg to make it vegan 1 Tbsp flax or chia to 3 Tbsp water)

½ cup cashew butter

¼ maple syrup

1 medium very ripe banana mashed

1 tbsp vanilla extract

½ cup rolled oats

½ cup quinoa flakes

¾ cup  collagen peptides (sub in any plant based protein powder of choice to make these vegan or vegetarian or simple omit)

1 tsp baking powder

1 tbsp cinnamon

1 tsp nutmeg

Pinch of himalayan pink salt

¾ cup shredded carrots

¼ cup chopped walnuts or pecans

Preheat oven to 350 degrees

Beat together eggs, cashew butter, syrup, banana and vanilla in a large bowl. Pour in oats, quinoa flakes, baking powder, collagen peptides, spices and salt to the bowl and stir together. Fold in shredded carrots and nuts.  Form dough into cookies ( approx 2 tbsp) drop cookies onto baking sheet. Place in the oven to back for 15-18 mins.

Whipped Carrot Puree

1 1/2 pounds carrots (about eight large), cut into 1/2-inch slices

2 tbsp melted grass-fed butter (sub in coconut oil to make these vegan or vegetarian)

1 1/2 tsp ground cumin

1/4 tsp fresh-ground black pepper

1 tbsp grass-fed butter(sub in coconut oil to make these vegan or vegetarian)

1 cup coconut milk

1/2 tsp lemon juice

Heat the oven to 450°. In a roasting pan, combine the carrots with the melted butter, cumin, 1/4 teaspoon salt, and pepper. Roast the carrots, occasionally stirring, until tender and browned about 20 minutes.

In a food processor or high powered blender puree the carrots with the butter, coconut milk, lemon juice, and pinch of salt.

I am currently making these recipes on repeat in my kitchen…yum!! Can’t wait for you to make them, taste them and of course post them so I can see your handiwork in action.   Tag me @cultivatebycorey and use #alwayscultivating

Love and Lunges



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