Superfood of the Month: Carrots

From boosting immunity to protecting the heart and improving digestion, carrots are a true nutritional powerhouse. Whether you enjoy them raw, roasted, or blended into a smoothie, adding more carrots to your diet can be a simple yet effective way to enhance your overall health. 

Health Benefits

Rich in Beta-Carotene: Carrots are one of the best sources of beta-carotene, which the body converts into vitamin A. This nutrient supports eye health, immune function and skin vitality. 

Promote Eye Health: High levels of vitamin A help protect against vision-related issues, such as night blindness and age-related macular degeneration. 

Support Heart Health: Carrots contain potassium and fiber, which help regulate blood pressure and cholesterol levels. 

Boost Immune Function: Antioxidants and vitamin C in carrots strengthen the immune system, helping the body fight infections and illnesses. 

Aid in Digestion: Dietary fiber in carrots supports digestive health by promoting regular bowel movements and preventing constipation. 

Help Maintain Healthy Skin: Beta-carotene, vitamin C and antioxidants help protect the skin from sun damage, improve complexion and promote collagen production. 

Support Weight Management: Low in calories and high in fiber, carrots help promote a feeling of fullness, making them an excellent snack. 

Enhance Brain Function: Carrots contain luteolin, an antioxidant that has been linked to improved memory and a reduced risk of neurodegenerative diseases such as Alzheimer’s. 

Aid in Detoxification: High levels of antioxidants and fiber in carrots support liver health by helping the body flush out toxins. 

Reduce Cancer Risk: Antioxidants in carrots may help reduce the risk of certain types of cancer, such as lung, breast and colon cancer.

Creamy Carrot and Shrimp Curry

• 8 oz. carrots, cut
• 14 frozen shrimp, raw, white, peeled, deveined, tail off 
• ½ oz yellow onion, diced 
• ½ tsp garlic 
• 1 tsp fresh ginger 
• ¼ oz Thai red curry paste 
• ½ c coconut milk 
• 2 tsp olive oil 
• 1 c white rice, steamed 
• Cilantro, chopped, for garnish 

1. Heat olive oil in pan over medium heat. Add onion, garlic and ginger, and sauté until fragrant and softened, about 2 minutes. 
2. Add carrots and stir fry for another 2 minutes until slightly tender. 
3. Toss in the shrimp and cook for about 1 to 2 minutes per side until pink and opaque and internal temperature reaches 145F. 
4. Add the curry paste over the mixture, then pour in coconut milk. Stir well, reduce heat and simmer 3 to 4 minutes until sauce thickens slightly. Season, as needed, with salt and pepper. 
5. Serve with steamed rice and garnish with cilantro, if desired.

Serves two
Nutrition per serving – calories: 550; fat: 19g; cholesterol: 145g; sodium: 740mg; carbohydrates: 30mg; protein: 22g