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Orange Food Energy: Carrot (Daucus carota sativus)

By Gwen Nyhus Stewart

Baked Stuffed Carrots

4 lg. carrots, washed and pared
1 med. onion, chopped

1/2 red or green bell pepper, chopped
sea salt, to taste

freshly ground black pepper, to taste
3 tbsp. (45 mL) butter, divided

Boil carrots for 30 minutes or until mildly cooked. Cut in halves. Scoop out centers and mash. Chop onion and bell pepper, add salt, pepper, and 2 tbs. (30 mL) butter. Add to mashed carrot centers and stuff the eight remaining halves of the carrots. Place in a dish greased with 1 tbsp. (15 mL) butter and bake for about 30 minutes at 350° F (175° C) until carrots are tender.

Carrot Casserole

1 lb. (453.6 g) carrots, cooked, mashed

1/4 cup (50 mL) onion, chopped

2 tbsp. (30 mL) green bell pepper, chopped

1/2 cup (125 mL) milk

1 cup (250 mL) cracker crumbs, divided

6 tbsp. (90 mL) soft butter

sea salt, to taste

freshly ground black pepper, to taste

2 tbsp. (30 mL) melted butter

Mix together carrots, onion, bell pepper, milk, 1/2 cup (125 mL) of the cracker crumbs, 6 tbsp. (90 mL) butter, and salt and pepper. Pour mixture into a casserole dish. Top with remaining 1/2 cup (125 mL) of cracker crumbs and drizzle with 2 tbsp. (30 mL) melted butter. Bake in a 350° (175° C) oven for 30 minutes until brown.

Carrot Cookies with Orange Icing

1 cup (125 mL) shortening

3/4 cup (175 mL) sugar

1 egg

1 cup (250 mL) cooked, mashed carrots

1 tsp. (5 mL) vanilla extract

2 cups (500 mL) all-purpose flour

2 tsp. (10 mL) baking powder

1/2 tsp. (2 mL) sea salt

Orange Icing, below

Beat shortening; gradually add sugar, beating until light and fluffy. Add egg, carrots and vanilla, beating well after each addition. Sift together dry ingredients; stir into carrot mixture and mix well. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° F (175° C) for about 20 minutes. Transfer cookies to racks to cool.
Ice cookies with Orange Icing while still warm.

Orange Icing

Juice of 1/2 orange (3 - 4 tbsp. (45 – 60 mL)

grated rind of 1 orange

1 tbsp. (15 mL) butter

1 1/4 cup (300 mL) sifted confectioners' sugar

Combine juice and orange rind with butter; stir in sifted confectioners' sugar until desired spreading consistency is reached. Add more juice or confectioners' sugar as needed.

Carrots and Buttered Snow Peas

3 Carrots; cut crosswise on the diagonal into 1/8-inch (3 mm) slices (about 1 cup)

Snow peas; trimmed, discarding the strings, and cut crosswise on the diagonal into 1/2-inch (12.5 mm) pieces (about 1 cup)
1 tbsp. (15 mL) butter

sea salt, to taste

freshly ground black pepper, to taste

In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

Scalloped Carrots

4 cup (1 L) sliced carrots
1 med. onion, diced
3 tbsp. (60 mL) butter
1 can cream of celery soup
1/2 cup (125 mL) cheddar cheese, grated
3 cup (750 mL) herb stuffing
1/3 cup (75 mL) butter, melted
Cook carrots in salted water until almost tender. Drain. Cook onion in the butter until soft. Stir in soup and cheese. Stir in carrots. Place in a 2 qt. (2.5 L) buttered casserole dish. Toss bread stuffing with the melted butter. Spoon over the carrot mixture. Bake at 350° F. (175° C) for 20 minutes.

See Orange Coloured Foods in the Plants, Food Colours, & Recipes section of this web site and Recipes.Orange_Food_Energy.Sweet_Potato.htm for additional information about the healing properties of orange, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour orange means and Chapter 8, Colour Energy, Plants, and Recipes pages 71 – 75 for information about using orange in the garden and recipes.)

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