Carrots are so versatile in a kitchen! Lisa Andrews has some great social messaging bytes about carrots that you can use this week. They are perfect for Go Further With Food Nutrition Month messages for social media, emails, and newsletters.
- Carrots originated in Afghanistan, but are cultivated all over the world. There are both domestic and wild carrots and over 15 different varieties of this root vegetable.
- Carrots can freeze themselves in the ground and can be harvested all year round. When harvested through the winter months, carrots are much sweeter.
- Carrots are not just orange. White, yellow and deep purple varieties exist, too.
- Carrots are an excellent source of beta-carotene and contain about 25 calories and 2 grams of fiber.
- Cooked carrots release more beta-carotene when cooked but can be consumed raw in salads, as a snack with hummus or included in soups, stews or roasts.
- Use them raw over salads or slice them and add them to soups and pasta. Take them with you for packed lunches and snacks, too.
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.