Carrots take off thanks to buzz over turmeric
“Carrots keep you healthy and help you see in the blackout,” read one 1940s war propaganda advertisement.
While carrots are indeed loaded with vitamin A, which is necessary for good eyesight, eating them can’t improve night vision.
Smithsonian Magazine notes the exaggeration didn’t stop the British government from pushing the carrot’s superhero qualities in an effort to distract the Nazis from the real reason Royal Air Force pilots were shooting down their bombers: a secret radar system.
These days carrots are flying high in nutrition circles once again, especially when they are paired with turmeric, a superspice gaining plenty of buzz in nutrition circles for its anti-inflammatory properties.
The dynamic duo shows up in recipes for elixirs, tonics and smoothies.
This recipe for Cilantro Carrot Salad by professional home economists Kathy Moore and Roxanne Wyss includes turmeric, coriander seeds and red pepper flakes with a vinaigrette of olive oil and lemon.
Preparation tips: For more flavour, allow to marinate overnight but remember to wait until just before serving before tossing with cilantro and peanuts. Any type of peanut could be used in this recipe.
Crushing coriander in a mortar using a pestle releases the flavour and provides the ideal texture. If you don’t have a mortar/pestle, place the cooled seeds in a zip-top bag, seal the bag and place it on a board, then crush the seeds with the flat side of a meat tenderizer or a rolling pin or use a spice grinder.
Cilantro Carrot Salad Makes 6 to 8 servings
1 scant teaspoon coriander seeds (see tip)
1 small garlic clove, finely minced
3 tablespoons lemon juice ¼ tsp turmeric
¼ tsp red pepper flakes
3 tbsp olive oil
Salt to taste
1 pound carrots, peeled and grated (about 4 cups)
1 cup cilantro leaves, chopped ¼ cup dry roasted peanuts
Toast seeds in skillet over medium high heat; allow to cool. In a bowl, whisk garlic, lemon juice, turmeric, red pepper flakes and olive oil. Place cooled seeds in a mortar; coarsely crush them. Add coriander to the dressing. Season with salt , whisk to combine. Place carrots in large glass bowl and drizzle with dressing, tossing to coat evenly.
Refrigerate 30 minutes or longer. Toss with cilantro and peanuts, then serve.
Per serving, based on 6: 141 calories (61 per cent from fat), 10 grams total fat (1 g saturated), no cholesterol, 12 g carbohydrates, 3 g protein, 83 milligrams sodium, 3 g dietary fibre.