"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 super-spice gaining plenty of buzz in nutrition circles for its anti-inflammatory properties.
Cilantro Carrot Salad
1 scant teaspoon coriander seeds
1 small garlic clove, finely minced
3 tablespoons fresh squeezed lemon juice
1/4 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
Salt to taste
1 pound carrots, peeled and grated (about 4 cups)
1 cup cilantro leaves, chopped
1/4 cup peanuts (we used dry roasted)
In a small skillet, over medium high heat, toast coriander seeds and toss frequently until fragrant. Remove skillet from heat and allow seeds to cool.
In a small bowl, whisk together garlic, lemon juice, turmeric, red pepper flakes and olive oil.
Place cooled coriander seeds in a mortar and coarsely crush using the pestle or place seeds in a zip-close plastic bag and crush using a meat mallet or hammer. Add coriander to the dressing. Season lightly with salt and whisk to combine.
Place carrots in large glass bowl. Drizzle dressing over all and toss to coat carrots evenly. Refrigerate 30 minutes to 12 hours. Toss with cilantro and peanuts just before serving.
Makes 6 servings.
Nutrition information: Each serving (without salt) contains approximately 141 calories, 3 g protein, 10 g fat, 12 g carbohydrate, no cholesterol, 83 mg sodium and 3 g fiber.
Carbohydrate choices: 1.
Food on 03/14/2018