I've never been a fan of carrots. I can't eat them, especially if they're raw. It's something about the texture or the crunch that just turns me off. If it's in my food and I can pick it out, goodbye carrots.
Mike and I started making our own juice at home a while back. When he first made it, I remember there being beets and tasting really, really green. Like drinking grass. I wasn't a fan.
Somewhere along the way, I became a fan. We've juiced all kinds of things: kale, beets, cucumbers, pineapple, passionfruit, apples, oranges. I realized early on that I like the sweeter tasting ones, the juices with more fruit content therefore more natural sugar. But again, somewhere along the way, the green juices won me over.
(picture by Keira)
The other night, I was on a juice kick and bought 6 bunches of organic kale, 5 or 6 cucumbers, a bag of carrots and a pineapple to make juice with. We had a bunch of fuji apples (my favorite) at home from a previous purchase that I wanted to use too. All that gave us 3-32 ounce bottles plus one 16.9 ounce bottle of yummy green goodness:
It's just sweet enough to not be too much (I think the pineapple did it), but you still get the earthiness from the vegetables. Mike and I have at least a cup of it everyday, and sometimes we'll pack a 16 ounce bottle to take to work too. And let me tell you, it makes the number twos come along real nice too.
Getting back to carrots, the last batch of juice I made I also used carrots, and I set aside some to use for dinner. I made chicken and potatoes, and threw some carrots in there for good measure. It simmered for a bit, so by the time dinner was ready they were nice and soft. Not mushy like baby food, but soft enough that there was still texture to them. And I actually enjoyed them!
I think from this point, I'll enjoy my carrots either cooked or in juice form. Raw carrots?? ew.