FIND A FOOD CURE

Gingered Carrots

I’m always looking for creative ways to prepare one of my favorite veggies — carrots. This chapter gave me a reason to experiment with ginger, and I’m thrilled with the finished product. I hope your joints, and taste buds, agree!

10 mins 35 mins

Nutrition Facts

Amount per Serving

Calories: 77

Total Fat: 3 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 129 mg

Total Carbohydrate: 12 g

Dietary Fiber: 3 g

Protein: 1 g

Good For

Eye Health Arthritis Celiac Disease IBS Migraines

Take Note

INGREDIENTS

1 pounds carrot(s), peeled and cut into 1" wedges
2 tablespoon margarine, soft tub reduced-fat, trans fat–free
1/4 cup(s) ginger, fresh, grated
2 teaspoon ginger, ground
salt, coarse
pepper, black ground

PREPARATION

Preheat the oven to 400°F. Tear a large piece of aluminum foil, about 24" long. Spread the carrots evenly over one half. Rub the carrots with the margarine, fresh ginger, and ground ginger. Season with salt and pepper.

Fold the opposite end of the foil over, folding around the edges to make a neat package with no openings. Place the package on a baking sheet and bake 20 to 25 minutes, until the carrots are tender when pierced with a knife. Serve immediately.

IBS sufferers take note: This recipe is only suitable for constipation-predominant IBS.

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